congrats for the great summary!

Thanks for these videos. Really enjoy them. Interesting to hear about the most expensive wine but would be even better to get a few (maybe personal given the large amount of options) recommendations for more affordable ones. Good you give a price range for quality bottles though.

A Chateau Ausone 2005 would be nice ☺️

Just returned from Bordeaux. St Emilion was an amazing experience with beautiful tastings. Would love to hear more in depth episodes

Great video and I would like the little extra please. I really wish I knew Bordeaux wine better than I do. I just find it irritating that I have to spend so much for a good bottle. £20 - £30 will buy you a fantastic Spanish wine and a very good Italian.

Good video as usual, but i think You could have mentioned the classification system, different from many others. And if I was the owner of Chateau Figeac I probably would feel offended...😉

I can't find even 1 wine on the market using EDTA as not toxic preservation. Sulfites KILL wine industry , nobody can tolerate in ALL KINDS OF FOOD. EDTA should be used in wine making. EDTA public don't know is used in Blood Banks for preservation of blood around the world for transfusions. It is better than the Statins in chelating (Braking Calcium Bond ) in arteriosclerotic plaque. Sulfites are not suitable for human consumption. Sulfites are toxic & only suitable for fumigation after epidemics covid-19 or mass graves sterilization. EDTA - disodium or calcium salt used in winemaking results in better tasting wines with chelating properties. EDTA has a best preservation properties in all foods .

as your ranking is designed I have to agree… but it doesn’t really do justice to the better examples of St. Emilion wines - which I really love

I agree with your ranking of St. Emilion. The soils give a wide diversity of wines so one doesn't quite know what they are getting by the region alone. I've had nice wines and some I did not care for - all within the same price range. You alluded to the soil differences from the 'top of the hill' to the plains and more on that topic would be useful.

One of my favorite wines is an inexpensive wine that I discovered at a Monoprix in Paris when I lived there for a year 40 years ago. It was a Montagne St. Emilion. It had a very distinct flavor that I love to this day, and I’m always seeking out Montagne St. Emilions which all share this flavor profile that I like. What can you tell me about this appellation and what is its relation to St. Emilion?

If you could recommended a bottle for someone to have that perfect champagned experience, what would it be? Asking for a friend who is having a big upcoming birthday. I say experience as often times that opens the door to experience more of that flavor(like the first time having an or scotch and you get hooked). Merci!

Thanks, Julien. I would like to know more about the St Emilion satellite appellations, please. Your fellow KZbinr, Bob Paulinski recently did a video on two wines from these areas. I would like to learn more. Thanks.

Great accessible young wine.

Like you said, there is no true definition for natural wine. I have had some natural wine that was amazing, and most, that tasted horrible. I feel like for most natural wine makers, it’s marketing. You have just too many flaws in the bottle which is sold as “natural”

Maybe it speaks to how evocative natural wine is, but I’m convinced that those dismissive of the style, with their comments about homogeneity, seem to be selectively forgetful of the millions of bottles of completely nondescript wine coming from regions like the Languedoc, Veneto, Riverland, or even Mendoza and Marlborough. For every natural wine that I thought was a little too volatile, I’ve had a hundred forgettable bottles from “conventional” producers.

Is Château Haut-Bages Libéral not of Grand Cru quality? I just had a friend bring me back a 2011 Pauillac from that chateau and the bottle claims Grand Cru Classe 2011. Looking forward to my foray into the Bordeaux region!

There are many names or words that are placed on labels in order to fool the consumer int believing hey have something special in their hands. The word "reserve" or phrase "old vine" are just two exammples. In most countries, these terms mean nothing but try to convince the customer they have a quality bottle of wine in their hands. In my opinion, I believe the same thing goes for the word "natural" on the label. This word has consumers thinking no pesticides and is just another way to basically lie to the consumer. Thank you for the video :)

I tried a natural organic wine club. It was recommended by a favorite podcaster who interviewed the founder. It sounded wonderful (and healthier?) in concept. However, I simply did not enjoy any of their wines and couldn't even look forward to a delicious complex glass of wine. I'm only an occasional drinker. My husband doesn't drink wine, but he thought I was being silly and helped me realize I should drink what I enjoy. Yep, he was right!

I enjoyed you dancing around that one. Spoken like a true post-Roman traditionalist. "A little bit of sulphite." 😁 I understand your position and most of the wine I drink is not 'Natural'. The question of what is authentic has been played out in many walks of life, not least organic food. Not that long ago people would have automatically assumed that carrots were 'organic' and had no idea about the garbage sprayed on them and dumped in the soil. Today we have a far greater idea of the totality of that production method and what it means to the biodiversity of the natural world. Supermarkets now stock organic carrots - at least the ones that look carrot shaped. Millions of tons of 'funny shaped carrots, parsnips, potatoes, etc, are dumped every year because consumers wont buy them. I love classical music and a movement began in the 1960's known as 'authentic' style. What that meant was that musicians performed music by composers in the style that those composers wrote for and the period they in which they wrote. They had to change their modern instruments to the style of those of centuries before along with different playing styles. The music of Vivaldi and Bach which was being played by huge orchestras in a slow romantic way was stripped down to small orchestras and played with speed and vigour with different playing styles and instruments. Now, here's the thing, these people appealed to a tiny minority in a classical world used to the modern, unauthentic style, which they had grown to love. However, jump forward 50 years and the landscape has completely changed. Nobody would perform Bach and Vivaldi in that unauthentic way with any credibility. What has changed? Well, the performances. They just got better and better until they became normalised and eventually surpassed the 'unauthentic' style. At the same time consumers became better educated about history and performance. What were a bunch of outsider weirdos have educated us to a better place and they know their music and are damn fine performers. I've used this analogy before. What is happening in the Natural/Organic/Biodynamic world is the same development. I'm sure you have tasted poor 'Natural' wine but it is getting better and better. I've tasted some really excellent stuff. It's still in its developmental stage on the global market but the quality is improving all the time. I recently had a fully natural, 100%, Petit Verdot made in the region of Cordoba, Spain. I had it with a restaurant meal and the owner was so surprised I ordered it he came out to talk to me in case I found it too weird. It was delicious and unless you were told it was 100% natural you would never know. I checked out the producer and he is hard core. Allows flowers and anything to form around his vines. We live in a world of rewilding. That's the trajectory. Even the great Olivier Humbrecht, who is an organic producer and Master of Wine says "shit in shit out" in a wonderfully rustic turn of phrase. I believe that natural wine is further fragmenting the fragmenting wine world. We're drinking less wine and we're looking for different stuff. Buying cases of of expensive Bordeaux or Napa seems incredibly old fashioned these days. Natural wine is improving all the time and there is a lot of energy behind that movement in countries like Spain. Watch this space. WT

In the old days my family in Montenegro made wine for home consumption. They used to add one liter of sea water to every 100 liter of wine this was done as a preservative and prologue the life of the vintage :).

oak chips can get to! how can you try to cheat! it's never the same.

I was shocked to find that California organic wines are allowed to be farmed with Roundup! I switched to Spanish and Portuguese and Italian wines because they don't have all of this crap in them.

Dhaaug😲

A fine explanation.

لا إله إلا الله محمد رسول الله❤

Loved this video lmao

No sherry?

The hype is beginning early this year.

Hopefully prices will regulate! Currently prices are unhealthy high.

champagne also saying that whilst quantity down the quality looks good

Climate change says hello

Interesting news but not too surprising. I think France does have some issues with its wine output and production. I watch another wine channel that deals with some of the business of wine. The host has been describing how a wine lake of top end Bordeaux is building up. The prices are too expensive and folk aren't drinking wine the way they used to. Past vintages aren't selling out and turn up at auction for no more than retail causing a backlog. Some French grape growers at the lower end have been tearing up their crop to plant other things. That's happening in Spain as well.

Very informative cutting through the alarmist news!👏👏

Summary if you want to save time: 1) Put wine in the Refridegator to chill and prolong freshness/lifespan. 2) You have up to 5-7 days after opening (after that the quality will be not ideal due to deterioration) - You have 1-3 days to consume bubbly wines, after that it doesn't have enough carbonation. You are welcome!

Great information

is Alti Wine Exchange channel dead ?

Liber Pater sounds like the original Super Tuscans in that they were all labeled "Table Wine" to begin.😳

Orange is the name of an internationally registered wine region in Australia. The Orange Geographical Indicator, GI, was established many years prior to an Englishman coining the term ‘Orange’ to describe skin contact white wine in 2004. For clarity, correctness and respect for the winemakers of Orange GI, it would be useful to the use ‘Amber’ to describe skin contact white wine

Great stuff Julien! Margaux and Pessac are my favorites.

love the video

What is your opinion on Durfort Vivens 2019 or 2020?

Great video, thank you

I love both! I enjoy cheap beer craft beer and pretty much all beers minus porters I can’t say that for wines I like reds and that’s about it when it comes to wine I also wouldn’t be surprised if California wines based on Fukushima are radioactive. I get my fish from the Atlantic Ocean and I do the same with my wine it comes from Europe

❤another very interesting and helpful video.. I always learn so much and really enjoy your content… you’re my favorite wine channel…❤

Merci, monsieur Bonner. Very informative video.

Like that u talk about shiraz city emm once u get time go and visit it people still making wine there of course it has been forbidden but people still making it at their home As their ancestors used to do for thousand of years in old Persian way no barrel or oak wood has has been used instead they use big clay jars called” khomreh “

How would you pair wine with vegetable dishes?

You start by identifying Grape, Region and Brand, but the discussion covered Grape, Region and Vintage. Are Brand and Vintage equivalent? If so, how so? I would have thought that Brand was closer to the name of the vineyard and/or their private name of the particular blend.

Great review, thanks for sharing it. I’d love to see you review more easily available wine (Kirkland/Costco, Aldi, Trader Joes). Thank you for sharing and great camera work on capturing that wine swirl. Thanks.

always good to hear from you Julien. Merci!