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I use this wine key: Laguiole en Aubrac Wine Key Ebony
I have used this glass in this Video: RIEDEL Veritas Champagne
I have tasted the following wines in this Video:
2020 Weingut Lanz Cabernet Blanc Bodensee, Germany – 17 US $
2018 Thomas Niedermayr Hof Gandberg T.N. 16 Souvignier Gris Mitterberg Trentino-Alto Adige, Italy – 25 US $
2018 Winnica Płochockich Rege Sandomierskie, Poland – 18 US $
2016 Reif Estate Winery Vidal Icewine Niagara Peninsula, Canada – 76 US $
The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 – 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 – 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 – 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 – 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 – 59: A wine deemed to be unacceptable.
Wine production would be a whole lot easier if we hadn’t imported a bunch of diseases like powdery and downy mildew during colonial times.
At least since then, it is very difficult to grow grapes commercially without using chemicals to protect the vines against disease attacks.
Even certified organic or biodynamic producers usually rely on copper sulfates to protect the vines and very few growers do not require any chemicals at all.
Particularly in cooler or humid wine regions like the classics Bordeaux, Burgundy, Champagne, and Mosel. rain often falls during the harvest and the common grape varieties that are used for the production of wine today are not able to withstand disease pressure without chemicals.
What you need to understand is that pretty much all grape varieties that are used for wine production are from the Vitis vinifera family. They generally produce the best-flavored juice and we have grown accustomed to these grapes.
However, there is a plethora of other Species such as Vitis riparia, Vitis labrusca, Vitis rupestris, and Vitis berlandieri that have varying natural tolerance or resistance to cold weather, mildew, botrytis bunch rot, viruses, and phylloxera.
That is why producers have started experimenting with these varieties and have interbred them with Vitis vinifera types to produce hybrids that combine the best of the two worlds.
The issue remains that, while there are many environmental and economic reasons for using these Hybrid varietals – they tend to produce wines, that… don’t taste great.
I believe though that making great wine out of new varietals always takes time and I, therefore, want to taste a selection Leon made, to see whether they taste any good.