I logged into my account just to thank you for your videos. I am studying for the first test with the Court of Master Sommeliers, and your content has been a central companion to my study. I especially appreciate how efficient you are with the information, and your writing style packs in information while still engaging the audience. I look forward to all your future videos. You are helping so many people!
Just wanted to Thank you for all your awesome content. Just hearing the way to properly pronounce everything really helps me in my wine journey. Watching your casts alone has increased the enjoyability of all wines I drink. Thanks so much!!
Thank you! That's very kind. I'm glad the content is helpful. As far as the pronunciation goes, I'm the first to admit that while I'm getting better I've had some clunkers in there, so watch out, especially the French stuff. Cheers!
Such high value content! Always learning from you. I didn't know that Cinsault used to be the fourth most planted grape in France? How long ago would this be? Thank you vey much for sharing! :-)))
Thanks you! The source I saw didn't tie the "4th most planted" datum to a specific year; however, the Certified Specialist of Wine study guide form the Society of Wine Educators for 2015 lists it as the 9th most planted grape in France and the source I typically use for planting data (www.adelaide.edu.au/wine-econ/databases/winegrapes-section-IX.pdf) has its share of French land under vine dropping by 2 percentage points between 2000 and 2010, so I'm estimating that the 4th most planted figure applies to sometime in the early to mid 2000s. I probably should have gone with 9th most planted after 2010, as I have clearer data for that claim. Oh well. I hope that helps. You have a terrific channel, by the way. I subscribed! Cheers!
We make a varietal Counoise at Unionville Vineyards in New Jersey. 1-2 barrels, only in hot vintages- otherwise it gets blended with Syrah and/or Mourvedre in a rose'
Fantastic to hear! It's hard to find wines from outside of the big four states in Washington, but if I'm ever out your way I'll look out for it. Cheers!
Picpoul is a rare grape. I actually have Picpoul planted. As far as Counoise goes, its planted in small numbers in california mostly in paso robles california where it is planted by Tablas Creek, They have every single grape from Chateau de Beaucastel. I have the rarest grape in the entire region which is Picardan at 2.00 Acres globally, I am the second person in the United States with plantings and it will never increase as along with Tablas Creek, I hold the only access to the vines.
I don't know why, but I tend to really like reds that have blueberry in the structure. I have heard very little of Counoise but now I'll have to search some out!
It can be a terrific wine when handled well (both in the vineyard and the winery), but there's a reason why it tends to play more of a supporting role than a starring one, and it really is more at home in blends as a rule -- something in which there is no shame. Cheers!
Check out Turley Cinsault "Bechtoldt Vineyard" from Lodi. The vines were planted in 1886. I love this wine. Should set you back $25 at retail but most of it is on restaurant allotment in my neck of the woods. Now I need to track down a bottle of Chateau Musar. Thank you for all your winecasts, Mr Unknown.
Frank Dell be sure to check out Chateau Musar next tier up of wine “Hochar” talk about a wonderful experience for under $45 bucks! I adore the amount of sediment some of their wines throw about
Hi Unknown :) such a wine chateau musar hey....why dont you make a video about the viticulture and type of growing methods (guyot, cordon, goblet) and the reason why the producers opt for those. cheerss!!
I just finished my WSET-3 and am looking at opportunities for continuing education. You've obviously had a lot, so I wanted to know your thoughts. Should I continue with WSET & pursue my diploma or consider other classes such as Wine Scholar Guild, Society of Wine Educators, or CMS? I do not work in the industry, so professional certifications are not important to my career - I'm only looking for education.Thank you, and please keep casting - you're in my personal Top 3 wine vloggers out there & I really look forward to your future work.
Thanks for the message and congratulation on completing the WSET-3 -- it's a really terrific curriculum. I pursued my first certification (CSW) because I didn't know anything about wine and wanted a structured way to get to know more because I felt that if left to my own supervision I wouldn't cover the material I needed to; so, a certification gave me a kind of accountability for mastery of the content I wanted. That was great for me, but if you're the sort of person that can acquire content on their own without the aid of a structured curriculum, then you may just want to read and read and read and talk and talk and talk to wine people (and, of course, taste a lot, too). One of the most knowledgeable wine people I know, Arnie M. at Esquin here in Seattle, doesn't have single certification to his name but his command of the lore and law of wine leaves me humbled every time we speak. If you do prefer something more structured, the various certifications are all great in their own way depending on what you're looking for. Here's my opinionated rundown on what you'll get with each one: WSET Diploma -- people who've passed it tell me that it really makes you think about wine at a deep, theoretical level. CSW (Society of Wine Educators) -- phenomenal breadth of content. French/Italian/Spanish Wine Scholar -- phenomenal depth in the subject area. CMS -- people who've passed their various offerings tell me good mix of depth and breadth with additional elements and service practicum that you may or may not want. As you know, the certifications aren't cheap and I only decided to pursue additional ones because, though I don't work in the industry (well, I guess I'm a wine vlogger, whatever that means), I'm exploring that possibility perhaps as a part-time or later-in-life option. I hope something in here was helpful. Thanks again for the question and cheers!
@@TheUnknownWinecasterI also appreciate the structure, as well as the insider knowledge (since my instructors thus far have not only been certified wine educators but also industry professionals) that's been added to the book material by having a course taught by a human being. I am an avid reader, and I have consumed a number of books about wine, both general (like the Larouse and CIA books) and specific (like Clarke's book on Bordeaux). However, the classroom instruction still adds a lot, imho, to what I can accomplish self-teaching. The quantity of wine I get to taste would be hard to replicate at home too, at least in such a short time span (100+ wines in my WSET-3 class alone). Like you, I'm exploring possibilities for future work. I'll be retiring from the Navy next year after a 25-year career and, while I can't simply dabble in wine while living off my retirement, I am - like you - considering a part-time or 3rd career in wine someday. The Capital Wine School here in DC offers the WSG classes, and I've heard they're a good stepping stone between WSET-3 and the diploma level, however no future offerings are currently on their calendar so I've no idea when I might be able to take them. I'll probably take the first diploma class in August to get a taste of what that series will be like. Thanks again for a truly excellent channel. I've only recently discovered you and am really enjoying catching up on all the past casts. Cheers!
Re: the Unknown Winecaster's interest of French wine producers bottling a 100% Counoise, check out: www.piaugier.fr/ Domaine de Piaugier "Ténébi" Côtes du Rhone Villages-Sablet 'Domaine de Piaugier is situated in and around the village of Sablet, which stands at the feet of the jagged Dentelles de Montmirail in the Vaucluse department of the Southern Rhône. The odd duck in the line-up, the Sablet "Tenebi" is mostly produced from the obscure counoise grape'. Ténébi Sablet rouge Sol | Soil | Boden Argile limono sableuse Clay with limestone and sand Lehm mit Kalkstein und Sand Encépagement | Varieties | Rebsorten 100% Counoise Rendement | Yield | Ertrag 40 hl/ha Age des Vignes (ans) | Age of Vines (years) | Alte der Reben (Jahre) 55 Vendanges | Harvest | Weinlese manuelles manual manuell Vinification | Vinification | Vinifizierung Vendanges entières, 1 mois de cuvaison, élevage en barriques d'un à quatre vins durant deux hivers. Vin mis en bouteille sans filtration. Picked in whole bunches, one month in tank, aged in one to four-season old oak barriques for two winters. Bottled without filtering. Geerntet in ganzen Weintrauben, ein Monat in Behältern, Ausbau in ein bis vier Jahre alten Eichenfässern für zwei Winter. Ohne Filtration abgefüllt.
Cinsault got me thinking about pinotage and its origins. There are some very good ones out there. Am I wrong that it hasn't yet been given its own episode? Any plans?... And, since I am typing here, how about meritage, including how it got its name /pronunciation, history, first release, rules for producing, etc. Thanks UW!
Great! Meritagealliance.com is a good resource. I invited Mitch Cosentino (winemaker responsible for the very first meritage, his 1986 Poet) to our wine store in Fremont for a customer pouring recently. A gentleman and all-around nice guy. He runs PureCru out of Napa now.
