Wine Tasting and Talking About the 100 Point Scale, Terroir, Biodynamic, Natural Wine and more

With this video, I met with Frank from @frankdrinkswine to taste a couple of wines and to discuss a range of topics including Burgundy, terroir, the 100 point system, technology in winemaking, biodynamic viticulture, natural wine and the wines of Australia.
Frank's Instagram is very good with postings nearly each day. The postings are insightful and often hilarious.
As for the wines tasted:
2019 By Farr Irrewarra Chardonnay from Geelong, Victoria, Australia, priced at about $50
2021 Grivot Goisot Sauvignon St Bris, Burgundy, France, priced at about $20
#winelife #winetasting #wine #australianwine #burgundy #biodynamicwine #naturalwine #wset #winetime #winenot #winelovers #bobpaulinski #masterofwine

[@abcdefghijkl5408]

Great conversation - thanks for sharing your perspective.

[@bobpaulinskimasterofwine]

Thank you. 👍

[@UncleFrankDrinksWine]

Thanks Bob! That was a lot of fun. I enjoyed every minute of it. 😊🥂

[@bobpaulinskimasterofwine]

Hi Frank, it was a lot of fun. 🍷

[@dangareau3143]

New subscriber here. Just recently found your channel and this one is definitely a much watch for anyone enjoying their wine journey no matter how long they’ve been doing it. Super insightful and just creates more interest on so many topics. Great video!!

[@bobpaulinskimasterofwine]

Hi Dan, thanks for the good word on my channel. Much more to come. Cheers. 🍷

[@Matt_Bykowski]

Fun video, thanks for sharing. Nice to get a some expanded insight on you thoughts. I really appreciate your thoughts on individuals enjoyment of it. "You're getting satisfaction out of it, that's all that matters".

[@bobpaulinskimasterofwine]

Hi Matthew, I appreciate your comment. I hope all is well.

[@carlcadregari7768]

Missed this one when I was on vacation. This is a great format and great information. Love SB from Saint Bris! I’m completely in the drink what you like camp, but don’t be afraid to explore. I’m doing a presentation for my local AWS chapter on just that next month, alternative wines/grapes to try. I’m by far not an expert, but I’ve read some Steiner and The Wine Library’s publication on Biodynamic viticulture, and compared it to what my father, who was a plant geneticist who ran a research lab for two large production companies, taught me about managed farming and I’d echo you, biodynamics is set up and prevention where production farming is setup, prevention, resistance and recovery for maximizing outcomes. Im about a third of the way into reading Dr. Jaime Goodes book on regenerative viticulture, good read so far for a geek like me. Cheers and thanks again for a great post!

[@bobpaulinskimasterofwine]

Hi Carl, good luck with the upcoming presentation. Looks like you’re ticking all of the right boxes in preparation for the event. Thanks for the good word on the video.

[@JohnAmidon-c6r]

Thanks, Bob. 👍🏻

[@bobpaulinskimasterofwine]

I appreciate your comment.

[@dmitrivassiliev15]

Good stuff, Bob. Thanks.

[@bobpaulinskimasterofwine]

Thanks Dimitri. 🍷

[@johns2262]

I appreciate the long format

[@bobpaulinskimasterofwine]

I’ll mix it in from time to time. Thank you!

[@stevenholt4936]

Excellent and informative video, Bob. I can't comment on natural wines but I think biodynamics is a fad. There is well made wine and...the rest. 100 scale - not a fan. Your analysis was spot on. I go with a merchant whose judgement I trust and stick with them - nobody I buy from uses a scoring system. Re-Aussies, I used to buy a lot but they sold out and produced too much high alcohol fruit bombs. Now they are trying to row back from that, so I have started buying again - in fact, I am drinking a Botham Cab Sauv this evening. Agree about Burgundy but I still buy a half case of en primeur each year. The last red was 2016 and white, 2022 - I am 69 so I have bought my last case of red wines en primeur. Great to see your channel is growing.

[@bobpaulinskimasterofwine]

Steven, as always, good to hear from you. I’m glad you enjoyed the video. We covered a lot of ground. Sounds like you’re buying more Burgundy than I am. I tend to stick with Chablis, Cote Chalonnaise and Macon. Also drinking more Cru Beaujolais. I tasted Botham back when I lived in Australia, but not since. I need to search it out. Cheers🍷

[@stevenholt4936]

@@bobpaulinskimasterofwine Thanks, Bob. Cru Beaujolais is excellent value. As I say, I have bought my last (half case) of red Burgundy en primeur (2016) but I think white is still decent value - mainly St Aubin, Auxey-Duresses, Pouilly Fuisse, and Chablis. Having said that, I shan't be buying any more white Burgundy after the 2022 vintage. Apart from the odd special bottle I have enough now to see me out - my last en primeur purchases, apart from white Burgundy, have been 2021 Chianti Classico, 2019 Brunello di Montalcino.

[@stevenholt4936]

...and, strangely, a Corbieres blanc

[@bobpaulinskimasterofwine]

@@stevenholt4936 Corbieres Blanc! Wonderful value. What’s the story? Any specific producer?

[@bobpaulinskimasterofwine]

@@stevenholt4936 We drink many of the same wines.

[@KaterinasKitchen]

Very interesting conversation about natural wines. I rather like Konstantin Baum's suggestion to refer to these wines as "low intervention" rather than "natural." Winemaking is a craft, right? There are certainly winemakers who allow "low intervention" to mean "lazy," but in an era when we must all be more conscious about the footprint of our production, then hopefully there is motivation to produce low intervention wines that embody clarity and complexity that indicate higher quality.

[@bobpaulinskimasterofwine]

Hi TK, it’s a topic with a broad range of considerations. With some “natural” wines are not all that low intervention. The fruit can be conventionally farmed. Some also use a degree of fining and filtration as well. I agree, the lazy word often comes into play, but this sort of wine production requires a skilled hand to get it right. As for the footprint, it’s certainly a growing concern. I’ve recently tasting a range of Pet Nat from Australia. The wines are coming a very long distance! Thanks for taking time to comment. Much appreciated.

[@eugenebae]

Bob, belated congratulations on your 10,000 subscribers. You'll reach 100,000 before the end of 2026.

[@bobpaulinskimasterofwine]

Hi Eugene, lofty numbers, but I’m all in! Cheers!

[@eugenebae]

@@bobpaulinskimasterofwine I have a GREAT track records for predicting sub numbers for my favorite KZbinrs. I love your way of educating the public and you are also DONW TO EARTH to boot. I hope you'll continue for a long time. Many thanks, from your loyal follower.

[@bobpaulinskimasterofwine]

@@eugenebae Eugene, it’s early morning in CA, I just waking up. Your message is a good way to start day. I hope your prediction is right. Much appreciated. 🍷

[@blurds]

I don't think I've known someone to drink as much Saint Bris as you! How do you compare it to some of the loire appellations for Sauvignon? Enjoyed the interview and the natural feel to the video. Random question - when was the last time you were in France?

[@bobpaulinskimasterofwine]

😂🤣 It’s popped up twice over the last year. I suppose that is a lot! The best examples are very good, but it lacks the depth and layers of the better SB from the Loire. I visit France nearly every year, but it’s been a while. The last time was early 2023. I’ll be back in Europe in September, but in Portugal and Poland.

[@finiansweeney2066]

My big problem with selling natural wine is the inconsistency of different bottles. So when you are selling them in a wine store 95% of customers will dislike them and return them. This scares them and they will then shop for the safe bottle. If I was still in the wine trade I would not stock them unless there was a big health warning with them. For the same reason I would not sell oaked Sauvignon Blanc or Marques De Murrieta Capellania as it was not what the customer was expecting.

[@bobpaulinskimasterofwine]

I agree with you on the inconsistency piece. The wines can be all over the place. A high return rate is a problem, but even worse are those who do not return the wine, instead choosing to shop in a different store.

[@juanmanuelmunozhernandez7032]

This is an interview for the ages of this channel. FrankDrinksWine is an amazing communicator, I too found him on Instagram some time ago and he's just absolutely great. Lots of big topics and no scripted answers: that's what we want in an interview.

[@bobpaulinskimasterofwine]

Thanks for the good word on this video. This one was a lot of fun.

[@bucal53]

This guy has attitude. Sorry , Bob , I love your approach to wine , but this guy turns me off. I love your other interviews

[@bobpaulinskimasterofwine]

I appreciate your candid message. That’s exactly what I want to hear!

[@Ruirspirul]

fun fact, thats why most fruits have sugars. so when they fall they start fermenting and become more pungent for animals and incects😊

[@bobpaulinskimasterofwine]

It makes sense! Thanks for commenting.

[@nichotime]

Commentary! 👍Senses need practice; friends' comments help notice more nuance. Scores are for lesser wines (0pinion?), Great wines are beyond scores w unique unexpected surprises, always more than any taster's ability. Infite aspects are noticeable as wine develops = difficult to keep track & focus. More detailed focus on your tasting impressions, please and thanks!

[@bobpaulinskimasterofwine]

Senses need constant practice, it’s like hitting the gym, use it or lose it. Personally, I don’t pay much attention to scores. As for great wines, what makes them great? And then there’s vintage variation. More details in tasting impressions. Got it! 🍷