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!
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.
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 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 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.
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.
@@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.
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.
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!
