Blind tasting on a basic level, to be able to ID a wine variety, it's general age, and it's approximate geographic origin is something that anyone who is a supertaster can learn to do easily--you just have to taste a LOT of different wines, and have a good memory for flavor notes. But the level of "blind tasting" used to get the Master Somm level certification for CMS is, at best, a parlor trick, and is entirely a game of chance, that you. use your knowledge of wine typicity to increase your chances of guessing it correctly. Anyone who says that Master Somm-level testing using blind tasting is in any way scientific, knowledge-based, or legitimate (any more than "card-counting" in casino gambling is) is just blowing smoke. If you want to prove this, just hand three different Primitivos to a Master Somm in a blind tasting--they will get them all three wrong, guaranteed. Some will be identified as Lodi Zins, some will be identified as Argentine Malbecs, some will be ID'd as young Right Bank Bordeaux, and some will be ID'd as New World Cab Franc. It's actually comical to watch. And it's even more comical to watch their brains melt down when you show them the bottle, and they realize they literally get EVERYTHING wrong. There is a reason Primitivos are prohibited in CMS Testing--they are nearly impossible to identify reliably by using this typicity elimination system. Somms LOVE to drink Primitivos because they are delicious--but they HATE them on an academic level, because they literally don't work in their system of blind tasting and identification...
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I've got a question. Do you normally use a black glass to taste blind? Especially in combination with the sommelier exam? Or is that as well just for fun? Or couldn't work like that?
Actually, sight is important when blinding, so yuo want to use a regular glass! Winemakers sometimes use black glasses when determining their blend though!
In blind tasting red wines I tend to get lead by the diacetyl coming through as a new world characteristic. Sadly these days European producers have also started doing this making that harder. Either way I absolutely love blind tasting as an exercise.
Good and useful video. However, I believe some statements were overgeneralizations. Such as malo=chardonnay or carbonic maceration=Beaujolais. Malo is also used in some other wines and, carbonic maceration doesn't seem the norm for better (cru) Beaujolais. I understand these served as examples and this format is not the place to go into great nuance, but I think it's important to not teach beginners "facts" that are only partially true.
i like your videos! I am also a wine fan and deal with wines from Italy, in germany. It is motivating to watch you blind tasting the wines and makes you want more!
V- you should consider doing a video of a handful of wines that are extremely attainable to find in everyone's big box stores in the USA and go through the grid, I feel like I would need to kind of be told which wines and what flavors aare medium plus or medium mines just to even know how to describe it....
haha! I always tell people, you didn't have a preference between a Big Mac and a Whopper until you tried enough of them both. It's all practice and repetition!
@@visforvino you could break down some of the scales for the characteristics by the wine you shown as generally used for tastings… e.g. those wines sorted by colour liquid they make, or wines sorted by tannin levels, or alcohol ranges, just to really help aspects of elimination
@@visforvino Climate types and some of the geographic characteristics that mean you could look at a map, have a general understanding of altitudes/relief of the landscape, and work out the climate type
