Summary
Highlights
Peter introduces the dry wine tasting challenge, where he describes a wine using the WSET Level 2 Systematic Approach to Tasting (SAT) without physically tasting it. He emphasizes that he knows the benchmark taste of these wines, and links to the WSET SAT document and specifications can be found below the video. This technique is even used in Master of Wine entry exams.
At the end of the video, Peter will provide four options for the grape variety and origin. Viewers are encouraged to use logical deduction based on the wine's appearance, smell, and taste to make an educated guess. He highlights that this series is designed to be fun and educational, showing how he approaches wine description and identification.
The first wine is described as having a clear, pale lemon-green color. This indicates a white wine that is likely young and not aged, and possibly from a cool climate due to its greenish hue.
The wine has a clean and pronounced intensity on the nose, with primary and secondary aromas. It's not a wine that benefits from aging. On the palate, it's dry with high acidity, no tannin, medium alcohol (around 13-13.5%), and medium body. The flavor intensity is pronounced, mirroring the nose, with primary and secondary characteristics. The finish is medium in length.
Key aromas include green fruits (like green apple, gooseberry), citrus (lemon), and specific notes of passion fruit and guava, characteristic of this wine. It also has an herbaceous quality with green bell pepper/capsicum and a combination of slightly unripe and ripe fruit. Secondary aromas come from aging on dead yeast cells, lending a bread-like or cheesy character, indicating no oak aging.
Based on the WSET Level 2 'BLITZ' system (Balance, Length, Intensity, Identifiable characteristics, Complexity), the wine is rated as 'very good'. It is balanced with high acidity offset by pronounced flavor intensity, medium length, pronounced intensity, and possesses complexity from various primary fruit aromas and yeast characteristics.
Peter offers four options: Albariño from Rias Baixas, Sancerre Sauvignon Blanc from the Loire Valley, Malborough Sauvignon Blanc, or Viognier from Northern Rhône. He systematically eliminates Viognier (low acidity), Albariño (lacks specific fruit and green character), and Sancerre (lacks passion fruit, more restraint). The correct answer is a classic Malborough New Zealand Sauvignon Blanc, recommended for those learning about wine.