You're watching Viny TV, a wine show packed with baccalaille and passion for wine and as always hosts our art of the wine devil Coscola and Ilcazine. Not to forget Mr. Ron Jeremy. Yes, we don't have chances actually here today so we are replacing her with Ron Jeremy. And I have to start with an apology if our level of energy today is lower than usual it's because yesterday we had a sophisticated dinner with Charles back from the fairy winery aka getting shit faced. So let's see how this episode goes. But the EWBZ, the European one blocking conferences approaching fast. Definitely, I'm looking forward to it. Last year was a blast in Vienna and this year is going to be held in Francia, Corta and really looking forward to it. Lots of bubbly and bubbly means always a good time. I reckon 100 million bubbles consumed before I live. Anyway, we're today drinking some Portuguese wines. Yeah, we got to deliver yesterday with two wines from Portugal that I actually have never seen before which is the first. So I'm actually really looking forward to tasting this and the first one is from Vinyo Verde region. Let's have a look at the Vinyo Verde region. It's quite often only cheap and cheerful but sometimes you get the complex notes with unbelievable refreshments, usually low alcohol. Do I sound professional? Yes, very professional. Go for it. Let's have a sip. As you see we're not actually a real one professional. It takes at least 50 minutes to open a bottle of wine. It actually comes with a high level of acidity. It's the right one. Yeah. So it's super stuff. Yeah, I mean I guess back in the day it was kind of a wine that had problems with second fermentation in bottles, so it kind of fizziness. For example, that's the Italian say. So anyways, this was called air, Vinyo Verde and producer or the Y-makers Antonio Lopez Ribeiro. And the cool thing about this is that it's actually organic and I think it's in the verge of converting some vinyos to bio-dynamic. Bio-dynamic calendars are in use. Yes, so future. So future is going to be interesting and this wine was in the restaurant Noma which is the best restaurant in the world. So it's going to be interesting. And I get this lovely green apple notes combined with some moderate florality. Let's have a sip. Yeah, I mean the notes is not that powerful and it's kind of shy, but it's rather cold as well. 10.5% alcohol. Not much. It's there's some residual sugar in it. Do we have any technical information? Let's see. 13 grams per liter residual sugar. Okay. And a very, very low pH. So it's really, really acidic. Anyway, for me this is a new kind of style of vinaverna. I'm not a big professional when it comes to this kind of wine style, but for me this is more like a, more so reason than your typical plunk vinaverna. Would you agree? I definitely would not. And you know what, you to remember about vinaverna, there's actually one of the biggest, not the biggest wine region in Europe. It's huge. And everybody has this idea of vinaverna cheap, bad, white wine, slightly fizzy, but there's a lot of different things going on, for example, this one. So I mean, keep an open mind and taste more vinaverna. Yeah, second that. Anyway, it's surprising, good stuff. It's that. And the residual sugar in this one kind of surprised me in a very good way. I mean, usually... Yeah, that was a surprise. I haven't tasted that kind of... But it's interesting, this part of Portugal is that in the north they make this really light, fresh white wines, but then when you go south, you get this full-bodied reds. What's up with that? I guess the climates, I don't know, and the varieties, I mean, they use a lot of different kind of white varieties, low-rattle, I think, is the main variety. In this one, I'm a best, so I know that other shit. And even the red wines from vinaverna, vinau, I mean, it's one of the best wines to have with fish, you know, green fish. This very, very acidic, and tannic red wine, which is very unusual. But we ever tasted a wine made of 100% out of low-rattle, white wines. There's some interesting coming from Spain, Calicia. Oh, there's actually a funny thing, and there's few producers in vinaverna that are fighting against the vinaverna label, because they know that it's not good for them. I mean, people have the stereotype of vinaverna region, so they're trying to step back from the vinaverna name. So what's in this one? Something like tricadero. I think the, oh, here is, this one is special, right? Tricadera aragonese, which is tempranillo, or tintarorese, and alicabbuche and torreganational. At least you need to have at least four grapes when you're in Portugal making red wine. At least. So what do you get on this one? Okinotes on aromas, but it's balanced on the palate. Sort of in the middle of being firm with the structure, and then again ripe with the fruit. I think it's balanced one, and it isn't quality. It's not too bad. It's overripened, which is very trippico for allentezio. Not in general, but there is a lot of that going on there. You reckon it's too. Ok, for me, I'm usually rather sensitive when it comes to, but with this one, I think it's ok. I guess in the middle it's fine, but when I tasted the kind of false flat, so I mean, you're going to argue with me. Yes, that's right. Once again. But I will definitely go with this one. This was very surprisingly good, and this was kind of average. Should we do something? The something. Yes, no, this was good, and this was… And one thing, can you erase your arm please? Thank you. Now we can continue sipping some other ones. Wrap it up. Alright, taste more Portugal, taste being a very taste-alentezio. Don't trust what we say. Trust your palate. Cheers.