Guest
Support me on my PATREON: Follow me on ...: Check out my website: I use this wine key: Laguiole en Aubrac Wine Key Ebony I have used this glass in this Video: Gabriel Glas StandArt I have used this decanter in this Video: cheap Erlenmeyer flask I have tasted the following wines in this Video: 2018 Luce Lucente Frescobaldi Toscana Italy – 40 US $ 2001 Marchesi Antinori Tignanello Toscana IGT Tuscany, Italy – 290 US $ 2004 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy – 480 US $ The 100 Point Scoring System (from ): 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. In 1978, Decanter Magazine held a Cabernet tasting of 34 Bordeaux blends from around the world and the winner was a pretty unknown wine called Sassicaia that was released for the first time only a few years earlier. This was the start of the Supertuscan movement that developed because a small group of winemakers was fed up with the restrictive DOC regulations in Tuscany. The old-world wine laws are great when it comes to protecting winemaking traditions but they can stifle innovation and some winemakers decided that they didn’t care for the DOC label and made wine outside of the system. Some thought they could improve the quality of Chianti by leaving out the previously obligatory white grapes from the blend and making pure Sangiovese. Others used international grape varieties like Cabernet Sauvignon and Merlot to either complement their autochthonous grape varieties or to make Bordeaux blends in Tuscany. It is a bit unclear who coined the term Supertuscan. Some say it was the wine writer Burt Anderson and some believe it was Master of Wine« Nicolas Belfrage what is clear though is that it stuck and that these wines helped to improve the quality and perception of Italian wine overall. Today DOCs have been created and wine laws have been changed to include these Supertuscans in the official classification as some of them are amongst the best and most expensive wines from Italy.
