Merlot, when it’s at its best, is a wine that’s not too dry and not too fruity. It’s round, smooth, and not too overpowering—a good selection will be supple and somewhat earthy with notes of plum. Watch Patrick nobly blind taste six different merlots you can find for less than $15: Coppola, Charles Smith Velvet
How does a winemaker become a winemaker? Brianne Day of Oregon talks about how she went from being an antisocial teenager who found solace among the vines to a traveling young woman obsessed with tasting as much wine as she could while on a trip to Europe, and finally made the plunge full time into
Jordan Russian River Valley Chardonnay grapes are hand-harvested in the darkest, coldest hours of the night to capture their bright acids and intoxicating aromas and flavors. Follow our winemaker on the hunt. Raise your glass to a classic harvest in 2012, and Happy Halloween from your friends at Jordan Winery.
Preparation 500 is manure that is buried in a cow’s horn for six months and then added to biodynamic sprays and compost. It is one of the key additions in biodynamic farming and in this video Tuscan Winemaker Sean O’Callaghan of Riecine describes how he makes and uses Prearation 500 on his vineyard in La
How to taste wine better, like a pro or a real connoisseur, Julien explains in this 3-part series the 3 steps of phases to a satisfying wine tasting that will allow you to enjoy and understand wine better. This Epidose #1 of Julien’s 3.5 Minute Wine School, a YouTube video series to increase your knowledge
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Bonjour from France 🇫🇷 Today is our first day in the Loire Valley and we visit a beautiful vineyard before going on a wine walk for nearly 8km! Jet lag got the best of us by the time we made it to our hotel but we’re excited to share eveything we learn about wine this
In this episode we follow the fascinating process of how wine is made from vineyard to glass. Join Michael Fagan, as he travels to wine producing regions around the world and explores the art and science of grape growing and winemaking. Produced in 2005
How to Taste Wine. Part of the series: Perfect Pours. Sommelier Jordan Salcito explains how to taste wine like a pro, first smelling the wine to identify its characteristics and descriptors, then tasting it and noting not only the flavors, but also how the wine feels in her mouth. Read more: http://www.ehow.com/video_8524349_taste-wine.html
Malolactic fermentation is defined by Christian Moreau of Domaine Christiane Moreau Pere et Fils. Monsiuer Moreau also talks about the lack of malolactic fermentation in the 2003 Valmur wine, and the fact that as of 2008, the domaine has switched to natural yeast fermentations.
Volatile acidity is correlated with bacterial infection in wine, and can be used as an indication of the health of a wine, which is why many people use sulfur during the winemaking process. Frank Cornelissen, winemaker from Mount Etna, Sicily talks about VA in detail. Ask a Winemaker sat with Frank Cornelissen in Chicago in
Are you comfortable ordering wine off the menu at a restaurant? You are not alone. Don’t be intimidated but instead welcome the opportunity to not only appreciate different wines but also new experiences. Here are five tips we’ve come up with that might make things a bit easier for you.
Mondeuse is a red wine grape grown primarily in the Savoie region of France. Winemaker Chad Stock from Minimus Wines and Omero Cellars has planted Mondeuse in Oregon and describes the grape in this video. For more with Chad, view our playlist: https://www.youtube.com/watch?v=FaCODB1_K4o&list=PLddUmDhg4G_Kg1oas7H6T8BISEMPcWoK_ Subscribe to Ask a Winemaker for hundreds of more wine videos: http://www.youtube.com/subscription_center?add_user=askawinemaker
Old vines have a unique ability to access the nutrients in a vineyard’s soil. Dai Crisp explains the role of mycorrhiza in a video that is for the geekiest of wine geeks. Dai Crisp is the winemaker at Lumos Wines and a leader in organic farming in Oregon’s Willamette Valley at the Temperance Hill Vineyard.
After trying some of the Durigutti lineup, I can understand why they have gotten top hundred wine rating. What I don’t understand is why more people are not trying Bonarda. Wines available at Southington Wine and Spirits-235 Queen St, Southington, CT.
Going on a diet and wondering how many calories are in wine? Yes, sadly, wine is fattening if we consume too much, but there is good news. Low calorie wines are out there! Check out this short tutorial to learn how to drink on a diet. ~-~~-~~~-~~-~- Want to learn more about wines? I make
The alberello, or “head trained” form of pruning grape vines is explained by Frank Cornelissen of Mount Etna in Sicily. Frank explains the benefit of the system and why he has chosen to use it at his estate. See all of our videos with Frank Cornelissen here: https://www.youtube.com/playlist?list=PLddUmDhg4G_J8ee7_bIqp8ynkfDYYo8nt See all of our videos with Italian
Assistant Winemaker Ronald Du Preez discusses the importance of veraison thinning grape clusters: dropping unevenly ripened grape clusters to the ground. Veraison, the color change in grapes, begins in July or August, depending on weather. In years with cool summer temperatures like 2010, it is very important to remove unripened and unevenly ripened clusters from
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