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Thank u Subscriber from Nepal

I appreciate the history on NY State wine. I live on Long Island but am partial to Finger Lake rieslings. I've done tastings at Dr. Konstantin Frank's twice (great room, great view!), and look forward to checking out others. My favorite though is the Wagner semi-dry. I hear the best red from NY State is cabernet franc but haven't been overly impressed with any yet. Love some recommendations from your followers.

Excelente 👌 👏👏💯💯🍷🍷🌟🌟🙏🙏

Hello Jimmy!

Hawkes Bay is the 12th Great Wine Capital of the World.......Te Awanga is pronounced "Tee-ah-WONG-ah"

Thank you, excellent video :)

Been watching your videos and they have been very helpful in nurturing a possible future career in the wine world. Is your advanced and extra material available on your website. Or maybe I will find it clicking around, watching more of your content. Thank you!

These videos helps a lot ,thanks Jimmy

I am selling low interv wine and you can t imagine how many ppl can t taste it or find it as a nice addition to the wine. As for me, I can taste it, but it doesn t bother me at all.

Interesting! 😮 As an East Asian, personally I'm more accustomed to the European descriptors. I have never seen papayas sold in my country and never tasted one in my 30 odd life. 😅 Also we often put ginseng in chicken soup so we're pretty familiar with the flavor but ginseng is more like 'earth+mint' than green pepper. Lastly, pineapple is pineapple, strawberry is strawberry and butter is butter in East Asia, too, so I have't seen anybody confused with the descriptors. Instead, I've often seen people describe VA or certain Pinot Noir characteristics as soy sauce, and methoxypyrazine in Cab Sauv as gochujang (Korean red pepper paste). My personal favorite decriptor for Sauv Blanc is gyeolmyeongja (Korean cassia seeds.) which corresponds to gooseberry or cat-pee-like flavor.

As a gardener and start up grape grower, I find it very interesting to hear about the pitfalls of winegrowers. I bought three uprooted mature Mourvedre vines from Southern Europe. It seems that Mourvedre already existed 500 BC in Lebanon and the Phoenicians brought it to Southern Spain where it was cultivated by monks. Israel still has many wild grapevarieties, that survived the Arabic conquest. I have made amazing wines from those wild vines. I also made wine from abandoned vineyards close to Ramat Motza in the Judean hills, probably Sauvignon Blanc white grapes. I now live close to the German border in Salland. I hope to make wine again, having learned lots of reasons why winegrowers failed to innovate vinegrowing. Australia reinvented its wine industry and makes premium vines. Northern Europe chooses non traditional grape varietals and succeeds in capturing a niche market. Buying a Dutch wine is still very special. Small is beautiful. Perhaps the biggest issue with the wine industry is thinking that more is better. I tasted too many low quality wines, heard too many stories about wine maffia in Southern Europe and know how Europe keeps financing the European wine industry. Climate change is here to stay. Western Europe and Northern Europe will get the climate of Southern Europe of last century. Jimmy, you focus too much on the big and the famous. In twenty years from now, I expect the wine industry to be totally changed. You are in England. Focus more on Northern and Western Europe, not on countries that are too hot for grapes to grow.

Great ! Thanks for the class .

Brilliant as usual Jimmy! Thanks!

Thanks for finalising this Series. Some time ago you started to publish a 17 Parts series of Georgia. So far, only 12 parts are published on RUclips, are you planning to continue. When?

Thanks for sharing your insights Jimmy! Regarding the claim about mousiness disappearing (at 22:30), something similar happens with pure chemicals related to mousiness. In other words, when ATHP is synthesised in a laboratory, it polymerises: multiple ATHP molecules reacts with each other to form flavourless compounds. Even when ATHP is dissolved in alcohol and kept in the freezer, it will disappear within about three months. I don't know if ATHP behaves in the same way in wine, but the compounds reacting with each other could potentially explain why mousiness in wine disappears

Thank you for posting this. It's very helpful in getting my bearings of the area as I plan to visit soon - but Selbach Oster's vineyard, which you didn't mention, is top on my list :)

Do you need to know about the GDOs for germany for level 2?

I've not done chemistry in a while, but my first guess about why it can disappear with time in bottle could be that those different compounds can get to a higher oxidation state than the one that causes the unpleasant aroma, so the mousiness is a temporary stay over a longer journey towards chemical stability.

A ghost in the wine😅

This is interesting as I can usually detected a corked or somewhat corked wine, but I have also done tastings where it actually appeared to blow off and in some cases became more pronounced with aeration. Trying to distinguish between the two, I love fino sherry which is quite unusual for this side of the pond. I love amontillado styles as well depending what I have with it, but it can have a somewhat unpleasant long finish which would otherwise be good in a table wine. Where I can have more issues is with Madeira which I like for other than cooking which is terribly Un-American. Here I can have an aftertaste which I have never quite understood. I was wondering if this could be mousiness in the oxidative development of some of these fortified wines? Is this just my palate? I am sure you know peoples' tastes usually go in way or another when it comes to things like asparagus and cilantro so maybe it is just my personal taste here as well. Your thoughts kind Sir.

Great topic !!

You tellin’ me a mouse put his whole taint in this? 🥴

Love the geeky posts. Thank you!!

At about 14:00 you explain how at around 2-2.5% alcohol, free run juice and eventually pressed juice are combined and yeast is added to finish the fermentation. Is the vat unsealed and oxygen added at this point, or does it remain oxygen free throughout?

In NZ they early pick some lots and late pick others and mix them.

I am walking the Deutsche Weinstrasse in two weeks. This is a route through pfalz. We Call it the wine camino :) Any good tips on wineries to visit, places to stay and/or eat?

Thank you

I love the Sangiovese from this region. I had the 2015 Chiara Condello Le Lucciole. I believe it was her first vintage of this bottle. It t was fantastic, I regret only buying one bottle

Hey Jimmy, Can you recommend a resource to read more about how PH value of the soil may change the acidity preferably a bit more technically?

You do amazing work - keep it up!

Great video thank you - curious as to what the outcome was with the Moët & Chandon in your parents garage ?

Even living in France, this is expensive but very expressive and cheerful wine.Cheers!

This is VERY useful, thank you for sharing your knowledge!

Drank lots of home-made when I was there in 1999. Fantastic - no hangover, no matter how much I put down. Mukuzani is my favourite. Shame there isn't more in the shops at a sensible price.

Part of my family lives there. A red 'Karl Pfaffmann' always tickles my tastebuds in a very satisfactory way. Good video, thanks.

It's very useful and knowledgeable for exam preparation, thank you very much.

Jimmy ты лучший ведущий кпнала про вино🤘

Looooove these videos on grape varietals. Well structured and insightful. Thank you Jimmy!

You sounded quite excited about these wines, Jimmy.

Is this a Series for WSET Level4 ?

Love all Italian wines 💛🍾🍷

Nice to have met you there, Jimmy!

Wonderful…. Have you had time to visit Modena? Any Lambrusco?

I'm currently growing a Rkatsiteli vine in the south of the US and plan on making wine with the results.

How can I sign up for your detailed videos for WSET 3

Excellent indeed

❤

Jimmy, I had the exam for Level 4 today. This video helped me so much in explaining the climate around the Finger Lakes. You are a great teacher. Thank you.

Please pronounce “Rioha” not “Rioka” , people need to learn the right pronunciation of key words like Rioja, Albariño, Cariñena

I like to watch your videos you explain deeply and nice. thank you so much Jimmy.