Two Masters of Wine sit down to tackle one of the most debated questions in the wine world — does vintage really matter?
From the impact of weather and terroir to the skill of the winemaker, they dive deep into what truly defines a wine’s character and quality.
Join this candid conversation as they challenge long-held assumptions, share personal experiences, and reveal when vintage actually makes a difference.
🍷 Featuring:
Peter MW & Patrick MW
🎥 Hosted by Min (WineSoul)
00:00 Intro
11:17 Evaluation Wine 1-4
25:09 Conclusion
#WineSoul #MasterofWine #WineEducation #Vintage #WineDebate #WineTalk
35 Comments
안녕하세요 와인소울의 Min 입니다
빈티지에 대한 깊은 대화를 마스터들과 영상으로 담아봤습니다.
보르도를 애정하는 사람으로서 조금 보태자면, 피노 같은 섬세한 와인을 좋아하시는 분들은
약간의 오프 빈티지 보르도의 매력도 충분히 느끼실 수 있을 것 같다고 생각합니다.
몽로즈 2019가 아이덴티티가 확실하고 더 진중한 와인인 건 확실했지만,
2013 과 2021 같은 경우는 조금 더 섬세하게 느껴졌습니다.
빈티지를 무시할 수는 없고 기준을 어디에 두느냐에 따라 달라질 수 있겠지만,
오프 빈티지도 각자 나름의 매력 포인트가 있다 정도로 정리하면 될 것 같습니다.
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Two Masters of Wine sit down to tackle one of the most debated questions in the wine world — does vintage really matter?
From the impact of weather and terroir to the skill of the winemaker, they dive deep into what truly defines a wine’s character and quality.
Join this candid conversation as they challenge long-held assumptions, share personal experiences, and reveal when vintage actually makes a difference.
🍷 Featuring:
Peter MW & Patrick MW
🎥 Hosted by Min (WineSoul)
Thanks for watching
amazing video! keep them coming!
재밌는 영상 감사합니다!
와인의 빈티지에 대해 또 다른 관점을 가질 수 있게 되었습니다. 🥰👍
역대급 영상
Despite Peter's comments about 2014 in Bordeaux, that is the vintage I am drinking at the moment, whilst waiting for the '15s, '16s, 18s, 19s etc to mature. 2014, imho, is a charming vintage; better than '13 by far.
점수도 좋지만 피터 패트릭 선생님 두 분한테 이런 다양한 이야기를 듣는 게 너무 즐거운 것 같아요. 좋은 영상 감사합니다.
등 긁어주는 컨텐츠 !!
하나 떠오르는 점, 역시
생산자가 중요한가..😊
많은생각을 하게 만드는 영상입니다. 빈티지차트 맹신하지 않는 와인생활로 가보려합니다 ㅎㅎ
너무 좋아요~~
부르고뉴와 샴페인이 지배하는 와인씬에 제가 제일 좋아하는 몽로즈를 흥미롭게 다뤄주셔서 너무 좋았습니다!!
Great content as always.
I guess the answer is: yes, vintage does matter.
What suprised me the most, are the relatively bad scores for these pretty expensive wines, even the better vintages 2019 and 2021.
2019 ❤❤❤❤❤❤
이번 영상은 정말 너무나도 훌륭하고 멋진 영상이었습니다
이런 얘기하면 좀 그렇긴 하지만 한번씩 유튜브 알고리즘때문에 수년전 와인킹 채널의 마스터오브와인들과 중급와인 몰아마시기, 중형차값을 스승님께 대접했다 등 제목과 썸네일은 자극적이지만 그 내용은 정말 웬만한 소책자가 나올정도로 고급 퀄리티의 영상들을 보게 되는데 뜰때마다 정독하게 되었거든요
이번 영상이 위 영상들의 상위호환되는 것 같은 최고급수준의 영상이었던것 같습니다 특히 샤또 몽로즈는 보르도 슈퍼세컨드 와인들중에서도 항상 구매리스트에 올려놓는 고급와인이자 인기와인인데 이런 와인을 빈티지대로 나열해서 마스터오브와인들께 빈티지의 차이, 매력, 비교테이스팅으로 기존에 가지고 있었던 고정관념과 편견들이 대부분 해소되는 시간이었습니다
정말 감사드리고 지금도 여전히 훌륭하시지만 앞으로도 지속해서 좋은 영상 부탁드리겠습니다
이제 더이상 와인킹 과거영상 우려먹기는 안해도 될 것 같습니다 ㅎㅎㅎ
This was fantastic. A great perspective on drinkability of vintages. I would love to have a cellar of 20 year old Bordeaux’s but I dont and at my age I probably never will. This videos makes me rethink ratings for individual wines as well vintages. Thank you all.
Synopsis: It all depends. Vintage generalisation is not only a gross simplification, but can also be heavily coloured by misconceptions about what makes a wine good.
Oh wow. So much in here. Loved it. Thanks for spending a fortune to make this video, hope you enjoyed them with good food later too.
Brilliant video, fascinating tasting and great stories and perspectives
A fascinating discussion and something I’ve learned from Patrick and Peter is to look for balance and complexity. I’m losing my taste for wines that are bombastic and oaky. If I detect a lot of oak, I don’t want it. I want to experience the fruit in a more clean and pure winemaking style, not buried in oak and harsh tannin.
So much knowledge imparted in this video!
I'm just doing WSET level 2 and interesting Patrick saying low yields isn't always good
와우 정말 퀄리티 높은 영상이네요. 항상 애써주시는 민님과 두 MW께 감사드립니다!
이번 영상은 특히나 기획 자체가 너무너무 좋네요 🙂 선생님들의 성의가 가득담긴 시음도 정말 좋구요! 고생하셨습니다 감사합니다 :>
My perception of vintage charts can be summed up as "Did the Cabernet get ripe?" "How ripe?" This assumes that ripeness is everything. The 2011 vintage in Napa was cool. The grapes struggled to ripen. This was a surprise since California is nearly a sure thing when it comes to getting the grapes ripe. I drank a couple of 2011 Napa Cabs recently. One at twelve years from vintage and another at thirteen years from vintage. They were not big shouty wines. They were balanced and complete. They made me say out loud, why can't they all drink this well. I have begun to think that cooler vintages like to cellar longer and may well give a better result than a hot vintage. But a lot will depend on the skill of the winemaker. For example, in a hot vintage there will be no need to pump over six times a day, unless the goal is to make a beast of a wine. I have enjoyed many beastly wines but have not seen so many of those lately as I think more and more winemakers are having a conversation with the grapes to make their decisions, rather than people sitting down in a boardroom and deciding what the wine will be like with no consideration for the grapes at all.
Now, I have to change my collection strategy😂 I feel like to taste 2021 over 2019 for finesse. Thank you so much for this video. Love it❤
"No" under the number is a strange and confusing design choice. It's not hard to understand it after thinking for a second, but is not instantly clear, especially since it's not "No."
이런 영상은 돈내고 봐야될거같은데 공짜로 볼수있어 감사합니다 잘봤습니다
Yes! We need more of Peter and Patrick unfiltered!
This was great. It also disproved the myth that older is better as the MWs preferred the newer offerings (and the cheaper one as well)! Would love to see this done again with some whites, especially some old German wine.
Another great video featuring 2 of my favourite MW's!! Thankyou!! I have a question… How easy is it for producers to switch their wine making style from vintage to vintage? Peter and Patrick talk about winemakers adjusting their use of oak, level of extraction, etc based on the how the weather was each year, but how easy is it for them to do this? Surely they have the barrels/equipment they have from the previous year and switching all that would be impractical/expensive? Would love to know…thanks!
훌륭한 컨텐츠 너무나 감사드립니다^^
if there was a term such as wine genius …these guys would fulfill it! Fascinating to listen to them. Master sommeliers cant hold a candle to them in terms of articulation and knowledge
영상에 살짝나오기도하지만 외국도문제지만 특히 우리나라가 보르도는조금덜해졌지만 부르고뉴나 삼페인은 초그레이트 빈티지에 점수좋은거만 그거하나만 쏙골라가는게 너무 커졌어요… 중간생산자 정도되는건 프리미에크뤼중 점수 높은거 탑생산자는 비싸도 그랑크뤼 점수 제일 높은거… 그게 좀떨어지는빈티지면 저렴해도 안사고…
Very useful conversation, with some excellent points. But 27:30 is a bad mistake: Prädikat is not about "quality" level with a silly arrow going toward TBA. It's about ripeness of grapes when picked. A perfect Kabinett is perfect, just as perfect as a perfect Auslese.
좋은 영상 너무 감사합니다!!
이번에도 많이 배워갑니다!!!!! 아주 좋은 테마의 영상입니다.
Climate change is a hoax. Climate change is a phenomenon which has been since the beginning of times and continues doing that in spite of human influence