Sangiovese can be a challenging wine to taste blind, but it is able to be identified with careful attention to its component parts. In theory In theory, sangiovese presents as a pale to medium coloured wine, with moderate to high levels of tannins, high acidity and may or may not be oaked. The alcohol can... Continue Reading →
Blinding tasting cortese
Cortese is a difficult wine in blind tastings due to its generic "white wine" attributes. In theory In theory, cortese it is not an aromatic wine, has high acidity, a dry and perhaps bitter finish and is not fruit driven. Its purpose is to be fresh and structured. Its primary home is in Piemonte and... Continue Reading →
Blind tasting nebbiolo
This tasting is of two nebbiolos blind, the only clue being "two wines from the same region". In theory In theory, nebbiolo presents as pale coloured, full bodied, high in acid, high in tannins (very firm), high in alcohol, with potentially evocative attractive aromas and may be oaked or unoaked. Plausible laterals include sangiovese, nerello... Continue Reading →