The Shock
There is always a point during a blind tasting when confidence peaks, and last night, it came early. We all seemed to have it at one point or another whether it was during the tasting or after the reveals started happening. The phrase that was the kiss of death included the words “I have high confidence about…”. For a brief moment, we all believed it too. But, as we soon learned, confidence and accuracy are not always drinking from the same glass.
The table was set with eight wines, each one cloaked in mystery. Grenache, Syrah, Gamay, Mourvèdre—those were the suspects, or at least the ones we thought we were prepared to recognize. Our group of Wine Scholars leaned in with a mix of curiosity and determination, eager to see who could truly distinguish the recently identified Evil Dwarves (Grenache and Gamay).
Chaos Unleashed
Armed with the knowledge of Carbonic Maceration, a characteristic common with Beaujolais, the first guesses came quickly. “Cru Beaujolais, no question.” “Definitely a Rhône blend.” “Wait, this feels Australian—right?”
The room erupted with laughter as the debates grew bolder. Team SJ confidently pegged Barossa Valley Grenache, while the other two teams were left scratching their heads. Wearing a self-satisfied grin, the night was still young. No one got through the evening without being spectacularly wrong at least once, and that was half the fun.
The Dramatic Pour-Back & Reveal
When the last drops were savored and the bottles were unveiled, the table went silent for a moment, followed by a collective gasp.
Grenache Blend – Southern Rhône, France, brimming with red berry, spice, and earthy undertones.
Grenache – Barossa, Australia, lush with ripe strawberry and sweet, warm spice.
Syrah – Northern Rhône, layered with black pepper, smoked meat, and savory depth.
Syrah – Barossa Shiraz, plush and velvety with dark fruit, chocolate, and spice.
Gamay – Beaujolais Villages, light and lifted with bright cherry and raspberry.
Gamay – Beaujolais Cru, deeper and more structured, with earth, beetroot, and dark fruit.
Mourvèdre – Bandol, Provence, with notes of dried herbs, black plum, and rustic tannins.
Monastrell (Mourvèdre) – Jumilla, Spain, bursting with sun-soaked black fruit and leather.
And then came the star of the night.
⭐ The 100‑Point Knockout
2007 Domaine Pierre Usseglio “Cuvée de Mon Aïeul,” Châteauneuf‑du‑Pape.
A wine of legendary status, this bottle was awarded a perfect 100 points by Robert Parker. Its perfume of blueberry liqueur, black raspberries, licorice, and exotic spices filled the room before we even took a sip. On the palate, it was rich yet impossibly elegant, with layers of fruit and texture unfolding like a story told over centuries. A wine like this doesn’t just sit in the glass; it commands the table.
Who Came Out on Top?
Team Alex of course....Truthfully, we had a terrible start and we seemed destine to get blown out. However, as more wines were revealed and we finally got our first point on the board, thanks to wine 5, Beaujolais Cru, we realized we were still in it. And all I knew for sure was "wine 8 was amazing" and I was prepared to bet the farm on this being the 100 point wine. And so while my team kept trying to figure out which wine it was, I gently steered them to what I knew was the 100 pointer (Sorry other teams)
A Toast to the Lessons
Blind tasting has a way of humbling even the most confident among us. Aromas shift, flavors blur, and suddenly all that certainty dissolves into a mix of guesses and surprises. While every wine seemed to fit the description of Monastrell from Spain, we kept going back trying to find the subtle differentiators. But that is exactly what makes these evenings so rewarding—the laughter, the revelations, and the rediscovery of what makes wine so endlessly fascinating.
Thank you! And Cheers!
Alex, Founder of Wine Scholars
ReplyDeleteCutest kids ever!