Some corrections and expansions of material I presented in the Wine and Latitude cast. Monorail at Bremmer Calmont: • Monorail at Bremmer Ca... Walking up a 30° slope: • How Steep is 30 Degrees?
I finished working my first vintage at Martinelli Winery in Windsor, CA and had to collect samples from their notorious Jackass Hill Vineyard, which reaches 60° at some parts! It was essentially a hazing ritual to send new interns on the hill for sampling
I respect and cherish the people that work in a 65° slope in Mosel! That's hard labor!! Thanks for updating and always providing the best quality content. Gotta respect and cherish that too :)
That's very kind, thank you. It's never fun to have to make a correction, but I hate the thought of someone going around misinformed because I got something wrong. Cheers!
I wouldn't worry about your presentation and content on Slope and Aspect, I thought you made a splendid job of explaining the subject, makes sense to me...
Thank you! I'm aiming to cast on a little bit of everything and, eventually, on a lot of everything. One of the nice things about wine is that I'll never want for something to talk about. Thanks for watching and commenting. Cheers!
Similar to how a figure skater falls. A direct hit to the tailbone is very painful but, with momentum, the impact is on an angle making it much softer and often won't hurt
Thanks for the suggestion. I meant to discuss those things in that cast, but it was getting a bit long. So, I do have the slides to discuss some of those points and will eventually fold them into another cast or create a dedicated cast. Thanks again and cheers!
Hello! I enjoyed this a lot! I was wondering if you could do a video the different types of soil and their influence on taste as a follow up to this one.
Thank you for the suggestion. To be candid, though a lot is said in the trade, sometimes quite confidently, about the relationship between soil and flavor in wine, very little in the way of reproducible evidence has come forward to support those claims. Someday I'll do a cast on terroir (I'm both dreading and anticipating it, in fact) but it will probably be quite critical of claims that soil type X leads to flavor Y; so, that's why I've avoided doing the type of cast that you're suggesting. Thanks again, though. Cheers!
@@TheUnknownWinecaster You are missing the biggest influence on the taste (minerality) differences in wines from the same grape variety. You did mention Mosel, Burgundy and eg. Calmont. In Burgund the hills are chalk from the Paris till up to the German border. So the Mosel between Luxembour (Schebgen) and Germany up tp Trier is chalk. The Mosel Canyon (terrassen Mosel - Calmont) is slate. There is a taste difference between blue/gray slate and Red (iron). The exposure of Mosel Ahr, Rheingau Rhein is slopes between 65 and 30 degrees. All handpicked harvest with lost of radiant sun of the rivers. There is also a temp. factor, the rivers prevent night frost in spring. In some parts fog makes it cooler with keeps the alcohol content in the wines lower. e,g, Ruwer and Saar. Sorry, i learned because i visited these areas. But it is so much more complicated. than just mentioning slope. But soil, granite, slate chalc make big diffrences in how the grapes are getting the water with there minerality. In my opinion Riesling s a grfape that is able to show all these diffrent carachters. So yes it is proven that teroir is responseble for that.
I would like to make a comment about the picture at 4:10. At this point you -explain- the concept of sun intensity quite well (it get's spread out, let's say, due to the angle) but please note that you have the sun beams at an angle of eacht other (!). Solar radiation can be seen as parallel and this is what you should show in your slide as well. if the right hand beam would be pointed at the slope, the solar power would be much larger per surface, which is what you want to illustrate. you turn the left beam with respect to the richt one, which is incorrect but mostly defeats the whole image's purpose
