Expert Answers from a Sommelier! - Q&A Part II

[@larkins5]

I’ve been devouring all your episodes recently! I love the content! It’s so educational and entertaining, I felt I had to let you know I appreciate the work you and your team do. I’ve discovered a new passion over the past few months due in part to this channel! Suffice it to say I’m a big fan of this content. All the best ❤

[@visforvino]

So happy we would help you explore, appreciate the kind words!

[@anneellis2362]

Love the variety of questions- great format! Thanks for another great video!

[@visforvino]

Our pleasure!

[@jerridorr107]

I can’t wait to go to this winery in Wilmington NC

[@jerridorr107]

Love Barolo and can’t wait to drink 😅

[@rnjbond]

Great content to wake up to on Sunday!

[@mcwine18]

Thank you for making wine interesting, cool and fun, Vince! You the best. 😎 🍷

[@visforvino]

Thank you!

[@edwardkornuszko4083]

Thank you. God bless you

[@ttweed87]

Great video and information!

[@jerridorr107]

I loved that Pio Cercere Barolo. I’ve ordered it twice so far

[@dasarkas]

Outstanding information via a Q&A format. 🙏🏼

[@visforvino]

😀😀😀

[@anthonyescareno]

Another awesome post!

[@AlejandroPDX]

Aw man. Would love to have you out in Oregon again! Plus the cocktail scene in Portland is great! Win win

[@visforvino]

Yes, there's more of the state to explore for sure.

[@KakoGuzmanMusic]

I love your channel, man! I'm learning so much. The production values are super high (kudos to the production, filming, and editing crew), and you are a fantastic host. 👏🙌🍷I was at Chateauneuf-du-pape and Gidondas not too long ago, and I prepared for my visit by watching your videos in advance.

[@visforvino]

Thanks so much, so glad we can help!

[@AnarchoKapital]

You need to come to Germany!

[@visforvino]

I very much agree. We ill one day for sure!

[@jerridorr107]

I went to a winery in Wilmington NC with my sister and for $20 we could select 7-10 wines to taste and loved a red wine that was only $19

[@FelixHarald]

Hi 👋

[@LitoCortes]

Jerez would be amazing. Love the content. Salud! 🍷

[@visforvino]

YES, so misunderstood!

[@rnjbond]

I would love for you to dive deeper into decanting versus slow ox. Maybe a future nerd lab episode.

[@visforvino]

I'll mark it down!

[@fkcoolers2669]

re: Wine drinkers I agree with your sentiments here. Average price on the rise must be part of it. That tier that was like $12-18 for a long time is now more like $20-26 off the shelves in a lot of places and that's often enough to sway people to buy something else. Tough time in the economy as well and wine is more of a luxury good in the US so it's probably also being trimmed out of a lot of budgets. I just continue to buy bottles made by small growers from good vintages as I am able.

[@visforvino]

Yes, agree, I'm thinking there's a little of everything at play here.

[@josuelapa6882]

I NEED that sherry episode

[@visforvino]

me too, trust me

[@rnjbond]

Sorry for so many comments, but I strongly support a Toscana episode! Huge undertaking, but imagine trying the wines of Chianti Classico, Montalcino, and Bolgheri, all in the same episode. Would be incredible!

[@visforvino]

YES! I am REALLY hoping for it for 2025!

[@brianhaines1943]

Would love for you to go to Temecula for one of your shows!

[@ChibiCamp]

In Japan, bars charge triple on average when they sell a bottle. So 40-45usd per bottle at a bar would be like 15usd bottle. I think it’s important to know which grade of wine you are getting so you wont set your expectations too high.😂 Btw, I am visiting east coast next month and do you have any recommendations on Long Island wineries? Id love to go to McCall, and a couple of other places at least.

[@jerridorr107]

What is a great Pinot to use with pork chops. I have tried some but haven’t been a fan .

[@visforvino]

Try Ken Wright from Oregon! Or if you like something richer, something from Russian River.

[@jerridorr107]

@@visforvino thanks ! Might get them both

[@viniciusmagnoni6492]

When are you visiting Argentina? You've already gone to Chile, why not Argentina? I really prefer it to Chile although Chilean wines are delicious.

[@visforvino]

We'll get there some day, don't worry!

[@noahzamorano7154]

The people (me) want Champagne

[@visforvino]

haha me too. But I do think I'm going to take a brief France break (two France episodes coming end of this year though)

[@jerridorr107]

What is great burgundy wine

[@visforvino]

Just hold tight, we'll explain it all in our Burgundy episode in December!

[@jerridorr107]

@@visforvino that will be too late. I’m making beef bourguignon for a co-worker in September

[@dylanswarts9395]

Hi Who can I ask about the value of two bottles of wine that I have?

[@visforvino]

www.wine-searcher.com is good for this!

[@numanuma20]

2:04 You have to also keep in my the new Prohibitionist people trying to alcohol banned worldwide

[@kurtsonnenburg9502]

Decanting - I would have to respectfully disagree. Quite a few wines are low on tannin's. Aerating a low-tannin wine will further flatten the wine. I suggest tasting the wine first, then decant a small amount and try again. I think you will be surprised.

[@visforvino]

I hear your point. But to me, aerating isn’t just about softening tannin. Wine is alive and it’s been sitting dormant for years in the bottle. “Waking it up” to me almost always leads to a more open and offering wine. I may be more conservative in how long I decant though if it’s a low tannin wine.

[@jerridorr107]

BOURGOGNE Vieilles Vignes de Pinot Noir 2020 any good

[@visforvino]

who makes it?

[@jerridorr107]

Albert Bichot

[@visforvino]

@@jerridorr107 yep, Bichot is a classic producer! It's entry level though, so consume young.

[@DrinkinItIn]

Let me know when you want me on the podcast 😃

[@emilpatel5323]

Love your channel but extremely disappointed about your answer about "how do you know if a wine can age?" IMO, you gave a textbook, correct answer, but it's just a lie. Why do all critics agree that a Grand Cru Burgundy can age for 20+ years while a basic regional Burgundy is generally assumed to have a < 5 yr drinking window? Every factor you mention there is pretty similar amongst these two wines and yet the ageability is drastically differnt. I could give similar examples across different wine types, producers, etc. I'd love to hear the real answer though!

[@visforvino]

@@emilpatel5323 Hm. Not too sure how respond to this, though the think the Burg analogy isn’t something I’d agree with. Burg is crapshoot, always. Regardless I stand by the answer. You need two of the three (tannin, acid, sugar) or one of them screaming high. This tends to occur in top cuvées because winemakers put their best grapes (most developed tannin and acid) in these.

[@emilpatel5323]

@@visforvino Thanks for the response. I do think the attributes you meniton are textbook correct and they do correlate to a wine's ageability but there's something important missing that no one I've asked seems to be able to pinpoint and it seems very correlated to price...ie expensive wines often have ageability. Cost shouldn't bringi more tannin/acid though necessarily...I'll give you another example using your attributes - 2022 Felsina Berardenga 100% Sangiovese...TWA has a drinking window of 2024-2026. 2009 Chateau Rayas (100% Grenache) has a drinking window of 2011-2041. A monster difference! Are you going to tell me that the single varietal Sangiovese is much less tannic and much less acidic and that's why it ages much less? Come on, there's something else going on here...

[@visforvino]

@@emilpatel5323@emilpatel5323 Ah, yes, I think what you're asking is the difference between 5, 15, and 30-year potential and why it does seem to correlate with price. For this I'd say that age magnifies everything, especially flaws. If a wine is slightly unbalanced when young, it will be very unbalanced when old. In addition, I think concentration of grapes plays into this; a wine needs to be concentrated and complex from the get-go, to still be a concentrated and complex wine in 30 years. Top producers have more experience, and so they have a track record of making wines that age, because they know how to coax the best out of the grape both in the vineyard and cellar for that particular vintage and terroir. The wines that have balance and concentration and length and complexity (our main 4 quality indicators) are usually from top cuvees from top houses, and thus usually (but not always) command top prices. Thanks for making me dig deep to explain this, it was something I'd never put into words before!