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In this video, I am going to share some of the wine styles I personally cannot seem to fall in love with – and then taste some alternatives I would much rather drink.
**WINES TASTED IN THIS VIDEO:
🍷 Chateau Croix de Labrie ‘Chapelle de Labrie’, Saint-Emilion, Bordeaux, France
https://www.wine-searcher.com/find/croix+de+labrie+chapelle+st+emilion+bordeaux+france
🍷 Chartogne-Taillet ‘Chemin de Reims’ Blanc de Blancs Extra Brut, Champagne, France
https://www.wine-searcher.com/find/chartogne+taillet+chemin+de+reims+blancdeblanc+extra+brut+champagne+france
🍷 Weingut Rixinger Singerriedel Gruner Veltliner Smaragd, Wachau, Austria
https://www.wine-searcher.com/find/rixinger+singerriedel+gruner+veltliner+smaragd+wachau+austria
🍷 Benedicte & Stephane Tissot Arbois Les Bruyeres Chardonnay, Jura, France
https://www.wine-searcher.com/find/benedict+stephan+tissot+les+bruyere+chard+arbois+jura+france/
**LET’S CONNECT:
Instagram: https://www.instagram.com/blancdenoir/
Twitter: https://twitter.com/blancdenoir
TikTok: https://www.tiktok.com/@nosediment
**CONTENTS OF THIS VIDEO:
0:00 Wine styles I don’t like (& what I drink instead)
1:23 Wine style 1
6:23 Wine style 2
11:33 Wine style 3
16:13 Wine style 4
#winetasting #wineeducation #wine
Disclaimer: As an Amazon Associate I earn from qualifying purchases.
14 Comments
I only want to drink Gruner W, sorry I can't help it
Nice theme, nice video.
I agree with you completely about over extracted wines, especially those using coloring and flavoring agents like Mega Purple that make them taste more medicinal than pleasant. More like chemicals or a wine flavored beverage than wine. I would love to see a complete list of ingredients on wine labels. Ridge does this now, and I would like it to be mandatory.
I don't like jammy wines as well, the same for over oaked ones.
I do not appreciate zero-dosage Champagnes and over extracted wines.
Pugilia red's and Zinfandel.. I hate extracted, sweet redwine. If a red hits 16 – 17 % abv. im out..
Most Amarone hit's me the same way. But there are exseptions.. 🙂
And ofc just bad and low effort wine in general.
The problem is winemakers chasing extreme concentration, dryness, funkiness instead of greatness. I don't blame them if that is what critics and consumers want, but agree with you most of these are not enjoyable.
Two types of wine come to mind. First is over oaked buttery Chardonnays. Secondly, opaque manufactured Pinot Noirs, especially those from a certain family of wine makers from California.
I can't stand barolo 🙁
Agree with all those. I don't mind a touch of VA now and again but I am really sensitive to TCA. I don't like over extracted fruit bombs either. I haven't bought Californian or Australian reds for many years because of bad experiences in the 1980s – I know there have been changes but with so much excellent wine around, why take the chance?
1. I never find a good moment to open an Amazone. When I do I treat it almost as port. I always try to avoid overly extracted wines, like Primitivo.
2. Brut nature is usually my preference for sparkling wine. And in Champagne especially for blanc de noir.
3. I have had terrible experiences with natural wines. Will try Jura. Sounds exciting.
4. I think we all agree on this. Estery is a new term for me.
Wines I avoid are the so called cold climate wines like Johanniter or Regent. Especially the latter.
A great video. Again!
Robert Parker in his Hong Kong tasting video that is on YouTube said that a good Bordeaux is 5 times better in 10 years and 20 times better in 20 years. Also James Suckling in his tasting with one of the Beastie Boys said that what he gives high scores to are the wines that collectors want. Those are the wines that will last 50 – 100 years.
Unsurprisingly you speak my mind. Of the points mentioned, though, what I really can't stand these days is ethyl acetate and the blind eyes turned towards it, or even welcoming it.
In general, extremes turn me off: drinking jam and anemic waters. Acidity that hits me in the stomach, or tannins that numb the palate. You get the point.
I’m in your camp. Great wine can be made everywhere, as you said. For me I do think that a limited amount of brett, va, TDN, well done MLF, oak, can add a layer complexity, but not overt and never mousiness 🤢. We just had the exact Tissot at our tasting group, all 6 of us rated that one the best out of the 5 wines we had. Thank you for a great video.