Tasting 100 year old wine with Jay from the @wineking Channel. Support me on my PATREON: / konstantinbaum Follow me on ...: / konstantinbaum_mw Check out my website: baumselection.com/
Hi! Can you ask me, where could I buy corean wine? In supermarkets or special wine sellers? I will be in Seoul and Gangneung for several days. Thank you.
WOW, the ultimate collab !!!! The ONLY missing person is Peter Koff!!! That would've made it the perfect ultimate collab!!! Please do it with Peter too next time!!!
I love when you guys collaborate like this. I watch both of your channels. This is one of the funnest/funniest crossovers I’ve seen. My question: where is Peter!? 😁
This is wonderful!!! When I first saw the video of you doing the 100 year old bottle tasting, I was thinking it would be wonderful if Jay was there to taste it too, and now it has happened! Thank you!
I LOVE that you flew over to South Korea! Loving the collab! I know it's difficult, since tastings are best done with the same bottle of wine, requiring travel, but we love it!! :)
I'm 76 years old now and I've been a winemaker since 2006. I was taught by a French buddy of mine who grew up in rural France and started helping his dad make wine every year since he was eight years old. So he taught me some valuable tricks about wine making. When I first got into it I read everything I could find on the subject and I found numerous articles written by seasoned winemakers telling their opinions about how to make good wines. One thing they were all agreed on was that most wines have their best taste between the two and three year old period. They said that the taste starts to fall of a bit after three years and noticeably so after five years, but that the older wines are more smooth. But they said that after ten or twelve years there isn't much taste left. So I wonder what 100 year old wine would taste like. Shoe polish maybe?
You should try some older Bordeaux, Mosel Riesling and Port for example and you will quickly realize that 12 years is nothing for a great bottle of wine and that there is plenty of taste left …
@@KonstantinBaumMasterofWine ~ You say I should try some older Bordeaux, well I say you should look up some articles and forums on wine making to see what real wine making experts have to say about the taste of old wines. If you do decide to investigate it, one thing you'll find out is that the gurus around the world are unanimously agreed that grape wines are inferior to berry wines such as elderberry, blackberry, blueberry, and sour cherry. They rate pear wine above grape wine. The ancient Romans regarded pear wine as their favorite wine, and there they were in the middle of the world's premier grape growing region.
@@jimyost2585 it's possible that they enjoyed pear wine for its sweetness since their standard table wine would have been more on the dry and sour end like many of today's natural wines.
@@romulus_ ~ I've been making pear wine nearly every year for the last ten years and mine isn't sweet because I ferment it to dryness. It has a dryness similar to Chardonnay but with richer taste than Chardonnay.
Konstantin, really enjoy your videos. Why don’t you do an English wine tasting video? Would love to know what you think of the West Sussex and Kent wine regions over here producing fantastic sparkling wines.
I've had a few English sparkling wines so far, but hate to say it, other than high prices as Champagne, the English counterparts lack the chalky citrus profile that I've come to love about Champagne. Sorry, I'm sure it is a personal preference issue.
Thank you Master Baum for this video, another interesting one! I guess you could call this one a taste of culture. I'm very glad he did NOT spit out his first sip of the old wine! LOL That IS drinking history that will never be tasted again,, :):) I look forward to your next video! Cheers ! :)
Nice. I was in Korea myself just the other week and been drinking a lot of Makgeolli and Soju etc. @Konstantin, should really try to make some Makgeolli yourself. Very easy process. A freshly brewed and non-pasteurized one is just really great. Typically much higher percentage, e.g., around 12 percent as its not diluted down. Depending on brewing temperature could be more sour/boozy/etc, since Nuruk is a bit fickle and unpredictable. However, the taste is more complex and deeper than most of the store bought/konbini Makgeolli. Sadly, basically impossible to get Nuruk in Germany, but I can you send you some for 1-2 batches if you feel like trying/making video :).
For me rainy and cold year was very surprised. Many furuit flavors wich is not possible in warm and dry year. Grapes has very special reaction on climate and weather. Summer here was very hot, but autumn is cold and rainy this is all create some special tastes in wine but of course only if you can catch it.
Visit Australia 😁…could do a French - Oz comparison (subtle vs xs balls) via my cellar 😳…or at least visit Farr, Torbreck, Two Hands and Henschke. Penfolds is good but a little too much recipe…and steak is a thing here too.😊
I am a huge fan of grape wine and think everyone who appreciates good food and good flavours should have an occasional bottle. But I would celebrate that Koreans are sticking to their cultural beverages, rather than be sad! If they were only drinking foreign beer, that would be sad but I don't think that is the case.
Hi, Konstantin. Next week I'm going to visit South Korea for 10 days. Two days I will stay in Seoul, and then go to my final destination - Gangneung. I would like to repeat your degustation of Corean specialties. Where can I buy that items? In supermarkets or special wine sellers? And how do you think, can I buy that ones in Gangneung or it will be better to look for in Seoul?
Jae, re monsoonal climate and vitis vinifera, Thailand is having some success though it is hot and humid with heavy monsoonal rain, though no cold winter, just a dry season. The Thai family that owns about half of Red Bull has three vineyards; one on the southeastern coast outside Hua Hin, the second about 100km NE of Bangkok, and the third up in the mountains of Chiang Mai. The reds are Syrah, Dornfelder, and Sangiovese, the whites are Colombard, Viognier, and Chenin Blanc, and a Rose of Syrah and Colombard. Involves a lot of hand work to keep the rot away, and Thai agricultural labour is much cheaper than Korea's - the Thais are also able to hire Burmese, Cambodian, and Lao workers too. The wines are bottled under the Monsoon Valley brand. A problem is they are over priced, retailing in the $15+ range (overseas, but more expansive in Thailand) but equal to wines at the $6 - $8 range. It can be done, but the question is... should it? If one's a billionaire and protected by a high import tariff, appears to be viable.
I love seeing you guys together! It would be amazing to see a conversation between you Konstantin and Peter! A more traditional guy (Peter) vs a more open minded guy (you)!
Thanks. You’re both interesting and on top of your game, but please Jay could you reserve those peals of helpless laughter for when something really hilarious happens?
i don't' get the fuss about that 'Wineking' ... i stumbled upon his videos several times ( with peter koff) - he is always the giggling sidekick to a professional wineguy , without bringing in somewhat substantial or some knowledge ... strange times ..