(For the first thread, see Deductive Tasting - Logic Exercise #1 or search for #tastinglogic)
I really liked the "dry tasting note" questions on past TopSomm exams, and I thought it might help some folks to practice the deductive approach with some questions.
Partial Tasting Note:
Red wine. Moderate-minus color concentration. Red-fruit-driven nose, with a modest presence of oak (smells like either 2nd-3rd-use barrels, or only ~10-20% new), and a bit of Brettanomyces (4-EP/horsiness). Moderate-plus alcohol (13.5%). Medium-plus acidity.
1) What are all the classic region+varietals this could be? (the "laterals" in MW-speak)
2) For each lateral, what features would rule it out, or make it more probable? I.e. if you are playing the 20-questions game, what questions would you ask to differentiate each lateral?
3) For fun: What non-classic styles could this be?
Link to Answer
Could be cote rotie. Does it have a note of bacon fat?
Could be volnay, like Thierry Glantenay, who doesn't filter the wine and uses old oak. Is the fruit more driven by cherry?
Love the idea of a natural wine from Beaujolais. Does it have a medicinal aroma?
What this best describes for me right now is a corvina dominant baseline Valpolicella.
I don't know how non-classic Chateau Musar is, but considering it's from Lebanon, I would also throw that in there... Not fair because it's a blend, but hey...
And I suppose it could also be a frappato from a dingy Sicilian winery.
If Grenache, I would lean towards Cannonau do Sardegna. Piero Mancini fits the bill.
Ive had some pretty weak barbera. But the higher acid and deeper concentration would cut that out 9.9/10.
Cabernet franc from Canada or the Loire. Again, biodynamic or natural...
Cote Rotie: Is bacon fat the most important feature you'd look for? What about color concentration, tannins, or rotundone?
Corvina dominant Valpolicella: Would that show new oak?
I love the Musar call, but most vintages show significant dark fruit. Maybe it could be a Cinsault-dominant vintage, like 2007? Oxidation, medium tannic grip, and noticeable VA might round out the Musar call (though there's still an un-mentioned lateral). How often does Loire Cab Franc show new oak? Isn't Zweigelt typically made in a cleaner, brett-free style? I've only had a few.
Amarone: Only 13.5% alcohol?
There are still a couple laterals not yet mentioned.