1. Julien Mingot -Parte II: Tendencias y estilos de hoy

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    from Vinicast Added 42 0 0

    Julien Mingot es un joven viñatero de Burdeos que maneja una bodega familiar de quince hectáreas creada por su abuelo. En un atardecer veraniego frente a sus viñas, Julien habla de nuevos mercados, de la explosión de consumo en China, los estilos actuales y da su opinión de los vinos argentinos y chilenos. Esta serie de entrevistas en video exploran las 4 regiones de vino más famosas del mundo (Burdeos, Borgoña, Champagne y Rhone) desde un enfoque especial: sus jóvenes viñateros. Julien Mingot, Adrien Roux, Benoit Tarlant y Valerie Gallet cuentan sus maneras de percibir el mundo del vino, los nuevos mercados, estilos e influencias. El futuro, o algo de eso.

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    • Julien Mingot -Parte I: Burdeos

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      Algunos días –me cuentan- desde la viña de Chateau Maréchaux se escuchan las campanadas de la iglesia de Pomerol, y hasta de Saint Emilion. “Estamos a 15 minutos”, confirma Julien Mingot, hoy a cargo de las 15 hectáreas de la bodega familiar fundada por su abuelo Raymond. Chateau Maréchaux está en Savignac de l’Isle dentro de la denominación “Bordeaux Superior”. Esta serie de entrevistas en video exploran las 4 regiones de vino más famosas del mundo (Burdeos, Borgoña, Champagne y Rhone) desde un enfoque especial: sus jóvenes viñateros. Julien Mingot, Adrien Roux, Benoit Tarlant y Valerie Gallet cuentan sus maneras de percibir el mundo del vino, los nuevos mercados, estilos e influencias. El futuro, o algo de eso.

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      • Wine Review: 2009 Chateau Jean Faux, Bordeaux Superieur

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        from Bordeaux Wine Added 37 0 0

        Wine Review: 2009 Chateau Jean Faux, Bordeaux Superieur [http://bit.ly/ChateauJeanFaux] TASTING NOTE Our Wine Buff April Bloom is tasting the 2009 Chateau Jean Faux, Bordeaux Superieur, from the 2013 Today's Bordeaux selection. Dark and brooding with a creamy texture and a savory herbal character with notes of oak, grape, chocolate, cherry and cinnamon. This wine pairs well with: Lamb Shanks, Wild Boar with Blueberry Sauce GRAPES 80% Merlot, 20% Cabernet Franc If you enjoyed this video, subscribe to our channel and sign up for our free monthly newsletter to receive invitations to tasting and social events, wine recommendations, and wine tasting tips and advices: http://www.bordeaux.com Thanks for watching! Facebook: https://www.facebook.com/bordeauxwine Twitter: https://twitter.com/bordeauxwines Instagram: http://instagram.com/bordeauxwines Google +: https://plus.google.com/106502510763989318932/posts

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        • Wine Review: 2010 Chateau Croix du Trale, Haut Medoc

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          from Bordeaux Wine Added 49 0 0

          Wine Review: 2010 Chateau Croix du Trale, Haut Medoc [http://bit.ly/ChateauCroixduTrale] TASTING NOTE Our Wine Buff April Bloom is tasting the 2010 Chateau Croix du Trale, Haut Medoc, from the 2013 Today's Bordeaux selection. An earthy wine with interesting savory spice flavors and notes of blackberry, pumpkin seed, tobacco, cassis and leather. This wine pairs well with: Steak, Venison with Squash GRAPES 50% Cabernet Sauvignon, 50% Merlot If you enjoyed this video, subscribe to our channel and sign up for our free monthly newsletter to receive invitations to tasting and social events, wine recommendations, and wine tasting tips and advices: http://www.bordeaux.com Thanks for watching! Facebook: https://www.facebook.com/bordeauxwine Twitter: https://twitter.com/bordeauxwines Instagram: http://instagram.com/bordeauxwines Google +: https://plus.google.com/106502510763989318932/posts

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          • Marta

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            from rich mckee Added 104 0 0

            "Confidentiel" Marta pays a visit to Dr. Zach Anderson at his country getaway cottage in Wine Country on the North Fork of Long Island NY. Shawthel Stephenson as Dr. Zach Anderson Liana Afuni as Marta Music: "The beat goes on" by Flex Vector © RJProductions 2013

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            • Bordeaux Left Bank

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              • Merlot

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                Red berry aroma being prominent.

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                • Chianti Castiglioni 2011

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                  Chianti feito com Sangiovese e Merlot pela gigante Frescobaldi.

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                  • Emmanuel Kemiji - Winemaker

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                    from cdsavoia Added 113 0 0

                    Watch the full movie: http://www.cdsavoia.com/#/artists/emmanuel-kemiji After a remarkable career as a Master Sommelier, Emmanuel Kemiji took his passion for wine to the vineyards in 1995, when he partnered with his college roommate Byron Kosuge to create the boutique Miura label. Miura is named after the most coveted and feared breed of fighting bull in Spain. The Miuri bottles are unique sporting an etched image of a red-eyed bull rather than a paper label. His Pisoni Vineyard Pinot Noir is a widely acclaimed cult wine. After launching Miura, Kemiji went on to collaborate with an unlikely group of winemakers, including Chef Laurent Manrique to create the Acvs label and its acclaimed Almus wines. The name Miura is derived from Don Eduardo Miura, the most famous breeder of Spanish fighting bulls and a name synonymous with nobility, boldness, and power. In 1989 Kemiji became the thirteenth American to pass the Master Sommelier exam in London, England, and one of only seven to date to pass on his first attempt. In the same year he was chosen “Sommelier of the Year” by the California Restaurant Writers Association while director of Wine & Spirits at The Ritz-Carlton in San Francisco. Kemiji was also chosen “Wine Director of the Year” in the Critics Choice Awards and was honored in the August 1999 issue of San Francisco Magazine. The San Francisco Chronicle named Kemiji as one of the “10 Winemakers to Watch for 2000.” He has also been a regular wine judge at the Los Angeles County Fair and the San Francisco International Wine Competition. Miura wines are difficult to locate but they are available in fine wine retail stores and on the internet. The style is big and bold, fruit-driven and lush. Miura has concentrated on Chardonnay, Merlot, and Pinot Noir. The bottlings are distinctive. They feature an abstract etching on the bottle of a bull with a red dot for an eye. Most of Miura’s small output is distributed to hotels and restaurants.

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