❤ this 2 💯

❤ this

Thank you

how many bottles of wine did you have before you started recording? :D Jk Jk, Amazing video! I absolutely adore your book. Great source of education in a entertaining way!

Mushroomy character. Lol it's fermented grapes.

Over a hundred degrees during the day and low 50s at night. Planted on million year old crushed sea shell.

Missed one important element in this video that needs clarification on that I can never get the answer to - do you store open bolder red wines in the fridge (sealed properly), the counter not exposed to light or a wine fridge to make it last 3-5 days longer while maintaining the properties when first opened?

Is it an Etna doc?

They make wine in all 50 states. I've had some good Michigan Wines when I lived there.

She seems half in the bag already haha

I smell a fucking noob. Who knows nothing about wine

I opened my bottle of L’Angelica Chardonnay 5 days ago. On the first day, the wine was strong with almost overwhelming aroma. Taste was strong and over powdered the fish I had with it. After one glass, I put the wine in my Wine Art preserver/chiller. This is day #5 and now it is mellow and delightful. Full of flavor and great aroma.

1 in 5 is probably because of the interaction with meditation causing side effects

Thanks princess, very informative Xx

Cabernet sau

Handy little video. I've been playing with the idea of getting some wine preservation gadget for years but I just don't think they're worth it for me. I drink far too much so a bottle is not likely to last more than three days at most and I quite enjoy the subtle changes. Some wines taste better on day two. I currently find myself in a bit of a pickle though. I opened a fine Gran Reserva Rioja a couple of days ago and completely forgot about it last night before opening another fine Spanish red I'd been saving for a few years. The clock is ticking. Just as well I have a week off work. Happy days.

Whats better buying 4 bottles of 25 dollars or so wine or buying one 100 dollar bottle of wine?

Beaujolais. Bubblegum = carbonic maceration

I think this was one of your best videos and not just because you were so cute.

Never heard of this -- sounds great!

First time with that corkscrew. Thanks to this video. We got into our bottle of wine. Thank you

Great video. Which vintages do you feel are highly rated?

I like to use a vacuum stopper and and pump the air out if I don't finish the bottle. I think they have them on Amazon for like $15. Good cheap investment if you ask me.

Coravin is pretty expensive but definitely worth it. Once that bottle is open it's simply not going to drink the same way on day 2 or day 3 and there isn't much you can do to avoid it aside from finishing the bottle the night you open it.

I rarely have any partially open bottles of red, but when I do - I go CRAZY when it goes bad. Shelf life and all.

Who needs a wine to last more than 24hours. If it is good, drink it, if it is bad put it in the vinegar barrel.

You just saved me thanks for the video

Yes

My wine goes to waste if I get a headache instead of a buzz. I stick them in the fridge after a couple units, but I never finish them since that bottle is now off putting. So my question is: Is there any indication that the headache comes from specific bottles/types, or is it likely due to biological variances in my body? I lean towards the latter, but I don't actually know. When I get those "headache bottles" I also tend to get hung over, even as the amount was small. Usually I can drink a bottle of wine no problem, more too.

Instead of squeezing the zipper bag to try and get all the air out, submerge it in water up to the zip top and then seal it. That will force even more of the air out.

Aww man why didn't I know this about port & sherry

Do you think the results would have been different had you not decanted the wine? Just open your wine, pour your serving and immediately put a cork back in? It’s generally what I do if I know we won’t finish a bottle. Pop, serve, cork and back in regular refrigerator to keep it much colder than ambient/wine fridge temp. I feel the ranges you gave at the end were highly accurate to what I’ve experienced.

Some red wines seem to improve after several days after opening.

Educational and fun, which is what you’re all about MP! Didn’t see the ziplock bag coming…Thanks as always for the great content 🍷

Why didn’t you mention Vacu Vin stoppers? Certainly more gracious than your plastic bag which could introduce chemicals that could destroy the flavor of the wine! I have used them for a good 30 years more or less! Especially with more aged wines, it extends their useful life 2 or 3 times depriving as much oxygen as possible. I’ve kept 1/2 bottles of cabs in the fridge for almost a month. Vacu Vins can save consumers LOTS of money but may be too mundane for your fancy channel! As a former wine retailer, I always sought to demystify wine to customers to make them understand wine better and, hence, buy more wine! Your video is very good but should educate people on how Vacu Vins can save them lots of money !

Great video, but I was thinking “man, I really want merlot” the whole time. Yes, it’s 8:30 am here.

We all know that the real secret to keeping an open bottle of wine from going bad is to drink the whole thing in one night. HA! I love this kind of content, thanks Madeline!

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Hello, so when do you suggest is the best time to open a Tig or Sassicaia? 10 years after the production year. Or it may depend on the estate

I'm from Napa, of course I'd recognize a Napa wine

I think a good next video would be on Gamay. What it is as a grape, how, that it is in Beaujolais. The blend Passetoutgrain. And other regions to find it.

I remember as a Somm in Beverly Hills having a table with two of my favorite guest. The debate was between the Tignanello and the Sasi- I can tell you both are wonderful. The Tignanello for me is an experience worth trying. The debate went on and still goes on till this day lol 😅

May I know the installation company plz ? Thanks

Where is the answer?

The tip on Rosso di Montalcino is very good. I love trying those. You could do a show on young or 2nd-growth versions of top wines. If you haven't already. :)

Baking soda and water wash followed by air drying or a lint-free cloth.

You know what else explodes with juicy flavor? 😏 do that upward motion again, let me see those juicy flavors 🤗

So easy! You gave it away since everyone knows immediately tasting bell pepper, mint, baking spices, strawberry, etc at the first sip means franc (😂😂😂😂 yuk yuk). Love your outfit, though.

I love to get black out drunk lol 😂

Argentina Melbec isn’t even real Melbec