Savvy Nomad TV is a place for us to share our interests with a broader community. We love European art, culture, cuisine and water ways. We can't always be on the water in Europe so we also share videos about pens, paper, wine, and spirits, Epicurean pursuits. Join us as we share videos and information on living an independent lifestyle ~ to be a traveler, an adventurer, a writer, a wanderer, an artist, an entrepreneur ~ and do it successfully. Being a Savvy Nomad.
Hi! We enjoyed this video a couple months ago, and by crazy coincidence we ended up in the Orbi’s berth today with our rental boat! It was windy and exciting, and your friends on the Melba kindly helped us in.
15 out of 20 minutes talking about what does not work I know what does not work! That is why I clicked on this video. And repeating what does not work over and over does not help.
Well, Pirate Jeff, I made the video like this because maybe the viewer hasn't tried all the avenues that don't work and they might think that they can out think the system and that maybe they are smarter, only to find they aren't...because that's human nature. I'm glad you enjoyed the free info in any capacity it is presented.
@@SavvyNomadTV Yep, that was some! I'm still kinda looking. I'm here with the military and in August time's up. So we will travel around a while or if we find something we like than travel around on a houseboat for a year or so 👍
I enjoyed all of them. I was lucky enough to buy one of these. Should have bought another as a gift. When I taste them I will refer back to your vids to compare tasting notes.
Skills, David. That was so smooth....we sailors appreciate superb boat handling. Kissing fenders is withing tolerances! To help people estimate distances, measure arm length from arm pit to fingertip. Mine is 29 inches....so 2 feet or so. Makes it easy to eyeball distances.
The aroma of a corked wine is very distinctive - it smells like wet cardboard. This wine wasn't corked it just wasn't very good. Maybe your wine snob brother got a different wine because this wine was pretty bad by all the markers of quality....
Not a fan of this one. I thought it smelled and tasted like Hawaiian Punch (yes, I still drank all of it). I told my husband it might be better if I stuck it in the freezer.
Ahhhh, love it!! I see y'all finally got some snow ❄️❄️❄️ I'm bummed I couldn't find the box (I was probably too late looking for it) but I enjoyed this episode a lot!
Thanks! We are having fun doing this. I wish you had the box too. This episode was filmed Jan. 12th when we still had cold and snow. It’s getting very warm and melty now, so thank goodness we started off cold!
@@DoRestorativeYoga we've had over 104" of snow so far, with almost 40" on the ground currently (🤯) so I'm a bit envious of your warmer weather. It's also currently -12°. Whisky 🥃 would help warm me up! 🤣 I laughed when David was talking about his down coat... My <10° down coat goes to my ankles 🤣🤣🤣
@@andreaandraschko6359 104 inches is a lot! We had TONS of snow last year. This year is just plain weird. This warm weather is unnatural. Lol! I'm hoping we get some more snow soon! ~Sara
I like a bit of grippy, but this was super grippy. As a new learner, I'm confused by tannins. So if the drying out feeling in the inside of my mouth is caused by tannins, how can the smooth, velvety feel of a wine be also caused by tannins? And - are tannins a result of oak barrels or a result of the grape or both? I did see crystals on the inside side of my glass, like a few mini clumps. This was one bottle I didn't want to finish the next day. Thanks so much for sharing your knowledge; I have never heard of this wine before - so interesting to see the region on the map!
Tannins come mostly from the grape. The mouth feel of tannins range from super grippy to velvety. The more velvety, the smaller or finer the feel, the better quality the wine. Big, rough, super grippy tannins most often result from poor quality or under ripe grapes. If you have a grippy wine, pair it with fatty foods such as: cheese, meats, fired things. The tannins will attach to the fats, making the wine seem smooth and refreshing the mouth at the same time, but now we are getting into wine and food pairing...
I got strawberry jello! I was enjoying it with a meatball sub, but then I took a bite of salad with lemon & oil dressing - and did that ever change the taste of the wine! If the wine seems "velvety" does that mean it's smooth? Also - I got that "oakiness" - what would that be considered on the aroma profile? Thanks so much for these great videos - this is my second year and I feel like it has really expanded what I knew/didn't know I didn't know!
H Julie, Good questions. I'd equate velvety with smooth. Velvety often is used to describe tannins in red wine - velvety is preferable to grippy - both are terms used to decide mouth feel and by extension tannins. Oakiness is noted on the tasting profile by a little barrel - situated between earthy and roasted.
Life's events got in the way, and my journey with the wine box got seriously put on hold. Slowly catching up and having fun with it now. I definitely got smoky! But also a faint sour dairy smell; is that barnyard? It didn't really take away from the wine, I enjoyed the smoky difference of this wine.Sorta tasted like sour cherries at the end, but kinda slightly sweet at the beginning. Loved the story - so fun to learn these facts! Thanks so much!
Sour dairy....sure if that's what you smell, barnyard is more manure / earthy / decay or sour dairy. The barnyard aroma is prized by some and found in some of the finest wines - however it is a delicate balance....I'm glad you are plodding along at your own pace and enjoying the box. You are very welcome and Cheers!
So, we are CLEARLY far behind in our tasting this year, but we're moving along. I laughed out loud over Sarah's comments. It was ok, but I look forward to trying a different example of this wine.
Trying a different example is good idea. I think you'll like what yo find. Cheers! Oh, and there is not time table to tasting these wines - some people take all year!
This was one of the best ones in the box in my opinion. It had a pronounced nose, canned peaches, almost a honeysuckle or some kind of white flower, orange juice... Medium low acid. Low alcohol. Light body. No sugar, but a sweet honey neroli flavor. Medium finish. Reminds me of mead actually. I'd say it's better than most cheap restaurant wines. If I got this at olive garden I would be pretty happy about it. I had the opposite reaction, you said you wouldn't run out and buy famoso. I wouldn't run out and buy anything in this box, but this bottle made me want to try a higher quality version and alerted me to it's existence. And really what more can we ask for at $4 a bottle?
" , but this bottle made me want to try a higher quality version and alerted me to it's existence. And really what more can we ask for at $4 a bottle?" This is exactly why we try the wines in this box and play the game. Your descriptions are great.
This MdA is pretty good for an italian table wine. It's going to be really good with some steak or sausage... Berries and dusty oak nose, similar taste, medium-hi acid and a sweet caramel complexity, short finish, medium but very soft tannins, and a bit of alcohol burn which is surprising at 12.5% (supposedly). It's not a long sipper, but this baby was made for eatin'. Now to play the video and compare notes.
I generally don't like rose... I'm not a manly-man, I love pink. But I hate the bready weird notes that are often in rose. Just a personal preference thing and a flavor that I don't enjoy. I like this one, but I also wouldn't say it tastes like rose'. If I close my eyes I would guess this was a chenin blanc or something. Other than a bit of an artificial strawberry lemonade nose it's actually pretty flavorless to me. Which I would say is better than having bad flavor... It's refreshing.
I was really hoping this box would be a lot more specific about what's in it and the tasting notes... I feel like with how little info they might as well have left them unabled and made it a guessing game. Which does give me an idea for a cool wine game. Ship a box with 24 wines like this with just a number on the bottle and a booklet with the descriptions of the 24 wines out of order. Then you have to guess what the wine is and write it on the day and at the end of the month the right order is in a booklet at the bottom of the box that you can only really get to once you drank the wines. At least that would be exciting. Pretty much all of this box has been faulty, watered down, lacking complexity or just plain bad. It's like the beginner's guide to everything wine shouldn't be.
As you have noticed, this is a box of simple, generic wines from odd ball regions and varieties around the world. I use this box as an opportunity to teach wine appreciation because understanding wine means more than personal preference. It means understanding the qualities that make a wine good and the qualities that make a wine bad. If you can learn these concepts, you can move from consumer to connoisseur. However, I caution you on this because, once you learn what and why a wine is better quality, or lesser quality than others, and how the grape varieties express in wine and the geography of where and why they are made that way... well then, you just might not like your old favorites. You might buy wine at a restaurant or bar and realize how much they are over charging. This knowledge might lead you to drink better wine at home and this may cost you more but your friends will appreciate your skill in wine. That may make you feel like you need to bring good bottles of wine over to their houses when invited to dinner and they'll feel intimidated to do the same. All this can be gained from this simple wine box and it'll teach you about wine and you'll know why it's bad and why it's good and that I think is reason enough.
We learned about South african steens from watching this channel. My wife and I really like Chenin Blanc. We got to tour Stellenbosch and tried some amazing wines. Thank you for the education. Also, what is your secret for getting the wine labels off? I've been having a hard time getting them to come off in one piece.
You are very welcome. Chenin Blanc is such a great grape variety - I'm happy to spread the word. To peel the label, I cook the bottles in the oven for 15 - 20 minutes at around 185 or so. If you are doing this and still having trouble, try a higher heat and or more time. When the bottle is hot, take a little paring knife and peel up a corner, once you get it started it should come off. I made a video about the process in the video I was slightly successful. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EQ0-d8do4pM.html
I so enjoyed this around the world in 24 days with you and Sarah. I was a little disappointed that the last day wasn't bubble, however, I enjoyed you David and Sarah more than any thing. Merry Christmas and Happy New Year!! Sarah your hair was so beautiful and fun to see what you would do! I LOVE YOU BOTH!!!
Interesting that you said no citrus, I thought it was over the top citrusy. Like 409 or some kind of furniture polish... I think that also leads to the distinct old-man cologne scent that appears since those are often made with citrus and neroli to give a "clean" scent. That's the fascinating thing about wine. Two people thousands of miles apart can taste the exact same thing and our brains can interpret those things completely different. I did find mine fairly effervescent in a moscato type way. It goes flat after about three swirls though.
I think he was wrong about sweet tarts. This candy tastes like nerds. Strawberry nerds. OMG it's taking me back to my childhood in the most unexpected way...
Just went back to Day 5. We finished most of the box daily and now are going back to the days we missed for various reasons. Can't let one of these bottles go to waste, plus I enjoy your videos. Sarah, I love your outfits and hair changes and look forward to seeing you as much as David's wine reviews! Happy New Year.
