Blind Tasting

Question 1

Albañino: Structure

Answer 1

Pale straw with hints of green, moderate-minus concentration, slight residual gas (in youth)

Medium plus intensity

Dry
Medium body
High acid
Medium alcohol
Phenolic bitterness

Question 2

Albañino: Descriptors

Answer 2

Ripe citrus, stone fruit, green apple, melon

White and yellow flowers, citrus and apple blossoms

Bubblegum, agave, slight beer yeast, leesy, saline, possible ML fermentation

Earth: Moderate-plus mineral aromas

Question 3

Chardonnay: Structure

Answer 3

Bone dry to dry
M to M+ body
M+ to H acidity
M alcohol
Pale straw/straw with hints of green, moderate concentration
M intensity

Question 4

Chablis: Descriptors

Answer 4

Fruit: Tart to just-ripe tree fruit (green apple, yellow apple, green pear), citrus (lemon)

Sulfuric note (especially in youth): Flint, burnt match, slight cabbage

Oxidative notes (if neutral barrels are employed): Hazelnut, almond, cheese rind

Lees notes: Crème fraîche/sour cream

Floral: Faint white flowers, apple blossoms, hawthorne, acacia

Earth: High minerality, stony, chalk, saline/seaspray, oyster shell, button mushroom

Question 5

Cali Chardonnay: Structure

Answer 5

Yellow/pale gold, moderate-plus concentration
M to M+ intensity

Dry (may have slight residual sugar)
M+ to full body
M acid
H alcohol

Question 6

Cali Chardonnay: Descriptors

Answer 6

Fruit: Ripe tree fruits (yellow apple, baked pear), ripe citrus (Meyer lemon), ripe apricot, tropical fruits (ripe pineapple, mango), melon

Floral: White flowers, apple blossoms, honeysuckle

Oxidative notes: Hazelnut, almond

Malolactic notes: Butter, popcorn

Lees notes: Yogurt, crème fraîche/sour cream

Other: Sweet/canned corn

Earth: Low minerality, slight limestone

Oak: Moderate to high use of new French oak, toffee, salted caramel, butterscotch, sweet baking spices, vanilla, pie crust, toast

Question 7

Cote de Beaune Chard: Structure

Answer 7

Visual: Straw to yellow/pale gold, moderate to moderate-plus concentration

M to M+ intensity

Dry
M to full body
H acidity
M to H alcohol

Question 8

Vouvray: Structure

Answer 8

Pale straw/straw with hints of green, moderate concentration

M to M+ intensity

Dry to off-dry (dry examples typically have slight RS)
M body
H acidity
M- to M alcohol`

Question 9

Vouvray: Descriptors

Answer 9

Fruit: Tree fruit (green/golden/oxidized apple, quince, yellow pear), citrus (tangerine, orange, lemon), demi-sec examples may also reveal melon and tropical fruit notes

Sulfuric note (in youth)

Oxidative notes: Slight bruised apple, bitter nut, almond, cheese rind/soft cheese

Floral: Orange blossoms, jasmine, honeysuckle, fragrant white flowers

Herbal: Chamomile/herbal tea, medicinal notes, dandelion greens, wasabi, savory herbs, tree bark

Botrytis (possible): Honey (particularly with bottle age), ginger, marmalade

Other: Wet wool, lanolin

Earth: Moderate-plus to high minerality, wet stones, white mushroom

Oak: None or neutral cask

Question 10

Savennieres: Structure

Answer 10

Pale yellow/gold, moderate-plus concentration

Dry, 
M+ to full body
H extract
H acidity
M to H alcohol

Question 11

Savennieres: Descriptors

Answer 11

Fruit: Tree fruit (green/golden/oxidized apple, quince, yellow pear), citrus (tangerine, bergamot, lemon), dried apricot

Oxidative notes: Bruised/rotten apple, cider, bitter nut, almond/marzipan, pistachio, cheese rind/soft cheese (overall, the character of classic Savennières tends to be more oxidative than Vouvray)

Floral: Honeysuckle, jasmine, white flowers

Herbal: Chamomile/herbal tea, medicinal notes, dandelion greens, wasabi, savory herbs, tree bark

Botrytis (possible): Honey (particularly with bottle age), saffron, ginger, marmalade

Other: Wet wool, lanolin

Earth: Moderate-plus to high minerality, wet stones, white mushroom

Oak: None or neutral cask