This series of videos is amazingly helpful and fascinating! The blind-tasting in an exam setting came up briefly, which made me wonder - is the only way to pass the tasting portion of the certified exam to state the correct grape/blend and origin, or is it scored so that if the deductive part (sight, aroma, palate, structure...) is correct but the grape/blend or the origin is incorrect a candidate can still pass?
Great Video! These are so helpful and informative.
These are great!
The Nuits Saint Georges wine was described as having a brown hue that could come from an oxidative environment. What would cause the hue if the nose didn't confirm the visual?