The Nomad's wine director, Thomas Pastuszak, puts his blind-tasting superpowers to the test. Watch the video to find out if he guesses correctly. For his blind tasting techniques, visit daily.sevenfifty.com/how-to-b...
@@adriasgm I just think some of these sommeliers are way too descriptive or pretentious with their wine descriptions than they have too and they make wine seem very intimidating in the process. I mean, why can't this guy just gravel instead of "kicked gravel." It's as if kicking gravel will make it smell differently. He also mentioned that the wine smells like raspberry and ripe blackberry. If you kick those fruits will it make them smell differently too?!
C2 L2 I can understand all the crushed fruits descriptors but kicked gravel is like WTF dude did you even really ever kicked a F****** pebble and ran to recover it then smell it ? 😂
@@calvinliang1866 the thing is when you study in a more advanced setting they really want you to have your own descriptors, and be creative about it. I guess this is just taking it a bit far, and yeah he's being poetic I guess you can say about it, but many summaliers look at wine in that way. Trying to tell a story and convey an emotion.
I'm struggling getting to Pinot from the structure descriptors. I suppose Sonoma Coast has relatively high tannin for Pinot? Even the palate seems a bit nonspecific. Appreciate other opinions on this one!
Yeah I had my money on Cab Sauv from Bordeaux. Maybe the guy's palate description was a bit off (though he obviously had a good idea of what he was tasting) or maybe the oak + stem inclusion (75% in this wine) really pumped up the structure. Antonio Galloni does describe this wine as "powerful and structured" so it was prob the latter
The thing that stood out for me was "high-toned". That pushes it in a Pinot direction, or other thin-skinned varietals like Grenache, Neb etc. rather than the Cab Sauv the other commenter predicted. But yes the descriptors are pretty broad, "blackberry" for Pinot is unusual, at least for me.
Thanks for that! Just rewatched. The "Medium-plus firm tannins" really throws me from pinot. Just wish he'd given some explanation of what elements guided his conclusion.@@colinpetersen1173
