Thanks for being open to posting blind tastings. They are challenging, and most people don't understand how challenging it is even after reaching the certified level.
Really appreciate and admire your humility and willingness to learn 🙌 It’s so refreshing and you are so much more relatable. Will def be a patron to get access to your bonus content! Love all of your videos and look forward to what you have in store!
Damn, it’s kinda relieving (and a little funny) how the pros like yourself treat these blinds like a test in school. My anxiety levels were running as you were going through this LOL! Great job man, would love to see more of these. They’re really good!
One of the people who knows a LOT more than I do said, "Impact." It's your first impact of the wine that will tell you what it is. You had the correct impact both times and talked yourself out of it! I've done that more times than I care to remember, but I try not to.
I like how you deconstruct the wine. When you said slate followed by petrol I was on the Riesling train as well. The high acidity and lean structure of the Rioja you tasted surprised me as well. Blind tasting is so difficult, even for pro's. I recently had a in oak casks matured Alentejo which could have been a not too oaky new style Rioja. At least my guests thought it was Rioja.
I think you're correct. Getting them spot on is less important (or fun!) than what you learned along the way. You've inspired me to do some blind tasting or at least to practice tasting for the various characteristics on the grid. Many thanks as always!
I was like nooooooooo please go with Rioja, you didn't mention any characteristics of a Nebbiolo like Rose, Tar, you mentioned it has some bakingspice from (New) Oak, which is unusual with Nebbiolo. Go with your gut! :) Great video nonetheless, thanks for producing these
Haha yeah dumb mistake. The body was so light, and there was no American oak so it threw me off. But someone mentioned to me that 2013 was a thin year for Rioja, so it makes more sense now. Perhaps more blinds are in the future!
@@visforvino I tend to make a lot of dumb mistakes while blindtasting. In theory it feels so easy, yet when put to practice it's easy to oversee simple things.
Really, really interesting. Wine tasting is always obvious when you can see the label. But true blind tasting can be really hard. You did a really good job and that was so insightful. I am a bit surprised about tempranillo vs nebbiolo, as the former tend to be rounder, more oaky and less acidic (unless the nebbiolo is 10 years old at least). But that's easy to say for someone who didn't do the tasting.
@@visforvino Yeah but if you don't let us see the color or describe it to us, how can we play along? Color can lead to place, grape, and age and is as essential as aroma and taste.
Perhaps it could have helped! But I wouldn't say "alone" should have given the answer. Classic Rioja is pretty light (from lots of time in wood/oxygen/lack of extraction) vs the new school producers who make more extracted wines. And age lightens wine as well so you have to take what age you think the wine is into account.
I think the old world vs new world doesn't make much sense without context, so should come at the end. First of all, if you think about South Afrika: wine has been made there for 350 years. Would you consider that new world? Secondly, and that thought came when thinking about SBs I have in my cellar. Take the more southern parts of Germany vs Marlborough. Which one has the colder climate? If you lopk a peak temperatures, Marlborough is cooler. Sure, southern Germany is cooler in winter, but you don't grow grapes in winter. So in the end it comes down way more to micro climate and picking time, when it comes to the ripeness of the grapes.
I don’t disagree with anything you’ve said, and there are definitely exceptions to every rule. BUT, I do think it has as much to do with tradition as climate. New world regions tend to pick later (riper, fruiter wines) and use more new oak. When blinding, that’s a really clear hint as to where the wine’s from. Of course, this is a generalization, but when trying to find clues when blinding, I think you need all the help you can get! I also agree that facts needs to be looked at within the context of the other clues, not in a bubble. Typically when blinding for exams, they try now to throw any atypical wines at you (French oak Rioja for instance) so that also makes it a tad easier.
I love watching blind tastings. After finishing WSET3 last year, it is very humbling to blind taste. Great episode!
Love this format!! Felt like I learnt a lot, not for blind tasting but assessing a wine and drawing conclusions and placing it in a context
So glad this helped. More blind tasting videos to come!!
Thanks for being open to posting blind tastings. They are challenging, and most people don't understand how challenging it is even after reaching the certified level.
Of course!! I know it can be helpful for those learning!
Really appreciate and admire your humility and willingness to learn 🙌 It’s so refreshing and you are so much more relatable. Will def be a patron to get access to your bonus content! Love all of your videos and look forward to what you have in store!
Thanks Carlos! So glad to have you on board, and would love to have you as a member!
Damn, it’s kinda relieving (and a little funny) how the pros like yourself treat these blinds like a test in school. My anxiety levels were running as you were going through this LOL! Great job man, would love to see more of these. They’re really good!
Haha more blind tasting videos coming in our new series!
Currently taking the CMS Intro class and I learned a ton from this video! I hope you do more of these! Cheers!🍷
So glad it helped! Highly recommend a tasting group for CMS!
I think you make an excellent point. Go with your gut. Initial impressions to get to the conclusion if it all checks out.
For sure! Our new blind tasting series should be great, and I went with my gut this time!
Fantastic! Riesling and SB are my most favorite white wines. Now I know why. Thanks, Vince.
Yep, a lot of similarities!
One of the people who knows a LOT more than I do said, "Impact." It's your first impact of the wine that will tell you what it is. You had the correct impact both times and talked yourself out of it! I've done that more times than I care to remember, but I try not to.
haha you're EXACTLY right! I'm happy to say I've been doing better at our "Vino Blind" series. Check it out when you have time, it's on our page!
This was really fun…
I was guessing Sancerre loire valley!
Wish I could have had a nose & taste on it.
Haha glad it was fun! That’s why tasting groups are great, I could have got another nose on it, and maybe got the right answer! 😂
Well explained! Very interesting to hear the thought process. Will definitely use this in the future!
Glad it helped!
What an amazing episode! We often entertain our guests with "blind" wine tasting.
Nice! Yes, it's a ton of fun with groups!
What a great show, I'd love to see more of these!
Thank you! I think we'll do more blinds in the future - perhaps quicker will less detail, but make up for it in volume!
We loved this! Impressive and so fun to watch!
Glad you enjoyed!
I like how you deconstruct the wine. When you said slate followed by petrol I was on the Riesling train as well. The high acidity and lean structure of the Rioja you tasted surprised me as well. Blind tasting is so difficult, even for pro's. I recently had a in oak casks matured Alentejo which could have been a not too oaky new style Rioja. At least my guests thought it was Rioja.
You said it. It's tougher than it looks! Though I was encouraged I got close. With a bit more shaking off the rust, hopefully I would have got them!
This was fun! And...these are my two most favorite wines varieties and regions. :). Cheers!
haha what are the odds?!
I learned so much from this video - thank you! As a side note, your content is fantastic - the video production is next level!
Thank you Michelle, so happy to have you on board!
I'm kind of nervous watching your tasting. Love it so much.
haha It's nerve-racking for sure!
😆Love it! Great video.
I had the pleasure of working with a winemaker during his run with a temp. ,Cabsav, cab franc blend called Tempest.
It gets tricky!!
Cheers!
For sure!
I think you're correct. Getting them spot on is less important (or fun!) than what you learned along the way. You've inspired me to do some blind tasting or at least to practice tasting for the various characteristics on the grid. Many thanks as always!
Exactly! Some people think the whole point is to get them right! But the real benefit is training!
Thank you for your nice video^^
March 17, 2023
Great stuff! My girlfriend and I laughed in the kitchen while drinking a Bulgarian red blend. Would love to see more blind tastings
More to come! I think I'll do some that are quicker than this, but let's you guess along! Hm...Bulgarian red eh? I'll have to seek some out!
I was like nooooooooo please go with Rioja, you didn't mention any characteristics of a Nebbiolo like Rose, Tar, you mentioned it has some bakingspice from (New) Oak, which is unusual with Nebbiolo. Go with your gut! :)
Great video nonetheless, thanks for producing these
Haha yeah dumb mistake. The body was so light, and there was no American oak so it threw me off. But someone mentioned to me that 2013 was a thin year for Rioja, so it makes more sense now. Perhaps more blinds are in the future!
@@visforvino I tend to make a lot of dumb mistakes while blindtasting. In theory it feels so easy, yet when put to practice it's easy to oversee simple things.
Really, really interesting. Wine tasting is always obvious when you can see the label. But true blind tasting can be really hard. You did a really good job and that was so insightful. I am a bit surprised about tempranillo vs nebbiolo, as the former tend to be rounder, more oaky and less acidic (unless the nebbiolo is 10 years old at least). But that's easy to say for someone who didn't do the tasting.
Yeah, I couldn't believe how fresh and still tannic the Tempranillo was. I may have mis-judged the body.You live, you learn!
Many years ago I shared a house with a guy with an extensive wine cellar. We played this game all the time. Amazing how close we could get.
It's fun to challenge yourself! An as you know, the more you do it, the better you get!
Few months ago i had a 10 year old Rioja and it was still high in acidity and tannins, you never know with Rioja 😂. Great episode
Haha exactly! it totally threw me off!
When will you travel to Argentina wine country? Hopefully soon 😃
I'm trying, hope for a Argentina episode this or next year for sure! I think Chile might actually happen first, but haven't forgotten about Argentina!
Looking forward to it 👍🏻
I couldnt really tell from the video but was the rioja rather pale in colour that led you to think that its Nebbiolo?
That, and it had tart fruit (which Rioja often does) and they used French oak rather than American (I typically expect American oak in Rioja)
A big hint to Tempranillo for me is the black olive note.
I didn’t get black olive, but the tasting notes said black olive. So I must’ve missed it, but you’re spot on; woulda clued me on!
Why no color discussion for either wine?
We focus a bit more on color in our latest vid!
th-cam.com/video/Nzfm7sx89Dg/w-d-xo.html
@@visforvino Yeah but if you don't let us see the color or describe it to us, how can we play along? Color can lead to place, grape, and age and is as essential as aroma and taste.
How come you don't consider the depth of colour? That alone should have given you the answer between Tempranillo and Nebbiolo.
Perhaps it could have helped! But I wouldn't say "alone" should have given the answer. Classic Rioja is pretty light (from lots of time in wood/oxygen/lack of extraction) vs the new school producers who make more extracted wines. And age lightens wine as well so you have to take what age you think the wine is into account.
@visforvino many thanks for the reply. Great channel by the way!
DogPoint produces some really "non traditonal" NZ SB. They really let the grapes and place speak for it self.
I'm glad I'm not crazy! It really did taste like Sancerre!!!
I think the old world vs new world doesn't make much sense without context, so should come at the end. First of all, if you think about South Afrika: wine has been made there for 350 years. Would you consider that new world?
Secondly, and that thought came when thinking about SBs I have in my cellar. Take the more southern parts of Germany vs Marlborough. Which one has the colder climate? If you lopk a peak temperatures, Marlborough is cooler. Sure, southern Germany is cooler in winter, but you don't grow grapes in winter.
So in the end it comes down way more to micro climate and picking time, when it comes to the ripeness of the grapes.
I don’t disagree with anything you’ve said, and there are definitely exceptions to every rule. BUT, I do think it has as much to do with tradition as climate. New world regions tend to pick later (riper, fruiter wines) and use more new oak. When blinding, that’s a really clear hint as to where the wine’s from. Of course, this is a generalization, but when trying to find clues when blinding, I think you need all the help you can get! I also agree that facts needs to be looked at within the context of the other clues, not in a bubble. Typically when blinding for exams, they try now to throw any atypical wines at you (French oak Rioja for instance) so that also makes it a tad easier.
I’ve seen people confuse Dog Point with Sancerre before! Unconventional NZ SB
You're making me feel so much better haha!
Very bad vintage for Rioja. 2013 was very diluted, lots of rain. Maybe another vintage you would have nailed it.
Hm, good call! Probably explains why I thought the body was so light!
Not a blind tasting--he sees the wine first.
Not even remotely true. Did you watch the episode?!