Tag Archives: The Concise Guide to Wine and Blind Tasting

Introducing the Mystery Grape Game

Amber LeBeau in Geek Notes, Wine grapes, Wine Knowledge

Published on June 13, 2019

Update: Starting in Feb 2020, I’ve made some changes to the game to better work with my schedule. They are noted in italics in the “Here’s How It Goes” and “Timing” sections below.

A lot of my writings the past few months have been focusing on wine business and marketing topics. That’s always been an interest of mine that I’ve enjoyed exploring. But it’s also an area that I need to stay up on as part of my WSET Diploma studies and eventual attempt towards getting a Master of Wine.

All the images used in this post will come from a recent Mystery Grape. Can you figure out the grape?

The Wine & Spirit Education Trust and the Institute of Masters of Wine were both founded by figures in the wine trade and while their certifications require a broad depth of knowledge on grape varieties, wine styles, regions, winemaking and viticulture–the nature of the business of wine is always in the backdrop.

In fact, it is this inclusion of the global business of wine that most separates WSET and MW certifications from those of the Court of Master Sommeliers–which focuses instead on service topics.

I’ll still be doing regular Geek Notes and other general wine features on the blog. But I’ve started to focus a lot of my geekiness over on the SpitBucket Instagram account where I’ve launched a Mystery Grape game using the IG story feature.

So what is it?

There’s really not much online in a game format to help high-level wine students. A lot of wine games are tailored more towards newbie wine lovers. For myself, I was looking for a game to help with both blind tasting as well as deep-level wine knowledge of grape varieties.

I didn’t find what I was looking for, so I created it.

Be sure to look for secondary & tertiary aroma clues as well as primary notes.

Using photos featured on IG, I’ll post up to 10 clues relating to the identity of a particular wine grape. Players can answer by replying to the IG story or on a specific IG post that I do when the second batch of clues are live.

The next day I’ll highlight who got the correct answer first as well as other folks who got it right. I’ll also explain in the congratulation post many of the clues and often highlight a particular wine that exhibits a lot of the notable traits of the Mystery Grape.

It’s meant to be challenging. For the first batch of clues, I’m aiming for WSET Diploma/Advance Sommelier level knowledge with easier WSET 2 & 3/Certified Sommelier clues coming towards the end.

If you don’t get it, that’s alright. A lot of folks won’t. But I guarantee that you will learn something regardless.

Below I’ll give you some tips as I explain the game.

Here’s How It Goes.

Monday, Wednesday and Friday I’ll launch the game with the first clue being a wine map. This is going to be our starting base and is often an area that folks will encounter blind tasting examples from.

I’m going to feature plenty of grapes that aren’t included in blind tastings, but I do regularly reference the Court of Master Sommeliers’ list of Probable Red Grape Varieties and Probable White Grape Varieties. If you’re a wine student and don’t already have those pages bookmarked, you should bookmark them now.

The next 3 to 4 clues will be aroma and flavor clues.

It’s crazy how many white grape varieties have apples as a primary flavor.

Here is where I’m often going to get a little tricky because I’m not going to give you the dead-giveaway notes right away. I’m not going to post pictures of black currant, tobacco leaf, anise and cedar off the bat if I’m talking about Cabernet Sauvignon. Nor am I going to show you a map of Piedmont and then post pics of cherry, roses and tar for Nebbiolo.

Those items might come later on when I get to the WSET 2/3 level clues. But here I’m going to focus on some of the important but less obvious notes including young primary and secondary flavors as well as tertiary notes that come with age. I might also skip around the globe a bit. Many of these grapes are grown in multiple places and Diploma/Advance Sommelier candidates need to know those different notes.

However, the majority of the clues will pertain to the map region with other flavor notes being connected to regions that get brought up in subsequent clues.

Most of these clues will come from my own tasting notes of these grape varieties, but I will sometimes reference Neel Burton’s The Concise Guide to Wine and Blind Tasting, Rajat Parr’s The Sommelier’s Atlas of Taste and the Oxford Companion to Wine.

The last clue (#6) of the first batch is usually a context clue.

This pic actually contained two clues that were fairly specific to a particular white Australian wine grape. It referenced both the nature of the grape and an unique aging note.

Many grapes within a wine region will have similar flavor profiles. I can have a map of France with notes of red plum, blackberry, tobacco, pepper and chocolate and it could refer to dozens of grapes. So I need to narrow the focus a bit. I’ll do that by tossing in a clue that is relatively specific to the Mystery Grape–such as that this grape can also be found in the Veneto, Abruzzo and Puglia regions as well. (If you have an idea of what grape I’m talking about, post it in the comments).

Almost all these context clues are going to come from Jancis Robinson’s Wine Grapes. For Italian wines, I also like using Ian d’Agata’s Native Wine Grapes of Italy. Both books are must haves for wine students.

Now sometimes from this first batch, there will still be multiple contenders even with the context clue. Folks can take a stab at it, trying to be first. It depends on how generous I’m feeling with what kind of feedback I’ll give you if you’re wrong. Sometimes you might just have to wait for the next batch of clues.

Second Batch of Clues

Clues 7-10 will be more context clues hitting on history, wine styles and additional regions that our Mystery Grape is associated with. These often will tie back to the first batch of clues in some way.

And these clues will be easier–including more WSET 3 knowledge with at least clue 10 going down to WSET 2/Certified Sommelier/Certified Specialist of Wine level.

Admittedly this was a little hard for a Clue 9, but it was something that googling would give the answer away to.

At the launch of the second batch of clues, I will do a separate Instagram post that will also go out on the SpitBucket Twitter account highlighting a particular clue and letting folks know if someone has already guessed correctly.

Timing

I’ve been testing this game over the last month and found that I have players in the US, Europe and Australia. That pretty much makes a perfect time impossible. So I’m going to err on the sake of my sanity and go with the timing that works best for my schedule.

I’m in Paris so I will launch the game with the first batch of clues between Noon and 1pm CET. That will be 6-7 am New York, 3-4 am Seattle and 10-11 pm Sydney.

I know that kind of sucks for the Americans. But take solace in knowing that the first batch of clues is usually difficult enough that the Mystery Grape is often not solved until the second batch is posted.

The second batch will be released between 6-9 pm Paris time. That will be Noon-3 pm New York, 9 am to Noon Seattle and 2-5 am Sydney. Here is where it kind of sucks for the Australians but there have been some savvy Australians who have gotten the Mystery Grape with the first batch.

Again, my apologies that outside of Europeans, there is always going to be time zone issues for someone. But, hey, in the end, it’s all about having fun and learning something. The IG stories last up to 24 hours before they’re deleted so anyone can play at any time.

The best way to approach it is to set a personal goal of trying to guess the grape with as few clues as possible. Then try to beat your best the next day.

A Few More Tips

At first blush you might think this is a clue for a blue floral note. But the other clues are referencing a white grape.
However, look at the user name from the image @saffron.tabuma. That and clicking on the image to look at the tags, should help you realize that this is saffron. This note come out in certain white wines that have been “influenced” by something.

If you don’t understand a clue, it’s always a good idea to click on the picture and go to the original image page. Often the caption and #hashtags will give more context. I’m very deliberate in which image I choose and usually I will select images with specific hashtags.

Plus, sometimes the image I select is from an album of pictures taken by the Instagram user. I don’t consider those other album photos when I choose the clue image. But I have seen many times where they provide insight into wine regions that the Mystery Grape is associated with. Plus, they are usually cool images to look at too.

It’s okay to Google. Especially with the second batch, there is almost always a google-able detail that will lead you to the Mystery Grape. It’s not cheating if it helps you learn something.

Don’t expect the obvious, but also don’t overthink it. Yes, this game is meant to be challenging. But sometimes your gut from the first batch of clues turns out to be right. The same thing often happens with blind tasting. You never want to lock yourself in on one answer too early before you’ve fully evaluated the wine. However, you should always take note of what your gut instinct was.

Intrigued?

You can head over to Instagram now to take a look at today’s game. There you will also see posts from several of the last few games featuring grapes like Cabernet Sauvignon, Malvasia, Grolleau, Zinfandel, Pinot blanc, Rondo, Petit Verdot, Pinotage, Albarino and more.

You will see both “clue posts” as well as bottle pic congratulation posts. Those latter posts will explain many of the clues along with a featured wine made of the Mystery Grape.

BTW, how did you do?

Could you guess the French grape with some Italian flirting that I used as an example in the “Clue 6” section? Or how about the previous Mystery Grape referenced in the article’s images? Let me know in the comments below.

Happy Geeking!

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Geek Notes — New Wine Books For February

Amber LeBeau in Blind Tasting, Geek Notes

Published on January 28, 2019

January and February are the doldrums of winter. They don’t feature the festivities of December–only snow, freezing cold and dark gray days. It just plain sucks. But eventually March and spring will be on the horizon.

One of the trademark clues of Gruner Veltliner in a blind tasting is the presence of white pepper. This comes from the compound rotundone that forms naturally in the grapes.

While we’re popping vitamin D supplements and counting down the days till pitchers and catchers report, let’s take a look at a few new and upcoming wine books.

The Concise Guide to Wine and Blind Tasting, Third Edition by Neel Burton (Paperback release February 3rd, 2019)

I own the original 2014 edition of Burton’s book that he did with James Flewellen. It is handy but, in all honesty, I’m not sure it’s correctly named.

What I had initially hoped for was a book that would teach you some of the tips and tricks to blind tasting. Like for instance, if you detect black or white pepper in a wine, you should know that is caused by the compound rotundone.

There are only a handful of grape varieties that contain this compound–most notably Syrah, Grüner Veltliner, Mourvèdre, Petite Sirah and Schioppettino. Detecting this during a blind tasting flight is a huge clue. Furthermore, anecdotal and some scientific analysis has shown that cooler climates and vintages increase the concentration of rotundone and “pepperiness” of the wine. This can be another clue in nailing down wine region and vintage.

That was the kind of insight and details that I was hoping for with Burton and Flewellen’s book. You get a little but not quite to the extent I was looking for in a book marketing itself as a blind tasting guide. Instead, The Concise Guide to Wine and Blind Tasting tilts more to the “Guide to Wine” side offering a (very well done) overview of the major regions and wines of the world.

Chapter 4 does walk you through the blind tasting process and the Appendix gives a “crib sheet” of common flavors and structure which is very useful. But that’s about it.

However, I’m still buying this new edition

blind tasting crib sheets from Burton's book

Example of the blind tasting “crib sheets” in the appendix of the first edition of The Concise Guide to Wine and Blind Tasting.

That’s because it’s an excellent guide to wine that is similar to Rajat Parr and Jordan Mackay’s The Sommelier’s Atlas of Taste: A Field Guide to the Great Wines of Europe. Burton’s book doesn’t list benchmark producers like Parr’s book does but they both highlight the distinction of terroir that shows up in the wines from various regions. They’re a bit like condensed versions (362 and 352 pages, respectively) of Karen MacNeil’s Wine Bible (1008 pages) with a bit more focus on the taste profiles and terroir of each region.

I’ve gotten plenty of good use out of the first edition of The Concise Guide to Wine and Blind Tasting to make the new version a worthwhile investment. Plus, it is possible that this updated version will go more into those blind tasting details that I crave.

The Chinese Wine Renaissance: A Wine Lover’s Companion by Janet Z. Wang (Hardcover released on January 24th, 2019)

Back in November, I highlighted Loren Mayshark’s Inside the Chinese Wine Industry which has been a great read. As I noted in that edition of Geek Notes, China is a significant player on the global wine market. While the interest of the industry has been mostly on their buying power, the large size and diverse terroir of mainland China offer exciting potential for production.

A bronze Gu, or ceremonial wine vessel, from the Shang Dynasty dating to the 12th or 11th century.

It is in the best interest of any wine student to start exploring Chinese wine. I recently got geeky with Grace Vineyard Tasya’s Reserve Shiraz and can’t wait to find more examples. In addition to Mayshark’s book, Suzanne Mustacich’s Thirsty Dragon: China’s Lust for Bordeaux and the Threat to the World’s Best Wines has been highly informative as well.

But both of those were written by non-native writers. That is what make’s Janet Z. Wang’s Chinese Wine Renaissance intriguing. Wang spent her childhood in China before moving to the United Kingdom as a teenager. There she studied Chinese history and culture before developing an interest in wine while at Cambridge.

Now she runs her blog, Winepeek, and contributes to Decanter China. In between her writings, she teaches masterclasses on Chinese wine.

On her blog, she has a slideshow with wine tasting suggestions that gives a sneak peek into what her book covers. With a foreword and endorsement from Oz Clarke, I have a feeling that Wang’s book is going to become the benchmark reference for Chinese wine.

Decoding Spanish Wine: A Beginner’s Guide to the High Value, World Class Wines of Spain by Andrew Cullen and Ryan McNally (Paperback released on January 24th, 2019)

Now granted, Costco doesn’t sell many Cremants. This might explain why the Costco Wine Blog folks were so blown away by this $20 Champagne. But compared to many Cremant de Bourgogne and Alsace in the $15-20 range, it was fairly ho-hum.

Andrew Cullen is the founder of CostcoWineBlog.com that has been reviewing wines found at Costco stores for years. While I don’t always agree with their reviews (like my contrarian take on the Kirkland Champagne) I still find the site to be an enjoyable read.

Beyond the blog, Cullen has co-authored quick (around 100 pages or so) beginner wine guides to French, Italian and now Spanish wines. He also wrote the even quicker read Around the Wine World in 40 Pages: An Exploration Guide for the Beginning Wine Enthusiast.

While these books aren’t going to be helpful for Diploma students, they are great resources for folks taking WSET Level 1 and Level 2 as well as Certified Specialist of Wine exams. I particularly liked how Decoding Italian Wine went beyond just the big name Italian wine regions such as Chianti, Brunello and Barolo to get into under-the-radar areas like Carmignano, Gavi and Sagrantino di Montefalco.

Plus for $9-10, the books are super cheap as well.

French Wines and Vineyards: And the Way to Find Them (Classic Reprint) by Cyrus Redding (Hardcover released on January 18th, 2019)

This is for my fellow hardcore geeks.

I am a sucker for reprints of classical texts. I especially adore ones featured in the bibliographies of seemingly every great wine history book. Such is the esteem that the British journalist Cyrus Redding holds among Masters of Wines like Hugh Johnson, Jancis Robinson and Clive Coates.

Redding passed in 1870 so he didn’t get a chance to witness the full scale of devastation on French vineyards caused by phylloxera.
This cartoon is from an 1890 magazine that describes the pest as “A True Gourmet” that targetted the best vineyards.

First published in 1860, French Wines and Vineyards gives a snapshot of the French wine industry in the mid 19th-century. Written just after the 1855 Bordeaux classification and only a few years before phylloxera would make its appearance in the Languedoc in 1863, Redding documents a hugely influential time in the history of French wines.

Pairing this book with a reading of the 19th-century chapters in Hugh Johnson’s Vintage and Rod Phillips’ French Wine: A History would be a fabulous idea for wine students wanting to understand this key period.

One additional tip. Hardcover editions of classic texts look nice on the shelf. But if you’re a frequent annotator like me then you probably want to go paperback. Forgotten Books released a paperback version of Redding’s work back in 2017 that you can get a new copy of for less than $12 right now.

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Geek Notes 9/25/2018 — New Wine Books for October

Amber LeBeau in Blind Tasting, Geek Notes, Wine Knowledge

Published on September 25, 2018

Fall is here which means shorter days but longer nights to spend curled up next to a great wine book. Here is a look at some of the upcoming October releases that I’m excited to get my hands on.

Amber Revolution: How the World Learned to Love Orange Wine by Simon J. Woolf (Hardcover release October 2nd)

This Two Vintners “OG” Gewürztraminer made in an orange wine style with extended maceration blew me away with how complex and delicious it was.

For many wine lovers, “orange wine” is the biggest wine trend that they’ve heard of but haven’t had the chance to try yet.

It’s tempting to call this a fad and chalk it up to Millennials’ latest fancy. But this is a really old winemaking style that has been around for as long as wine has been made. At its most simplest, orange wine is basically just white wine that has spent time in contact with grape skins. This exposes it more to oxygen than the modern method of quickly pressing white grapes and processing them anaerobically.

While a couple 2017 releases like Marissa A. Ross’s Wine. All the Time, Master of Wine Isabelle Legeron’s Natural Wine and Alice Feiring’s The Dirty Guide to Wine touched a little on orange wine, to the best of my knowledge, Amber Revolution is the first book devoted exclusively to the topic.

Judging by the recent popularity of the category, Woolf’s book is quite timely. Here he covers the history and production methods behind orange wines, as well as profiles 180 producers in 20 countries.

At this year’s Louis Roederer international Wine Writers’ Awards, Simon Woolf took home the Domaine Ott International Feature Writer of the Year award for his work at Meininger Wine Business International, Decanter and blog The Morning Claret.

Update:

On Instagram Simon Woolf had this advice for folks wanting to get a copy of his book. “Btw although in the US the book is only available from October, in Europe it can also be ordered direct from my site. Also for US customers, best to order direct from the publisher.”

Kevin Zraly Windows on the World Complete Wine Course: Revised, Updated & Expanded Edition by Kevin Zraly (Hardcover release October 16th)

The new edition of Windows on the World likely will also touch on orange wine and the renaissance in Georgian winemaking of using Kvevri (Qvevri) amphora jars buried in the ground to ferment and age wine.

From the very first edition in 1985, Kevin Zraly’s Windows on the World books have been a benchmark standard in wine education.

In addition to his Windows on the World wine classes and books, Zraly has also authored the very useful wine texts The Ultimate Wine Companion: The Complete Guide to Understanding Wine by the World’s Foremost Wine Authorities and Red Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles with Mike DeSimone and Jeff Jenssen (authors of Wines of California that I mentioned in last month’s Geek Notes).

Frequently updated, the Windows on the World series has grown to include a pronunciation guide (Kindle only), a tasting notebook and food pairing companion.

The current 2018 edition has been expanded to 432 pages (up from 384 pages in the 2016 edition). It includes more detailed coverage of South America, Australia, China and New Zealand with new maps and infographics.

For geeks on a budget, there is one advantage of the frequent updates and releases. You can get used copies of previous editions of Windows on the World super cheap on Amazon. For instance, the 2012 edition is going for around $1.30 for the paperback version. While a tad outdated, at 352 pages it still covers the basics and the classic wine regions very well.

The Sommelier’s Atlas of Taste by Rajat Parr and Jordan Mackay (Hardcover release October 23rd)

This is probably the book that I’m most excited for because of the atlas’ focus on blind tasting. As the Amazon description notes:

“There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste.”

Any wine student seeking higher level certifications through the Court of Master Sommeliers or the Wine Spirit & Education Trust should be intimately familiar with the wines on the Probable List of Examinable Red Grape Varieties, Examinable White Grape Varieties and the Certified Sommelier Examination Grape Varieties & Growing Regions.

All these wines will have distinctive profiles (typicity) with the examination board picking examples that demonstrate these distinctions well. Not only do you need to train yourself how to identify these wines, when you get to examinations like those of the Institute of Masters of Wine you will also have to explain why these distinct profiles exist (terroir, viticultural decisions, winemaking, etc).

Dearth of Blind Tasting Resources

There are not many resources out there tackling blind tasting and typicity from an examination point of view. Of course, there is material from WSET and CMS that you get with classes but outside sources are hard to find. Neel Burton’s The Concise Guide to Wine and Blind Tasting has been the closest I’ve found. But even that strays more into a “Windows on the World” type overview instead of getting into the nitty gritty details of teaching you to look for this while tasting a Chablis Grand Cru like Les Clos and this while tasting a Chablis Premier Cru like Montmains, etc.

I’ll be honest. At this point in my studies, all I can tell you is that they are both delicious.

Parr and Mackay’s book looks like it’s going to fill in that sorely needed niche–at least regarding terroir.

To understand the role of viticulture and winemaking decisions on the taste of wine, James Halliday and Hugh Johnson’s The Art and Science of Wine and Jamie Goode’s The Science of Wine: From Vine to Glass are two of the best books I’ve found so far.

Vines and Vintages: A Taste of British Columbia’s Wine History by Luke Whittall (Paperback release October 30th, 2018)

I’m only about 3 to 6 hours away from the wine regions of the Okanagan and Vancouver Island. Yet, in all practicality, the wines of British Columbia might as well be from China. Here in the US, they are incredibly difficult to find. Even restaurants in Vancouver are far more likely to offer French, Australian and Californian labels instead of local BC wines.

While I haven’t been overly impressed with the Bordeaux varieties in BC, this 2016 Clos du Soleil Cab Franc/Cab Sauv rose from the Upper Bench of the South Similkameen Valley was quite tasty.

But every time I do eventually get my hands on wine from BC, I tend to enjoy them. It’s clear that this is a growing industry. With the influence of climate change, it is only going to become more significant on the world’s wine stage. This is definitely an area worth exploring.

The few other books that I’ve came across dealing with BC wines have been a brief inclusion in Cole Danehower’s Essential Wines and Wineries of the Pacific Northwest and some of John Schreiner’s (a bit outdated) works The British Columbia Wine Companion (1997) and Chardonnay & Friends: Variety Wines of British Columbia (1999).

But with 370 pages, I can see Luke Whittall (already an established authority on BC wines with his blog and podcast at Wine Country BC) going into far more detail about the British Columbia wine scene and the remarkable growth it is has seen in the last 20 years.

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Product Review — SommSelect Blind Six

Amber LeBeau in Blind Tasting, Product Reviews, Wine Knowledge

Published on April 16, 2018

For a review of another blind tasting service see my post Lifetime Vintage’s Blind Tasting Bundles – An Incredible Study Tool

Master Sommelier Ian Cauble (of the movie Somm fame) has a unique subscription program designed to teach people how to blind taste better–the SommSelect Blind Six.

Each month for $199 you receive 6 bottles (3 whites and 3 reds) that are individually wrapped in black tissue paper. I decided to give the subscription a go. Below is my experience with my first month’s box (Spoiler alert if you haven’t done April’s wines) and my thoughts on if the subscription (and wines) are worth the cost.

What You Get

In the box, you’ll find 6 individually wrapped bottles numbered 1-6 as well as an envelop containing both instructions and an answer packet to reference after you’ve tasted the wines. The first thing I noticed when I opened the box was that they didn’t indicate on each bottle if they were red or white nor was there any info in the Blind Tasting Instruction Packet. The numbered stickers on each bottle are different colors but not with a consistent pattern to distinguish white versus red. I took a wager on the most logical set up being trying the 3 whites first so I went with trying bottles #1-3 which, happily, were all white.

In the instruction packet, Cauble gives tips on what to look for in each stage of the evaluation as well as what common “clues” often mean. These tips range from things that are fairly well known–like under Sight the tips about looking at the meniscus and how the color varies from the intensity of the core to the rim is a sign of age–to more interesting observations like his note under Nose & Palate that the aroma of dry bay leaf is common in Cabernet Sauvignon from moderately warm climate regions like Napa. While the former can often be found in discussions about blind tasting, the later is the kind of insight you usually only get first hand from someone with experience in blind tasting.

Likewise, the answer packet (which I’ll discuss below) also gives numerous precise details about things to look for in evaluating color and structure that you don’t readily find from other resources.

Tasting the White Flight

Using the Coravin on the white wine flight.

Cauble recommends having a neutral third party person open the wines and pour them into a decanter. While I clearly see the benefit of this approach–not the least of which is that splash decanting is probably the most underutilized tool in wine appreciation–I went a different route for three reasons.

1.) Neither my wife nor I wanted to miss out on the fun so we didn’t have a “neutral third party”
2.) I didn’t want to open up and waste 3 bottles of wine. [Note: Cauble does recommend doing the tastings as part of a multi-course dinner and with friends]
3.) I didn’t have 3 decanters of the same size and shape–which does make a difference
3.5) I also didn’t want to clean 3 decanters along with 6 wine glasses to be brutally honest

So we decided to break out the foil cutter and as carefully as possible use scissors to cut off the tip of the black tissue paper and remove the top of the capsule without seeing any identifying markings. Wine #3 was a screwcap so I just closed my eyes and twist. It felt like I was kid back at home trying to get something out of my parent’s closet while deliberately avoiding the corner where they kept the presents. Then we Coravin each bottle to pour out 2 samples of the cork-sealed wines.

Now other people might take the approach of just blind tasting one bottle a night and enjoying the wine with dinner or what not.

It’s certainly an easier and less wasteful approach. However, we really wanted to compare the 3 together because we felt that it allowed us to go back and forth with contrasting color and aroma. It is also more conducive to the blind tasting format of formal examinations. The beauty of the Coravin is that it allows us to only pour two samples of each without pulling the cork and wasting the wine.

Wine #1

The most noticeable thing about this wine was the “onion peel” color with pink hues.

Medium intensity nose with apple and citrus notes along with a white floral element that wasn’t very defined. There was also a subtle doughy element that made me think of raw pastry dough as opposed to something toasty like oak or Champagne.

On the palate the apple fruits came through much more than the citrus with a lot of weight and depth for a medium-plus bodied white wine. This wine had texture that filled the mouth which started my brain going towards Oregon Pinot gris. Medium acidity was enough to keep it fresh but not racy or citrusy like I associate with Italian Pinot grigio. No signs of new oak but that doughy element from the nose could have been from partial neutral oak. Moderate length finish ends with the lingering white flower notes that I still couldn’t quite pin point.

My guess: An Oregon Pinot gris in the $18-20 range. At this point in my practice I’m not going to focus on guessing age.

Turned out to be: 2016 Scarbolo Pinot grigio, Friuli Venezia Giulia, Italy (Wine Searcher Ave: $14)

Wine #1 — Should have paid more attention to the color.

In hindsight, I should have paid more attention to the color that comes from a practice of skin contact that is far more common in Italy than Oregon. I let the stereotype of “light, citrusy” supermarket Italian Pinot grigio sway me into thinking that this wine was too good and too weighty to come from Italy. Granted, living in the Pacific Northwest I’m naturally bias due to my greater familiarity with Oregon Pinot gris.

Also, (thanks to Cauble’s notes in the Answer Packet) I realized that I should have paid more attention to that “subtle doughy element” from the nose. In Cauble’s notes he describes “hints of peanut shells, stale beer” which plays along those lines of what I was picking up. It wasn’t Champagne biscuity or Muscadet leesy but there was something there that I now know I should look out for–particularly in higher end Italian Pinot grigio from regions like Friuli.

Wine #2

Light yellow color, almost watery with some green specks.

High intensity nose. Wow! This wine is screaming out the glass with lemon citrus (both fruit and zest) and the smell of concrete after rain.

On the palate, those citrus notes comes through but so does the stoniness. This wine is screaming minerality–like liquid stones in your mouth. There is also a sense of salinity in the wine that amplifies the minerality. Clearly I’m thinking Old World here but which grape? Medium-plus acid tilts me away from thinking Sauvignon blanc/Sancerre and more to Chardonnay/Chablis. Medium body with a long finish that lingers on those stoney notes. Very fantastic wine and my favorite of the flight.

Crazy good Petit Chablis. Minerality for days.

My guess: A village-level Chablis in the $25-30 range.
Turned out to be: 2016 Agnes et Didier Dauvissat Petit Chablis, Burgundy, France (Wine Searcher Ave $17)

Outstanding wine and a scorcher of a deal for a Petit Chablis. I was even tempted into thinking this could be a Premier Cru instead of a village-level Chablis because of how vibrant it was. Ultimately I defaulted back to village level because, while it did jump out of the glass, my notes on the wine were still rather short. You expect more layers and complexity with a higher level Chablis. But still, an outstanding bottle and way above what a Petit Chablis typically delivers.

Wine #3

Moderate yellow. Definitely darker than #2 but not golden or anything that would hint at oak.

Medium-plus intensity nose. Spiced d’Anjou pear with LOTS of white pepper. I tried really hard not to jump to conclusions but this was screaming Gruner Veltliner right from the get-go.

On the palate the spiced pear carries through and is joined by some ripe apple notes. The ripeness of the apple and the pear had me wondering if this was maybe a warmer climate Gruner like from California or (Northwest bias again) Oregon. Medium-plus acidity and a sense of stoney river rocks ultimately brought me back to Old World and Austria. No signs of oak. Light bodied with a moderate finish that lingers on the white pepper spice.

My guess: An Austrian Gruner Veltliner in the $14-17 range.
Turned out to be: 2016 Weingut Bauerl Gruner Veltliner Federspiel, Wachau, Austria (Wine Searcher Average $9)

Another crazy good value. Would be a killer glass pour at a restaurant.

While not “New Zealand Sauv. blanc easy”, this was definitely the easiest one in the entire Blind Six. Cauble promises to pick classic examples of each wine style and I don’t think he could have picked a more classic Gruner Veltliner than this.

Tasting the Red Flight

I had a bit of a ego boost with the white flight getting 3/3 grape varieties right and 1.5/3 with the regions–going to do a half point for that way over-performing Petit Chablis. However with the red flight my ego got thoroughly deflated.

My wife and I did the red flight tasting before a meal and decided to make a game of it. After we sampled and evaluated the wines, we compared each to our meal to see what was the best pairing. The “winning bottle” got the cork pulled to be finished with the rest of the meal. We really liked this game and think we’ll make it a staple moving forward with doing the Blind Six.

Wine #4

Light ruby color. Can read through it. Some fuschia hues.

Medium-plus intensity nose. Very ripe Rainier cherries, cranberries with herbal notes–mint and fennel.

Those red fruits and herbal notes carry through but the cherries taste more richer on the palate than they smelled on the nose. Almost candied even. High acidity balances that richness and still keeps the fruit more red than black. Medium tannins and medium body contribute to the wine feeling a little thin. Rather short finish ends on some spice notes that aren’t very defined though hint at being in the baking spice family (cinnamon, clove) suggesting partial new oak? Definitely thinking Old World Pinot with this.

Should have paid more attention to the fuschia hues and candied cherry notes.

My guess: A basic Bourgogne rouge (maybe Cote de Beaune-Villages?) in the $25-30 range.
Turned out to be: Jean-Paul Brun Domaine des Terres Dorees Morgon, Beaujolais, France (Wine Searcher Ave $18)

My wife briefly suggested Gamay as a possibility but we dismissed it because the acids were too high–though in his notes Cauble rates the acidity of this wine as medium-plus. In hindsight, the “candied cherry” and the fuschia hues should have registered more.

Yeah, this was a total miss for me.

Wine #5

Moderate ruby. Can still read through it but much darker than #1. Slight blue hues.

Medium intensity nose. Noticeable oak spice and vanilla. Black cherries and black berries.

On the palate, the oak still dominate with the dark fruit. Medium-plus acidity keeps it from being syrupy with medium tannins holding the structure well. Moderate length finish ends on the oak. This is screaming California Pinot.

While you probably wouldn’t suspect Syrah being blended in, it would be hard not to peg this as anything but a Cali Pinot.

My guess: A California Pinot noir in the $33-38 range.
Turned out to be: 2016 Tyler Pinot Noir, Santa Barbara County, USA (Wine Searcher Ave $36)

This was, by far, the easiest one of the red flight and I was seriously close to taking a stab that it was Central Coast as well. It was very oak driven and didn’t have any of the elegance I associate with Sonoma Coast, Russian River or Carneros Pinot noir. It wasn’t bad at all (and it certainly not a huge Kosta Browne wannabe) but it definitely was as stereotypical “Post-Sideway Cali Pinot” as you can get.

Wine #6

Medium garnet with some rim variation that has an orange huge. Can’t read through the core.

Medium-plus intensity nose. Lots of dried roses and tarry tobacco spice. Some red fruits–cherries, pomegranate and cranberries. Also a little animal earthiness.

The red fruits carry through but aren’t as defined on the palate as they were on the nose. It’s the tarry tobacco and high tannins that dominate. Still just medium-plus body though with the alcohol weight. High acidity makes your mouth water and highlights tobacco spice notes and helps keep the floral rose petals from the nose alive. The animal earthiness become more defined and linger on the moderate finish.

This isn’t your “modernist” style Gaja, Antinori, Renieri or Banfi style Brunello. Tasting this made me realize that I need to look into more “old school” style producers.

My guess: A basic Barolo in the $40-45 range.

Turned out to be: 2012 Padelletti Brunello di Montalcino DOCG, Tuscany, Italy (Wine Searcher Ave $48)

Once again my wife had the suggestion that maybe this was Sangiovese–which we evaluated more critically this time. The orange hue and the cherry notes played along. But ultimately we thought that the high tannins and high acidity fit the profile of Nebbiolo/Barolo much more than Sangiovese. Turns out, our scale of “high” is apparently Ian Cauble’s medium-plus.

In hindsight, and after reading Cauble’s notes, I realize that I have vastly more experience with “modern” style Brunello producers than I do with some of the classic, old school style of Brunello that Cauble describes in the Padelletti. A big takeaway from this experience is that I need to branch out more in this area.

For dinner we were having Italian sausage with penne and red sauce so this was the “winning bottle” from a food pairing point of view though the Morgon with the fennel notes was a close second.

Ian’s Notes — aka Where You Went Wrong

Tasting a Pinot grigio and Gruner in a flight together really highlighted the similarities and differences between the two.

It’s incredibly enlightening (and humbling) to read a Master Sommelier’s notes on a wine you just tasted. For each wine there are numerous “clues” in color, aroma and structure that Cauble points out that make perfect sense when you go back and revisit the wine.

Like how did I miss the crushed raspberries with the Morgon Beaujolais–one of the tell tale signs of Gamay? How did I not notice the fennel and orange peel from the Brunello?

While there are going to be subjective differences (like the high/medium-plus ratings), overall there is immense insight to be gained in reviewing Cauble’s notes. Beyond just laying out all the clues that you may or may not have gotten, Cauble chimes in with tips about other “lateral wines” that blind tasters often confuse with each other.

For instance, Pinot grigio, Albarino and Gruner Veltliner are part of a trio of “neutral bitter varieties” that often trouble blind tasters.

Cauble encourages you to look for a subtle sensation of “over-steeped green tea” at the back of the palate and front of the lips and then try to differentiate from there. Gruner will have the distinctive white pepper (and apparently daikon-raddish which I need to look for) while Albarino will have more canned peaches and Pinot grigio will have that “stale beer” and “peanut shell” element that I also need to start looking more for.

With the Morgon Beaujolais that I completely whiffed on, Cauble goes into brief detail about how different Cru Beaujolais are from the popular associations with Gamay and describes how they are commonly confused for Northern Rhone Syrahs and Loire Cabernet Franc from Chinon. While I, personally, didn’t confuse the Morgon for either of those two–I have a motivation now to actively compare good quality Cru Beaujolais with each.

In fact this is a suggestion that Cauble makes repeatedly throughout the tasting packet–if you have trouble with something then do comparison tastings (non-blind) with what you tasted and what you thought it was. This is another area where the Coravin becomes a valuable tool. The next night after we did the red flight, my wife and I grabbed a Beaune Montrevenots (a tad higher than Cote de Beaune-Village level) and compared it side by side to the Morgon. That was immensely educational (the candied cherry of the Beaujolais was even more pronounced compared to the tart cherry of the Beaune) and we plan to do the same with getting a Barolo to compare side by side with an old school Brunello.

Is it Worth it?

Depends.

If you are looking at it from a straight dollar value of the wine, then maybe not. At $199 for 6 bottles you expect an average wine value of around $33 a bottle. I don’t know how close this month’s box is to the norm but going off of Wine Searcher’s average prices (which is based on retail and not the wholesale that SommSelect is likely getting), I received $142 worth of wine for an average of $24 a bottle. Assuming that SommSelect is already making a healthy retail mark up, it’s fair to see how some subscribers might chaff at the hard numbers.

That said, these were exceptionally well curated wines that in nearly each case drank at a higher price point. If I went with the upper end of my price ranges for each wine (which, like how I score wines with my 60 Second Reviews, is mostly based on what price I feel would be a good value for this wine) that would be $180 for an average of $30 a bottle. Not ideal but not feeling like I’m getting ripped off either.

But the bigger value in the SommSelect Blind Six is truly with Cauble’s notes. For students seeking higher level certifications with WSET and the Court of Master Sommeliers, there is a dearth of material out there when it comes to learning more about blind tasting. There are some online resources (and great podcasts) from GuildSomm and each program includes some material when you pay for courses. When it comes to wine books, Neel Burton’s The Concise Guide to Wine and Blind Tasting is pretty much the only game in town.

Truthfully, for the most part, budding wine geeks are on their own in this arena.

If you are serious about wanting to be a good blind taster and are already investing thousands into seeking higher level certifications–this will probably be well worth it to you.

The benefit of the SommSelect Blind Six is that you can easily structure your own self-study program for blind tasting with essentially a Master Sommelier as your personal tutor. The examples that Cauble pick are truly classic and while you might disagree with some of his assessments, you can’t fault the logic and soundness of his conclusions.

But, most importantly, along with the individual wines you taste in the Blind Six, Cauble’s notes helps you pinpoint the strengths and weakness in your approach. With his suggestions of other things to taste and insight into his own personal approach, you can craft a game plan to tackle those weaknesses so you can become a better blind taster.

After one round of the Blind Six, I feel that, yes, it is undoubtedly worth it. Maybe not for the casual wine drinker but most definitely for the wine geek or ambitious wine professional who truly wants to get better at blind tasting.

I’ll continue to review each month’s box to not only track my own progress in blind tasting but to also see how the value/price per bottle ratio trends.