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Hi Konstantin, bit of an older video so I don't know if you will see my comment or not. When you taste in this way knowing what you are drinking, do you weigh at all the price of the bottle(s) in your grade? Just a question as a somm, because for me I would that price is very important into what I select and advice customers. Thank you for the content!

without any doubt the best champagne ive ever drunk ,,pol roger bollinger ,fantastic but krug is the best hands down ruinart not to bad either,oh & lest we not for get salon

Great video. I had a 97, 07; 2015 vertical of Musar a little while back. The 97 was still lively, the 07 may have had an issue with the cork as it wasn’t as fresh as the 97 and the 15 was delicious, super fruity and nicely balanced.

We learn from you a lot, Konstantin! Please go on! 👌🥂🥂

Chateau Musar always considered as top, like them. But they are expensive :(

Warren Winiarski passed away.

While “barrique” is the French word for barrel, in winemaking the term usually refers to a particular shape and size. It is relatively tall with thinner staves than most other barrels. Wine labels may tout terms like “aged in barrique” or “barrique-aged.”

Hi Konstantin, really love all your videos! Do you have a preferred brand/model for those two prongs corkscrew? I need to get one! Thanks

Konstantin tries not to break a cork challenge(IMPOSSIBLE)

It's really nice to find an honest review! I've been intolerant of alcohol for the last year and a half (M.E.! What a blast!), and yes! There's a burgeoning market. We know from beer that it can be done - alcohol free beers are really good now, surely it's wines' turn? I'm still hoping to find a good alcohol free red wine, Tesco do a almost decent Cabernet Tempranillo that's only £3.75 that keeps me going on when I really feel like a glass. I'd have poured it down the sink two years ago, but it's good enough now.

Chateau 'Merd' :-)

Can you taste an old auslese?

Uuuuh! More from this! 🍷📮

I just love everything about chateau musar, nice to see that at least one subscriber appreciates it aswell. Hope you liked it.

generally speaking, roasting wine does diminish the complexity of flavours.

Great fun video, more prep required on wine cork removal😂

Ich bin in der Ausbildung zum Baumschulgärtner und der Betrieb zweier Klassenkameraden macht seit wenigen Jahren Wein unter dem Namen „Schatoh Feldmark“. Wäre spannend, dieses Schleswig-Holsteinische Produkt mal im Tasting zu sehen.

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.

@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!