5 wine myths worth knowing with Jancis Robinson | BBC Maestro 

I agree. There's no better example of diminishing returns

​@@Ultrasuede1This. And there's so much pure BS above $50 (retail; $100 in a restaurant) it's not just diminishing but negative on average. So many strikeouts for so few home runs. And despite the proliferation of information on the Internet it's still extremely hard to find trustworthy reviews on so many bottles.

Smart move! But now you are in the market for gamay and whites instead! :D

How are you related ? Or are u just a common people

ikr. Burgundy just has to get over itself.

My main problems: lugging the case into my cellar (my back). Then trying to fit it into my racking.

Leaving it open for a day would do it. But she glossed over the idea of decanting. She did say aeration, which is the point. I wonder if there are videos of experiments with using a blender. I know there are some from several years ago testing aeration gadgets. A decanter or just a good bit of swirling in a glass will do. Though I have encountered wines that changed character entirely just being poured at various times over a couple of hours. I've drunk enough to know the general profile of wines, so it was clear that these had a marked dumb quality at first then an improvement to a peak of depth and profile after an hour then a decline to ordinary quality over the next. So it happens. But it's really rare, at least at the sub-$50-retail space I try to stick to. As for price yeah there's a ton of delicious stuff down there, and I've been really disappointed by $200-300 wines, but one of the best I've ever had was $800, so there's a gamble to be made on it. Relying on competent and honest reviewers (they're getting rare themselves) and ignoring marketing is the way to go.

Correct, it's all about what you like

All home made from those juices are not the same as vineyard wines in that they need to be drunk in the first 2 years. Our you-make-it companies here in BC Canada, tell us that. So what does that tell you about potential, yes they have no potential.

Maybe she meant blue eye fillet, wrapped in bacon stuffed with Belon oysters served on foie gras, w shaved perigord on top?…that’s what I’d hear if lentil bake was mentioned but I have a well trained babel fish

It's irrelevant for wines meant for drinking at purchase, while screwtop is a mistake for wines meant to be aged, even with the risks cork brings.

You'd be missing out then. One of the best pairings I've ever been served was roasted beef marrow bone with a white Rioja.

@@ecmo11 I'd agree. It's about the pairing of flavours, but it's down to the individual wine and the individual dish, and should not be doctrinaire. For example, a big, rich new-world Chardy can cope nicely with red game meats, in my opinion. Aside from all that, _de_ _gustibus_ _non_ _est_ _disputandum_ : if one _likes_ a white with red meat, one ought have at it without qualm, After all, whose business is it but one's own?

If they're all sour and taste like grape stems or pickled onions, you're getting unlucky or trusting James Suckling reviews...

97+ percent of science disagrees with you.

​@@blairhoughton7918 97 per cent of science is paid for.

Well checkout the big brain! Thank goodness you’re here!

She didn’t go on. She just said it’s pointless marketing and all it does is add to the carbon footprint. Then she moved on.