Master of Wine: BLIND TASTING Red Wine
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- Опубликовано: 26 июл 2023
- In this video, Bob Paulinski, Master of Wine blind tastes three red wines. If you’ve watched the previous blind tasting videos, you’ve witnessed me struggle mightily at times, occasionally hitting things reasonably close. I’ll talk some about the technique when blind tasting, in part what I used when sitting the MW exam.
Same as with the previous blind tastings, the wines were selected by a WSET diploma level student that I’ve been working with. He bagged and poured the wines as well. For each, I’m being asked to identify the grape variety or varieties, the place of origin as close as possible, the vintage and retail price. This is along the lines of questions that can come when sitting the MW exam.
Wine 1 - 2019 Corryton Burge Percvial Norman Barossa Shiraz 15% alcohol, SRP $45
Wine 2 - 2021 Carolo Revello & Figli Barbera d Alba Superiore 14.5% alcohol SRP $25
Wine 3 - 2021 Yellow Tail Shiraz Southeastern Australia 13.5% alcohol SRP $7
#winetasting #winelife #wset #australia #masterofwine #bobpaulinski #winetime
Great video. Blind tasting is hard!
Thanks and yes it is! 🍷
Great! Thank you!
Much appreciated! 🍷
Just opened a Cru Beaujolais after having a Barbera and I can certainly see why you got em mixed up. Both wines juicy and fruit forward with red and black fruit and not much tannins, still quite concentrated and full bodied
It certainly tripped me up! I love Cru Beaujolais and Barbera, drink them both often. I missed a marker for Barbera, but at least I had a good bottle to drink that evening! Thanks for commenting. Cheers! 🍷
Great tasting as usual. I love seeing the thought process from a MW. I'm a wset 3 looking to perhaps move on to diploma, so it's always good to see you do this kind of thing.
If you talked to ten MWs, you’ll hear ten somewhat different approaches on the tasting exam. If my approach helps you just a bit, that’s a win! Cheers. 🍷
I started my journey into wine with yellow tail
I’m sure that’s the case with many people. I recall when it was first imported into the US around 2000. I had my wine shop then, the wine sold like crazy. 🍷
Great video! Love your style of blind tasting.
Thanks, this blind tasting went a bit better than the previous one! 🍷
To me, Shiraz, especially cheap Shiraz, has a unique taste that I believe would make it obvious on a blind tasting - I've never done one with Shiraz. While it tends to ruin cheap Shiraz, this taste is usually noticeable in expensive Shiraz and even blends.
In this case, the sweetness masks the Shiraz character. I drink a good amount of better Shiraz, I find australia shows good regional character. The one in the video had none of that. That’s why I went to Central Valley CA.
I have started taking Barbera much more seriously of late. There are some terrific, great value examples out there. Incidentally, isn't it Slavonian oak?
I thought you did pretty well over the three wines.
Thanks again for an enjoyable video.
There are plenty of serious Barbera. They won’t be coming from the top sites, that’s saved for Nebbiolo, but more are getting the deluxe treatment. You’re correct, it is Slavonian oak. Thanks. 🍷
Love the channel and tasting! I've only recently gotten more interested in the world of wine, and hearing you explain your approach and process in tastings has been hugely helpful.
I’m glad you found it helpful. I try to provide useful content that most people can apply, while avoiding to much of the wine geek speak. FYI, I post a daily wine question as well, it may help to build your knowledge base. Cheers. 🍷
I loved the format!
Thanks for the good word! 🍷
Great video, appreciate both the hits and the misses. Pink rim, that’s a pretty subtle tell. Keep up the great work!
Thanks! Glad you enjoyed the video. Many Barbera will have a pinkish rim, it’s often one indicator. 🍷
Yeah, Bob, I hear that, and also that Chianti has a “brick” colored rim.
@@baggrabb It’s a fine line, Barbera is generally more pink, Sangiovese more orangey at the rim. There are plenty of exceptions as well!
These videos are fun! I'm drinking Franz Keller Oberbergen Bassgeige Chardonnay 2021. I've been meaning to explore German Chardonnays and this is the first one. If one wants to be critical, it's pretty uninteresting, but I also enjoy the subtle expression, the extreme dryness and high acidity. Quite austere in a good way. In the end though, it might be lacking some complexity. If you have any tips on German Chardonnay I'd be happy to hear them!
Thank you for the good word on the videos. Truth be told, I’ve not tasted many German Chardonnay, but of those that I’ve had, the regions that tops the list Pfalz. I’ve enjoyed the Von Winning 500 and Imperiale , along with the Franz Keller Kirshberg all from Pfalz.
@@bobpaulinskimasterofwine7234 Thanks!
(Small correction, Franz Keller is from Baden)
@@mikaelplaysguitar My error!
Let's see if I can convey a contrived idea.
When I taste blind (I don't do it often, and I'm not trained at all in it), one thing I try to do when I miss the mark is: other than the specific mistakes I've made and the things I got right, I'm interested in how *connected* they are with each other. Making unrelated wrong claims is far worse than building up a body of reasoning that is nevertheless wrong for some key aspects. Also, I instinctively try to look for things I should have paid more attention to, as well as some observations that made me discard the right option that obviously were wrong (either wrongly observed or wrongly used in the following reasoning). In this video, especially in the second wine, you can see how Bob makes the right observations and ties them together masterfully. That means that the mistake is, in some sense, a lot less far off than when we put together a disconnected body of comments and try to reach some conclusion from it, which will be mostly meaningless even if we're lucky and get it right.
When I taste blind, I try to focus on these things. In short, 'learning to learn' before actually learning. Cheers!
Very insightful. With the second wine, part of the reason I missed it was because of the connection made to a Cru Beaujolais that I had a few days prior. At that point, I stopped focusing solely on what’s in the glass. Instead, I tried to reason it into being something I thought it might be without fully analyzing the wine. It’s always best to remain objective. This is where the funneling technique comes into play. I’ve graded MW test papers for years, many students struggle on this point. They make a snap judgement on tue wine, then build a case to justify it. Thank you for the comments. 🍷
@@bobpaulinskimasterofwine7234 it's a hell of a deal staying objective about what you sense and not what you guess it might be. I've also noticed that oftentimes I quickly discard something simply because it falls out of the strict typicity. I funnelled correctly at a wine bar a couple of days ago up to a little north of 100km. I said it couldn't be Chablis cause it didn't have enough bracing acidity, so I instead called for some mild-ish climate white from Côte d'Or. Learning how far off from a certain typical style you must be in order to safely discard it is one of the toughest jobs.
Hi Bob, that's funny. As you described the second wine I thought Gamey. 😅 Please continue sharing your tastings! Cheers!
Hi Dmitri, I felt confident about it being Gamay. It goes to show, pay attention to what’s in the glass and don’t build a case by forcing it to fit. Thanks for the good word. Cheers.
@@bobpaulinskimasterofwine7234 Hi Bob, I'll be visiting Santa Barbara with my wife next week, just for two days, and I remember years ago I visited a winery there in the hills that produced a pretty good grenache. Could you suggest any winery in Santa Barbara county that is pretty remarkable in your opinion? Thank you. Cheers!
@@dmitrivassiliev15 Dmitri, Babcock, Sanford and Au Bon Climat. The first has a great tasting room and they make a solid Grenache and a Carignan as well. Pinot Noir is what you’ll see most. I tend to like the classic places best. Cheers. 🍷
@@bobpaulinskimasterofwine7234 Thank you, Bob! Much appreciated your insights.
@@dmitrivassiliev15 I hope your trip goes well. 🍷
I really thought first one was Saperavi 😅
Interesting thought. Very insightful. The acidity was perhaps too low to be Saperavi, but the extraction level was certainly high enough. 🍷
Nice tasting! Barbera is a grape variety which I have been struggling with, usually nice aroma but sometimes a little too inky for my taste. I wonder whether I would have liked the tasted wine.
Thanks. The styles for Barbera are all over the place. No oak, light oak, heavy oak, some French oak…it’s a tough one because of the broad range of styles. This was a very good one.
Is it Slovenian or Slavonian oak? I have seen both mentioned on wine labels and tech sheets. Slavonian oak is from Croatia. The similarity in names does not help. 😂
It’s Slavonian oak. Yes, similarity does not help. Cheers, 🍷