It’s always impressive to see how easy you make it. I can usually pick Chardonnay and I can usually nail when it’s from California, but that’s only because it’s so obvious. But the truth of the matter is blind tasting is very very hard, especially when you are also trying to get vintage and region.
Love your videos. I was tired of listening to people tasting wines and only liking the $150+ bottles of wine, frowning at others just for being "cheap". Love your style of tasting, no points, plain English. I wish I had your palate, but I have already bought a few of the wines you have recommended in the channel. Two things: In the Rioja episode, Faustino I is called Faustino Primero in Spanish, or Faustino the First in English. Not i or one, just like a king's name. I would love an episode about other regions in Spain. Moving back home in a few weeks and need to get the cellar ready with great wine at great prices. Salud!!
I like the efficiency of your technique. In our group I think we take too much time in each category, parsing over whether the herb is thyme or tarragon, etc. Better to get through it and save time for discussion after reveal, or just before.
These blind tasting videos are always fun and educational. Do you feel, with global warming and over lap in winemaking techniques, it is becoming more difficult to identify grape varietals? I am not as experienced as you are, but to me current Bordeaux wines do not taste like older ones, so I wonder if at some point the distinction will become impossible?
Somewhat of an unfair tasting in that you compare the bottom-shelf $9.99 Edna Valley with much higher-end Chablis and South African. Edna Valley does make a $40 + Chardonnay that is not plonk.
This was an exercise of a typical WSET Diploma Tasting exam flight. Such flights often contain a disparate combo of wines, from different price points and quality levels. The idea is that a Diploma Level taster (or above) should be able to, in a blind tasting, recognize these different quality levels in the context of, in this flight, the same grape varietal. I was able to do so.
It’s always impressive to see how easy you make it. I can usually pick Chardonnay and I can usually nail when it’s from California, but that’s only because it’s so obvious. But the truth of the matter is blind tasting is very very hard, especially when you are also trying to get vintage and region.
Yes it is hard and takes years of practise. Keep at it and always try to taste wines that are typical.
Love these episodes!
Thank you!!!
Fun episode ! Please pull back the image so we can see the wines in glass. Frustrating as a viewer but Your content is great !
Duly noted, thank you.
DANG!!! Great job. Fun and interesting to watch. As a budget wine hunter, well at least I have one to cross of the list :). Thanks for sharing!
Thanks for watching!
I enjoy your presentations.
Thank you for watching!
Love your videos. I was tired of listening to people tasting wines and only liking the $150+ bottles of wine, frowning at others just for being "cheap". Love your style of tasting, no points, plain English. I wish I had your palate, but I have already bought a few of the wines you have recommended in the channel. Two things:
In the Rioja episode, Faustino I is called Faustino Primero in Spanish, or Faustino the First in English. Not i or one, just like a king's name.
I would love an episode about other regions in Spain. Moving back home in a few weeks and need to get the cellar ready with great wine at great prices.
Salud!!
Thank you for the clarification. I will indeed be doing a video on Spanish wines values.
I like the efficiency of your technique. In our group I think we take too much time in each category, parsing over whether the herb is thyme or tarragon, etc. Better to get through it and save time for discussion after reveal, or just before.
My colleague Steve Poe MS always says "Think long, think wrong". Good advice.
These blind tasting videos are always fun and educational. Do you feel, with global warming and over lap in winemaking techniques, it is becoming more difficult to identify grape varietals? I am not as experienced as you are, but to me current Bordeaux wines do not taste like older ones, so I wonder if at some point the distinction will become impossible?
To some extent, yes. And that is why Examiners need to vet the wines very carefully to be sure that they show typicity.
Somewhat of an unfair tasting in that you compare the bottom-shelf $9.99 Edna Valley with much higher-end Chablis and South African. Edna Valley does make a $40 + Chardonnay that is not plonk.
This was an exercise of a typical WSET Diploma Tasting exam flight. Such flights often contain a disparate combo of wines, from different price points and quality levels. The idea is that a Diploma Level taster (or above) should be able to, in a blind tasting, recognize these different quality levels in the context of, in this flight, the same grape varietal. I was able to do so.