Blind Tasting Challenge

Blind Tasting is a skill that combines a number of component skills. The first is characterizing the wine - it requires developing your palate to recognize characteristics of the wine that come from the grapes, from the region/terroir, and from winemaking techniques. The second is using your theoretical knowledge of those same factors (grapes, terroir, winemaking) to hone in on what the grape and wine must be.

The Court of Master Sommeliers calls it the Deductive Tasting Format. It offers a step-by-step guide to honing blind tasting skills. We can just have fun.

This kit is designed as an introduction to the methodology and focusses on a few of the wines that should be relatively recognizable. The key is to focus on the characteristics that point to what the wine is – “markers”, if you will, that distinguish the wine and lead you to the final conclusion.

The wines included are all “testable” in the Court of Master Sommeliers certification process, the majority being at level 1 or level 2, but we may throw a few ringers your way. At level 1 or level 2, the key is to be able to pinpoint the grape and begin to pinpoint the region as well. The deduction process and discussion will mainly be confined to those testable grapes and regions. There are plenty of exceptions based on winemaker choices and a myriad of grapes which can have some of these same characteristics, but including all of those would totally unfair.

Some of the actual process of wine characterization is included in our Wine Characterization pack. There is also a pretty detailed discussion of the process in my Guide to Blind Tasting blog article.

If you are unsure how to get started, please refer to the blog article. We apply those skills here.

I would suggest doing the whites together (wines 1-3), and then the reds (wines 4-6). Try to focus on the color, the intensity and type of the aromatics (fruit and floral) as well as any other things that stand out. For example, is there minerality, how much oak, how much tannin, etc.

In a blind tasting, you really need to focus on the things that make the wine unique, not necessarily on simply characterizing the wines. That’s why we suggest doing all the whites together and all the reds together rather than one at a time – this helps you put the things that you might pick up on in context. For example, you may think one wine is quite floral until you smell one of the others, which may be much more intensely floral.

I also suggest that you take the white wines (wines 1-3) out of the refrigerator at least 10-20 minutes ahead of time. You want the wines to be slightly chilled, but not too cold, as that can dampen the flavors and aromas. Similarly, I would recommend that the reds (wines 4-6) be opened and allowed to breathe. If you have enough glasses, you can pour 1.5-2 oz into the glass and let it sit until you are ready to try it.

Ready to start? Pour the wines, take your notes, make your guesses – the answer key is below.

Blind Pack #105

White #1: Jessiaume Bourgogne, Burgundy, France
What is the grape? Chardonnay. What is the thought process to get there?
This wine has pear, yellow apple, lemon. The fruit character is a combination of ripe and slightly underripe. It has very slight floral character (white flowers), but is not particularly floral. There are no notes of pyrazine (“green” character of grass, jalapeno etc.) or phenolic bitterness (a sensation of over-steeped tea). It also has crushed stone, lees, and just a hint of oak and baking spice.
This wine is dry, has medium-plus acid, no tannins, medium alcohol, has medium/medium+ body possibly indicative of some lees aging, a long finish and medium+ intensity of flavor. This wine has some weight in the mouth, but also a fairly clean texture.
Based upon the above notes - what could it be? If you detect oak notes, which we have, this would lead you towards Chardonnay, Viognier, or some Sauvignon Blanc as they are the white wines most commonly oaked. However, there was no pyrazine character – we can eliminate Sauvignon Blanc. Could it be Viognier? Viognier has an oily mouth texture, notes of apricot and will typically be high in alcohol and low in acid. We didn’t note any of these characteristics in the wine, so we can also eliminate Viognier.
So our best guess from the clues we have is that it is Chardonnay. Chardonnay can express itself very differently depending upon the region where it’s grown and the winemaking technique. It can be a tough call occasionally. It will typically have aromas of pear, apple and lemon. However, it is not a particularly aromatic grape, nor does it have any phenolic bitterness. This is all consistent with what we identified in the wine.
Where is it from? The most common testable examples of Chardonnay would be from California or France (Burgundy). Occasionally you might also get Chardonnay from Margaret River in Australia.
This is Chardonnay from Burgundy. How would you get there? Chardonnay from California and Australia often have a riper fruit character to them – dried apple, tropical fruits, and often have a stronger oak character than that from Burgundy. Burgundian winemakers will tend to less use new oak and, because of the cooler climate, will have less ripe fruit character as well as a distinct minerality.
So looking at all that – the best guess is Chardonnay from Burgundy.
How old is it? Not very. The color of the wine is moderate yellow, with silver and green reflections. An older wine would be darker and could possibly have a little more oxidative or nutty character to it. However, given the use of oak, it most likely has around 2-5 years of age.
Conclusion: Chardonnay, Burgundy, 3-5 years old.
White #2: Twin Islands Sauvignon Blanc, Marlborough, New Zealand
What is the grape? Sauvignon Blanc. What are the markers that should lead you to this conclusion? While there are a lot of different characteristics that this wine has, we’ll confine the discussion to the more salient factors.
The tell-tale markers for Sauvignon Blanc can include grapefruit, tropical fruits such as pineapple and kiwi, citrus fruits such as lemon or lime, and distinct “green” notes (green herbs, fresh cut grass, jalapeno), gooseberry, straw.
The wine will also have high acid, and possibly some oak character.
If you smell pyrazines (“green” characteristics) you should immediately think Sauvignon Blanc. Just be careful - they occasionally will hide behind oak and/or may be slightly masked by ripe fruits from warmer climates.
Once you have decided that the grape is Sauvignon Blanc, the trick now is really to discern the location and age.
What is the country of origin? This wine has no evidence of oak usage. If there is oak usage, this would lead you towards white Bordeaux, Napa Valley, and possibly South Africa. But with no evidence of oak usage, this should lead you to either New Zealand or the Loire Valley (e.g. Sancerre), and in some cases California.
A Sancerre would have high minerality, with chalk and oyster shell notes. It would also have a more citrus and mineral-dominated finish. This wine is full of ripe grapefruit, passion fruit, guava and kiwi.
So now we’re leaning towards either New Zealand or California. This wine has very high acid, uncharacteristic of California examples.
How old is the wine? The wine is light straw with green reflections. Given that there is no oak usage, this would point you towards a young wine.
Conclusion: Sauvignon Blanc, New Zealand, 1-3 years old.
White #3: Weingut Stadt Krems Grüner Veltliner, Kremstal, Austria
What is the grape? Grüner Veltliner. Certain characteristics of a Grüner should jump out at you. The first is phenolic bitterness. This is similar to the feel in the mouth you get with over-steeped green tea. Next, classic markers for Grüner Veltliner are green herbalness, daikon radish, white root vegetables such as fennel, and white pepper coupled with medium + to high acid and no oak. This wine has all these markers.
But before we jump to conclusions, let’s at least consider what else it could be. The big clues are the phenolic bitterness and lack of oak character. You should look at Albarino, Grüner Veltliner, or Pinot Grigio as being white wines that have phenolic bitterness and no oak.
Albarino often has some salinity, as well as a floral character coupled with canned peach and tropical fruit. This wine has none of that.
Pinot Grigio often has peanut shell or stale beer aroma and has distinctly less acid than either Albarino or Grüner. Pinot Grigio can also occasionally have a copper or pink hue. This is due to the fact that the Pinot Grigio grape skin has a pale purple color.
This is a very high acid wine with no discernable peanut shell/stale beer and no discernable copper hue.
In addition, the white pepper and radish notes are not generally found in either an Albarino or a Pinot Grigio.
All signs are pointing towards this being a Grüner Veltliner.
What is the country of origin? Austria. If you have decided the wine is a Grüner Veltliner, you almost need to guess Austria. It is the signature white grape of the region. While the Wachau is generally considered to be the premium region for producing classic Grüner Veltliner, this wine from the adjoining region of Kremstal is a perfect example of an Austrian Grüner Veltliner.
How old is the wine? Young, 1-3 years. The color is light, with green overtones and a clear rim, no variation in color.
Conclusion? – Grüner Veltliner from Austria, 1-3 years.
Red #1: Alhambra Malbec, Mendoza, Argentina
What’s the grape? Malbec. Why?
The first clue is the color. Dark purple core with some magenta reflections and a pink rim. If you see purple, start thinking Malbec, Syrah, Cabernet Franc or Carmenere first. Cabernet Franc and Carmenere have distinct “green” notes – garrigue or pyrazine, which are not present here. This wine has ample ripe, juicy, sweet fruit – black, purple and red – think blueberry, blackberry, plum. This would steer you away from Cabernet Franc and Carmenere.
Why not Syrah? Argentine Malbec can occasionally show the typical Syrah markers of meat, but will rarely also have the black olive or black pepper characteristics associated with Syrah. The only grape left is Malbec.
This wine has plenty of purple, blue and red fruit as well as purple flowers on the nose. It is medium-bodied with soft and round tannins. Because of the present fruit character with little earthy or mineral character, this would steer you towards a new-world wine.
Region? Argentina. Mendoza is considered the classic region in Argentina for Malbec. The other area well known for producing wines based primarily from Malbec is Cahors, France. Aside from the fact that it is not an officially “testable” region, you would expect a lot more restraint and balance from Cahors, and less overall fruit-driven wines.
Age? Young. The wine is dominated by primary fruit on the nose and palate - a little bit of secondary aromas or flavors – so maybe 3-5 years.
Red #2: Fattoria Montellori, Chianti, Italy
Grape? Sangiovese.
Why? Let’s go back and look at the characteristics of this wine. Medium red color with a touch of brick/orange around the rim. Aromas and flavors of sour and red cherry, rose petal, tomato leaf and a savory herbalness. Add in moderately high acid and moderately high tannin, and it can’t be anything else.
You could spend a little time thinking about Nebbiolo, but it more likely would have a slightly lighter color and lots more tannin. Tomato leaf and the savory herbalness is a little less likely in a Nebbiolo as well.
Where is it from? The classic regions for Sangiovese are Chianti and Brunello. Brunello will typically have a slightly sweeter fruit expression, along with a little more richness, body and oak. So either location is a good guess, but in this case, given the slightly leaner mouth feel on this wine, go with Chianti.
Conclusion: Sangiovese from Chianti.
Red #3: 75 Wine Company Cabernet Sauvignon, Mendocino County, California
What’s the grape? Cabernet Sauvignon.
In a red wine, if you get an aroma of pyrazine (think green bell pepper), the grape can only be Cabernet Sauvignon, Cabernet Franc, or Carménère.
How would you choose between the three? Carménère will tend to be a little more aggressively “green”. Between Cabernet Franc and Cabernet Sauvignon…pure Cabernet Sauvignon is reddish in color, while Cabernet Franc will have more purple coloration. In addition, this wine has flavors of cassis, currants, blackberry – all markers for Cabernet Sauvignon.
Region? Cabernet Sauvignon could be part of a Bordeaux blend, or from California, Australia, or Chile. The distinctly fruit-driven finish would lead you to think this is a New World wine. So eliminate Bordeaux.
The richness and ripe fruit condition should make you think warm climate – so maybe California or Australia. The differences between California and Australia take a lot of practice to distinguish. California is probably more commonly found, so at this point, … guess California.
Age? Young. This is dominated by primary fruit on the nose and palate. Only a little bit of secondary aromas or flavors – so maybe 3-5 years.

Blind Pack #106

White #1: Erste + Neue Pinot Grigio, Alto Adige, Italy
What is the grape? Pinot Grigio.
Why? A major key pointing towards Pinot Grigio is the phenolic bitterness. One way to detect phenolic bitterness is a feeling similar to drinking over-steeped tea. If you detect phenolic bitterness, the grapes you should immediately zero in on are Viognier, Pinot Grigio, Grüner Veltliner. There are other grapes that exhibit phenolic bitterness, but those are not really considered testable at this level.
Pinot Grigio, as a grape, can be very neutral and show little complexity, but will also typically have a slight stale beer taste on the finish and peanut shell on the nose. If you look at the color of the wine, it can also show a slightly coppery hue. Pinot Grigio is a red-skinned, white-fleshed grape, and the color from the skins can seep into the wine.
Pinot Grigio can be confused with Albarino or Grüner Veltliner, but Albarino will typically have a salinity and/or more tropical/sweet fruit characteristics (tropical banana, canned peach, Juicy Fruit) while Grüner has a distinct “vegetal” character (think fennel and radish) plus white pepper.
Based on the characteristics we have detected (and not detected) in the wine, Pinot Grigio is the most logical choice.
What’s the country of origin? Italy. The highest quality and classic examples come from Friuli-Venezia Giulia or Trentino-Alto Adige, while the more inexpensive wines are from the Veneto region of Italy. You can also see Pinot Grigio from Alsace or California. What would swing you to guessing Italy? Because of the citrus notes and crispness of style, you would lean against Alsace, which stylistically will have some residual sugar, and also against California where you would expect more ripe, tropical fruit characteristics.
How old is it? Again, these wines are not really meant to be saved and aged… so, 1-3 years. Plus, the light straw color with green reflections should steer you away from expecting much age.
Conclusion: Pinot Grigio, Italy, 1-3 years.
White #2: Sandhi Chardonnay, Central Coast, California
What is the grape? Chardonnay.
Why? The toasty notes and baking spice, butterscotch should point you towards some oak usage. Which whites typically show oak? Viognier, Chardonnay, some white Bordeaux as well as some Sauvignon Blanc from California or South Africa.
This is not a Sauvignon Blanc. There is none of the characteristic “greenness” – fresh cut grass, hay, jalapeno, gooseberry. You would also expect higher acid if it was a Sauvignon Blanc.
Could it be a Viognier? Maybe. But you would lean against it because Viognier will typically have a weightier/oilier mouth feel, low acid, and show some phenolic bitterness.
So you have now eliminated all your initial possibilities except Chardonnay.
Where is it from? California. It can be difficult at times to distinguish between Chardonnay from California and a white Burgundy. A Chardonnay from Australia is also a possibility, although it should be in the back of your mind as being less likely to be included at this level.
So – California (New World) or Burgundy (Old World). The key here is to look for acidity and minerality, combined with a more subdued and less ripe fruit presence. A Burgundy would more often show more minerality (oyster shell, limestone) and less ripe and/or tropical fruit (Pineapple, candied citrus). Burgundy can also be more floral.
In this case, because the fruit is ripe and very present, higher odds that it will be a New World wine – that leaves California.
How old is it? Aged examples of Chardonnay will show more color (darker yellow) and also exhibit some nuttiness and other oxidative characteristics. This wine is too light and doesn’t have any flavors that would indicate much age. So, 1-3 years.
Conclusion: Chardonnay, California, 1-3 years.
White #3: Weingut Max Ferd Richter Riesling Classic, Mosel, Germany
What is the grape? Riesling.
Why? There are few wines that can be mistaken for a Riesling from the Mosel and vice versa. These wines are characterized by high acid, lots of aromatics – floral, peach, apple, wet slate, and the one characteristic that no other testable wines will have, petrol. Petrol can be detected by characteristics anywhere from plastic pool toy to oil slick to diesel.
What’s the country of origin? Germany. It can be hard to distinguish German from Australian and Alsatian Rieslings. Australian Rieslings especially from Clare Valley have a strong lime character and are typically much drier; Alsatian Rieslings may show some wet cellar and faint mushroom notes. However, getting to Riesling is the big win here.
How old is it? A good Mosel Riesling can age for a long time. However, chances are that unless you detect signs of aging, young is a good guess.
Conclusion: Riesling, Germany (Mosel), 1-3 years.
Red #1: Chateau Cangruey, Medoc, Bordeaux, France
This is a classic Bordeaux blend (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec).
How would you get there? Blends can be difficult. In this case, it’s a combination of letting the characteristics of the wine lead you to a few different possibilities, and then let the absence of other characteristics lead you to a conclusion using the process of elimination.
Here are the key characteristics in this wine – black fruits - black currant, plum, blackberry, black cherry. Also some red fruit, red cherry, strawberry jam. On the non-fruit side, there is pencil lead, and a hint of green pepper as well as earth and forest floor, violets, a little funkiness, clove and nutmeg. The wine is also pretty high in alcohol, dry, and has medium high acid.
So if we go down the thought process – What are some possibilities? Bordeaux. Syrah or GSM. Tempranillo. Cabernet Sauvignon. Let’s start there.
Could it be Syrah or a Syrah blend? Yes, there are similar fruit profiles to Syrah. But it would probably be more purple in color, and have some characteristics of black pepper, smokiness and black olive, which aren’t that prominent in this wine.
Could it be Tempranillo? Yes. But at this level, a Tempranillo would be from Rioja, and you would expect much more of an American Oak presence – vanilla, coconut, toasty wood.
Could it be a Cabernet Sauvignon? For a pure Cabernet Sauvignon, the typical location would be California. You would expect a lot more ripe fruit from a California wine, and it would generally exhibit less minerality and earthy components than what you find in this wine.
So, by process of elimination, Bordeaux blend.
Region? Bordeaux, France. Some of this was covered in the previous paragraph - While it could be a Cabernet Sauvignon based wine from California or Australia, look at the finish. Bordeaux will be more “earth” driven rather than fruit and oak-driven and exhibit more minerality and acid. If you are not familiar with Bordeaux, it is worthwhile to compare some California Cabernet Sauvignon with Bordeaux – once you have some experience with it, Bordeaux will be hard to miss.
Age? Young- there is lots of fruit, and few aged characteristics. But keeping in mind that there is oak aging involved, 3-5 years.
Red #2: Muriel Reserva Rioja, Rioja, Spain
So, what is this wine? In this case, the markers, or characteristics, you find in this wine leads you to a region. This is a Tempranillo from Rioja, in Spain.
A traditional Rioja will have a distinctive sweet and sour plum characteristic that is not found in other “classic” testable wines. Combine that with dried fruit, orange peel, dried flowers, red fruit and plentiful evidence of new oak (coconut, dill and vanilla) should point you straight at Rioja.
Once you decide that, it leads you to Tempranillo. The classic wines from Rioja will be dominated by Tempranilo. Ribera del Duero is the other common spot to find a Tempranillo, you might expect a little broader, more rustic wine from that area. It’s really hard to distinguish between the areas, though. Consider it to be a victory if you get to Tempranillo from Spain.
How old? Well, this wine, while still quite young, is just starting to show some aging characteristics (more integrated oak/fruit, baking spice). An aged Tempranillo will also show some black fruits and integrated oak. So maybe 3-5 years.
Conclusion: Tempranillo from Rioja, 3-5 years.
Contrast this wine to the previous one. This is a good comparison between a Cabernet Sauvignon based wine and a Tempranillo.
Red #3: Donati Merlot, Paso Robles, California
What’s the grape? This can be challenging. Merlot.
Some presence of pyrazine could indicate Cabernet Sauvignon, Merlot, perhaps a Cabernet Franc. This wine, however, has ripe black fruits, chocolate, plum notes. Lots of ripe fruit, so probably New World, which makes you lean towards Cabernet Sauvignon or Merlot, as a Cabernet Franc of this ripeness is not as common in the New World.
Round, smooth and supple, some blueberry, blackberry, cherry and spice notes. Juicy, fruit-forward, plush tannins, pretty simple and approachable. Merlot is less aromatic and powerful than Cabernet Sauvignon, and has a little more bay leaf and red-fruited aroma.
Tough to guess, but all in all, the characteristics of this wine sound more like Merlot than Cabernet Sauvignon which you would expect to be a little more structured and not as easy-drinking.
Region? If you’re thinking Merlot from the New World – California is a safe guess.
Age? Young. This is dominated by primary fruit on the nose and palate. Only a little bit of secondary aromas or flavors – maybe 3-5 years.