Got Somme : Master Sommelier's Wine Podcast

In this episode of Got Somme, the boys put wine knowledge to the ultimate test with another instalment of the Blind Wine Tasting Series.

Carlos goes in blind with only the glass in front of him, breaking down colour, aroma, structure, tannin, alcohol and region clues in real time.

What follows is a fascinating look inside the mind of a Master Sommelier as he narrows down possibilities across Italy, Spain, Portugal, Greece and France before making his final call.

From volatile acidity and jammy red fruit notes to debates around Grenache, Xinomavro and Mediterranean climates, this episode is equal parts education, entertainment and pressure.

Then comes the reveal.
Did Carlos nail it, or did the wine win?

If you love blind tasting, wine education, sommelier reactions or simply watching experts under pressure, this one is for you.

In This Episode:- How sommeliers analyse wine blind
- Why alcohol, acidity and tannin matter
- Carlos rules out Italy, Spain and Portugal
- The Greek wine curveball- Why Grenache can be deceptive in blind tastings
- The final reveal and reaction

Glassware used: RIEDEL
Use code: GOTSOMME at check out for 25% off!
https://www.riedel.com/en-au/

Blind wine tasting, Master Sommelier challenge, Grenache blends, Châteauneuf-du-Pape, Xinomavro, Mediterranean wines, tasting notes, wine education, sommelier skills, how to taste wine.

What’s the real difference between a $50 bottle of Burgundy and an $800 one?

In this episode of Got Somme, we do a sophisticated tasting with Master Sommelier Carlos Santos to break down three Pinot Noirs from Burgundy at completely different price points.

This is not just about taste. It’s about rarity, terroir, production, and whether any of that actually shows up in the glass.
We’re putting it to the test:
• $50 Burgundy (entry-level)
• $150 Village-level wine
• $800 Grand Cru
(Thanks to the https://frenchwinecentre.com/)

And asking the question every wine drinker wants answered:Is expensive wine actually worth it?
You’ll learn:
- What you’re really paying for in high-end wine
- The difference between Bourgogne, Village, and Grand Cru
- How sommeliers think about value vs prestige

Whether most people can actually taste the differenceIf you’ve ever stood in a bottle shop wondering where your money should go… this episode is for you.

Glassware used: RIEDEL 'Performance' Pinot Noir
Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/shop/performance/pinot-noir-68840006700:00

The question everyone asks about expensive wine
00:17 What you’re REALLY paying for beyond taste
00:24 $50 vs $150 vs $800 Burgundy explained
01:05 Is $50 wine even good value anymore?
02:22 Burgundy explained simply (appellations & quality tiers)
09:14 Master Sommelier tasting notes – $50 wine
11:01 First jump: $150 Burgundy
13:04 How sommeliers guide customers (without mentioning price)
16:08 Is 3x the price actually justified?
18:52 The $800 Grand Cru… worth it?
21:45 Why Grand Cru is so expensive (rarity explained)
24:22 Honest verdict: which one would we actually buy?
26:05 Final takeaway – quality vs price burgundy wine explained

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Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

This starts as a structured blind tasting and slowly turns into a geography exam with wine in the middle.
The wine shows clean fruit, floral lift, and chalky minerality. No oak. Medium-plus acidity. Everyone immediately starts narrowing the field like they’re 90% confident.
Then the guesses begin:
Pinot Grigio feels right.
Grüner Veltliner is in the conversation.
Verdejo gets a mention.
Chablis gets a respectful exclusion.

Every option feels correct… until it doesn’t.

Eventually, after a few detours through Italy, Spain and Austria, the wine lands exactly where it probably should have all along: Gavi from Italy.

Sponsor: RIEDEL
https://www.riedel.com/en-au/
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

Key Themes- Blind tasting confidence vs reality
- How structured tasting still turns into educated guessing
- Old World white wine confusion (in a fun way)
- The moment logic meets ego in a glass of wine

Even experienced tasters don’t “know” straight away.
They eliminate, argue, reassess, and slowly corner the wine until it gives up its identity.
Or in this case: until it quietly reveals itself as Gavi.

Why do some wines cost double or triple the price of others, even when they come from the same winery?
In this episode of Got Somme, we explore the difference between estate wines and single vineyard wines using two Pinot Noirs from Paringa Estate in Victoria’s Mornington Peninsula.
Together with Master Sommelier Carlos Santos, we break down the real factors behind wine pricing including terroir, vine age, production size, scarcity and winemaking techniques.
We reveal why some bottles command a much higher price and whether the difference is actually worth it in the glass.

Sponsor: RIEDELhttps://www.riedel.com/en-au/shop#sor... (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

Along the way we explore:
• What the term estate wine actually means• How single vineyard wines highlight terroir• Why older vines produce more concentrated grapes• The role of oak, ageing and production scale• Why wineries release estate wines earlier• Whether expensive wine truly tastes better

We also compare two bottles side-by-side to see if the $150 single vineyard Pinot Noir really delivers a dramatically different experience from the $60 estate wine.

If you've ever wondered whether price equals quality in wine, this episode will change how you shop for wine forever.
• Estate wine vs single vineyard wine• Pinot Noir from Mornington Peninsula• How terroir influences wine flavour• Why older vines produce better wine• Wine pricing and scarcity explained• Oak ageing and winemaking techniques• How to judge whether an expensive wine is worth it

00:00 – $60 vs $150 Pinot Noir comparison00:28 – What “estate wine” actually means01:18 – Where estate wine grapes can come from03:06 – Why wineries produce estate wines04:47 – Scarcity and wine pricing explained05:50 – Why wineries release estate wines earlier07:58 – Tasting the $60 Pinot Noir09:34 – The $150 single vineyard wine10:13 – Vine age and concentration13:40 – Why great fruit matters in winemaking16:07 – Oak influence in wine17:38 – Is the $150 wine actually worth it?18:27 – The final verdict

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What happens when you hand a sommelier a mystery glass and ask them to identify a world-class red wine — completely blind?
In this episode of Got Somme, we put the palate to the ultimate test with a stunning Rioja Gran Reserva 2016 that left us speechless (and one of us with actual goosebumps).
We got ours here: https://www.platinumfinewine.com.au/product/bodegas-lan-gran-reserva/

From deep ruby colour to lingering pencil-shaving tannins, this wine delivered layer after layer of complexity — black currant, black plum, truffle, leather, clove, nutmeg, star anise, and what our co-host could only describe as fresh pasta flour. The nose alone was worth the price of admission.

Was it Bordeaux? Was it Rioja? Tune in as we break down every clue, make the call, and reveal just how well a 10-year-old wine can hide its age.

Rioja Gran Reserva 2016
Region: Rioja, Spain
Variety: Tempranillo
Aging: Gran Reserva (60 months total — 24 months in oak, 24 months in bottle minimum)
Oak: French oak (modern style — not traditional American oak)

00:00 – The blind tasting begins — what's in the glass?
00:05 – Colour analysis: deep ruby, brick rim, high viscosity
00:30 – Aromas: black fruit, truffle, mushroom, leather, pencil shavings
01:04 – Oak influence: baking spices, cloves, nutmeg, star anise
01:57 – Palate: grippy tannins, medium-plus body, dry finish
03:00 – The debate: Bordeaux or Rioja?
04:46 – Making the call — Rioja Reserva 2020 (spoiler: wrong on both counts!)
05:06 – The reveal: Rioja Gran Reserva 2016
06:24 – Why this wine doesn't show its age
06:39 – Reserva vs Gran Reserva: what's the actual difference?
07:40 – Food pairing: rump steak, chips, and fresh bread

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Enjoyed the episode? Subscribe on YouTube — this extended tasting content is YouTube-exclusive! Instagram gets the highlights, but YouTube gets the full blind tasting experience.
Watch: https://youtu.be/YVeWLAxQScg
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