Good day Mr. Bonner. (couldn't find your name to begin with) I will address reds. We are living in the age of science. Science is an observation. Science explains a lot about alcohol effects on human body... Well... all of them are negative, if we seriously consider brain aging & deterioration from intoxication. So to speak - why would anyone prefer higher percentage of Alcohol inside aged red wine to the higher & healthier percentage of Resveratrol inside young red wine? Why do anybody need to wait for 10 plus years to open a bottle of red in order to drink far less healthier wine? I have been drinking all sorts of reds for a period of 30 years. I can assure you that aged reds are less healthier than young and will turn you intoxicated in a shorter period of time. My question is - Why do I need to wait for 10 plus years in order to to drink less healthier wine for the sake pure taste and more rapid intoxication ? Is it worth paying for "built in aging reliability" when you are planning on opening a bottle of red on the same day of purchase? Trust me I am not alone with this question... Thanx

Not helpful, exceptionally poor content. Never did answer: what, why and how…. Absolutely absurd

The wines are blended, not just one single barrel. The prices have gone up since this video. Wines are worth what people are willing to pay, limited supply makes the price go up.Each person makes their own decision based on their unique preferences and ability to pay.

Love your videos. Hopefully you can pick one up sometime and review for us. Huge investment for sure.

I thought you had a bottle of it to try. I’m still happy to learn of this wine, though I would wonder for the price how it would compare to being able to buy a few bottles of a First Growth? Having more than one bottle is always good to have on hand.

I too have gotten into serving sparkling wines in wide-bowled Burgundy or Bordeaux glasses lately. The carbonation actually lasts really nicely, longer than one might think, and the aromatic experience on the nose is just breathtaking. Anyway, I’d pick the Taittinger.

Always enjoying it!

Interesting explanation! I love word origins, and visited France when I was an ESL instructor and stayed in Burgundy with a friend, hiking and tasting the "first Beaujolais" etc. Thanks so much for sharing this explanation. I wish I could still drink more wine but as I’ve gotten older I experience migraines. Still I enjoy a small amount now and then. 😊

Omg so fucking full of snobbery and elitism. No wonder wine is becoming less and less popular among younger audiences. You can't run before you walk and everyone needs to start somewhere, just like working out at a gym. Cheap, simple, uncomplicated, super-fruity wines have their place and are made for beginners. Not everyone is ready or experienced enough to appreciate complex wines.

Reverse osmosis is better, because it is not heat processed, otherwise heating kills the nutrients

simple wines, and I wouldn't buy them for myself or for my friends - but for the price they are ok, and if I had to serve wine for a bunch of people who don't appreciate good wine I would consider buying them (...and in fact I have done so...)

Expensive wine has been proven a scam

Haven’t had Petrus. Maybe one day 🍷

Talking about icons, bought a bottle of Vega Sicilia Unico yesterday as the 2015 was released this week! 😊

Bonjour Julien! Would you go for La Gravette de Certan 2018 or L'Espérance de Trotanoy 2018?

you forgot to mention the oldest Champagne house of them all - which is NOT Ruinart but Gosset, founded in 1584, so 145 years before Ruinart!

Taittinger is way more elegant while Moët is more „in the face“… but tbh both are not my first choice for most occasions - that is Gosset!

I'm very interested in partnership with you Snoop. I love 19 crimes I have a great need for lots of your delicious products

Don't use that pump corkscrew on a Mateus bottle - I've seen one shatter!

Whilst NZ had one of the best vintages. drink NZ my friends

Thank you for your videos. They are always excellent, interesting and informative. Happy New Year❣️

very cool to hear from the part of the crew behind the stage:) i really wish you growth and success in 2025!

Happy New Year Julien. It's fascinating how wine producers really are at the forefront in terms of knowledge of climate change. The thing is that the quality of production of wine has been transformed in the last couple of decades. Spanish wine producers, for example, seem to never fall below the Very Good category these days regardless of any weather conditions. There clearly is an ever increasing problem though. Despite the catastrophic flooding in Spain at the end of the year, it's clear to everyone that looks closely at the weather that huge parts of Spain are drying up badly. The ground water and aquifier levels due to farming practices are at catastrophe levels too.

Annoying vlog click bait

In Western Australia where I live, 2024 saw the earliest harvest on record in some parts, with overall drought and heatwaves throughout the growing season. Some growers were picking Chardonnay & Chenin for sparkling wine production in December 2023 😮 due to the extreme heat and early ripening. Margaret River & Swan Valley saw 3 months with essentially zero rainfall, and mere average rainfall during winter has a lot of growers very worried about the health of their vines going into another hot dry summer. The white wines that are already on the market are ripe and juicy with plenty of acidification being employed, we haven't seen reds yet but most likely will be approachable fruit forward wines for early drinking, not for ageing. Of course there are some exceptions, but that's a general overview of Western Australia in 2024 😊

Looking forward to the Burgundy 23 vintage this year, not as warm as the 20 or 22 though, so more typical Burgundy. 2024 next year will be in short supply. Was reading that the Cote de Nuit volume has been catastrophic, particularly for some reds.

Wine prices are dropping, but for the most part, only in the lower priced, lower quality wines. They were massively over planted. The top 10% of wines seem to be holding their own, and many sell out their small allocations in days. The top 3%? Doing just fine. Some of the really stupid prices have dropped, a little.

2024 is the golden year of the vineyard for Middle East countries. The best grapes in the last 12 years. As soon (after freedom in Iran) you can to taste and drink "real wine" from Shiraz city.

Worldwide wine consumption is also declining, so a low yield helps the wine industry to keep the price level, although I still think there is too much wine out there waiting to be sold. Young people not drinking wine is perhaps a bigger problem than the extreme climate for the wine industry ?

California 2024 vintage should overall be very good quality. There was a major heat spike during the summer, but came well before harvest, and harvest-time weather was very good. Growing season was average in length (unlike the very long 2023 season). Yields were lower than average in some locations, but were around average in most regions. Consensus seems to be that, among recent vintages, it’s much better than the awful 2020 and hot 2022 vintages, but not as good as 2018, 2019, 2021, and 2023 vintages.

Interesting, do you think it’s because of economics of higher productivity vs demand . Or climate change? Or a combination of both? I have my thoughts. But as always regardless of the reason: Enjoy the sunlight held together by water.🍷

The fact is: there is to much wine in the world. To make it rare while stocks are full, lets have a bad year🤷🏻‍♂

This theory doesn’t apply to Châteauneuf because they used old oak

pair this with some P.F. Whangs Mongolian Boof.

Not a mention of the reds from Greece and Cyprus. 5000 years+ of practice and they have got it about right. Try a bottle of Mavodaphne, Just £7.50 in Morrissons supermarket.

Your videos are incredibly helpful. Please keep sharing such valuable content. Thank you!

Yes Julien! Show those undisciplined bottles who's the boss!

well said. BOTH things can be true. but here's the thing: i love parkers 90+ wines, and distrust sucklings 90+ wines. why? bc i find one is a trustworthy critic, and the other, for some reason seems to give high scores to mediocore wines. and then theres luca maroni who would give a 98 if you gave him a lira.

Great Video. i just bought the 2022 vintage.

Good stuff! Love Barolos, and love this video! Educational, informative ,and entertaining!

Nice explanation

I’ll usually open something special. I love a Syrah with lamb, or a Burgundian Pinot noir with turkey.

We are going off the beaten path. We are having a homemade, dry, cranberry wine with ham and shrimp.

Loire chenin blanc this year, I'm more a fan of whites with body than light reds, so will probably drink that with my turkey, but have a Bordeaux for the red drinkers or the next day!

Interesting, well to start a Champagne and or Gruner Veltliner with the anti- pasta course. And next, because it will only be Pasta(Ravioli) most likely a Chianti Classico and or a Brunello. And to finish, an Inniskillin Cab Franc Icewine. And a mix of whatever anyone else would like.. And as always: Enjoy the sunshine held together by water🍷 Happy holidays to all🎄

Here in Denmark, the Christmas food is extremely fatty, salty and sweet. It is usually duck or roasted pork with pickled red cabbage, browned potatoes and heavy fat sauce. To pair with this, the common choices are Châteauneuf-du-Pape, Amarone, Barolo or Priorat. I often suggest my customers that go with duck and lighter side dishes to go with blanc de blancs champagnes like Charles Heidsieck, Les Mesnil, Ruinart or Pol Roger. The fatty duck and blanc de blancs goes surprisingly well together.

I'm going to try a Fleurie with roast turkey.

Such good tips for wine drinker 👍🥂

I love st.estephe👍

What type of glass is best for tasting or enjoying champagneÉ