Loire Valley Blind Tasting

blindtastingbagsBlind tasting is a method of tasting wines when you cover, or bag, the wines to see if you can identify them. Blind tasting is a key component of many wine certifications.

Single blind is when you can see the wine being poured into your glass. You know whether it is white, red, rosé, and whether it is still or sparkling from the appearance. Also, you know something about the wine (the region, the grape or the vintage) but you can’t see the bottle label.

Double blind is when you don’t know anything about the wine other than the appearance (white, red, rosé, still or sparkling).
BlindglassesTriple or Fully blind tastings use black glasses so you don’t know anything about the wine. For wine professionals, who think they know a few things about wine, this is a truly humbling experience as it is much more difficult than you would think.

There are many different styles of wines and most wines are a blend, of more than one grape, so it is not as easy as identifying apple juice from orange juice.

Recently I attended a Loire Valley blind tasting with some wine friends (Elizabeth Miller, CSS, CSW, Margot Redmond, Gawain de Leeuw, CSW) to test our knowledge about wines from this region.

At most blind tastings I am about average identifying the wine but since I have been to the Loire Valley I hoped that I would do better than 50% (coin toss).

The wines…

Flight 1- Identify a white wine vs. red wine.

1. 2014 Coteaux du Vendomois Blanc Lieu-Dit Cocagne – Chenin Blanc

2. 2012 Pensees de Pallus Chinon– Cabernet Franc

These wines have very different (distinct) aromas so this one was easy.

Results: Everyone guessed correctly.

Flight 2- Loire Valley Whites- only Sauvignon (Blanc) or Chenin Blanc- which wine is which grape?

1. Domain Curot Sancerre– Sauvignon Blanc

2. Dame de Jacques Coeur Menetou-Salon- Sauvignon Blanc

3. 2014 Domaine de La Coche Sauvignon

4. 2011 Les Choisilles Montlouis Sur Loire– Chenin Blanc

Results: Misidentified #2 as Chenin Blanc but 3 out of 4 ain’t bad. I’ll take that.

 Flight 3- 2 Loire Valley Reds- only Cabernet Franc- could we identify the region?

1. 2010 Domaine Durand Les Coteaux Saint-Joseph (100% Syrah from the Rhone)

2. 2014 Domaine Des Deux Arcs Anjou-Cabernet Franc

3. (Bonus wine) Coulee de Serrant- Chenin Blanc- this premiere wine from Biodynamic proponent Nicholas Joly is barrel aged (most Chenin is not) so this one was very different. It would have been interesting to have this in the white wine lineup as one of the tasters thought it was an aged Chardonnay.

TastingNotesResults: Margot threw us a curve ball and inserted a wine that didn’t belong (Syrah from the Rhone valley). Although I didn’t specifically guess that there had been an imposter I wrote “Black olive, white pepper” and kept shaking my head and comparing the two wines because they were SO different.

I give myself partial credit for this one.

Flight 4- Loire Valley Reds- only Cabernet Franc- could we identify the region?

1. 2012 Pensees de Pallus Chinon- Cabernet Franc

2. 2014 Domaine Des Deux Arcs Anjou-Cabernet Franc

3. 2010 Samur Champigny “Millesime”

We had already sampled 2 of these earlier but having a complete lineup clearly demonstrates how a single varietal (Cabernet Franc) wine changes when it is from different regions. I could certainly taste the difference…but I guessed none correctly. 

Blind tasting is a fun thing to do with friends/family and is an excellent “game” for paying close attention to what is in the glass to learn about wines. If you don’t do well, don’t feel bad most wine professionals aren’t that great either.

Tips for setting up your own blind tasting from Wine Folly.

Around the World QPR Chardonnay+ a Ringer

Memorial Day Blind Wine Tasting

chardonnay_roundtheworld

There is a term “ABC”- short for Anything But Chardonnay. But when it comes to Chardonnay it is not about the grape but rather the style of wine.  Chardonnay is a chameleon, not very distinctive on it’s own, but easily changed by soil composition, growing conditions (hot or cold), use of barrels (none, medium, overdone) and  other winemaking techniques (stirring up dead yeast cells, use of Malolactic fermentation, etc.)

Chardonnay is an acidic grape, one of the qualities it brings when it is used in Champagne which makes an excellent palate cleanser.
Acid is also what allows a white wine to age (higher acid= better ability to age)

BurlapChalkBagsWhat makes Chardonnays different?

Difference between warm and cool climates…

Wines that are further from the equator (cool climates) get less sun are usually more acidic, lower in sugar and lower in alcohol. Dominant fruits are citrus (lemon, limes) apples, pears.

Wines that are closer to the equator (warmer climates) get more sun and heat so the fruit is higher in sugar and usually riper. Dominant fruits can be more tropical and sweeter in flavor (papaya, mango, pineapple, peaches)

Use of barrels…

Chardonnay can be greatly influenced by the decision to use oak in fermenting and/or aging and how much is used.
No aging– stainless- wine is lean, acidic, light in body and color
Medium oak– low oak influence can make the wine rounder in body, darker in color
Heavy oak– for a brief time, California winemakers were using a heavy hand with oak. Oak can be used to mask flaws but many say (myself included) that using too much oak hides many of the good fruit flavors found in Chardonnay.

The use of barrels are responsible for some of these flavors found in Chardonnay: vanilla, toast, smoke, spices, as well as some sweetness.

thespreadWinemaker methods…

There are many but 2 commonly used methods found in Chardonnay are:

1.    Malolactic Fermentation– also called “ML” this is a second (non alcoholic) fermentation using a specific type of bacteria that turns sharp (malic) acids into lactic (smooth/creamy) acids. The difference between granny smith apples and milk.

ML is responsible for some of these flavors in Chardonnay: butter, butterscotch, caramel, cream, toffee, lemon curd (yoghurt).

2 . Contact with Yeast? To make alcohol you add yeast to grape juice (which is mostly sugar). The yeast eats the sugar and produces alcohol and carbon dioxide. When it consumes as much sugar as it can, the yeast eventually dies. Some winemakers remove the yeast cells immediately, some leave them in the tank/barrel and even stir them (called battonage) continuously for more flavor in the wine.
Presence of yeast cells produce toasty or doughy flavors (especially in Champagne)

Soil…
Much too complicated to go into this time,  but it can be responsible for all non-fruit flavors such as mineral (wet stones), chalk, sea spray, some floral qualities

THE WINES/THE RESULTS

For our annual Memorial Day wine tasting I decided to pick my favorite mother-in-laws, favorite wine, Chardonnay. We tasted the wines blind, the only thing that tasters knew was that one of the wines was VERY expensive. What they did not know is that one was very common and inexpensive. After everyone sampled the wines I then let them know which country the wines were from and some brief “professional” descriptions, listed below, to see if it would help identify them, before the “reveal”.

AuBonClimat#1. 2010 Au Bon Climat, Santa Barbara California– $20
Burgundian in sensibility, but with California style, is one way of describing Jim Clendenen’s chardonnays. In the glass, buttery brioche marries with tropical fruits in an irresistible elixir.

Tasters said: This is good, I like this! Probably the highest ranked wine.

MarquesCasaConcha

 

 

 

 

 

 

 

 

#2. 2010 Marques de Casa Concha– Concha y Toro, Limarí Valley, Northern Chile– $22
A fresh, harmonious white, featuring pineapple, citrus and spice notes backed by juicy acidity and creamy texture. Well-integrated, with a lingering aftertaste of fruit and chalk.

Tasters said: “This is good but not my favorite”.

HamiltonRussell#3. 2011 Hamilton Russell Vineyards Hemel-en-Aarde Valley, South Africa– $26
This white cuts a bold swath, delivering flavors of dried Jonagold apple, fig, creamed pear, hazelnut and persimmon. Creamy and lush, held together by a finely beaded spine of acidity, with strong minerality kicking in on the lengthy finish.

Leflaive_LesSetilles

 

 

 

 

 

 

 

 

#4. 2010 Olivier Leflaive les Sétilles, Burgundy France- $15

Fine balance sets the stage for the apple, lemon and mineral flavors in this white. Stays focused, with the vibrant structure framing the finish.

This is not just any Bourgogne Blanc, this is Olivier Leflaive’s closely guarded secret blend. The resulting wine is the perfect progeny, melding seamlessly Meursault’s fleshy fruit, plump fresh nuts and creamy textures with the driving minerally energy and jasmine scent of Puligny.

Tasters said: “This is lean, acidic…I don’t smell much…I don’t like this one, it is probably French.” BINGO !

YellowTail#5. Yellow Tail Chardonnay- South Eastern Australia– $7
Rich tropical fruits with a creamy finish. This wine is soft yet fresh with balanced acidity and lingering melon flavors on the tongue.

Tasters said: “I really like this wine.” but others, “This is the only wine so far that I don’t like, actually I can’t drink it”. The most polarizing wine of the day and one that really shows the difference between personal preferences.

2006Latour_GrandCru

 

 

 

 

 

 

 

 

#6. 2006 Domaine Louis Latour Corton-Charlamagne Grand Cru, Burgundy, France. $150 retail.
Latour’s estate-bottled 2006 Corton Charlemagne displays lime peel, resin, and chalk dust in the nose; its sappy, pit- and citrus-fruit dominated palate resists the wine’s 100% new wood well; and it finishes invigoratingly with an extended reprise of citrus, resin, and chalk.

Tasters said: “This is probably an expensive wine. It definitely needs food.”

Try this yourself sometime and please share your favorite Chardonnays with me !!

Pre-2000 Bordeaux Blind tasting

Bordeaux Pre-2000,
Blind Tasting Dinner

Restaurant 42, White Plains
December 17, 2012

Starter wines:

2011 Hamilton Russel Vineyards Chardonnay, South Africa.
Stony, Mineral, yet with full ripe citrus fruit

1991 Havens Chardonnay,
California (Magnum).

Deep golden color with no browning, good acid with flavors of caramel, almonds. An amazing non Reserve California Chardonnay, still drinking well, after 20+ years.

 

Flight 1

1982 Chateau-Lascombes, Margaux, France.
At first aromas of iron, earth but lacking in fruit continued to open and evolve with
very strong tobacco leaf with building fruit profile. Perfectly integrated tannins.
Drinking beautifully… probably the WINE OF THE NIGHT.

1983 Chateau Pichon Lalande, Pauillac, France.
Detected aromas of mint (eucalyptus?) or cedar also drinking very well. As it sat in glass it continued to change with flavors of grilled meat and tobacco.

1989 Chateau Leoville Las Cases, St. Julien, France.
Compared to first wines, very youthful and slightly tannic- will be a beautiful wine
(has PLENTY ) of life left.

Not sure the next wines can be any better… Continue reading