Відео

One of my most spetacular experiences with wine was with a Nicola Catena Bonarda Parcela.

I'd pair it to a confit de canard, but the wild boar patee seems to be good too.

0:04. Ah, ze famous German sense of humour! Loving your work Konstantin. Please never stop from your English viewers.

Never had an old Bordeaux. Some day perhaps.

Community and connection above all! Thanks to everyone involved.

I've had trouble too with Musar corks. As for the Piedmont wine, vintage means everything with old bottles from personal experience. The 3 strongest vintages in the '60s to my impression were '61, '64 and '67. Personally I find the '64s generally stronger than the others, but of course bottle variation and producer variation create exceptions. As for decanting these: seriously, give it 5+ hours. These old Nebbiolo wines have been locked up in the bottle for so long that they need time to wake up! Unlike Burgundy, don't be afraid of leaving old Piedmont open for a while before drinking. In strong vintages, a long decant time actually helps improve the tasting experience.

Chateau Climens is a favourite in my house

With roasting in the title I thought you were going to insult and make fun of the bottles, but they were all of good quality.

That's quite of a trio!.... I never had any Swedish wine. That pinot sounded correct and would love to try some, or any wine from Sweden. I've had Lebanese wine maybe three times in my life. That Musar sounds like my kind of juice 😋......brett is such a divider in wine communities. Some despise it, some find it intersting.....I dig it, as long as it's not too over the top. Love old Nebbiolo!....the color, the nose, palate....sounds like you had a winner 😋👍🍷.The oldest Nebbiolo I ever had was a 67 Borgogno Barlolo. That was almost 20yrs ago now and it was still fresh as a daisy!. That Barbaresco sounds so good! ............you need to start wearing a bandolier of durands!

My view is Herr Baum made a fool of himself in this clip, and more so questioning Janis Robinson who is not just superior to Baum, but head and shoulders above him.

Thanks

I got a case of the Musar 98 after it was very well reviewed on Jancis Robinson's website. It's a really wonderful wine but opening it can be a challenge! p.s. those things with two prongs are called a butler's friend in English. The butler could remove the cork, drink their employer's fancy wine, replace with something cheaper and put the cork back in.

The sweet ones are the best. Ice cold sweet sherry on a hot afternoon. Heaven

Very interesting video, thank you for doing it.

Should there not be malolactic in an orange wine? Especially if it has not been sulfured.

Just an idea : why don't you buy a second Durand to have in your studio? Just before more old wines are ruined by poor corks 😁

Vielen dank, Konstantin. Ich bin neu in der Welt des Weins und sehr dankbar für das Wissen das Du teilst mit uns. How is my German? I’ve been studying for about a year now.

I need to live next door to a master of wine

I love seeing how, after an introduction that seemed so 'modern' (it's very trendy to try to tear down centuries of history just to sound 'cool'), a Great Wine, once again, triumphs... and once again, the 'tasting note' of the wine is practically silence, because language cannot contain the sensations that the wine provides... just like with good poetry or Art.

We had musar 2012. On wine searcher this vintage has worse score. But i tryed after 2012 every year until 2017 and 2012 was bybfar most exciting one. Now bootles of 2012 r sold for 200 euro plus and its hard to get them. If someone know where i can buy one i apriciate for link

Самый приятный шведский, который я когда-либо слышал Константин, Вам надо преподавать в Стокгольме, а то жуют слова и буквы выплёвывают P.S. Это вино - убивает природу "mörda Natur". :))))))

your cork frustration was fun

Love the wine glass - looks a bit like a Zalto Universal but not sure.

The best wine channel on youtube!

Had a bottle of the 1998 Chateau Musar last year and I was already giggling when you said that it will be fine to use your standard corkscrew. Yeah, it was a mess opening it...

Konstantin, I believe the Minuto Barbaresco was part of the estate owned by Luigi & Mario Minuto who split the estate into Cascina Luisin and Moccagatta. Roberto Minuto is the current owner of the former.

Hey Konstantin, Thank you so much for sharing all your knowledge, you've been a great inspiration to me. I remember when I've started watching you I didn't even know how to spell Sauvignion, and know I'm half way through Diploma in wine 😅Looking forward to joining you one day in a MW club .

im sure Mr Baum can afford another pair of durand strung to his cellar LOL

Nebbiolo is weird. You should decant that Barbaresco for at least 5 hours. I've had a lot of them from the '60s and they evolve (and get much better) after several hours.

Throw it out

Swedish just say everything backwards :-)

@9:40 and that is why I prefer Stelvin caps...

Love Musar!

Love the video! Not to be a hater but I think you should see the volume of wine at neck and likely cork is damaged and frail for that second wine to make a decision on how to open it :)

Bravo. What fun!

Love your reviews Konstantin, always entertaining, instructive, and informative. Cheers 🥂

Which ah-so is that? It looks very nice, might have to get it as a late father's day gift lol.

I’ve always wondered if subscribers would send you wines that they love ... Here’s the answer and it’s emotional , quite frankly ! Thanks for the content ! That’s the way you make memories ❤ cheers !

Konstantin once you get the two pronged opener all the way in spin it or and the bottle half turns back and forth while pulling gently up and the cork is out!

piece of cake vs piece of cork ;-)

Tack!

Another great video!! Happy you enjoyed tasting and that all the others enjoyed watching! Hopefully the neighbour enjoyed traveling back in time ✌️ Wine for me is first and foremost about sharing it with others. This is a great example and there is no better platform for it than your yt channel :) Cheers from The Netherlands

I've got scared after your first phrase...Your last video...Good joke

Konstantin just I hint how you should have opened the lebanese wine. The two prongs opener you insert in a movement up and down until you reach the maximum depth, then you rotate the corkscrew to unglue the cork from the bottle neck. Only after that you start pulling up while rotating with care. If you follow that the possibility of unsuccessful cork break will decrease tremendously. Anyway it is father's day here in America and I am sipping a Chateauneuf Du Pape Vieux Télégraphe, cheers. I enjoy your videos. Thanks for doing it and keep growing.

Thank you Konstantin and thanks to those who have sent these wines. That made a very nice experience for us all!

I had my sixth birthday in 1967… I have tasted Australian sweet wine blends with some components over fifty years old, but no proper old wines.

🙄 Scared me there in the beginning!

F.lli Is short for Fratelli, not figli.

I must stop buying wines from the United States division of Aldi Süd. Most are not very good. I would send a wine from Florida but wines from here are almost never vinifera because Pierce’s Disease kills vinifera vines in a few years. There is a hybrid that is part vinifera but it’s just very different and not good.

Was disappointed to see I no longer have any 98 Musar. Bought a mix of 98/99 a couple of years ago from my local wine shop, and I got a free Musar branded 2-pronged butler's thief with it!. I winced as you pulled that thing straight out - it really needs to be rotated all the way. I assume the decanting recommendation is just to remove the sediment. I remember strawberry being a significant note on this wine. I love Musar, I have more of it then any other single producer. One thing I would say, is that Musar often tastes like it's nearing the end of its drinking window on opening - but often seems to rejuvenate itself - over many days potentially!