Hello Somm World!
As I prepare for my certified in about a week's time, I'm beginning to really hone in on tasting and my current troubleshooting.
I'm finding my ability to differentiate and distinguish between super ripe, new world-style reds that see new oak to be quite difficult (i.e Californian Merlot vs. Malbec, Barossa Shiraz, Californian vs. Coonawarra Cab vs. Chilean Cab, Australian GSM's, Zinfandel, etc.). I find the ripe fruit character makes it harder to distinguish varietal character and new oak muddles a lot. Plus, I don't drink a lot of these wines in general and am only recently visiting them out of necessity, really.
Furthermore, I find this subject fairly untouched in the blind tasting podcasts and the general literature on blind tasting on this fantastic website, and rightly so. However, I'm getting nit-picky. d
So my question is: are there any cues or techniques you can provide on how you take a red wine home once you've decided it's from the new world and is from a warm/hot climate?