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It’s time to blind-taste wine again! I’m a certified sommelier, and this video will help teach you how to taste wine, both for blind tasting, but also to help you learn how to taste in general! This is the 3rd episode of our blind tasting series Vino Blind, where I get a wine in front of me, I have no idea what it is, and we see if I can guess the answer. It can be a challenge, but also help you learn and get better! This is a great exercise for people who are studying for sommelier exams, whether Court of Master Sommeliers or WSET. I’ll go through the steps of blind tasting from sight to nose to palate and tell you what I’m thinking along the way. As I taste, I will make sure to tell you at home what clues I’m getting about the wine so that you can try and guess the wine too! Eventually, we’ll come up with an initial conclusion about the wine based on its color, flavors (citrus, peach, floral, etc) and structure (acid, tannin, alcohol, body, sugar) and come up with a few possible grape varieties and locations. Finally, we’ll make our guess; what grape/s, what region the wine is from, what quality or price, and what vintage. Then we do the BIG REVEAL and analyze whether we got it right or wrong so we can learn from our experiences or mistakes.
Some helpful links:
SPOILER ALERT, ANSWER HERE: https://tinyurl.com/yc7fr9m9
Our How to Blind Taste Video: https://www.youtube.com/watch?v=XglPTBk9VQw
The CMS Tasting Grid: https://www.mastersommeliers.org/sites/default/files/2023%20CMS-A%20Advanced%20and%20Master%20Sommelier%20Deductive%20Tasting%20Format_0.pdf
List of CMS Advanced Level Wines: https://www.mastersommeliers.org/sites/default/files/CMS-A%20Advanced%20Sommelier%20Level%20Wine_0.pdf
Possible grapes and places:
Albarino
Spain – Rías Baixas
Chardonnay
France – Chablis – AOP, Premier Cru, Grand Cru
France – Côte de Beaune – Major Village AOPs, Premier Cru, Grand Cru
France – Mâconnais – AOP, Major Village AOPs, Premier Cru
California – Carneros / Napa Valley / Russian River Valley / Sonoma Coast / Sonoma Valley
Australia – Adelaide Hills / Margaret River / Padthaway / Yarra Valley
Chenin Blanc
France (Loire) – Montlouis-sur-Loire / Vouvray / Savennières
Gewürztraminer
France – Alcase
Grüner Veltliner
Austria – Kamptal/Kremstal/Wachau
Print Gris
France – Alcase
Italy – Friuli / Trentino-Alto Adige
Riesling
Germany – Mosel / Rheingau / Rheinhessen / Pfalz / Nahe
Australia – Clare Valley / Eden Valley
France – Alcase
Sauvignon Blanc
France (Loire) – Sancerre / Pouilly-Fumé
France (Bordeaux) – PessacLéognan / Graves
New Zealand – Marlborough
Torrontes
Argentina – Mendoza / Salta
Viognier
France (Rhône) – Condrieu
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00:00 Introduction
00:38 Sight
01:13 Nose
02:59 Palate
04:54 Initial Conclusion
07:32 Final Conclusion
07:51 REVEAL!
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ABOUT V IS FOR VINO: Wish learning about wine was easier? It’s fun AND easy with your personal sommelier, travel guide, and host, Vince! Join him as he travels the world of wine – eating, drinking, and breaking down wine topics for you up close and personal!
Want to know more? On each episode of V is for Vino, you’ll:
– Meet a winemaker and learn their story. One of the best parts of drinking wine is getting to know the place where it came from and the people who made it!
– Learn about the grapes. Vince breaks down wine topics easily, making them fun and easy to understand!
– Visit the region. Not everyone gets to travel to wine country as much as they’d like, so experience the beauty and culture firsthand with Vince. Travel the world and sip along from the comfort of your couch!
– Cook dishes that pair at a local restaurant because what’s good wine without good food? Luckily, the world of wine is full of amazing chefs and restaurants ready to serve up something delicious to pair with the wine you just learned about.
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16 Comments
The levels of residual sugar in Mosel Rieslings can be quite tricky sometimes. Especially if the wine is something called "fine herb", which is a trick of winemakers to circumvent german wine laws and gives the wines a level of residual sugar that can lie between the lower levels of off-dry up to nearly the levels of sweet wines (but not of the levels of Beerenauslese or Trockenbeerenauslese)
Fun episode, Vince!
Omg loved this episode ❤
Got kabinett riesling! Would probably not have guessed mosel or the vintage. I suck at those. Fun to watch!
Fun episode. Do more!
Kabinett Riesling is such an interesting style of wine and pairs brilliantly with so many types of foods. My favourite is the Lieser version with Szechuan prawns.
Lol you guys and Konstantin Baum both did Riesling this Sunday. Very nice!
Amazing!! Love watching how you go through and deduce each part. So fun to watch!!
Petrol note = Riesling (usually). And minerality, high acidity, low alcohol/healthy dose of restsugar would in my book point towards traditional Riesling from slate. Mosel would be the usual suspect. So you did great here. I drank these not totally dry Rieslings many times. A bit of residal sugar is needed to balance them. They pair great with (sea)food or are nice to enjoy on a summerevening. I tried also bonedry Mosel Rieslings, but most were to sour for my taste. Riesling is my favourite grape for white wines. Currently I am totally into (dry) Rieslings from Nahe, Pfalz and Rheinhessen. Even the entry wines from these regions are often darn good and considering the prices a real steal.
Good stuff, Vince! Love this series and cheering for you every time lol
It's funny how he describes everything as "high" and then ticks "medium+"😂
I think the waxy notes can be a hallmark of aged Riesling but not usually such a young one, and like you said the color didn't indicated age. Interesting! I LOVE aged Riesling. Maybe I'll go pick up a bottle of this young one!
So fun!! I guessed Mosel Riesling 2019, didn’t think about the pradikat system but I would’ve guessed Spatlese too based on how sweet you described it!
Very cool exercise 🍾🥂👌🏻
I so want a copy of your check list Vince – is it available any where?
As an indication, the Moselle is a river which has its source in France and which then flows into Germany. There is good wine in the Moselle.
The first thought was it to be riesling, and when you pointed out the high sugar, it made sense to be Mosel Kabinett. Could not have guessed the correct year, but the price range sounded reasonable