Watch as this New York City sommelier tastes a mystery white wine in our Supertasters series. This video was produced in collaboration with our sponsor. For more, visit: ow.ly/lveq50wL6Am
I really enjoy it when they get it wrong, but are fascinated by the fact that they got it wrong. This test would be impossible for 99.9999999% of people in the world. The ones that get even a bit of it right are absolutely amazing. But there's something to be said for those who get it wrong, and still enjoy the wine.
Seeing the video my senses were definitely drawn to Sabra, what wine! The wine she described could've been from fresh pineapples, never made it but it's on my list of fresh fruit wine. I'm interested in knowing why Sabra said cooked verses fresh fruit aromas. I make wine as a hobby, and I add cooked additions is why I asked...but cooked grapes? I can see cooked pineapple or even agave pinas used for wine as she described...more Sabra please. Cheers!
Damn, I was sitting here like oh cool she's describing a lot of characteristics of chenin blanc and then she didn't get there. I'm sure blind tasting is really tough.
Hi, I live close to Vouvray, and I can tell you that the Wine makers there, often dont have much material to elaborate, and the malolactic starts alone with higher temperatures in the Caves, so it's no rare to smell lactics aromas in Chenin Blanc, and some other time it's something the winemaker is looking for as it breaks the acidity and makes the wine rounder. Hope that helped.
She describes the wine as creamy, hence possibly some malo fermentation. Nowhere does she describe any type of oak. When I hear saltiness, med+ acid, Med+ complexity and NO mention of wood/oak no way do I think California chard.
