Angus' first EVER Grand Cru Burgundy Pinot Noir!

In this episode, Master Sommelier Carlos Santos guides us through the exquisite world of Burgundy wines, focusing on a rare 2016 Domaine De La Vougeraie 'Musigny' Grand Cru. The wine sells in Australia starting at $2,600+ BUT it is up for auction at Grays.com starting at $1

https://www.grays.com/lot/0019-10733409/private-cellar/pinot-noir-2016

 In this episode we discuss:
The significance of Grand Cru and Premier Cru classifications
The challenges of the 2016 vintage
A detailed tasting assessment of the wine
Wine pricing and the rarity of this bottle

 

Key Takeaways:

✔ Only 458 bottles of this vintage were produced.

✔ Burgundy's wine regions are rich in history.

✔ The price of wine varies significantly based on location.

✔ Grand Cru wines represent the pinnacle of Burgundy quality.

✔ The 2016 vintage faced major challenges due to frost.

✔ Wine appreciation is about enjoyment, not just status.

✔ Organic and biodynamic practices play a key role in winemaking.

 

Buy the wine, drink the wine where we get ours. The Sponsor of Got Somme https://www.grays.com/search/wine

 Follow our Instagram: https://www.instagram.com/gotsomme

 Podcast and YouTube created, produced and edited by www.sessioninprogress.com.au

 Chapters:

00:00 – Introduction to Grand Cru Pinot Noir

02:46 – Exploring Burgundy's Wine Regions

06:07 – Understanding Grand Cru and Premier Cru Wines

08:52 – The Challenges of the 2016 Vintage

12:02 – Tasting Notes and Wine Assessment

14:47 – Conclusion and Future Episodes

Angus' first EVER Grand Cru Burgundy Pinot Noir!
In this episode, Master Sommelier Carlos Santos guides us through the exquisite world of Burgundy wines, focusing on a rare 2016 Domaine De La Vougeraie 'Musigny' Grand Cru. The wine sells in Australia starting at $2,600+ BUT it is up for auction at Grays.com starting at $1
<a href="https://www.grays.com/lot/0019-10733409/private-cellar/pinot-noir-2016">https://www.grays.com/lot/0019-10733409/private-cellar/pinot-noir-2016</a>
&nbsp;In this episode we discuss:
<ul>
<li>The significance of Grand Cru and Premier Cru classifications</li>
<li>The challenges of the 2016 vintage</li>
<li>A detailed tasting assessment of the wine</li>
<li>Wine pricing and the rarity of this bottle</li>
</ul>
&nbsp;
Key Takeaways:
✔ Only 458 bottles of this vintage were produced.
✔ Burgundy's wine regions are rich in history.
✔ The price of wine varies significantly based on location.
✔ Grand Cru wines represent the pinnacle of Burgundy quality.
✔ The 2016 vintage faced major challenges due to frost.
✔ Wine appreciation is about enjoyment, not just status.
✔ Organic and biodynamic practices play a key role in winemaking.
&nbsp;
Buy the wine, drink the wine where we get ours. The Sponsor of Got Somme <a href="https://www.grays.com/search/wine">https://www.grays.com/search/wine</a>
&nbsp;Follow our Instagram: <a href="https://www.instagram.com/gotsomme">https://www.instagram.com/gotsomme</a>
&nbsp;Podcast and YouTube created, produced and edited by <a href="https://www.sessioninprogress.com.au">www.sessioninprogress.com.au</a>
&nbsp;Chapters:
00:00 &ndash; Introduction to Grand Cru Pinot Noir
02:46 &ndash; Exploring Burgundy's Wine Regions
06:07 &ndash; Understanding Grand Cru and Premier Cru Wines
08:52 &ndash; The Challenges of the 2016 Vintage
12:02 &ndash; Tasting Notes and Wine Assessment
14:47 &ndash; Conclusion and Future Episodes

'Got Somme' is a podcast for wine lovers who know nothing about what's in their glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.

We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. Carlos will aim to teach radio announcer and novice wine enthusiast Angus O'Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over. 

Fully accessible for people who are deaf or hard of hearing with each episode filmed and posted online with captions at Got Somme

Cheers 🍇 

'Got Somme' is a podcast for wine lovers who know nothing about what's in their glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.
We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. Carlos will aim to teach radio announcer and novice wine enthusiast Angus O'Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over. 
Fully accessible for people who are deaf or hard of hearing with each episode filmed and posted online with captions at <a href="https://www.instagram.com/gotsomme/">Got Somme</a>
Cheers 🍇

Wine Podcasts for enthusiasts hosted by a Master Sommelier 🍷

Got Somme : Master Sommelier's Wine Podcast

Got Somme is a podcast for wine lovers who know nothing about what's in the glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.

We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. 

Carlos will aim to teach a novice wine enthusiast Angus how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over.

Fully accessible for people who are hard of hearing or deaf with each episode being filmed and posted on Instagram @GotSomme and YouTube with captions.

Got Somme is a podcast for wine lovers who know nothing about what's in the glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.
We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. 
Carlos will aim to teach a novice wine enthusiast Angus how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over.
Fully accessible for people who are hard of hearing or deaf with each episode being filmed and posted on Instagram @GotSomme and YouTube with captions.

Got Somme: Master Sommelier's Wine Podcast

This ISN'T worth the retail price | Grand Cru Burgundy Pinot Noir

In the final episode of Got Somme for 2025, Angus O’Loughlin and Master Sommelier Carlos Santos reflect on the year that was through the wines that defined it.

Rather than revisiting bottles already featured on the podcast, Carlos reveals a personal Wine of the Year driven by memory, place and emotion. A Champagne enjoyed on a beach at sunset, oysters and lobster on hand, and a moment that perfectly captured why wine is never just about what is in the glass. Angus counters with his own standout wine of the year, an Australian Semillon that completely exceeded expectations and cut through a line-up of elite wines to steal the show.

Along the way, they dive deep into Champagne ageing, Blanc de Blancs versus Brut styles, the importance of time on lees, the underrated ageing power of Australian Semillon, and why context and connection matter more than price tags.

The episode also marks the end of an enormous year for Got Somme, celebrating huge audience growth and setting the stage for what is coming in 2026.

SPONSOR:

RIEDEL https://www.riedel.com/en/shop/riedel-superleggero-premium/champagne-wine-glass-642500028

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

 

Key Takeaways:
Wine of the Year is about moments, not price or prestige
Blanc de Blanc Champagne prioritises freshness, acidity and elegance
Time on lees dramatically changes Champagne texture and flavour
Australian Semillon is one of the world’s most underrated ageing wines
Some wines need patience before they truly show their potential
Emotional connection often defines the wines we remember most
Great wine clears the palate as much as it excites it
Context, food and company can elevate a wine beyond expectation

 

Wines Featured in This Episode

Delamotte Blanc de Blancs Champagne

Brokenwood ILR Semillon (Hunter Valley)

 

Chapters

00:00 Wine of the Year reveal begins

01:20 Champagne glassware and tasting context

02:45 Delamotte Blanc de Blancs explained

04:50 Champagne ageing, lees and style differences

07:10 Why freshness beats brioche for some drinkers

09:20 Other standout Champagne moments of the year

11:40 Fortified wines and a historic Rutherglen tasting

13:30 Angus’ Wine of the Year reveal

15:30 Why Australian Semillon is so underrated

16:50 Ageing potential and future evolution

18:50 Got Somme audience growth and 2026 plans

21:00 Final reflections and sign off

 

Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

In the final episode of Got Somme for 2025, Angus O&rsquo;Loughlin and Master Sommelier Carlos Santos reflect on the year that was through the wines that defined it.
Rather than revisiting bottles already featured on the podcast, Carlos reveals a personal Wine of the Year driven by memory, place and emotion. A Champagne enjoyed on a beach at sunset, oysters and lobster on hand, and a moment that perfectly captured why wine is never just about what is in the glass. Angus counters with his own standout wine of the year, an Australian Semillon that completely exceeded expectations and cut through a line-up of elite wines to steal the show.
Along the way, they dive deep into Champagne ageing, Blanc de Blancs versus Brut styles, the importance of time on lees, the underrated ageing power of Australian Semillon, and why context and connection matter more than price tags.
The episode also marks the end of an enormous year for Got Somme, celebrating huge audience growth and setting the stage for what is coming in 2026.
SPONSOR:
RIEDEL <a href="https://www.riedel.com/en/shop/riedel-superleggero-premium/champagne-wine-glass-642500028">https://www.riedel.com/en/shop/riedel-superleggero-premium/champagne-wine-glass-642500028</a>
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)
&nbsp;
Key Takeaways:
<ul>
<li>Wine of the Year is about moments, not price or prestige</li>
<li>Blanc de Blanc Champagne prioritises freshness, acidity and elegance</li>
<li>Time on lees dramatically changes Champagne texture and flavour</li>
<li>Australian Semillon is one of the world&rsquo;s most underrated ageing wines</li>
<li>Some wines need patience before they truly show their potential</li>
<li>Emotional connection often defines the wines we remember most</li>
<li>Great wine clears the palate as much as it excites it</li>
<li>Context, food and company can elevate a wine beyond expectation</li>
</ul>
&nbsp;
Wines Featured in This Episode
Delamotte Blanc de Blancs Champagne
Brokenwood ILR Semillon (Hunter Valley)
&nbsp;
Chapters
00:00 Wine of the Year reveal begins
01:20 Champagne glassware and tasting context
02:45 Delamotte Blanc de Blancs explained
04:50 Champagne ageing, lees and style differences
07:10 Why freshness beats brioche for some drinkers
09:20 Other standout Champagne moments of the year
11:40 Fortified wines and a historic Rutherglen tasting
13:30 Angus&rsquo; Wine of the Year reveal
15:30 Why Australian Semillon is so underrated
16:50 Ageing potential and future evolution
18:50 Got Somme audience growth and 2026 plans
21:00 Final reflections and sign off
&nbsp;
Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you&rsquo;re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

The BEST Wine of 2025: A Master Sommelier’s Top Pick

In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take you into one of Italy’s most iconic wine rivalries: Barolo vs Barbaresco.

We break down everything from grape variety, regional differences, aging laws, price, aromas, palate structure, and why—despite their similarities—one of these wines consistently demands 30 to 40 percent more at retail.

And yes… we revisit the infamous first attempt at this episode, where a $500 bottle of Barolo turned out to be faulty. Cork taint. Wet cardboard. Pain.

Watch here: https://www.youtube.com/watch?v=DAmb5p34Q-I&t=20s 

If you’ve ever wondered:
– Why is Barolo more expensive?
– Can you actually tell them apart in a blind tasting?
– What aromas define Nebbiolo?
– Which wine should YOU be buying?

…this is your episode.

Watch Carlos Blind Taste this Barolo before we recorded the episode here: https://www.youtube.com/watch?v=31Sawb7Elp4&t=5s 

SPONSORS

Grays.com
Where we sourced today’s beautifully aged bottles
→ Buy well-stored, premium wine (and avoid the faulty disasters we once had)

https://www.grays.com/search/wine

RIEDEL
We are tasting from the RIEDEL Performance Pinot Noir glasses—perfect for Nebbiolo’s aromatics.

https://www.riedel.com/en-au/shop#sort=bestSeller

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

KEY MOMENTS & TAKEAWAYS

1. Barolo vs Barbaresco: What’s the Actual Difference?

Both wines are made from Nebbiolo, grown in Piedmont, but come from different sub-regions:


Barolo: Southwest of Alba, slightly cooler, higher altitude


Barbaresco: Northeast of Alba, warmer, more perfumed

Even though the geographical distance is small, the microclimate differences lead to two very different personalities in the glass.

2. Aging Laws That Drive the Price

Barolo DOCG


38 months aging (At least 18 months in oak)


Reserva: 62 months aging minimum (at least 18 months in oak)

Barbaresco DOCG


26 months aging (9 months in oak)


Reserva: 50 months aging (9 months in oak)

Holding wine for 3–5 years before it earns $1 dramatically affects price—and explains why Barolo is typically more expensive.

3. Appearance: What Nebbiolo Looks Like

Both wines show the classic:


Brick/rust rim


Light colour intensity


Transparent core

But today, the Barbaresco is noticeably lighter at the rim than the Barolo—something even Carlos says isn’t always the case.

4. Nose: The Aroma Clues

Barbaresco


More perfumed


More lifted red fruits


Floral (rose, dried flowers)


Slightly softer aromas

Barolo


More rustic and powerful


Leather


Tar and asphalt


Tobacco


Darker, deeper aromatics

Carlos also explains why Nebbiolo often shows “tar”—a hallmark of the grape and winemaking style.

5. Palate: Similar DNA, Different Personalities

Both wines show:


High tannin


High acidity


Elevated alcohol


Intense structure

But the Barbaresco presents as more elegant and delicate, while the Barolo pushes toward intensity, rustic tannin, and power.

As Angus puts it:

“They’re identical twins wearing different outfits.”

 

FOLLOW GOT SOMME

Instagram and TikTok: @GotSomme
Studio bookings: SessionInProgress.com.au

In this episode of&nbsp;Got Somme, Angus O&rsquo;Loughlin and Master Sommelier Carlos Santos take you&nbsp;into one of Italy&rsquo;s most iconic wine rivalries: Barolo vs Barbaresco.
We break down everything from grape variety, regional differences, aging laws, price, aromas, palate structure, and why&mdash;despite their similarities&mdash;one of these wines consistently demands 30 to 40 percent more at retail.
And yes&hellip; we revisit the infamous first attempt at this episode, where a $500 bottle of Barolo turned out to be faulty. Cork taint. Wet cardboard. Pain.
Watch here:&nbsp;<a href="https://www.youtube.com/watch?v=DAmb5p34Q-I&amp;t=20s">https://www.youtube.com/watch?v=DAmb5p34Q-I&amp;t=20s</a>&nbsp;
If you&rsquo;ve ever wondered: &ndash; Why is Barolo more expensive? &ndash; Can you actually tell them apart in a blind tasting? &ndash; What aromas define Nebbiolo? &ndash; Which wine should YOU be buying?
&hellip;this is your episode.
Watch Carlos Blind Taste this Barolo before we recorded the episode here: <a href="https://www.youtube.com/watch?v=31Sawb7Elp4&amp;t=5s">https://www.youtube.com/watch?v=31Sawb7Elp4&amp;t=5s</a>&nbsp;
SPONSORS
Grays.com Where we sourced today&rsquo;s beautifully aged bottles &rarr; Buy well-stored, premium wine (and avoid the faulty disasters we once had)
<a href="https://www.grays.com/search/wine">https://www.grays.com/search/wine</a>
RIEDEL We are tasting from the RIEDEL Performance Pinot Noir glasses&mdash;perfect for Nebbiolo&rsquo;s aromatics.
<a href="https://www.riedel.com/en-au/shop#sort=bestSeller">https://www.riedel.com/en-au/shop#sort=bestSeller</a>
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)
<hr data-start="2562" data-end="2565">
KEY MOMENTS &amp; TAKEAWAYS
1. Barolo vs Barbaresco: What&rsquo;s the Actual Difference?
Both wines are made from Nebbiolo, grown in Piedmont, but come from different sub-regions:
<ul data-start="2760" data-end="2886">
<li data-start="2760" data-end="2827">
Barolo: Southwest of Alba, slightly cooler, higher altitude
</li>
<li data-start="2828" data-end="2886">
Barbaresco: Northeast of Alba, warmer, more perfumed
</li>
</ul>
Even though the geographical distance is small, the microclimate differences lead to two very different personalities in the glass.
<hr data-start="3025" data-end="3028">
2. Aging Laws That Drive the Price
Barolo DOCG
<ul data-start="3133" data-end="3219">
<li data-start="3133" data-end="3152">
38 months aging (At least 18 months in oak)
</li>
<li data-start="3183" data-end="3219">
Reserva: 62 months aging minimum (at&nbsp;least 18 months in oak)
</li>
</ul>
Barbaresco DOCG
<ul data-start="3243" data-end="3311">
<li data-start="3243" data-end="3262">
26 months aging (9 months in oak)
</li>
<li data-start="3283" data-end="3311">
Reserva: 50 months aging (9 months in oak)
</li>
</ul>
Holding wine for 3&ndash;5 years before it earns $1 dramatically affects price&mdash;and explains why Barolo is typically more expensive.
<hr data-start="3444" data-end="3447">
3. Appearance: What Nebbiolo Looks Like
Both wines show the classic:
<ul data-start="3530" data-end="3608">
<li data-start="3530" data-end="3552">
Brick/rust rim
</li>
<li data-start="3553" data-end="3583">
Light colour intensity
</li>
<li data-start="3584" data-end="3608">
Transparent core
</li>
</ul>
But today, the Barbaresco is noticeably lighter at the rim than the Barolo&mdash;something even Carlos says isn&rsquo;t always the case.
<hr data-start="3740" data-end="3743">
4. Nose: The Aroma Clues
Barbaresco
<ul data-start="3848" data-end="3952">
<li data-start="3848" data-end="3865">
More perfumed
</li>
<li data-start="3866" data-end="3892">
More lifted red fruits
</li>
<li data-start="3893" data-end="3925">
Floral (rose, dried flowers)
</li>
<li data-start="3926" data-end="3952">
Slightly softer aromas
</li>
</ul>
Barolo
<ul data-start="3967" data-end="4068">
<li data-start="3967" data-end="3995">
More rustic and powerful
</li>
<li data-start="3996" data-end="4007">
Leather
</li>
<li data-start="4008" data-end="4027">
Tar and asphalt
</li>
<li data-start="4028" data-end="4039">
Tobacco
</li>
<li data-start="4040" data-end="4068">
Darker, deeper aromatics
</li>
</ul>
Carlos also explains why Nebbiolo often shows &ldquo;tar&rdquo;&mdash;a hallmark of the grape and winemaking style.
<hr data-start="4171" data-end="4174">
5. Palate: Similar DNA, Different Personalities
Both wines show:
<ul data-start="4253" data-end="4328">
<li data-start="4253" data-end="4268">
High tannin
</li>
<li data-start="4269" data-end="4285">
High acidity
</li>
<li data-start="4286" data-end="4306">
Elevated alcohol
</li>
<li data-start="4307" data-end="4328">
Intense structure
</li>
</ul>
But the Barbaresco presents as more elegant and delicate, while the Barolo pushes toward intensity, rustic tannin, and power.
As Angus puts it:
<blockquote data-start="4493" data-end="4547">
&ldquo;They&rsquo;re identical twins wearing different outfits.&rdquo;
</blockquote>
<hr data-start="4549" data-end="4552">
&nbsp;
FOLLOW GOT SOMME
Instagram and TikTok:&nbsp;@GotSomme Studio bookings: SessionInProgress.com.au

Barolo vs Barbaresco: Which One Should You Actually Buy?

In this episode, Angus and Master Sommelier Carlos Santos dive into Mencia, a red grape variety from the northwest of Spain that sits beautifully between Pinot Noir, Gamay and Syrah. If you love Pinot but want something a little richer, or you are looking for a gateway into bolder reds, Mencia might be your new favourite varietal.

Carlos breaks down the regions of Bierzo and Galicia, how altitude and maritime influence shape the wine, and why Mencia has become a quiet favourite among sommeliers. Angus approaches the wine blind and shares how he assesses the colour, nose and palate as a novice working on his tasting skills.

Perfect for wine lovers who want to expand beyond the usual Chardonnay, Pinot Noir and Cabernet.

Sponsors: 

RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine

Key Talking Points


Mencia often sits between Pinot Noir and Syrah in weight and structure


Mostly grown in Bierzo and Galicia in northwest Spain


Expect red fruits, violet, rose, medium body and silky tannins


A great option for Pinot Noir drinkers wanting something more generous


Understanding how altitude, climate and maritime influence shape the style


Why Spain’s wine renaissance in the late 20th century elevated Mencia


Blind tasting approach for novices

Chapters

00:00 — What is Mencia?
Setting up the grape, why it’s confusing and why it matters.

00:16 — Why Pinot Noir Drinkers Should Try It
Positioning Mencia for the Australian palate and explaining its style.

01:08 — Carlos’s First Encounters With Mencia
Origin story, credibility and early exposure.

01:53 — What Mencia Tastes Like (Compared to Syrah, Gamay and Pinot)
The clearest flavour and structure comparison.

02:30 — Is Mencia the Gateway Back to Bigger Reds?
Bridging lighter drinkers to fuller styles.

03:32 — Blind Tasting: Appearance and Aroma
The start of the formal assessment.

05:58 — Palate Breakdown
Tannins, body, fruit profile, balance — the core tasting notes.

08:15 — Old World vs New World Guess
Great chapter for wine geeks.

10:33 — Where Mencia Grows and Why It Matters
Bierzo, Galicia, altitude, climate — the terroir chapter.

13:45 — Spain’s Wine Revival and Mencia’s Comeback
History in context, tied to modern quality.

14:56 — Final Thoughts and What to Try Next
Clear closing chapter.

Tasting Notes (From the Episode)

Appearance: Deep ruby, opaque core, richer colour than Gamay or Pinot
Nose: Red roses, violets, ripe strawberry, raspberry, light pepper
Palate: Medium body, silky tannins, red and black fruit mix, gentle warmth, balanced finish
Alcohol: Listed at 13.5 percent
Overall: Fruit forward, expressive, high quality for the price

 

Mencia wine, Pinot Noir alternatives, Spanish red wine, Bierzo wine region, Galicia wine, Master Sommelier podcast, wine tasting tips, medium bodied red wine, Gamay vs Mencia, Syrah alternatives, GotSom podcast, Carlos Santos sommelier, Angus O'Loughlin wine

In this episode, Angus and Master Sommelier Carlos Santos dive into Mencia, a red grape variety from the northwest of Spain that sits beautifully between Pinot Noir, Gamay and Syrah. If you love Pinot but want something a little richer, or you are looking for a gateway into bolder reds, Mencia might be your new favourite varietal.
Carlos breaks down the regions of Bierzo and Galicia, how altitude and maritime influence shape the wine, and why Mencia has become a quiet favourite among sommeliers. Angus approaches the wine blind and shares how he assesses the colour, nose and palate as a novice working on his tasting skills.
Perfect for wine lovers who want to expand beyond the usual Chardonnay, Pinot Noir and Cabernet.
Sponsors: 
RIEDEL Wine Glasses:&nbsp;<a href="https://www.riedel.com/en-au/shop#sort=bestSeller">https://www.riedel.com/en-au/shop#sort=bestSeller</a>
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)
Grays.com Buy the wine, drink the wine where we get ours: <a href="https://www.grays.com/search/wine">https://www.grays.com/search/wine</a>
Key Talking Points
<ul data-start="1904" data-end="2398">
<li data-start="1904" data-end="1986">
Mencia often sits between Pinot Noir and Syrah in weight and structure
</li>
<li data-start="1987" data-end="2052">
Mostly grown in Bierzo and Galicia in northwest Spain
</li>
<li data-start="2053" data-end="2131">
Expect red fruits, violet, rose, medium body and silky tannins
</li>
<li data-start="2132" data-end="2206">
A great option for Pinot Noir drinkers wanting something more generous
</li>
<li data-start="2207" data-end="2285">
Understanding how altitude, climate and maritime influence shape the style
</li>
<li data-start="2286" data-end="2359">
Why Spain&rsquo;s wine renaissance in the late 20th century elevated Mencia
</li>
<li data-start="2360" data-end="2398">
Blind tasting approach for novices
</li>
</ul>
<hr data-start="974" data-end="977">
Chapters
00:00 &mdash; What is Mencia? Setting up the grape, why it&rsquo;s confusing and why it matters.
00:16 &mdash; Why Pinot Noir Drinkers Should Try It Positioning Mencia for the Australian palate and explaining its style.
01:08 &mdash; Carlos&rsquo;s First Encounters With Mencia Origin story, credibility and early exposure.
01:53 &mdash; What Mencia Tastes Like (Compared to Syrah, Gamay and Pinot) The clearest flavour and structure comparison.
02:30 &mdash; Is Mencia the Gateway Back to Bigger Reds? Bridging lighter drinkers to fuller styles.
03:32 &mdash; Blind Tasting: Appearance and Aroma The start of the formal assessment.
05:58 &mdash; Palate Breakdown Tannins, body, fruit profile, balance &mdash; the core tasting notes.
08:15 &mdash; Old World vs New World Guess Great chapter for wine geeks.
10:33 &mdash; Where Mencia Grows and Why It Matters Bierzo, Galicia, altitude, climate &mdash; the terroir chapter.
13:45 &mdash; Spain&rsquo;s Wine Revival and Mencia&rsquo;s Comeback History in context, tied to modern quality.
14:56 &mdash; Final Thoughts and What to Try Next Clear closing chapter.
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Tasting Notes (From the Episode)
Appearance: Deep ruby, opaque core, richer colour than Gamay or Pinot Nose: Red roses, violets, ripe strawberry, raspberry, light pepper Palate: Medium body, silky tannins, red and black fruit mix, gentle warmth, balanced finish Alcohol: Listed at 13.5 percent Overall: Fruit forward, expressive, high quality for the price
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Mencia wine, Pinot Noir alternatives, Spanish red wine, Bierzo wine region, Galicia wine, Master Sommelier podcast, wine tasting tips, medium bodied red wine, Gamay vs Mencia, Syrah alternatives, GotSom podcast, Carlos Santos sommelier, Angus O'Loughlin wine

This ISN'T worth the retail price | Grand Cru Burgundy Pinot Noir

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