So, in one of my blind tastings as practice for my WSET Advanced I was told a wine I was tasting was not a pinot noir, but I found out it was a Burgundy (an easy mistake to make - check my previous post on how to tell what grapes are in French wine http://princessandthepinot.blogspot.co.uk/2014/03/how-can-you-tell-which-grapes-are-in.html
One of my guesses was a Sangiovese, so I had to learn what makes Pinot Noir different from Sangiovese. Here are my notes:
Appearance: Both are ruby, but sangiovese is medium intensity, PN is light
Nose: Both med+ (the ones I tasted anyway)
Aromas: Both Cherry and plum, S=blackcurrant, PN=strawberry
Mouth: Both dry, low acidity, low body, but WOW S=high tannin, PN=low tannin BOOM!
Flavours: Both strawberry, cherry, plum
OK, tannin is the differentiater, take note all you WSETers.
Next... how is Nebbiolo different?
One of my guesses was a Sangiovese, so I had to learn what makes Pinot Noir different from Sangiovese. Here are my notes:
Appearance: Both are ruby, but sangiovese is medium intensity, PN is light
Nose: Both med+ (the ones I tasted anyway)
Aromas: Both Cherry and plum, S=blackcurrant, PN=strawberry
Mouth: Both dry, low acidity, low body, but WOW S=high tannin, PN=low tannin BOOM!
Flavours: Both strawberry, cherry, plum
OK, tannin is the differentiater, take note all you WSETers.
Next... how is Nebbiolo different?
