All posts by Amber LeBeau

Education is Not Going to Save the Wine Industry

There’s a public Facebook group that I belong to called Friends Who Like Wine In The Glass. Ran by Steve and Vashti Roebuck of Wine In The Glass, it has nearly 10,000 members who span everything from regular wine lovers to industry folks and even Masters of Wine.

It’s always a good place to pop in for interesting wine conversations such as this recent thread by Larry Baker, aka Larry the Wine Guy. The thread started with Baker posting his latest video about the confusing 75% loophole for labeling American wines by grape varieties and the challenges of trying to educate consumers that their favorite Cab, Merlot or Pinot noir might actually be a red blend.

I know where Larry and other wine stewards/somms are coming from.

As someone who spent many years in the retail trenches, I can sympathize with Larry’s frustrations. The loophole is confusing. It’s also really tough dealing with people so hung up on a grape variety that they’re closed off to trying any other wine which doesn’t have that magical name on the label.

Yet, many American varietal wines in the sub $20 category can be very “red blend-y”–either because of style or a winemaker using the full stretch of that 75% loophole. I understand the desire to want to educate consumers on this loophole and use that enlightenment as a segue to get them to break out of their mono-varietal rut. However, watching Larry’s video and picturing these types of conversations happening on the sales floor made me cringe.

I know Baker is a good guy and has the best of intentions. I’m sure he’s had many great customer interactions and successes. But I’m also absolutely certain that his sincere, but exacting approach to educating consumers has turned off more than a handful as well.

(Update: Since this blog has been published, Baker has shared some more of his thoughts on sales in the comments of his original post that are worth reading for his perspective.)

I’m not writing this to pick on Larry.

He’s definitely not an isolated case.

Every single person reading this blog can think of sommeliers, wine stewards or tasting rooms associates that they’ve encountered who’ve leaned a bit too hard on the wine education front. While some of it can be driven by arrogance and snobbery, for most folks (like Larry), it’s more of an over-extension of passion. When you love wine and what you do, it’s hard not to want to share that and use your knowledge to encourage folks to try new things.

Aviation mechanic using a greasing gun image by Mass Communication Specialist Seaman Apprentice Kyle Steckler. Uploaded to Wikimedia commons under PD US Navy

You only need to apply a little grease to ease the friction.


That passion isn’t bad. Wine education isn’t bad. But it’s imperative for anyone dealing with consumers to understand that education is not the engine that drives sales. It’s service, of which education is merely the grease that helps smooth things along.

But you know what happens when you over-grease the gears? Things run hot and break down. Customer service breaks down and the whole engine that we need to sustain the wine industry starts grinding to a halt.

Slathering on even more grease is not going to fix that.

As the US deals with declining wine sales, getting that engine back up and running is at the top of many concerns. However, anytime the industry deals with disappointing sales, there’s always a knee-jerk reaction that more education must be the answer.

Why is no one buying Sherry? It’s too confusing!

Why are Rieslings such a tough sell? People don’t understand them!

You could play this script out for most any wine topic.  It’s like there is a paradox that the answer is to both dumb things down while using education as a hammer to break through consumer ignorance. But what we should be doing is putting away both the crayons and hammers. We don’t have an education problem in the industry.

We have an empathy problem.

Frequent readers of the blog know that this is a tune that I’ve sung many times before. From my posts One Night Stands and Surprises about wineries, Wine Shops’ Biggest Mistake to my recent ponderings of When Did We Stop Treating People Like People?, I’m going to keep banging this drum.

In my career, there’s been no lesson more valuable to learn than that consumers want more listening and less lecturing. They want to be heard, seen and served–not sold to. Any winery, restaurant or wine shop that teaches “selling skills” should throw out those training manuals and start over. It won’t be selling skills that get you sales; it will be your service skills.

campfire photo by Dirk Beyer. Uploaded to Wikimedia Commons GFDL and cc-by-sa-2.5

While the logs are undoubtedly vital, no air=no fire.

Those are the skills that will teach you to meet the customer where they are–at their level of knowledge and comfort. While service skills value the use of education to help smooth things along, they know that its use must be measured and not overdone.

Holding a consumer’s interest in wine is like maintaining a fire. It starts with a spark and some kindling. As it grows, you throw on logs (new wines, new knowledge) as fuel to keep it going. But you can’t toss too many on without smothering out the whole thing. The fire needs ventilation and air to sustain itself.

Too many wine professionals smother consumers with education and expertise.

I’m not saying that the industry should turn “anti-expert.” I don’t think anyone can read this blog and come away with the idea that I’m against wine education and expanding folks’ knowledge.

Education is important. Greasing the gears and throwing logs on the fire is essential.

But it’s not the engine or air which our industry needs to survive. Service is.

Subscribe to Spitbucket

New posts sent to your email!

Wine Delivery & Shipping Costs — Is This a Battle that Wineries Can Win?

On Twitter, Jason Haas of Tablas Creek shared some of the struggles that wineries have battling consumers’ expectations for cheap or free shipping on wine deliveries.

He very justifiably blames Amazon for creating this quagmire. It’s a sentiment that I’m sure most e-commerce businesses would agree with. One recent study from the National Retail Federation found that 75% of respondents in the US expected free shipping–including 88% of Boomers.

And as retailers like Wine.com and Total Wine & More roll out their own free shipping programs, it won’t be only Amazon shaping wine consumers’ expectations.

As I noted in my retweet of Haas’ thread, this has me conflicted. I know that shipping wine is expensive and complicated. There are so many things that wineries and retailers have to consider which businesses shipping books and bed spreads don’t deal with.

But when I take off my “wine biz” glasses and look at how I act as a consumer, I know that I’ve been Amazon’d.

Shipping Cost screenshot

On second thought….maybe not.


I can’t count how many times I’ve been on a winery’s website picking out items only to go “Whoa” at checkout because of delivery. It’s not that I expect free delivery, but when I see a fee of more than $25-35 (roughly $2-3 a bottle) for a case, I start asking myself, do I really want this wine?

That should make wineries nervous. Because, usually, the answer is going to be “No. I don’t need this wine.”

Up until that point, I was fully onboard spending money and just rolling along with the sale. However, as soon as I was given a reason to pause and wonder if the wines are really worth it, the train derailed.

It’s not because I felt angry or offended that a winery was charging delivery fees–again, I completely understand the business behind it. But what wineries need to understand themselves, is that consumers have so many other choices–not just of different wines and wineries but also of other beverages.

There’s never a situation where we absolutely have to buy your wines. Our lives are not going to be incomplete and joyless without it. In that sense, buying wine (especially online) is always going to be a bit of an impulse purchase. A fleeting fancy carried by a moment of intrigue.

The last thing a winery wants to do is kill that momentum.

Now if I feel this way as a consumer who is reasonably knowledgeable and sympathetic about the tough market wineries face, think about the average consumer who doesn’t know the business. It becomes easy to see why they would expect free delivery or fees far less than the $25-35 that someone like me is comfortable with.

Likewise, it shouldn’t be a shock when e-commerce studies show that upwards of 50% of online baskets are abandoned on the delivery page. While I sincerely hope that cart abandonment numbers are better for wineries, I’m sure even a 30% rate of abandonment cuts deeply into a winery’s sales.

So how much should wineries subsidize shipping?

I don’t think there’s an easy answer to that question. Every winery is going to have its own numbers to crunch. But there’s always going to be a delta between what it costs to ship and how much consumers are willing to pay–and that gap is only going to get larger.

Therefore, I would encourage wineries to add a few more numbers to crunch.

1.) How much are you spending on new customer acquisitions?

So many of my abandoned carts were at wineries that I never tried before. I would come across an article or hear a recommendation that piqued my interest. I’d go check out the website, find other wines that intrigued me and start nibbling the hook. But the difference between reeling in a new customer or having the line break often comes down to how easy it is to get your wines. It doesn’t matter how good the wine is if crappy websites, poor user experience and, yes, delivery fees means that the consumer never tries it. It’s not only a lost sale but also a lost relationship.

Remember, there is always other wine and wineries out there casting their lines. Someone else is going to reel in that customer if you don’t.

2.) How much do you spend to break into a new market?

Many DtC sales are from consumers who can’t find your wine locally. If they’re not going to buy from you directly because of delivery fees, then how much do you need to invest in establishing a presence in their market? This is a big question for West Coast wineries who are looking at the East Coast–which is often the most expensive region to ship to.

Of course, thanks to the asinine three-tier system, even shipping into new markets usually requires licensing, fees and significant investment on top of shipping costs. More numbers to crunch.

3.) But even for the markets that you’re already in, what is the margin difference between a consumer buying 1-2 bottles of your wine retail versus 6-12 online?
Flat Rate screenshot

Oh I’m definitely going to spend way more than I intended here.

This is one part of the “Amazon Effect” that actually benefits wineries. We’re all really suckers when it comes to free shipping and will spend more to get it.

And I fully admit that I’m one of those suckers. If a website gives me a spending target to get free shipping, I’m usually going to exceed it. Even though I know it’s a placebo and I’m still indirectly paying for shipping, it feels easier to justify the money. Instead of paying an “extra fee”, I’m getting an extra product, so I’m happy.

With wine, a flat rate delivery-fee always encourages me to buy more because I figure if I’m in for a penny, I’m in for a pound. And, hey, if someone else is going to carry the heavy wine bottles to my door, then I might as well buy two cases instead of one!

But if I’m at a wine shop, I’m buying far less. Plus, I’m filling up my basket with other wineries’ wines as well–giving you even less of my wallet.

So can wineries win the delivery cost battle?

In short, no. Consumer expectations for free and cheap delivery are only going to continue to grow stronger. Yes, it’s easy to blame Amazon. But, ultimately, it’s always going to be consumers writing the rules with their wallets.

And while your tactics might need to change, the battle for consumers’ wallets can certainly still be won.

Subscribe to Spitbucket

New posts sent to your email!

60 Second Wine Review — Hopes End Brandy Barrel-Aged Cabernet Sauvignon

Note: This wine was a sample from the 2019 Wine Media Conference.

A few quick thoughts on the 2018 Hopes End Brandy Barrel-Aged Cabernet Sauvignon from South Australia.

Hopes End Cab

The Geekery

Hopes End is part of the Trinchero Family’s extensive portfolio, which includes brands such as Menage à Trois, Charles & Charles, Joel Gott, A3 Wines and Sutter Home.

Slightly unusual for its style & low $10-13 price point, the Cabernet Sauvignon is sourced entirely from the state of South Australia instead of the vast, multi-regional South Eastern Australia designation.

While South Australia is known for the wines of the Barossa Valley, McLaren Vale, Adelaide Hills, Padthaway and Coonawarra, most likely this wine comes from the Riverland region in the Lower Murray. As Australia’s largest wine region by volume, the Riverland is responsible for nearly 25% of all Australian wine produced.

As noted on the bottle, the wine spends 30 days aging in brandy barrels. However, I can’t find any details of the barrels’ origins or if the wine saw any other type of aging.

The Wine

Blackberry pie photo by Rei at English Wikipedia. Uploaded to Wikimedia Commons under CC-BY-SA-3.0-

Definitely more blackberry pie notes than brandy in this wine.

Medium-intensity nose. Very jammy dark fruit–blackberry, black plum. Noticeable woodsy oak and vanilla, but it doesn’t smell brandy-like.

On the palate, the 9 g/l residual sugar is very noticeable with the dark fruit having a pie-filling weight and texture. Medium-plus acidity helps balance it somewhat but is curiously citrusy. This could be some of the brandy coming out.

The vanilla is very present with soft medium-plus tannins and a creamy, full-bodied mouthfeel. The moderate finish does introduce black pepper spice which adds some complexity.

The Verdict

As I’ve done before with previous tastings of bourbon barrel-aged wines, I did my best to keep an open mind. While it wasn’t as gawd-awful as Apothic Inferno, this Hopes End was still just okay.

It’s an off-dry red blend that doesn’t taste like the inside of a barrel. While it’s not my personal style, it’s certainly in line with many mass-market red blends in the $10-13 range.

Subscribe to Spitbucket

New posts sent to your email!

When Did We Stop Treating People Like People?

Two things have been rummaging through my thoughts this past week. One has been Rob McMillan’s very sobering post on The Email You Don’t Want to Get. Though published a few weeks ago, his write-up about a father and his daughter’s disappointing experience at more than a dozen wineries is still generating new comments and conversations popping up on my social media feeds.

The second is this now infamous video of a guy retaliating against someone reclining her seat on a flight from New Orleans to Charlotte.

Friends on my personal Facebook account know that I have a lot of thoughts about that video. But as I ruminated on this and McMillan’s missive, it struck me that the fundamental issues behind both were quite similar.

At the heart of these conflicts and failings, was a point when folks stopped looking at the person they were interacting with–the wine club members coming in to taste, the person in seat 27A–as people.

And they became “things.”

A guest.

A club member.

Another visitor.

Another passenger.

A potential sale.

A bastard.

It doesn’t matter if we assign positive or negative connotations to the terms. There is still an empathy gap that emerges as soon as we look past the person to what we feel they are to us. It creates a blind spot that keeps us from seeing what we are (and what we’re doing) to them.

Go back to McMillan’s letter

Many folks have noted that the wineries in question probably thought they did a good job. They had wine club members come in, poured wine and got the sale. Way to go team!

Though here’s the thing. These wineries didn’t just have a wine club member visit–some generic entity. They had Craig and Amy (I’m making up names for the father and daughter) visit–two unique individuals with their own feelings, expectations and history with each winery. Yet, when they walked through the door, their identities vanished and they became just club members, guests or potential sales. They became “things” whose value to wineries could be measured in numbers–bottles sold, daily visit count or new member sign-ups. And they were treated as such.

But the problem with treating people like things is that they start to feel like that’s all they are to you. You could tell from Craig’s note that he and his daughter certainly think that their value to wineries is measured in dollar signs.

I fully realize as a consumer/collector I’m not on anyone’s radar and certainly no ‘whale’ in any way, but we focused on reserve wines, bought at every winery and did drop over $10,000 in total. My daughter noted ‘that’s probably negligible in this great economy’. As an aging Boomer, well out of the 1%, I hadn’t considered that. — From “The Email You Don’t Want to Get“, February 8th, 2020

So if his worth as a wine club member doesn’t measure up with thousands of dollars spent, then–in his mind–why bother?

But, again, the wineries likely don’t think that they did anything wrong.

Cookie cutter people photo by Tomtchik. Uploaded to Wikimedia Commons under CC-BY-SA-3.0

There’s no recipe for customer service that works with every person.

To some degree, it’s obliviousness, but really it’s a by-product of the tasting room mindset. In many wineries, tasting room staff are measured by metrics that commoditize consumers. There are bonuses for signing up new wine club members and commission on wine sales.

Some places utilize mystery shoppers and NPS (Net Promoter Score) to gauge customer service, but even that sets up a cookie-cutter “teach to the test” mentality. It imparts the impression that if you do A, B & C then your guests must be happy. In some cases, that’s true. But it overlooks the weighting that different things have on each guest.

For most mystery shop and NPS surveys, not saying “Thank you” at the end deducts only one or two points. Not great, but it doesn’t bomb your score. However, not being thanked by any of the 15 wineries they visited undoubtedly felt like a bomb to Craig and Amy.

It’s the same with greeting–such a small thing that usually has a similarly small point value. Yet something as simple as hearing your name can have an immeasurable impact on a consumer, making them feel seen as a person.

And, ultimately, that’s really what we all want–to be seen as a person.

Airline seat photo by Geof Sheppard. Uploaded to Wikimedia Commons under CC-BY-SA-4.0

Yeah…it’s tight for everybody.

Now let’s go back to the airplane video. You can spend hours going around who’s to blame and how much blame any of the three parties involved (puncher, recliner, airline) merit. But if you step back and look at it dispassionately, you see a common thread.

The lady reclining didn’t view the guy trapped behind her as a person before she first reclined back, unannounced. She didn’t look at his situation in the back row or that he was eating, so when she jerked her seat back, it spilled his drink on his lap.

The guy behind didn’t view the lady in front of him as a person who may have had serious back issues that necessitated her needing to recline. Nor did he see a person who made a mistake and likely didn’t intend to cause his drink to be spilt. Instead, she became the villain who was making his flight more cramped and miserable. While he may have been a sympathetic character initially, his childish response of jarring her seat only escalated things.

Then there are the airlines which we know view passengers as commodities and not people. For the last several decades, seats and legroom continually get shrunk in a quest to fatten the bottom line. If space weren’t such a sparse commodity, tempers wouldn’t flare up so much over reclining. But instead, we have airlines measuring every inch they can possibly squeeze–not realizing the miles of value those inches hold to the people who fly.

We don’t want the wine industry to go down that path.

We don’t want to lose sight that this is–and will always be–a people-oriented business. People have feelings. They have needs, desires and expectations with the greatest of them being a simple acknowledgment that they exist.

People don’t want to be treated like just another guest or wine club member. They want to be treated as Craig and Amy.

The person sitting in seat 27A has an entirely different situation and perspective than the person in 26A. The only way you’re going to understand this (and avoid unnecessary conflict) is to engage them as the individual people they are–not as the commodity or “thing” you assign them to be.

Subscribe to Spitbucket

New posts sent to your email!

Fuck the Fires — Drink Australian Wine

It’s too much — the lost habitats and species. The homes and businesses devastated. Now there are reports that some Australian wine producers in the Hunter Valley and Adelaide Hills may lose an entire vintage due to smoke taint.

Kangaroo in Robert Stein Vineyard

Picture that.

Even if you don’t work in the wine industry, imagine an entire year’s worth of your work wiped out. Think about all those steps, sweat and hours in the vineyards going up in smoke. Perhaps insurance and safety nets will help offset some of the financial losses. But nothing offsets a punch to the gut.

You still feel it. But you learn to manage it and move forward. This is what Australian winemakers are doing right now. However, they don’t have to do it alone.

So in the spirit of Yael Cohen’s Fuck Cancer movement, I encourage the wine community to #FuckTheFires and commit to supporting our brothers and sisters in the Australian wine industry.

There are numerous ways that people can help.

Consumers — Drink Australian Wine, especially from small family producers

Hunter Valley Wineries

Just a small assortment of the many tremendous Hunter Valley wineries that could use your support.

It begins and ends with you. Consumers who care and want to make an impact need to vote with their wallets. You need to ask for and actively seek out Australian wines at your local wine shops and restaurants.

While some producers may have lost their 2020 vintage, there are plenty of bottles of current 2016-2019 wines out in the market. The cash flow of moving those bottles through the supply chain and emptying backstocks will help cushion the blow of a down vintage in 2020. Find these bottles and drink up. This is the easiest thing that anyone can do to help the Australian wine industry.

I know this is tough in many markets–especially in places like the United States where the Australian “selection” is dominated by a handful of big names and mass-produced brands. While the supermarkets aren’t likely to change anytime soon, independent wine shops and restaurants can be more responsive. And, believe me, if customers start asking for more Australian wines, they will rise to meet the demand.

Importers and Distributors — Promote and expand your Australian portfolios

This is more of a personal plea to my American compatriots back home. Because even though we’re the largest wine import market by value, the perception of Australian wines for many US consumers is still of low-priced critter wines and fruit bombs. While those wines helped pave the way for Australian wines into the States, they certainly don’t reflect the realities of Australian wine today.

American consumers deserve the chance to know about things like cool-climate Pinot noirs from the Mornington Peninsula and Margaret River Chardonnays that are ages away from the tropical, butter bombs of the past.

Then there are the crackling Rieslings of Mudgee or the beauty of aged Hunter Valley Semillon. Not to mention the Hunter’s exciting foray into alternative varieties like Verdelho, Fiano and Vermentino as well as intriguing Shiraz-Pinot noir blends.

Lowe Zinfandel

David Lowe was inspired by the great Dry Creek Zins of Fred Peterson of Peterson Winery.
His Mudgee Zinfandel strikes me as a mix of the red-fruit & peppery spice of a Dry Creek Zin with the mouthfeel and texture of a ripe Paso wine.

While I do think that Zinfandel is the “craft beer” of American wine, it’s also made its way to Australia as a passion project of more than a few winemakers worth discovering.

In Orange, they’re exploring the potential of high elevation vineyards as well as carbonic maceration. All of which are tailor-made to capture the interest of the wanderlust Millennial market eagerly looking for something different.

There’s so much more to Australian wines than fruit and furry critters. Please, help give American consumers a chance to discover this.

Wine Shops & Restaurants — add more Aussie options to your selection

I know you guys are caught in the middle between what consumers are buying and what you can actually get from importers and distributors. But being caught in the middle means that you can also push at both ends.

Highlight your Australian wine selection by pointedly putting them in front of consumers. And let them know why you’re doing this. Something as simple as a line on a menu saying, “To support the wineries and families dealing with the effects of devastating fires, we proudly offer this selection of Australian wines for you to enjoy” goes a long way towards bringing awareness to consumers.

Of course, we want consumers to lead the way and dictate demand. But dictations often need a prompt to get going. Seize on that and give consumers a prompt to consider Australian wine. In chicken and egg scenarios, successful businesses are rarely the chicken. So take the lead and be proactive in your promotions.

Wine Writers and Influencers — Talk About Australian Wines

Sasha and Jean Degen

Sasha Degen and her mom, Jean, run a tiny winery dedicated to single-vineyard wines.
Sharon Parsons did a lovely write up on Degen during the 2019 Wine Media Conference in the Hunter Valley.

Yes, there’s so much exciting and interesting stuff out there in the world of wine to write about. But next month, next year and so on, all that exciting and interesting stuff is still going to be there.  So mix things up!

I’m not saying that you need to turn your blog or social media feed completely over Australian topics. However, now is the time for us to turn the spotlight on Australia for something good.

Currently, when Australian topics come across newsfeeds, it’s almost always for something heartbreaking. The fires, the floods and drought. We don’t need to whitewash or sugarcoat the negatives. But we shouldn’t dwell on them either. Australia is so much more than just natural disasters and things that can kill you.

Let’s change the narrative by sharing the stories of dynamic Australian winemakers forging ahead. Let’s talk about how Australia is a microcosm for wine–combining the history of many of the world’s oldest vines and multi-generation family winemaking with innovation that is at the forefront of climate change and the future of the wine industry.

But most importantly, let’s make sure that in the minds and hearts of wine consumers that Australia doesn’t get left behind once the news cameras leave.

Wineries — Hold solidarity tastings featuring your wines and their Australian peers

The wine industry is unique in that while it’s a business and every winery is technically competing against each other; it’s also a community. There are too many other threats to our industry–declining interests by younger generations, neo-prohibitionism, government regulations, tariffs, unstable economies, climate change, hard seltzer and other beverages–that merit more concern.

Whether it’s across the street, across the country or globe, we’re all in this together. The health and success of all our businesses–wineries, shops, restaurants, writers, educators–depends on consumers being engaged and intrigued with wine.

That’s why it would be a fabulous idea for wineries in other regions to host “solidarity tastings” featuring their wines alongside their Australian counterparts.

This will not only highlight how interconnected the world of wine is but help deepen the understanding and appreciation of guests who could try Cab, Shiraz, Sauvignon blanc, etc. from a local favorite next to an expression of that grape from somewhere in Australia. But instead of being done as a competition, it’s done in the spirit of community–perhaps even to raise funds supporting relief efforts in Australia.

Cathy Huyghe and Rebecca Hopkins have a wonderful list of worthwhile organizations to support on their A Balanced Glass site.

Hospice du Rhone seminar mat

Events like the Hospice du Rhône do a great job of highlighting the community among winegrowers.
I remember being fascinated with how many Californian, French and South African winemakers attended this seminar. They were there to taste and ask questions of the panel from Barossa just like the rest of us.

This is a powerful message to send because, while this time it’s Australia, who knows which wine community will be next?

California, Washington, Canada and South Africa are certainly not strangers to devastating brush fires. Flooding, drought and mudslides are hitting European and South American wine regions with increasing frequency as well.

Even if you’re a skeptic about climate change causing these, there’s always the vagarities of devastating earthquakes like those that Chile, New Zealand and Italy have endured. This won’t be the first time that the wine community comes together for support and it certainly won’t be the last.

Why this matters

The timing and impetus for the industry to respond to the fires by supporting the Australian wine community couldn’t be more stark. The industry once again is wringing its hands over how to reach Millennials and Generation Z. But how many times do we need to be beaten over the head with the same messages?

Younger generations want to support businesses that stand for something. That share their values. That basically gives a damn.

So, here you go. Stand up. Give a damn. #FuckTheFires and let’s drink some Australian wine.

Subscribe to Spitbucket

New posts sent to your email!

60 Second Wine Review — Silverado Cabernet Sauvignon

A few quick thoughts on the 2013 Silverado Cabernet Sauvignon from Napa Valley.

Silverado Cabernet Sauvign

The Geekery

In 1976 Diane Miller, daughter of Walt Disney, and her husband, Ron, purchased Miller Ranch from Harry See (of the notable See’s Candies family). A couple years later, Diane’s mother, Lillian Disney, acquired a neighboring parcel of See’s in the Stags Leap District that became Silverado Vineyards.

The sale included several acres of Cabernet Sauvignon planted in 1968-69 by See after seeing Nathan Fay’s success with the grape. This would become the notable “See Clone” (FPS 30) that today is one of the prized heritage clones of Cabernet.

In the early years, the Millers and Disney sold their grapes to wineries such as Stag’s Leap Wine Cellars and Grgich Hills until they were inspired to make their own wine.

The first vintage in 1981 was made at Shafer Vineyards while the Silverado winery down the road was being built.

Sourced from estate vineyards, the 2013 Cabernet Sauvignon includes fruit from Stags Leap District and the Mt. George Vineyard in Coombsville. Certified Napa Green, all the vineyards are sustainably farmed. While labeled a Cab, winemaker Jon Emmerich blended in 9% Merlot and 3% Petit Verdot for this vintage.

The Wine

Mocha pic by André Richard Chalmers. Uploaded to Wikimedia Commons under CC-BY-SA-4.0.

The creamy mocha coffee notes add richness & depth without overwhelming the fruit.

Medium-plus intensity. More red fruit than black (cherry, raspberry, plum). Noticeable oak and cedar with some mocha coffee notes as well.

On the palate, the ripe fruit becomes very juicy with high acidity. Medium-plus tannins are chewy, holding up the full-bodied weight of the wine. Some creamy vanilla enhances the coffee flavors but doesn’t overwhelm the fruit. Moderate finish introduces a minty note that wasn’t noticeable on the nose.

The Verdict

At $45-50 retail, this is an excellent buy for a Napa Cab. At the restaurant, we paid closer to $110, which wasn’t great but not dreadfully horrible for restaurant markups.

Still, I was impressed with how food-friendly and versatile this Silverado was to go with both my steak as well as the wife’s lighter chicken dish.

Subscribe to Spitbucket

New posts sent to your email!

Sauvignon Gris — the key to making Napa Sauvignon Blanc interesting?

Note: All the wines reviewed here were samples provided on a press tour.

Sauvignon blanc grapes by Cserfranciska. Uploading to Wikimedia Commons under CC-BY-SA-4.0

Back in my retail days, premium Napa Sauvignon blanc was always some of the hardest wines to sell. I’d have fantastic producers like Araujo, Bevan,  Cakebread, Grgich Hills, Duckhorn, etc. sit on the shelf untouched. Even during the peak white wine season of summer, it took every bit of handselling savvy to get these bottles into baskets.

You’d think that good wine wouldn’t be that difficult to move, but Napa SB had two knocks against it.

1.) It’s a white Napa wine (usually) over $20 that’s not Chardonnay.
(Because, hey, why not get Chateau Montelena or Moone-Tsai Chard instead?)

2.) It’s a Sauvignon blanc over $20.
(Why spend more than Kim Crawford or Oyster Bay?)

Now I’m not saying that it’s impossible to sell a Napa Sauvignon blanc over $20.

Obviously, these bottles are selling somewhere (such as tasting rooms). But it’s a tough sell in many retail settings because of the way that most US stores are laid out.

Here you’ll often see varietal wines from New World regions like California, New Zealand, Chile and South Africa all grouped together. Napa Sauvignon blanc rarely seems like a compelling value when stocked among their more value-oriented peers. Even if a shop had a dedicated “California” or “American wine” section, these wines are still competing against sub-$20 options from Washington State, Sonoma, Monterey County, etc.

The few Napa bottles that manage to stay under that magical $20 mark–like St. Supery, Mondavi and Honig–tend to fare better. But even these wines regularly lose sales to other regions.

This is because, in the minds of many consumers, Napa Sauvignon blanc doesn’t have a distinctive style–only a distinctive price tag.

2017 Stags Leap Aveta sauvignon blanc
And while they’re more likely to swallow the Napa price for Chardonnay (and, of course, Cabernet Sauvignon), that halo effect rarely reaches the Sauvignon blanc aisle.

Instead, customers who are interested in spending top dollar for Sauvignon blanc are more likely to go over to the Old World aisles for Loire or White Bordeaux. Here, the premium pricing of Sancerre, Pouilly-Fumé and Pessac-Leognan doesn’t drag each other down. More importantly, they promise a unique regional identity–which is key.

Back in the varietal section, those few customers reaching for the top shelf are more apt to grab Cloudy Bay. Or maybe one of the few other high-quality New Zealand Sauvignon blanc wines that make their way to the US. Even if you don’t know the producer, seeing the words “Marlborough” and “New Zealand” on the label promises something distinctive.

What is Napa Sauvignon blanc promising?

Something less green and herbaceous than New Zealand? Maybe. Though some producers have been experimenting with things like early harvest, heavier crop load and canopy shading to create more NZ-like flavors.

Something with a lavish texture and noticeable oak influence? Perhaps. These tend to be the more expensive and highly rated examples of Napa Sauvignon blanc. But, again, you have the question of why should a consumer who’s looking to spend top dollar for that style not go with a Chardonnay or white Bordeaux instead?

Which brings us back to the muddled middle that premium Napa Sauvignon blanc finds itself in. It’s not a value-priced wine. But it’s not as distinctive as other premium white wine categories.

Napa has to deliver something compelling–something interesting–to merit those lofty prices.
SLD vineyards behind Quixote

Of course, Napa wine is always going to be premium priced because of the high cost of land here.

They can’t rely just on the name “Napa” or even the quality in the bottle. Yes, having an outstanding wine helps sell in the tasting room where people can try it for themselves. But you don’t always have that privilege on the sales floor or restaurant table. Those premium bottles have to be hand-sold by an enthusiastic wine steward or sommelier who has already been wowed by the wine.

Though here’s the rub.

Every steward and sommelier is going to have dozens upon dozens of bottles that they’re passionate about. Everything from geeky varieties, obscure regions, small-lot productions to wineries with great stories–they all need handselling. Even hand-sold wines need to find ways to stand out from the pack.

In search of interesting Napa Sauvignon blanc.

During my trip to the Stags Leap District, I had many showstopping wines. And, yes, that included some absolutely delicious Napa Sauvignon blanc.

I noticed a pattern that many of the best examples prominently featured the Sauvignon Musqué clone. This caught my attention as growers in the Arroyo Seco region of Monterey County are also using this clone to make some thoroughly intriguing wines.

Taylor Sauvignon blanc

A few of my favorites were:
2018 Taylor Family ($40) made from 100% Musqué clone from Yountville.
2017 JK Ilsley ($35) also from Yountville and majority Musqué.
2017 Stag’s Leap Wine Cellar Rancho Chimiles ($40) made from 86% Musqué. This was way more aromatic and textural than SLWC’s regular Aveta Sauvignon blanc ($26) that is only 8% Musqué.

But as delicious as those wines were, it’s hard to say that they were compelling enough to merit a $20+ price tag–especially compared to the similarly delicious Sauvignon Musqué from areas like Arroyo Seco that cost far less. Picturing these bottles sitting on the same retail shelf, it’s not hard to see the higher-priced Napa bottles gathering dust.

However, there was one Napa Sauvignon blanc-based wine that more than stood out as being worth every penny.

The Chimney Rock Elevage Blanc ($50).

I was already familiar with Elizabeth Vianna’s outstanding Cabernet Sauvignon. Nestled in the southern end of the Stags Leap District, neighboring Clos du Val and one of Shafer’s vineyards, this is obviously prime red wine territory. But instead of offering the typical Carneros Chardonnay that is omnipresent in Napa, Chimney Rock’s flagship white is a fruit-forward but elegant white Bordeaux style blend–with a twist.

Chimney Rock exterior

Bordeaux-style wine made by a Brazilian winemaker at a Cape Dutch-inspired winery in the heart of Napa. There’s a lot going on at Chimney Rock and it’s all delicious.

Vianna has never been a fan of Semillon from Napa. Compared to Bordeaux, Semillon gets too lush and fat here. Now winemakers could do a juggling act with early harvests (like they do in the Hunter Valley) to retain acidity. But while that may work for a low alcohol varietal wine requiring long term aging, it’s not necessarily the ideal match for adding depth to Napa Sauvignon blanc.

Instead, Vianna and her predecessor, Doug Fletcher, fell in love with the “secret ingredient” hidden in many of the best white Bordeaux–Sauvignon gris.

Chateau Palmer in Margaux; Haut Brion, Smith Haut Lafitte and Pape Clement in Pessac-Leognan; Valandraud, Fombrauge and Monbousquet in St. Emilion. Depending on the vintage, you’ll often find anywhere from 5% up to 50% (2018 Blanc de Valandraud) of Sauvignon gris in these highly-acclaimed wines.

So what the heck is Sauvignon gris?

Jancis Robinson, Julia Harding and José Vouillamoz’s Wine Grapes notes that Sauvignon gris is a color mutation of Sauvignon blanc. Similar to the Pinot gris mutation of Pinot, it’s not known precisely where Sauvignon gris first emerged.

One possibility is the Loire, where the grape is known as Fié. Ridiculously low yielding, the vine was almost wholly lost to phylloxera as producers replanted with other varieties. It’s only recently, with the rediscovery of abandoned old vine vineyards such as Jacky Preys’ site in Mareuil-sur-Cher, that Sauvignon gris is getting another look.

Compared to Sauvignon blanc, Sauvignon gris tends to have slightly thicker skins often with a pink hue. It produces wines of medium-plus to high acidity with pronounced, concentrated flavors of melon, mango, stone and citrus fruit as well as a robust floral component. In the cooler climates of the Loire, it can add some subtle herbaceous notes though it rarely gets as green as Sauvignon blanc.

In addition to the Loire and California, producers in Chile, Argentina, Uruguay, Moldova and New Zealand are also experimenting with Sauvignon gris.

A tasting of three Chimney Rock Elevage Blanc

Kenneth Friedenreich & Elizabeth Vianna

Tasting the Elevage Blanc and other Chimney Rock wines with Elizabeth Vianna and Kenneth Friedenreich, author of Oregon Wine Country Stories.

The winemaking of Elevage Blanc is very Bordeaux-like with a mixture of barrel fermentation and stainless steel using several yeast stains for complexity. The barrel component (usually around 1/3 new French and 1/3 neutral) sees frequent bâttonage beginning with 3-4 times a week and then gradually decreasing. The wine often goes through malolactic fermentation for stability. Depending on the vintage, around 3000 cases a year are made.

2008 Elevage Blanc – 70% Sauvignon blanc, 30% Sauvignon gris

Medium-plus intensity nose of tropical fruit with a savory, smokey component. Proscuitto wrapped melon-balls comes to mind. Along with the melon is some noticeable spiced pear.

On the palate, the pear and oak spices (nutmeg, clove) come through with a little cardamon. The slightly salty, savory, smokey notes are there as well but less pronounced than they were on the nose. The full-bodied mouthfeel is well balanced with medium-plus acidity–giving a lot of life to this wine. But the moderate finish lingering on the spice shows that its time is nearing the end. Still quite impressive for a 10+-year-old white wine.

2014 Elevage Blanc – 54% Sauvignon gris, 46% Sauvignon blanc

High-intensity nose. Intense fresh and grilled peaches. Less noticeable oak than the 2008 with the smokiness being more flinty. This one was also the most floral of the three with a mixture of elderflower and white lilies. Very mouthwatering bouquet.

On the palate, the peaches carry through joined by apples that also have a grilled component. Again, the oak is far less noticeable with maybe some subtle vanilla creaminess to go with the full-bodied richness. However, the high acidity keeps this wine well in check. The mouthwatering grilled peaches continue throughout the long finish. The highest proportion of Sauvignon gris and one of the best wines I had on the entire trip.

2016 Elevage Blanc – 79% Sauvignon blanc, 21% Sauvignon gris

Medium-plus intensity nose–apple and citrus-driven (star fruit, lemon). It’s the only one of three without a smokey, savory component. However, the oak is noticeable with pastry dough and clove spice. With air, tropical mango emerges as well as very ripe apricot.

On the palate, the toasty pastry and ripe tree fruit (apple & apricot) carry through. While not as heavy and oaky as a Chard, this one definitely feels the weightiest with the pastry tart element. Medium-plus acidity helps keep the full-bodied wine balanced. It also highlights more of the citrus flavors from the nose, bringing some pomelo to the party. Those more defined fruits offset the oak flavors, letting the citrus dominant the medium-plus length finish.

Takeaways

2014 Elevage Blanc

Definitely was one of my top wines of 2019. Such a stellar white that still has several years to go.

While 2014 was my clear favorite, each of these Elevage Blancs was well worth a premium $50 price. They had complexity with each vintage showing its own distinct and unique personality.

It’s clear that Sauvignon gris, itself, adds interesting elements when blended with Sauvignon blanc that you don’t always get with Semillon or Muscadelle in white Bordeaux. Most notable for me was how Sauvignon gris seems to deal with oak, steering the wine towards more savory flavors as opposed to just “oaky” notes.

In contrast, I feel like Semillon and Sauvignon blanc tend to absorb oak flavors like a sponge–making the wine feel more Chardonnay like. It was notable that as the quantity of SG decreased, the oak in the Elevage Blanc became more noticeable.

Blend vs. Varietal

Only the 2016 vintage of Elevage Blanc could be labeled as a varietal Sauvignon blanc. But maybe ditching the varietal designation is the answer to avoiding that muddled middle which plagues these Napa white wines? While a New World “white blend” aisle probably doesn’t get as much traffic as the Sauvignon blanc section, it doesn’t come with the baggage either.

A premium Napa white blend isn’t competing with the value-driven options from New Zealand, Chile and elsewhere. Instead, it can pull more of the “halo effect” of the Napa name as it stands out from various white blends from Lodi, Paso Robles, Sonoma, Washington State, etc.

There is still the question of regional identity, but not many regions have staked a claim to Sauvignon gris. No matter which style you go with–crisp, stainless or lavish, oak-driven–Sauvignon gris adds its own “twist” to the wine. This is something that Napa can sink its teeth into, crafting a distinct regional style of Sauvignon blanc/Sauvignon gris blends.

Though, they better hurry before someone else beats them to the punch.

Subscribe to Spitbucket

New posts sent to your email!

In Defense of Jargon

If you’ve been floating around the Wine Twittersphere anytime the last few weeks, I’m sure you saw The Tweet.

Taxi Photo by Cristian Lorini. Uploaded to Wikimedia Commons under CC-BY-SA-3.0

Like a Chia Pet doused in Miracle-Gro, the brew-ha over wine lists, anti-intellectualism, gatekeeping and winesplaining kept sprouting into sub-threads and subtweets.

A few readers asked for my take on the ordeal but I was too busy studying for upcoming exams to give it much thought.

Besides, the many different angles of this Twitter-controversy were more than covered by Robert Joseph, Esther Mobley, and W. Blake Gray‘s excellent summaries. I’ve never been a fan of regurgitating “hot takes” that’s already been aptly taken by folks more talented than me.

So I wasn’t going to write anything unless I could move the conversation forward, or maybe in a slightly different direction.

Then a recent cab ride took me by surprise.

Asking to go to St. Pancras for my train home, my cabbie responded by offering his congrats. In a split-second of paranoia, I wondered if he somehow worked part-time on the WSET Awards Panel, but no.

Instead, he was impressed that, despite my very clear American accent, I didn’t ask to go to St. Pancreas–a daily occurrence for him. (Though, apparently, this is not a mistake made by only Americans.)

The linguistic compliment was out of the blue because, usually, I am that American who horrendously mispronounces everything.
Gravois Park sign by Paul Sableman. Uploaded to Wikimedia Commons under CC-BY-2.0

Ah, GRAV-oize Park–or GRAV-oy if you’re fancy.
Definitely not how the French (or most anyone else) would say it.

Growing up in Missouri, my tongue was certainly not taught the Queen’s English. It took many years of living in other areas, such as Washington State and Paris, to learn to stop “warshing the dishes” or that places like Creve Coeur and Carondelet are not pronounced as Creeve Core and Cah-ron-duh-let.

Lord knows that I’ve baffled more than a few London cabbies asking to go to the WSET School on Beer-mond-see. But eventually, I started getting the hang of Bermondsey (Berm-zee) and those interactions got easier.

Beyond pronunciations, I also got used to standing in a queue, instead of a line, and asking where the toilets are instead of the restroom, ladies’ room or bathroom. I learned that an entrée is only a bite or two, not the main course as it is in the US.

When someone in Europe tells me something is on the second floor, I know that’s a bloody lie because it’s actually on the third floor. But if I need help with my bags, I should use the lift instead of the elevator. While seeing dates like February 1st written as 1-2-2020 will still have me backtracking to January, I’m slowly starting to adopt those habits too.

All of these things are the “jargon” of everyday life.

And while it is embarrassing, intimidating and even shame-inducing to make mistakes, those moments are fleeting. Just because I’m not familiar with Britishisms and European quirks of language, doesn’t mean that they’re wrong.

The important thing is whether or not the interaction produced results. Did I get my cab to Bermondsey? Was I directed to the bathroom? Do I have the right ticket for next Saturday’s train ride or do I need a time machine back to January 2nd?

Now, yes, a dickish cabbie, waiter or ticket attendant could amplify the shame, panning my ignorance of the local jargon and customs. But they’re probably going to be a dick anyways even if I had perfect pronunciations and total acclimation. That’s just how some people are.

It’s not the jargon or customs that are wrong. Sometimes an asshole is just an asshole.

And sometimes a crappy wine list is just a crappy wine list.

Wine List pic by Iwona Erskine-Kellie. Uploaded to Wikimedia Commons under CC-BY-2.0

Bold typeface is your friend.

Going back to the Helen Rosner tweet, many people noted that simple design fixes like bolding keywords and a better layout would have helped.

Folks like Robert Joseph brought up that the thread was a good reminder that we shouldn’t forget what the purpose of a wine list is.

Ultimately, it’s to sell wine. It’s a tool to communicate.

So is jargon.

Like any tool, it can be used poorly or effectively.

On the sales floor, I actively listened for jargon from my customers. Because it clued me in on what level of familiarity they might already have with wine. This better focused my questions and gave me a good idea of how I should proceed.

In this way, jargon is like shorthand or a schema.

Someone coming in and telling me that they don’t like “bretty wines” gives me a completely different starting point than someone telling me that they don’t like wines that “smell weird.” Or they use terms like acidic and sour compared to bright, fresh or “crunchy.” (That last one provoked another interesting Twitter thread which eventually won me over to the value of “crunchy wines.”)

It’s the same thing when people tell me that they love “Burgs.” Their shorthand familiarity lets me know that I probably don’t need to insult their intelligence by making sure they know that Pinot noir and Chardonnay are the grapes of Burgundy.

However, if someone says they’re a Chard fan, I may still need to feel around more to see where they’re coming from. Here too, peppering my words with a measured amount of jargon (minerally, malo, oaky) could help in seeing how they respond.

But the onus on me, as the salesperson, is ultimately to understand and communicate with my customer. Especially if I want to actually make a sale. Just as it doesn’t help the London cabbie wanting the fare to get dickish or “play dumb” over St. Pancreas or Beer-mond-see, there’s no value in a sommelier or wine steward belittling a customer who isn’t familiar with our language and customs.

Yes, wine is complicated.

Crunchy Australian red

If you want the perfect example of a “crunchy wine” seek this out. A crazy delicious Pinot noir, Pinot Meunier and Pinot gris (yes, really!) blend from the Adelaide Hills.

Yes, it’s littered with neologisms and strange parlances that make normal folks want to flee. There’s always going to be a cottage industry trying to make wine simple and accessible to those normal people.

We should be mindful of the language we use and whether or not we’re communicating effectively. But that doesn’t mean we have to ditch the jargon completely to be able to talk to less wine-savvy folks. Likewise, Europeans don’t need to “Americanize” the pronunciations of places or change their terminology to accommodate tourists and transplants.

Instead, we should be like cabbies–trying to understand just enough so we can get our consumers to their wine destinations. Eventually, if they keep coming back, they may pick up a bit of our jargon–making future interactions easier.

And who knows? Maybe someday they’ll even enjoy a Burg on Bermondsey.

Subscribe to Spitbucket

New posts sent to your email!

60 Second Wine Review – Lindstrom Stags Leap District Cabernet Sauvignon

Note: This wine was a sample during a press trip.

A few quick thoughts on the 2012 Lindstrom SLD Cabernet Sauvignon from Napa Valley.

Lindstrom 2012 SLD Cab

The Geekery

The tiny 4-acre Nicali Vineyard of Greg and Carol Lindstrom is literally above it all. Perched on a hilltop overlooking the vineyards of Shafer, Stag’s Leap Wine Cellars, Odette and Joseph Phelps’ SLD vineyard, the Lindstroms have some of the steepest slopes in the district. Because of this steepness, everything is done by hand with meager yields of sustainably farmed grapes.

Despite being 100% Cab, the uniqueness of the Lindstrom’s vineyard gives them ample opportunity to make a complex and characterful wine. Taking a very Bordelais approach, the Lindstroms identified 11 distinct blocks with vastly different exposures and soil types. With vineyard manager Michael Wolf (of Araujo, Harlan, Duckhorn and Scarecrow fame), they matched each to specific rootstocks and clones.

Since 2005, winemaker Celia Welch (Scarecrow, D.R. Stephens, Staglin and Corra) harvests, ferments and ages the blocks separately to use as blending components. What doesn’t make the cut goes to their second wine, Nicali, or is sold off. Each year only around 250-600 cases are produced.

The Wine

Star anise pic by THOR. Uploaded to Wikimedia Commons under CC-BY-2.0

The wide array of spices, like star anise, adds Old World complexity to this very ripe, full-bodied SLD Cab.

Medium-plus intensity nose. Lots of rich dark fruits–plums, cassis. But most intriguing is the melange of spices–anise, black pepper, clove, cinnamon.

On the palate, the dark fruit still leads the way with a very full-bodied mouthfeel. Medium-plus acidity keeps it fresh and with its high, ripe tannins suggest that this wine has a lot of aging potential. A little tertiary tobacco is starting to emerge but the long finish is very spice-driven–particularly with the black pepper and anise.

The Verdict

At around $131 (WS Ave), this is very much in line with its SLD peers. It probably should be closer to $150 as the new releases are.

While it’s hard to find deals in Napa, this small family estate is definitely under the radar.

Subscribe to Spitbucket

New posts sent to your email!

Geek Notes — The Best Podcasts on Blind Tasting

Just a quick post today as I’ll be traveling and studying over the next few days. I’m heading to London for my Sparkling and Fortified wine exams on the 22nd. (Wish me luck!) While I might be able to sneak in a 60 Second Review, I’ll wrap up my series on the superlatives and exceptions of Champagne when I get back.

However, as part of my studies, I’ve been reviewing several of my favorite podcasts on blind tasting that I thought I’ll share. If you know of anyone having blind tasting exams coming up, this is a great list to email them.

Screenshot of Interpreting Wine

Interpreting Wine with Lawrence Francis

I haven’t written a full review of an Interpreting Wine episode yet. But after being recommended this podcast by Noelle Harman of Outwines, I’ve been really digging it.

Francis conducted an excellent series of interviews on blind tasting sparkling and fortified wines with (now) Master of Wine Christine Marsiglio and Jim Gore of the Global Wine Academy. They are absolute “must-listen” for anyone taking WSET Diploma exams.

Ep 263: Prosecco | Sparkling tasting with WSET (20:48)

Ep 264: Cava | Sparkling tasting with WSET. (19:47)

Ep 265: Champagne | Sparkling tasting with WSET (25:57)

Ep 353: Jim Gore, The Science of Taste, Blind Tasting Series. (43:23)

Ep 354: Jim Gore, Fortified Tasting, Blind Tasting Series. (27:03)

UK Wine Show with Chris Scott

I did a feature on the UK Wine Show covering episode 111 with Ian D’Agata. Chris Scott is a WSET educator for Levels 1-3, so his episodes give a good idea of what examiners are looking for. While not speaking to the Diploma level, these podcasts are still a very useful review of the WSET’s systematic approach to tasting.

Decoding the WSET L3 SAT Part 1 – Eyes (8:58 with interview only)

Decoding the WSET L3 SAT Part 2 – Nose. (15:15)

Decoding the WSET L3 SAT Part 3 – Mouth. (25:02)

Decoding the WSET L3 SAT Part 4 – Conclusions (11:48)

Godfrey Spence series

Godfrey Spence is a WSET educator and Decanter World Wine Awards judge. He’s also the author of The Port Companion.

How to taste wine the WSET SAT L3 way with Godfrey Spence Part 1 (14:35 with interview only)

How to taste wine the WSET SAT L3 way with Godfrey Spence Part 2. (16:28)

How to taste wine the WSET SAT L3 way with Godfrey Spence Part 3 (10:17 )

How to taste wine the WSET SAT way with Godfrey Spence.  The Nose. (12:50 with interview only).

How to taste wine the WSET SAT way with Godfrey Spence The Mouth – Part 1 (14:08)

How to taste wine the WSET SAT way with Godfrey Spence The Mouth – Part 2 (14:59)

GuildSomm

I’ve featured the Guildsomm podcast on a couple of Geek Notes about Champagne. For wine students, it’s truly one of the best wine podcasts you could subscribe to.

The episodes below tend to take a very technical approach. While there are notable differences between the blind tasting exams for the Court of Master Sommeliers and those of the WSET/MW programs, piecing together the underlying theory is still the same.

As I mentioned in my post on the Top 5 YouTube Videos on Sherry Wine, GuildSomm also has a YouTube channel. This is another tremendous resource which often has videos on blind tasting. I’ll share below the first part (7:05) of a great series on playing 20 questions with blind tasting.

2013 Blind Tasting Series Part 1/3 (30:51)

2013 Blind Tasting Series Part 2/3. (33:31)

2013 Blind Tasting Series Part 3/3 (1:00:29)

Three Approaches to Blind Tasting (57:50)

Blind Tasting Questions (1:03:14)

Podcast: Interview with John Hoskins, MW on the tasting exam for the Masters of Wine (45:49)

Blind Tasting & Poetry with Master of Wine Nick Jackson on his book Beyond Flavour (51:36) – I was lucky enough to get a copy of Jackson’s new book and I highly recommend it.

Know of any other great podcasts on blind tasting?

Post them in the comments. I’m always on the hunt for more recommendations.

Subscribe to Spitbucket

New posts sent to your email!