Blind Wine Tasting: Practical studying part II

Every week I head over to Monvinic, Barcelona’s largest international wine bar, to practice blind tasting. Typically this involves a flight of 6 wines, split equally between white and reds from all across the world. I’ve long been a believer that blind tasting is an incredibly useful study tool, and I’ve decided to track my sessions here in all their misery (mostly) and glory (very rarely!). As a result you may seem some confusing measurement terms as I am currently using the WSET Lexicon as a frame-work for my tasting notes partially trimmed down here for the purposes of brevity.

Back to Monvinic for round 2!

White Wines

Wine #1: The wine has a pale lemon colour. On the nose there is a pronounced aromas of ripe peach, green apples, green pears, white flowers and a touch of honey. There’s a hint of brioche indicating potential lees usage and lots of ripe citrus fruit.

On the palate the wine is dry with medium+ acidity, medium alcohol and a medium body. There is a medium+ intensity of candied lemon, lime, green apple, green pear and apricot. There’s the same florality as the nose as the finish is medium+ and wonderfully dry. A really delicious wine with a nice mixture of different flavour components, some textural quality to the palate and lots of refreshing acidity. Great stuff!

Guess: Albariño from Rias Baixas in Spain from the 2015 vintage

Reality: Sauvignon Blanc from Martinborough in New Zealand from the 2015 vintage

Wine: Alana Estate Sauvignon Blanc 2015

Alana Estate is a small project located in Martinborough, on the south end of the northern island in New Zealand. Founded in 1993, Alana has since been acquired by Mike Cornish and operates under the ‘Waipara Vintners’ company. Since 2011, the estate has focused heavily on sustainable viticulture and employed Alex Craighead, a minimal intervention friendly wine-maker to take Alana in a new direction. They currently produce a variety of wines, all from plots of older vines, with a focus on Pinot Noir.

Conclusions/Learning points: Swing and a miss. Martinborough is mostly known for its powerful, spicy expressions of Pinot Noir but Sauvignon Blanc is a close 2nd in terms of plantings. This is my first taste of a Sauvignon Blanc from this part of the country but due to the wine-making philosophy of their new wine-maker, I can’t be sure if this would be a ‘typical’ style of Sauvignon Blanc from the region. One of my biggest issues in blind tasting is trying to stop myself from making my mind up when presented with obvious evidence, so it’s also possible I smelt floral aromas and ripe stone fruit and my mind went straight to Albariño. I did try the wine immediately thereafter and it wasn’t what I would associate with New Zealand Sauvignon Blanc, but then the vast majority that I’ve tried comes from Marlborough, which has a very distinctive style. I suppose I’ll have to track down a few more and see!

Wine #2: This wine has a medium lemon colour. There is a medium+ intensity of ripe golden apples, peach, bruised green apple and pear. There’s some oak here with light toast and smoke notes, as well as a slight oxidative aroma of roasted almonds and some hay.

On the palate the wine is dry with medium acidity, medium alcohol and a medium+ body. There is a medium intensity of green apple, green pear and some riper, golden apple. Definitely some oak here with more smoke, a slight bitterness and even a touch of tannic grip. The finish is medium+ and a little savoury.

Guess: Viura from Rioja in Spain from the 2012 vintage

Reality: Sauvignon Blanc from Sancerre in France from the 2012 vintage

Wine: Vacheron Sancerre 2012

Domaine Vacheron are one of the most recognisable names within the Loire Valley of France, with over 47 hectares under vine, the majority of which are Sauvignon Blanc. The estate is now certified as a biodynamic producer and produces many single vineyard expressions of Sauvignon Blanc, as well as a new focus on improving the quality of their Pinot Noir.

Conclusions/Learning points: Well, that answers my earlier questions about the New Zealand wine; I apparently suck at blind tasting Sauvignon Blanc. That makes the learning point very easy at least; drink a lot more of it! This isn’t the first time I’ve completely missed a Sancerre and the reality is that I need to spend a bit more time learning what these wines are all about. I also clearly mis-read the acidity.

Wine #3: The wine has a medium lemon colour. On the nose there is a medium+ intensity of ripe melon, golden apples, peach and pear. There is clear oak usage here in a slightly clumsy fashion; a little too much smoke and cloves for the fruit characteristics of the wine to really come through. Oxidative notes of hay, mushrooms and almonds. A little unbalanced and not very fresh.

On the palate the wine is dry with medium acidity, medium+ alcohol and a medium+ body. There is a medium intensity of ripe lemon, golden apple and again, too much oak influence. Smoky, a little rubbery and lacks freshness.

Guess: Xarel.lo from Penedes in Spain from the 2012 vintage

Reality: Xarel.lo from Penedes in Spain from the 2014 vintage

Wine: Gramona Ovum 2014

Gramona are a well established producer of high quality Cava and still wines, having been founded in 1921 in the Penedes region of Spain. They focus mainly on indigenous varieties for their Cavas to great effect, with III Lustros and Cal Battle in particular being exceptional wines. They also produce a line of still wines, often focusing outside on international varieties grown at slightly high altitudes, including Chardonnay, Riesling and Sauvignon Blanc.

Conclusions/Learning points: I always inwardly wince when I correctly identify a Spanish wine based on some of the obvious faults and flaws associated with some of our wine-making here. Despite the excellent quality of Xarel.lo wines around Catalunya, the overly oaky, oxidative aromas are still present and unfortunately are linked to Xarel.lo more often than not, due to its tendency to oxidise easily. Gramona are a very good producer but this wasn’t a good wine, and I thought it was older than it actually was due to the lack of life and freshness. Still, considering how wrong I got the first two whites I suppose I should be happy to get it right!

Red Wines

Wine #4: The wine has a pale ruby colour. On the nose there is a pronounced intensity of ripe cherries, blackberries, plums and damsons. There’s some oak usage here, but subtly done, with light hints of vanilla and smoke and just a touch of undergrowth/stalkiness. Really quite bright and aromatic, with subtle oak and herbal notes; lovely!

On the palate the wine is dry with medium+ acidity, medium+ ripe and firm tannins, medium+ alcohol and a medium body. There is a medium+ intensity of ripe red and black fruits, oak and the same herbal influences as detected on the palate. The finish is medium+ and full of the same juicy fruit and a lovely, dry mineral sensation. A well balanced, delicious wine.

Guess: Garnacha from Sierra Grados in Spain from the 2013 vintage

Reality: Mencia from Bierzo in Spain from the 2014 vintage

Wine: Raul Perez El Rapolao Lomas de Valtuille 2013

Raul Perez is one of Spains most famous wine-makers consulting on projects all around Galicia in the north-west of the country. However, his own winery and family home is located in the village of Valtuille de Abajo in Bierzo, where many of his finest wines are made. Raul Perez is a big part of the movement towards expressing the terroir of Spain from single vineyards and smaller zones, and I expect his success to continue along with the excellent quality of his wines.

Conclusions/Learning Points: I love this wine! Funnily enough, I had written a tasting note for it around 5 months ago and a comparison of my blind note is almost identical to my non-blind note, which is very reassuring from a tasting point of view. So, the error comes then from how I deducted from the note, but where did it come from? Probably the fruit profile; Garnacha is typically more red fruit oriented than black, and the ripe tannins rather than the austere, dry nature of wines from Sierra Grados. Not too disappointed, though, as I was very much in the ball-park and the tasting note was accurate.

Wine #5: This wine has a pale ruby colour. On the nose there is a pronounced intensity of ripe and slightly dried red fruit; strawberry and cherry stand out here. There’s some developing barnyard aromas, leather and undergrowth/forest floor. Just a hint of light oak usage with a touch of smoke, but nothing obvious.

On the palate the wine is dry with medium+ acidity, medium ripe tannins, medium alcohol and a medium body. There’s a medium+ intensity of the same flavours as described on the nose, with a medium finish. The balance of flavours and structure is excellent here and again, exactly the sort of wine I love to drink. Lightly evolved but with lots of primary fruit left.

Guess: Pinot Noir from Burgundy (Village level) in France from the 2011 vintage

Reality: Pinot Noir from Baden in Germany from the 2011 vintage

Wine: Ziereisen Baden Schulen Blauer Spatburgunder 2011

Weingut Ziereisen are a small project from Baden in Germany, focusing almost exclusively on their expressions of Pinot Noir, although there is a small quantity of Pinot Gris and Syrah also grown. They tend 11 hectares of vineyards and produce 4 different expressions of Pinot Noir, divided between vine age and vineyard site.

Conclusions/Learning points: I’ll happily take this, having gotten both the grape variety and vintage correct. Trying to determine the difference between the same grape grown from a similar climate is notoriously difficult unless there clear wine-making differences between the regions, which in this case there isn’t. I messaged Neel Burton, the author of The Concise Guide to Wine and Blind Tasting, to get his take on it. The response was “Honestly, it’s very difficult!”. So, happy to get the grape and the vintage right again, and I’ll try to pin-point minute differences at future non-blind comparative tastings.

Wine #6: This wine has a medium ruby colour. On the nose there is a pronounced intensity of ripe black fruit; plums, cherries and blackberry. There is a strong note of cracked, black pepper, smoked meat and dried herbs. There’s something dark and bloody about this wine; a tell-tale sign of Brett, I believe.

On the palate the wine is dry with high acidity and medium+ firm, sticky tannins. The alcohol level is medium+ and the body is close to being full. The flavours match the palate wonderfully with lots of ripe black fruit, pepper and smoked meat leading into a long, savoury finish. All three red wines I’ve been served today are of an excellent quality and I really enjoyed tasting them!

Guess: Syrah from Croze-Hermitage in France from the 2014 vintage

Reality: Syrah from Croze-Hermitage in France from the 2014 vintage

Wine: Alain Graillot Crozes-Hermitage 2014

Alain Graillot is a locally born wine-maker, who has become a benchmark of style of quality in Croze-Hermitage over the last 30 years. Low yields, old oak and sustainable viticulture are the hall-marks of Graillots style and now joined by his son, Maxime, the future looks bright for the domain. Whilst other producers are now ramping up their efforts in Croze-Hermitage, both the red and the white wines from this estate remain in demand.

Conclusions/Learning points: The only thing better than nailing a wine is nailing a wine at the end of a tasting! This just screamed cool-climate Syrah from the get-go, so the question was simply placing the region and the vintage. It didn’t have the meat of Hermitage, nor the juiciness of St Joseph and so Croze-Hermitage was realistically the only place it was likely to be produced in.

Really happy with this tasting. One learning point remains the same and that is the constant battle to not try and ‘guess ahead’ of the tasting note itself, but to try and remain neutral until all the evidence has been gathered… easier said than done. That and I need to drink more Sauvignon Blanc. A LOT more Sauvignon Blanc!

4 comments On Blind Wine Tasting: Practical studying part II

  • I enjoy reading these 🙂 I have a practical question: does that wine bar have a blind tasting session every week or did you just make a personal deal with them? I’m wondering where to find chances for blind tasting…

    • Hey Paivi, thanks for reading, I’m glad you enjoyed it! I made a private arrangement with Monvinic; I’m the only person I know who goes there to practice blind tasting under exam conditions. It took a while to figure it out properly but now it’s a regular arrangement and it works well! Are you based in Barcelona yourself?

      • No, I live in Germany. I haven’t started diploma studies yet but when I do, I have to make some arrangements to have regular blind tastings. Maybe I just need courage to go and talk about it in a local wine bar.

        • I would say it’s a good idea! The other option is to get a group of like-minded individuals together and make your own tasting group. I do both, but as schedules are hectic and people sometimes hard to get together, the option of solo-study is very important for me as it’s more consistent. Definitely go and have a chat, I think you might be surprised by how open they are to it. Imagine that you were working as a sommelier and had customers who wanted to do the same; you’d be thrilled!

Leave a reply:

Your email address will not be published.

Have the latest posts sent directly to your inbox!

Get the latest posts delivered to your mailbox: