The first thought was it to be riesling, and when you pointed out the high sugar, it made sense to be Mosel Kabinett. Could not have guessed the correct year, but the price range sounded reasonable
So fun!! I guessed Mosel Riesling 2019, didn’t think about the pradikat system but I would’ve guessed Spatlese too based on how sweet you described it! Very cool exercise 🍾🥂👌🏻
Kabinett Riesling is such an interesting style of wine and pairs brilliantly with so many types of foods. My favourite is the Lieser version with Szechuan prawns.
Petrol note = Riesling (usually). And minerality, high acidity, low alcohol/healthy dose of restsugar would in my book point towards traditional Riesling from slate. Mosel would be the usual suspect. So you did great here. I drank these not totally dry Rieslings many times. A bit of residal sugar is needed to balance them. They pair great with (sea)food or are nice to enjoy on a summerevening. I tried also bonedry Mosel Rieslings, but most were to sour for my taste. Riesling is my favourite grape for white wines. Currently I am totally into (dry) Rieslings from Nahe, Pfalz and Rheinhessen. Even the entry wines from these regions are often darn good and considering the prices a real steal.
The levels of residual sugar in Mosel Rieslings can be quite tricky sometimes. Especially if the wine is something called "fine herb", which is a trick of winemakers to circumvent german wine laws and gives the wines a level of residual sugar that can lie between the lower levels of off-dry up to nearly the levels of sweet wines (but not of the levels of Beerenauslese or Trockenbeerenauslese)
I think the waxy notes can be a hallmark of aged Riesling but not usually such a young one, and like you said the color didn't indicated age. Interesting! I LOVE aged Riesling. Maybe I'll go pick up a bottle of this young one!
@@visforvino love your content, by the way. My wife and I always watch when you put out a new episode and I love the blind tasting series as well! One thing I've been really curious about is whether you are a wine collector, how you personally approach that, what kinds of wines you really like etc. Maybe not as broad appeal but I love that stuff, and you're an expert! Maybe others would, too? Keep it up!
I thought it was Chenin once you said honey, wax, rubber…but then you were hyping up the sugar and I was torn between Riesling and Chenin like you. I have Chenin in my fridge right now so I was tasting it to see if it was matching yours. I guessed Riesling as well just based off your hype of the sugar. Mosel Riesling 2021 vintage was my final. :) I was a little scared about the place hahaha
Of course! My checklist is basically a condensed list of the CMS tasting grid: www.mastersommeliers.org/sites/default/files/2023%20CMS-A%20Advanced%20and%20Master%20Sommelier%20Deductive%20Tasting%20Format_0.pdf
My list on that piece of paper just looks like this: Step 1: Sight White: White, Straw, Yellow, Gold Step 2: Nose Intensity Young or old? White: Citrus, Stone, Tropical Fruit character Non Fruit (Floral, Veg, Spice, Earth, Oak) Step 3: Flavors: anything new Sugar Acid Body Alcohol FInish Complexity Initial Old world new world? Cool warm climate? Possible Grape Possible Places Goals: Grape Place Quality or Price Age
@@visforvino thank you so much! This is fab and also thank you for your tips in Porto! We had the best time and tasted some awesome ports - 1978 Colheita from Kopke was a particular highlight
Love this! Please bring more blind tasting episode in!❤
Lol you guys and Konstantin Baum both did Riesling this Sunday. Very nice!
haha that's awesome, he's the best!
Good stuff, Vince! Love this series and cheering for you every time lol
Fun episode. Do more!
These blind tasting videos are fun and educational to watch.
Thank you!! Glad they're helping!
Amazing!! Love watching how you go through and deduce each part. So fun to watch!!
Great video! Loved it and learning a lot 👍
As an indication, the Moselle is a river which has its source in France and which then flows into Germany. There is good wine in the Moselle.
Agreed!
The first thought was it to be riesling, and when you pointed out the high sugar, it made sense to be Mosel Kabinett. Could not have guessed the correct year, but the price range sounded reasonable
Omg loved this episode ❤
So fun!! I guessed Mosel Riesling 2019, didn’t think about the pradikat system but I would’ve guessed Spatlese too based on how sweet you described it!
Very cool exercise 🍾🥂👌🏻
Glad I'm not crazy! haha
Fun episode, Vince!
Got kabinett riesling! Would probably not have guessed mosel or the vintage. I suck at those. Fun to watch!
Nice, glad you got it too!
Kabinett Riesling is such an interesting style of wine and pairs brilliantly with so many types of foods. My favourite is the Lieser version with Szechuan prawns.
Oh man, that sounds like a perfect pair!!
@@visforvino Older versions of sweet Riesling where they get spicier are amazing with Indian spiced soft-shell crabs with a tamarind sauce.
Petrol note = Riesling (usually). And minerality, high acidity, low alcohol/healthy dose of restsugar would in my book point towards traditional Riesling from slate. Mosel would be the usual suspect. So you did great here. I drank these not totally dry Rieslings many times. A bit of residal sugar is needed to balance them. They pair great with (sea)food or are nice to enjoy on a summerevening. I tried also bonedry Mosel Rieslings, but most were to sour for my taste. Riesling is my favourite grape for white wines. Currently I am totally into (dry) Rieslings from Nahe, Pfalz and Rheinhessen. Even the entry wines from these regions are often darn good and considering the prices a real steal.
100%, these wines are a steal for sure!
The levels of residual sugar in Mosel Rieslings can be quite tricky sometimes. Especially if the wine is something called "fine herb", which is a trick of winemakers to circumvent german wine laws and gives the wines a level of residual sugar that can lie between the lower levels of off-dry up to nearly the levels of sweet wines (but not of the levels of Beerenauslese or Trockenbeerenauslese)
Yes, the sugar level definitely threw me off.
I think the waxy notes can be a hallmark of aged Riesling but not usually such a young one, and like you said the color didn't indicated age. Interesting! I LOVE aged Riesling. Maybe I'll go pick up a bottle of this young one!
Yes, that was why Chenin was my initial guess; even young Chenin can have that wax character. And me too, love old Riesling!
@@visforvino love your content, by the way. My wife and I always watch when you put out a new episode and I love the blind tasting series as well! One thing I've been really curious about is whether you are a wine collector, how you personally approach that, what kinds of wines you really like etc. Maybe not as broad appeal but I love that stuff, and you're an expert! Maybe others would, too? Keep it up!
I thought it was Chenin once you said honey, wax, rubber…but then you were hyping up the sugar and I was torn between Riesling and Chenin like you. I have Chenin in my fridge right now so I was tasting it to see if it was matching yours. I guessed Riesling as well just based off your hype of the sugar. Mosel Riesling 2021 vintage was my final. :) I was a little scared about the place hahaha
haha Yes, they can be similar, so it can be tough! I would usually expect much more weight/body out of Chenin than Riesling.
I so want a copy of your check list Vince - is it available any where?
Of course! My checklist is basically a condensed list of the CMS tasting grid: www.mastersommeliers.org/sites/default/files/2023%20CMS-A%20Advanced%20and%20Master%20Sommelier%20Deductive%20Tasting%20Format_0.pdf
My list on that piece of paper just looks like this:
Step 1: Sight
White: White, Straw, Yellow, Gold
Step 2: Nose
Intensity
Young or old?
White: Citrus, Stone, Tropical
Fruit character
Non Fruit (Floral, Veg, Spice, Earth, Oak)
Step 3:
Flavors: anything new
Sugar
Acid
Body
Alcohol
FInish
Complexity
Initial
Old world new world?
Cool warm climate?
Possible Grape
Possible Places
Goals:
Grape
Place
Quality or Price
Age
@@visforvino thank you so much! This is fab and also thank you for your tips in Porto! We had the best time and tasted some awesome ports - 1978 Colheita from Kopke was a particular highlight
Is there anywhere we can obtain the notes you use in the video so we can practice at home to taste blind?
Yes! I actually have the links to the tasting grids in the description of the video.
It's funny how he describes everything as "high" and then ticks "medium+"😂