Thanks for the feedback and glad you enjoyed the video. Sadly, Halcón has been sold, but the good news is Pax Mahle is the buyer who is making the wines now under a new “Halcón Estates” label. The first vintage was just recently released and you can join the club to check out the next release. Cheers 🍷!

Glad you enjoyed despite not being a wine guy 😂. This meme killed me when I saw it and works with any niche I think!

I have not het tried these, but they certainly look interesting!

It’s an interesting question and I haven’t tried this side by side to confirm but I would think refrigeration would be beneficial and the one time swing in temperature shouldn’t do too much damage.

@@bin412-virtualwineeducatio6 Thank you! I think you are right, I will keep on using the refrigeration, especially in the summer. My bottles usually lasts from 2-3 days and rarely a week. I usually use vacu vin but I plan to use repour for those bottles exceeding the $50 mark. Thanks again!

It was better than nothing, but agree, doesn’t do much, especially beyond a few days.

Hasn’t been there for many years but I agree and had many great meals there when I worked in town! Cheers!

Thanks for the feedback and glad I could help you pick some new wines! My goal of these videos is to educate and get people to try new things, so happy it helped! Cheers🍷!!!

Love that this means you watched to the bitter end! Thanks as always for the support!!!

That’s a pretty big leap you took there to suggest that my love of studying, purchasing, and responsibly consuming fine wines from around the world in any way correlates to a disregard for organizations that seek to prevent alcohol abuse and the dangers of drinking and driving.

A great spot for sure!

Thank You!

Of course! Looking forward to bringing more of these reviews to everyone so you know before you go! Cheers 🍷!

Yep, the Muscadet is well worth grabbing this month!

That really depends on the weather I think. Going first thing in the morning is best to avoid the crowds and lines, however when we were there it was overcast in the morning and burned off later in the day which provided for much better views. I'd say try to go as early as possible but keep a close eye on the weather as well!

Agreed. This video was filmed 3 years ago and I bought these glasses a few years before that at a discount overstock store like TJ Maxx from what I remember. They are in fact $15 per stem now, but still in between a dollar store glass and a Riedel and no where near as expensive as the Gabriel Glas. Cheers!

It’s a song called Jersey Giant by Tyler Childers. Not released anywhere yet but you can find full recordings here on KZbin.

No matter how well put together people look online, we’re all still a little bit of a mess in some corners 😂😂😂

Such a well made wine every vintage!

Yeah, it definitely works a bit better than just recorking, but no where near as good as gasing or otherwise somehow removing all oxygen. It’s an improvement, but I’d agree marginal.

It’s drinking great right now but has tons of life ahead of it. I’m holding my other one for at least 5 more years and think this is 10-15 years from vintage to hit my sweet spot.

I’ll definitely now be seeking out more of their wines.

Thanks for watching! In some ways it’s harder for me to condense info into this 60 second format than my normal deep dive 10 minute videos!

This has been a great value intro to SA Chenin for at least the past 3 vintages. I need to try his Vouvray now!

Must be the aging vessel your favorite winery is using 😜

I also love Turley and Ridge and agree on A Rafanelli. Other favorites include Chase, Robert Biale, and Porter Creek. Join Turley’s mailing list and you’ll get pretty decent access after a few years. Thanks for watching and for the feedback!!!

Excellent, thanks for following along! I was really impressed with the Repour and as an update just last night opened these again, 24 days out and the screw top closure was undrinkable, the vacuvin was only marginally better but the Repour really was still a good wine. Again, I don’t keep wines around for that long, but restaurants should take note. This thing is the real deal.

Lol. You did notice the ~650 bottles behind me right! There’s no chance these 3 bottles are the only thing I opened over 16 days 😂😂😂. Thanks for watching!

Enter my giveaway on Instagram and you just might win 3 of them plus a VacuVin!

I dive deep. It’s a blessing and a curse. If you were in for a list of the best Chiantis, maybe a blog is a better place to look than a video platform. I’d be happy to change the title to something like “The History of Chianti Wines and a Great Example for Under $30” if you feel that would be more appropriate 😀

@@bin412-virtualwineeducatio6 that would def be more appropriate of a name. Thanks for the info though although i didn’t need it. Went with a straw bottle bell’agio chianti i’m about to turn up

I’m definitely curious to try some additional products, but at the same time I’m not in the market for something that works for weeks on end. I know people love Coravin, and I believe it works, I just don’t know that I want a glass of the same wine here and there over many weeks. There’s something magical to me about opening and drinking a wine wherever it is in its life at that point. I could be swayed though!

PP is a scam. The cans they sell are barely pressurized, maybe a couple of atmospheres. The cost of the argon they're selling for the volume they provide is astronomical. Their explanation that "argon is heavy and settles as a blanket over the top of the wine" is bullshit, gasses continually mix, that's the basic idea with a gas. The only way to get oxygen away from wine in a bottle with PP is to spray enough to displace all the oxygen from the bottle, at which point the PP is going to last only a few uses.

I have about 45 of those! I know we’ve discussed in the past, huge fan of what he and the team have been doing at Halcón!!!

No offense taken. Swirling the wine in my mouth is the way I drink all wine. The delivery out of each glass certainly targeted a different part of my palate in each case, regardless of me swirling afterwards. I encourage you to try the same wine out of different stemware, and my guess is that however you drink it, there will be some differences based on the glass. I am not paid for this nor promoting any specific product, rather encouraging all wine lovers to seek out the stemware they enjoy. Cheers!

@@bin412-virtualwineeducatio6 thanks for the clarification and the positive approach. Appreciate it.

Isn’t that the point of the comparison though? Glasses come in so many different shapes and sizes. It’s amazing how the same wine shows so differently across different glasses. My point is not to buy one glass over the other, more that wine does smell and taste different in different glasses! It would be fun to do a side by side though I agree of similar shapes high end wine glasses. I wouldn’t say one is “better” I’m sure, but would probably notice some subtle differences. Cheers 🍷!!!

Hmmm...I have taken a glass from my wife who has used strongly scented sanitizer for instance and it’s all I can smell. Maybe it doesn’t “seep into” the crystal, but it certainly at a minimum “sticks” to the surface and obstructs the experience. Are you a strong stemless supporter, or just take exception more from a scientific standpoint 😂?

I don't think he meant soaking the contaminant into the wine per se, rather these things can cling on to the side of the glass and affect the aroma, which of course is a big part of the taste. I know I'd rather my glass free from any contaminants above the stem.

Of course! These are definitely unique grape varieties that deserve more attention!

Bin 412 - Virtual Wine Education & Tasting Reviews We are totally here for giving these unique grapes more attention ☺️

One of the things that always fascinates me about wine is the history of a region and how it has influenced the wines produced. Glad you enjoyed! Thanks for watching, Cheers!!!

It's a great point John, I do agree that the more important work is in the vineyard, and certainly a winemaker can only make good wine from good grapes. That said, I've seen winemakers make bad wines from quality grapes. I've tasted many PA wines made from California fruit that are not good in my mind, are amateur efforts at best, and in general keep any serious wine drinker from even giving other PA made wines chance. I wanted to highlight a few that I think have upped their game, using more sophisticated equipment and wine making techniques, are focused on vinifera grapes and allowing the quality of the fruit to speak. I'd love to hear of others you know of, I'm sure there are more, specifically in the eastern part of the state where I'm not as familiar with the wine scene. As I mentioned in the video as well, I've even started to be impressed with a few examples of PA grown grapes. And after my trip to the Finger Lakes, NY, I'm even more convinced that the eastern part of the US could achieve some great things! Thanks for the comment, and cheers!

@@bin412-virtualwineeducatio6 It already is, you're just late to the party🙂 visit www.thecorkreport.us for the most comprehensive take on East coast wines there is. As for my favorites in PA, it's Galen Glen, Va La, Allegro, and Waltz. Jump across the river and try William Heritage and Working Dog in New Jersey too.

@@johncifelli5851 Will definitely check those out, I've heard some good things about Galen Glen. Thanks!