Guest Blogger Matt Sir 吃喝教學之日常
Facebook: MattSirHongKong、Instagram @MattSirHongKong

Matt has been involved in wine education for many years, focusing on teaching WSET wine and sake courses. He is one of the most popular and experienced instructors in Hong Kong, with the highest number of WSET students. In recent years, he has also been nurturing new instructors. Matt places great emphasis on tasting, skillfully using it to help students truly understand wines and sakes. In addition to holding qualifications such as WSET Level 4, WSET Sake Level 3, WSET Wine & Sake Certified Educator, French Wine Scholar, Certified Sommelier, Certified Specialist of Wine, and International Wine & Spirit Competition (IWSC) judge, Matt is also a candidate for Master of Wine (MW).

*The English version is a translation of the original in Chinese for information purposes only.

The previous article mentioned that blind tasting should focus on deduction rather than guesswork. This time, we'll discuss common mistakes and how to improve them.

Structure is the Key to Analysis

The most common mistake in blind tasting is judging the grape variety or even the region based on aroma and flavor. For example, you might think the red wine in front of you is Pinot Noir because it has red fruit aromas. But consider this: how many mainstream grape varieties can exhibit red fruit aromas? Even some varieties that are theoretically predominantly black fruit can develop red fruit notes under certain conditions; some regions, such as Oregon in the US and Central Otago Pinot Noir in New Zealand, often have a touch of black fruit. Therefore, in blind tasting, aroma and flavor can only help narrow down your choices. What you must consider are factors such as structure, acidity, and tannins.

Make Good Use of "Negative Evidence"

Taking Riesling as an example from the previous article, guessing the grape variety purely based on sweetness might leave you completely clueless when you encounter an Australian Riesling. More experienced drinkers might recognize Australian Riesling by its slight petrol notes and high acidity, even in younger vintages. However, many, lacking a grasp of the mainstream styles across all regions, immediately associate it only with Germany. To accurately identify an Australian Riesling and distinguish it from French or German Riesling, you need to consider the wine's structure, regional knowledge, and "negative evidence": Does German Riesling exhibit such a high concentration of fresh citrus flavors? Even with such high acidity, is Alsace Riesling so "lean" (note this isn't a negative term, but rather a reflection of its style)?

It's important to understand that due to climate, sunshine, and human factors, Australian Riesling tends to have less residual sugar and exhibits an extremely concentrated, fresh lemon skeleton with a sensorily sharp acidity. Its actual acidity can be even higher than German Riesling, with pH levels as low as 2.9 not uncommon.

Consider the range of regional styles

Another common mistake is frequently hearing, "This region is definitely not like this." First, to make such a judgment, you must be certain you have a thorough understanding of the region, clearly understanding how its climate, winemaking techniques, and other factors influence its style, and knowing the possible range of styles and qualities that can emerge from that region. Don't let one or two examples become your perceived "official" style of the region. Otherwise, you'll be trapped in an overly narrow, or even flawed, theory.

For example, comparing Hirsch Vineyards, located closer to the coast in Sonoma, with the Paul Hobbs Russian River Katherine Lindsay Estate Pinot Noir, still cool but located more inland, reveals a clear difference in fruitiness and structure.

Tips for Blind Tasting

Here are some suggestions for comparing wines. Beginners can use these examples to understand varietal structure and overall style; those with some tasting experience can use these comparisons to enhance their understanding of the differences in individual varietal styles; and experienced tasters should be able to explain why a region or the same varietal can exhibit such different interpretations.

Example 1: Quartz Reef Pinot Noir vs. Two Paddocks Pinot Noir

Both are from Central Otago, but these two wines come from different sub-regions and have different winemaking techniques, resulting in very different styles.

Example 2: Grosset Polish Hill Riesling vs. Pegasus Bay Riesling

Both are Riesling, but they have completely different aromas, alcohol levels, body, and acidity.

Example 3: Mastrojanni Rosso Di Montalcino vs. 2020 Mastrojanni Brunello di Montalcino Vigna Schiena d’Asino 2016

Both are Sangiovese, but they represent a shift from entry-level Sangiovese with more sour cherries to top-tier Sangiovese with theoretically rare black fruit. Due to different production goals, they also possess very different structures and oak influences, fully reflecting the diversity of the same region.