What do you look for when deducing PG? We had two in our group this morning, very different and no one called them correctly. Everyone was all over the place with calls for Riesling, Albarino and SB.
I oftentimes find myself backing into PG during blinds - IE: ruling out other grapes due to the lack of tasting notes (no pyrazines, no new oak, acid not elevated enough ruling out CB and Riesling, etc). Others mentioned pronounced phenolic bitterness which I certainly agree with.