Hi, Waples! Patrick, Waple means 'Wine King channel's wine people' So it's a fan name You know, wine people, in short 'Waple' In plural form, it's Waples I prepared two champagnes today And then mid price range red wines I have nine bottles So together eleven bottles Are you ready? Broom! Start the engine I just want to talk about just one more thing The importers and the retailers watching our video Please don't raise the wines that you sell or import in your countries Because it is happening now They watch our video Raise the price To be fair to the consumer Yeah, it's not fair to the consumer So these eleven bottles I also don't know which one is which one (We're a bit down due to the wildfire and pandemic situation in California) (It wasn't the best day, to be honest. Please excuse us for the time being) Peter, you start Looking at the color, it's yellow with some green hints to it There's also very, very slight earthiness to the color So it leads me to believe it's not Blanc de Blanc It was drier on the entry than I expected A little bit of brioche on the nose It finished a little short and a little bitter So I would say that this is somebody's entry-level wine, the house style I'm on the same boat as Peter I didn't get much on the nose here A little toastiness and some lemon It had some unusual flavors Either some of this has been aged in some old wood, part of the reserve wine, Or it was a little bit skunky It wasn't as long as I would have liked A little bitter on the finish Not anything that knocks my socks off It's Moet et Chadon Mass produced entry-level wine The wines that I prepared, they are all extremely popular in Asia In South Korea, in Japan And many of them you can easily find here in the United States Moet et Chandon, they produce a tremendous amount of wine Give us fxxking Bolli or something! We want Bolli! Oh, he wants Bollinger! That's what he's saying Hey, the second champagne And what do you think about the champagne's temperature? Very good To drink at this temperature is lovely It's ideal (Tasting) Whenever there's two wines I always tend to do compare one versus the other Maybe a tad bit lighter in color than the first wine With a hint of tan That's telling me that there's more than the Chardonnay here that there's Pinot Noir, probably some Pinot Meunier A little bit of mineral and lemon on the nose The palate was more interesting With citrus and berry, a hit of toast So it was a very clean style, cleaner than the previous wine I thought a little bit crispier, longer than the first one I prefer this to the first one This is a also a non-vintage wine Frech, modern style that I liked a lot So I mean I almost don't have to say anything I agree. Better wine, slightly longer It amazes me, actually, to look at the two of them how very, very similar they are And the Maisons* aim for a similar kind of style because they're after a similar kind of consumer I think But absolutely, I now have talked a lot for having nothing to say Because I absolutely agree with patrick And my favorite would be vintage Blanc de Blanc Which is a... This is another entry-level champagne But whose is this one because we both preferred it The 'Widow' Cliquot Veuve Cliquot And what was the price differential between these wines? $39, $48 Wow, those are expensive $39 and $48 Champagnes gone up I bought them at Costco Really? They saw you coming The reality would be happy with either one of those in my glass As an aperitif So it must have worked as a fuel for the following nine bottles There we go, so we're ready We're awake, our palates are alive Are you ready for red? We're ready for is So how do you define 'moderately priced'? They are between $30 and $80 Well, so it's not that 'moderately' priced It's moderately priced compared to the fantasy wines of our last tasting These are stilll fairly expensive wines As Peter expected, out budget got a little bit tighter Tireder is what I think it is Not tighter, tireder Peter? Alright, so the reds First one, deep ruby, but not opaque Not showing any age It's got legs It's got a lot of extract So that's color in the legs as they run down Certain grapes give more extract than others And oaky Quite bitter on the entry And then also very tannic But then complex, harsh It's got that lovely minerally character to it that I look for in high quality wines So these people were certainly trying It's got plenty of alcohol So in the end, I came down to New World, probably California I'm very similar Lots of wood Buttery notes on this, which I get from warm climate wines Very lavish use of oak on the wine Alcohol's pretty high I think this is from the Napa valley I did too So we're in the same place I think it was him, who was it... Evelyn Wall? One of these great characters for whom a two-bottle a lunch was miserly Someone asked him what he thought of the wine And he said, “People who like this kind of thing will find this almost exactly the kind of thing they like” That was probably after the two bottles That was two bottles per person No, that's right. I mean, two gentlemen dining for lunch started with a magnum of champagne went on for a magnum of Claret And then a bottle of something at the end, something sweet That was a 'reasonable' lunch Very... Very reasonable Supremely reasonable! Extremely! Okay, wine number 1 Duckhorn Duckhorn, Napa, Merlot 2017 Alcohol content is 14% Yeah, they're fxxking lying Yeah And what's the price on that? The price is $43 And Duckhorn has long been considered one of the Premium Merlot producers in California Wine number 2 Dense, purple garnet color I got some cassis and oak With some anise, some slight green notes And this wine, to me, had both good and less good characteristics On the good side, it had beautiful purity of cassis fruit On the less good side, it's very firmly tannic So for drinking young, it's not a wine I would recommend to drink young So I'm with Patrick. I preferred it to the previous one I loved the chocolate character And for people who like dark wine, this was mulberry colored Nice wine Wine number 2 Penfolds Cab 54%, Shiraz 46%네요 The vintage is 2017 Bin 389 And what's the price on that? $60 I remember when it first came out This was a cheap wine And of course, the quality was amazing And within a few years, it got to be this price This wine does age very well Have you ever aged this wine? I've aged personally and I've had it tasted on visits to Australia And it does age very well Red wine number 3 This is the most perplexing wine of them for me Almost as dark as the previous one Deep purple, mulberry, no age Leafy, some green, some wood And sweetish on the entry This is... this wine really upset me Why? Because it's a highly manipulated wine This is recipe winemaking And at this price, I don't really care for recipe winemaking Yeah, I thought the same thing You did? The recipe wine This is recipe winemaking! 'That much alcohol, so you get a bit of sweetness' '1 or 2 grams of residual (sugar)' It tastes like a Carlo Rossi Cab I don't know about that You guys are being very unkind So there's quite a lot of green there Wasn't sure that it was a Cabernet green So I'm messed with the New World And the manipulation worked for me Because it's easy to drink But it's a diabolical wine That's my overall comment on the wine The winemaker on the one hand is probably getting bonuses from the owners for making them a lot of money And I'm not sure that he shouldn't be executed And the bottom line is that, the vast majority of wines on the market are really manipulated Much softer and rounder than the other wines in the group of five Stylistically, if somebody loves a giant amount of fruit in wine and they don't like the punch in the face of the tannins this would be the wine for you And then personally? Personally, I would have this with some barbeque Korean barbeque! With Korean barbeque! Let's see what it is Camus Cabernet Sauvignon 2018 This is the most expensive one Yeah, I'm disappointed How much did you pay for it? $80 It's just that... I thought that the wine is manipulated I thought the fruit was just glorious on it And I'll leave it at that Your two opinions are really different on this wine It was two years ago I visited the winery I tasted all the wines they produce I never liked any of their wine You never liked any of them? No I think that, not this one, but the Camus Special Collection is for sure one of the California's best wines But Chuck Wagner is dead now So who knows who's controlling things these days Wine number 4 Medium-plus garnet rim, garnet red Some clearing at the rim Interesting and complex in some ways, and faulted in others So it's chocolate and cherry and anise on the nose as the good things On the palate, I get sour cherry, some earthiness, and oak Good things But there's more than a small dollop of volatile acidity here And the longer that the wine sits in the glass the more that volatile acidity- That's one of my notes here. High VA Me too -tends to over power the wines Each sip, the volatile acidity became more apparent And for me, that was a negative This is the latest vintage that I could find at the market So 'VA', what are we talking about by 'volatile acidity'? It tends to be vinegar and nail polish remover Boot polish, too If you have very ripe grapes and if there are lots of fruit flies in the winery And the fruit flies are giving a bacteria called acetobacter Or the wine's not sterile filtered There are some things that bacteria can consume With a second fermentation, usually, you get some bubbles I don't get any of that So I suspect this was all pre-bottling that this tended to occur This was a difficult wine for me I thought it was flawed from the very high levels of VA There's a sort of chocolatey character there Maybe some Garnacha, Grenache? Between the Old World and the New World I didn't think it was Californian A serious amount of Grenache in it Wine number 4 Chateau Musar 2013 In terms of grape varieties... 50% Cinsaut, 35% Grenache, 15% Cabernet Sauvignon How much did you pay for it? $55 I have never figured out why people love it I've got friends in Colorado. They get together once every two month to open their bottles of Musar I don't get it The most recent release, I think, is the 2016 And those wines, when I tasted them, had very little VA and were just gorgeous Red wine number 5 Alright! This one, to me, was the lightest of all Showed some age Even browning When I see browning, I look for Sangiovese Or badly made Pinot Noir And of course I look for age And what do you mean by 'badly made' Pinot Noir? In certain parts of the world, where they don't have a long history of making Pinot Noir, Sometimes where it's very warm I have noticed that they tend to brown very quickly The nose is quite flat for me There's nothing really interesting about it It smells like porridge The nose is pleasant I got some green notes on it Yeah * up, you! Red wine number 5 And this is the Amarone Who done it? It's a Tommasi I don't think I'd ever recognize this one blind No I don't think I ever would get there There's a lushness to Corvina that I don't get here There's a whole lot of Masters of Wine a whole lot more fxxking famous than Patrick and I who can't survive in a tasting with us I can tell you that! It's true Who's driving me home, remind me again? I've got extra bedrooms, Peter. You can always... Yeah, right. With contagion raging in those bedrooms No, no Listen. I'm a married man, okay? I'm gonna go home And how much did the Amarone cost? Amarone $60 I find, as a wine, that is not bad But as Amarone... As a wine. It's not bad But as a Amarone, it's not good either What do think? Not good (African)!!! Not good (German)! Not good (German) I think this is a value to our viewers Yeah (Subscribe and give us a like if you agree with Peter!) Alright, then. Patrick? Fairly dark in color A little clearing at the rim Dark, spicy fruit There's some of this... diacetyl there Buttery notes, oak Smells like a New World wine to me There's some VA Tastes like a New World wine It's a good quality wine It's extracted, layers of flavor The VA detracts a bit for me. This diacetyl detracts a bit But still, layers of flavor, it's rich, it's full It's fairly long I considered Cabernet and Merlot Columbia Crest, Washington Reserve, Cab That's Washington though 2015 And alcohol is 15% Price is a $39 For somebody who wants a rich, extracted, overtly oaked, New World wine It's on the lower end of the price spectrum I prefer this one to Caymus This color's amazing That's not to say good or bad That's very, very deep purple, mulberry Not showing any age Enormous extract I did like the wine It had some floral note on it initially You know, you can get violets on Cabernet Sauvignon Sometimes you can get floral note on Syrah Dark fruit, but I had a hard time pinning it down beyond dark fruit Maybe there's some tobacco here as well But the fruit was penetrating That aspect of it, I really liked Ripe, firm tannins I thought it was well made And it didn't kill your palate with the tannins And had some elegance to them It's a very good compliment Let's see what it is Alright~ Stop fxxking with us You've noticed it Jay, with respect, Nearly three years ago, I noticed it Oh, wine number 7, and I recognize the bottle The bottle is very long It must be the Argentinian Iscay 50% Malbec, 50% Cabernet Franc 2012 And it looks much younger And its cost? $70 Oh, shit load of money You think so? It's good wine. I mean, it's very minerally And, for me, only really good wines get that minerally character This one's got it in spades I really like the wine I do as well. Compared to many of the other wines that we tasted here, this wine has elegance Yeah. You wouldn't think it looking at the color, but yeah Cabernet Franc does well in Argentina But it's hard to recognize it because it doesn't get that chracteristic green character This is at 1200 meters Refined tannins I know Jay's going to ask us for our two favorite wines later on He is? He is Fxxk him This is going to be one of my two favorite wines Number 8 Lightest colored wine of the group Had the most 'brick' change at the rim On the nose, spicy red fruit Some anise, though astringent And I questioned whether or not the wine was drying out Or if it was a function of a variety Red wine number 8 Poupille Castillon Cotes de Bordeaux 2012 The price is $35 100% Merlot It's drying out You're right Do you think it's down the hill? If I had a case of this in my cellar and I drank it and it tasted like this And then I would say, "It's time to drink this up" There's two sides to this The conclusion that Patrick just come to are heartily endorsed, 100% The question about it is, 'Is the wine drying out?' or 'Is the winemaking such that the fruit was always subdued and the structure will always dominate the fruit so you might as well drink it now?' 1975 Bordeaux comes to mind Shows you how fxxking old I am Alright, I'll hurry up I'll hurry up! The last red wine Again, a very young looking wine Mulberry, purple Not much change. A little bit lighter at the rim, but still a very dark color Not showing very much age On the nose, sweetish, some chocolate A hint of green, quite forward The fruit is coming out It's got big tannin This is a very good wine. I like this I pick up hints of Cabernet Cherry, earthy notes, background oak But also some greenness, some of the chocolate Had leather on it, it's complex I thought there was a hint of brioche I think structurally it's more linear, a bit more tannic So I went with Left Bank Bordeaux Classified Growths It's very good wine, whatever it is It's extremely good bottle of wine Alright, red wine number 9 Chateau Talbot 2016 And the price... it was $70 something I wanted to buy 2018. That was $55 But 2016 was $78, or something like that Worth it I didn't buy it, but it's worth it So an answer to your question, that's the best wine of the flight Agreed So we've already answered that No, no. Because you said you were going to ask, right? That was the best wine of the tasting Now the second-best wine, this guy. The Argentinian wine So Chateau Talbot, Trapiche Iscay And for you, Peter? I'm amazed, but I think it's the same Yeah? really? Exactly the same? Chateau Talbot, Iscay I'm actually going to drink some of this Yeah Iscay and Talbot But Talbot above miles Yeah, I agree Because it's got it all It has dense fruit, but elegance So well-mannered Yeah, it's a beautiful wine So eventually I pleasured you? Well, you please us with the tasting You always please us, Jay But the wines... This was the most pleasing of the wines, for me, this last wine Yeah, for me, the same That was beautiful I'm going to drink this Well, cheers, gentlemen Cheers! It's a pleasure What a delightful way to spend a friday afternoon Yeah, a delightful wine Good evening! Patrick, there are people asking me what we do with the leftover wines We make delicious food And then we drink the wines After we've blind-tasted the wines, the wines are there And we can drink them as much as we want That is true So the question is, 'What happened last night?' Yeah, did you enjoy the wines? Some of the wines, I've very much enjoyed And so I tasted the wines with food and then again without food I understand now. What happened next? The two best wines, the Talbot and the Iscay Remain, by far, the best wines of the tasting Besides the two sparkling wines The Cliquot better than the Moet The Musar was interesting There was just too much volatile acidity and we tossed the wine As when we tasted it Right The Amarone got worse over time It had brettanomyces and some volatile acidity The Duckhorn may be pleasing to some people who like that style of very ripe wine It wasn't pleasing to us, we didn't drink it, we tossed it Same with the Penfolds Liked the Penfolds more when we were blind tasting it But it got worse Columbia Crest was after the first two wines the Talbot and the Iscay Where it was the best of the rest Best of the rest The Caymus to me, and I think to you as well, was a bit overripe and the worst wine was the last wine Sorry, Patrick, but Caymus, for me, was like expensive Carlo Rossi Yeah, very expensive Very expensive Carlo Rossi And we're saying this in a somewhat amusing way But when you're spending your money If I'm now going out with my money and buying these wines I would buy the Cliquot, I would buy the Talbot, buy the Iscay Would not buy the Musar 2013 The 2016 is very good And that's it That's it? That's it! And you won't buy any of the rest? I wouldn't buy any of the rest Alright We can also see how much we had Oh, that's very good So Chateau Talbot, almost done And Veuve Cliquot, Empty Cause we love bubbly Moet et Chadon, not so much And then Iscay, pretty much Caymus, except for the quantity for the tasting, nobody touched it Right. Well, we touched it, but we didn't drink it Exactly, we touched it, but we didn't drink it And we tried! If you've enjoyed the videos Please subcribe to our channel And push the like button Thanks, Pat! You're welcome, cheers! Bye, Waples~
