In this episode of Got Somme, the boys put wine knowledge to the ultimate test with another instalment of the Blind Wine Tasting Series.

Carlos goes in blind with only the glass in front of him, breaking down colour, aroma, structure, tannin, alcohol and region clues in real time.

What follows is a fascinating look inside the mind of a Master Sommelier as he narrows down possibilities across Italy, Spain, Portugal, Greece and France before making his final call.

From volatile acidity and jammy red fruit notes to debates around Grenache, Xinomavro and Mediterranean climates, this episode is equal parts education, entertainment and pressure.

Then comes the reveal.

Did Carlos nail it, or did the wine win?

If you love blind tasting, wine education, sommelier reactions or simply watching experts under pressure, this one is for you.

In This Episode:- How sommeliers analyse wine blind

- Why alcohol, acidity and tannin matter

- Carlos rules out Italy, Spain and Portugal

- The Greek wine curveball- Why Grenache can be deceptive in blind tastings

- The final reveal and reaction

Glassware used: RIEDEL

Use code: GOTSOMME at check out for 25% off!

https://www.riedel.com/en-au/

Blind wine tasting, Master Sommelier challenge, Grenache blends, Châteauneuf-du-Pape, Xinomavro, Mediterranean wines, tasting notes, wine education, sommelier skills, how to taste wine.

What’s the real difference between a $50 bottle of Burgundy and an $800 one?

In this episode of Got Somme, we do a sophisticated tasting with Master Sommelier Carlos Santos to break down three Pinot Noirs from Burgundy at completely different price points.

This is not just about taste. It’s about rarity, terroir, production, and whether any of that actually shows up in the glass.

We’re putting it to the test:

• $50 Burgundy (entry-level)

• $150 Village-level wine

• $800 Grand Cru

(Thanks to the https://frenchwinecentre.com/)

And asking the question every wine drinker wants answered:Is expensive wine actually worth it?

You’ll learn:

- What you’re really paying for in high-end wine

- The difference between Bourgogne, Village, and Grand Cru

- How sommeliers think about value vs prestige

Whether most people can actually taste the differenceIf you’ve ever stood in a bottle shop wondering where your money should go… this episode is for you.

Glassware used: RIEDEL 'Performance' Pinot Noir

Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/shop/performance/pinot-noir-68840006700:00

The question everyone asks about expensive wine

00:17 What you’re REALLY paying for beyond taste

00:24 $50 vs $150 vs $800 Burgundy explained

01:05 Is $50 wine even good value anymore?

02:22 Burgundy explained simply (appellations & quality tiers)

09:14 Master Sommelier tasting notes – $50 wine

11:01 First jump: $150 Burgundy

13:04 How sommeliers guide customers (without mentioning price)

16:08 Is 3x the price actually justified?

18:52 The $800 Grand Cru… worth it?

21:45 Why Grand Cru is so expensive (rarity explained)

24:22 Honest verdict: which one would we actually buy?

26:05 Final takeaway – quality vs price burgundy wine explained

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#Wine #Burgundy #PinotNoir #WineTasting #MasterSommelier #ExpensiveWine #WineEducation

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.

This starts as a structured blind tasting and slowly turns into a geography exam with wine in the middle.

The wine shows clean fruit, floral lift, and chalky minerality. No oak. Medium-plus acidity. Everyone immediately starts narrowing the field like they’re 90% confident.

Then the guesses begin:

Pinot Grigio feels right.

Grüner Veltliner is in the conversation.

Verdejo gets a mention.

Chablis gets a respectful exclusion.

Every option feels correct… until it doesn’t.

Eventually, after a few detours through Italy, Spain and Austria, the wine lands exactly where it probably should have all along: Gavi from Italy.

Sponsor: RIEDEL

https://www.riedel.com/en-au/

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

Key Themes- Blind tasting confidence vs reality

- How structured tasting still turns into educated guessing

- Old World white wine confusion (in a fun way)

- The moment logic meets ego in a glass of wine

Even experienced tasters don’t “know” straight away.

They eliminate, argue, reassess, and slowly corner the wine until it gives up its identity.

Or in this case: until it quietly reveals itself as Gavi.

Why do some wines cost double or triple the price of others, even when they come from the same winery?

In this episode of Got Somme, we explore the difference between estate wines and single vineyard wines using two Pinot Noirs from Paringa Estate in Victoria’s Mornington Peninsula.

Together with Master Sommelier Carlos Santos, we break down the real factors behind wine pricing including terroir, vine age, production size, scarcity and winemaking techniques.

We reveal why some bottles command a much higher price and whether the difference is actually worth it in the glass.

Sponsor: RIEDELhttps://www.riedel.com/en-au/shop#sor... (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

Along the way we explore:

• What the term estate wine actually means• How single vineyard wines highlight terroir• Why older vines produce more concentrated grapes• The role of oak, ageing and production scale• Why wineries release estate wines earlier• Whether expensive wine truly tastes better

We also compare two bottles side-by-side to see if the $150 single vineyard Pinot Noir really delivers a dramatically different experience from the $60 estate wine.

If you've ever wondered whether price equals quality in wine, this episode will change how you shop for wine forever.

• Estate wine vs single vineyard wine• Pinot Noir from Mornington Peninsula• How terroir influences wine flavour• Why older vines produce better wine• Wine pricing and scarcity explained• Oak ageing and winemaking techniques• How to judge whether an expensive wine is worth it

00:00 – $60 vs $150 Pinot Noir comparison00:28 – What “estate wine” actually means01:18 – Where estate wine grapes can come from03:06 – Why wineries produce estate wines04:47 – Scarcity and wine pricing explained05:50 – Why wineries release estate wines earlier07:58 – Tasting the $60 Pinot Noir09:34 – The $150 single vineyard wine10:13 – Vine age and concentration13:40 – Why great fruit matters in winemaking16:07 – Oak influence in wine17:38 – Is the $150 wine actually worth it?18:27 – The final verdict

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What happens when you hand a sommelier a mystery glass and ask them to identify a world-class red wine — completely blind?

In this episode of Got Somme, we put the palate to the ultimate test with a stunning Rioja Gran Reserva 2016 that left us speechless (and one of us with actual goosebumps).

We got ours here: https://www.platinumfinewine.com.au/product/bodegas-lan-gran-reserva/

From deep ruby colour to lingering pencil-shaving tannins, this wine delivered layer after layer of complexity — black currant, black plum, truffle, leather, clove, nutmeg, star anise, and what our co-host could only describe as fresh pasta flour. The nose alone was worth the price of admission.

Was it Bordeaux? Was it Rioja? Tune in as we break down every clue, make the call, and reveal just how well a 10-year-old wine can hide its age.

Rioja Gran Reserva 2016

• Region: Rioja, Spain
• Variety: Tempranillo
• Aging: Gran Reserva (60 months total — 24 months in oak, 24 months in bottle minimum)
• Oak: French oak (modern style — not traditional American oak)

00:00 – The blind tasting begins — what's in the glass?

00:05 – Colour analysis: deep ruby, brick rim, high viscosity

00:30 – Aromas: black fruit, truffle, mushroom, leather, pencil shavings

01:04 – Oak influence: baking spices, cloves, nutmeg, star anise

01:57 – Palate: grippy tannins, medium-plus body, dry finish

03:00 – The debate: Bordeaux or Rioja?

04:46 – Making the call — Rioja Reserva 2020 (spoiler: wrong on both counts!)

05:06 – The reveal: Rioja Gran Reserva 2016

06:24 – Why this wine doesn't show its age

06:39 – Reserva vs Gran Reserva: what's the actual difference?

07:40 – Food pairing: rump steak, chips, and fresh bread

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Enjoyed the episode? Subscribe on YouTube — this extended tasting content is YouTube-exclusive! Instagram gets the highlights, but YouTube gets the full blind tasting experience.

• Watch: https://youtu.be/YVeWLAxQScg
• Follow: https://www.instagram.com/gotsomme/

Burgundy is home to some of the most expensive wines in the world. Bottles of Domaine de la Romanée-Conti can sell for more than $30,000, yet in this episode of Got Somme we’re tasting a Burgundy white wine for under $100.How is that possible?The answer lies in one of Burgundy’s most underrated grape varieties: Aligoté.In this episode, Angus and Master Sommelier Carlos Santos take a deep dive into the forgotten sibling of Chardonnay and Pinot Noir. While Burgundy is famous for its iconic Grand Cru wines, Aligoté has quietly existed in the region for centuries, often overlooked despite producing bright, mineral-driven wines with incredible value.Carlos explains why Aligoté is having a quiet renaissance among sommeliers and wine lovers around the world, and why this historic Burgundian grape could be your gateway into Burgundy without the Burgundy price tag.Along the way, we unpack the fascinating history of the grape, how it compares to Chardonnay and Chablis, and the surprising role Aligoté played in one of France’s most famous cocktails.If you’ve ever wondered whether there’s a hidden gem in Burgundy, this episode might change the way you buy wine.In this episode• Why Burgundy prices have exploded and what that means for wine lovers• The forgotten Burgundy grape most people overlook• The family tree of Burgundy grapes including Pinot Noir, Chardonnay and Aligoté• Why Aligoté can offer incredible value compared with Chardonnay• The surprising story behind the famous Kir cocktail• How Aligoté compares to Chablis and Chenin Blanc• The tasting profile you should expect from a great Aligoté• Why sommeliers are rediscovering this grape• The foods that pair perfectly with AligotéWhat does Aligoté taste like?According to Master Sommelier Carlos Santos, great Aligoté wines typically show:• Bright citrus and tangerine peel• Crisp acidity• Green apple and mineral notes• A subtle saline character• Fresh, food-friendly structureIt often sits stylistically between Chablis and Chenin Blanc, making it an incredibly versatile wine at the table.Where is Aligoté grown?Aligoté is native to Burgundy, France, where it shares the same genetic roots as:• Chardonnay• Pinot Noir• GamayThe grape is traditionally grown across Burgundy, with the appellation Bouzeron dedicated entirely to Aligoté production.Food pairings for AligotéThanks to its high acidity and freshness, Aligoté pairs beautifully with:• Oysters• Lobster• Shellfish• White fish• Light butter sauces• Fresh seafood dishesBIG thanks to The French Wine Centre for providing the bottle 🙏🏼https://frenchwinecentre.com/Check out their AMAZING mixed 6 of French Reds for $250https://frenchwinecentre.com/collections/packs/products/issue-02-mixed-3-the-redsSponsor: RIEDELhttps://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% 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.

Blind wine tasting is brutal. Even for a Master Sommelier.

In this episode of Got Somme, Carlos blind tastes a vibrant, medium-ruby red wine and reads the clues as Pinot Noir: juicy cherry, raspberry, Christmas cake spice, fine tannins, elegant structure, and that “Old World on the palate, New World on the nose” tension.

But then comes the reveal.

It’s actually Gamay from Beechworth, Victoria, a 2024 release, and it happens to be one of Angus’ favourite wines of all time.

This is the whole point of blind tasting: you follow the evidence, you make the call, and sometimes the wine still stitches you up.

If you’re learning wine, love Pinot Noir, or want to understand how sommeliers think in real time, this one is for you.

• How to identify red wine blind using colour, aroma, tannin and acid

• Pinot Noir vs Gamay: the overlap that tricks even pros

• What “fine-grain tannins” and “perfume” really mean in practice

• Why some Gamay can present like high-level Pinot

  
  

Hosted by Angus O’Loughlin and Master Sommelier Carlos, Got Somme makes wine more fun, practical and less precious. New episodes weekly.

Recorded at SESSION in PROGRESS studios.

We risked $1,700 worth of wine to answer one question: is expensive wine worth it?

In this episode of Got Somme, Angus O’Loughlin and Master Somm Carlos Santos open two Grand Cru Burgundies (around $800 a bottle) and taste them side by side.

No posturing, no wine snobbery, just an honest test of what you’re paying for when the label gets serious.

We talk:

- What “Grand Cru” actually means in Burgundy

- Why producers matter as much as terroir

- The difference between a great $30 bottle and an $800 bottle

- Whether expensive wine is “worth it” or just status

- How to find underrated regions that deliver insane value

BIG thanks to The French Wine Centre for providing the bottles 🙏🏼

https://frenchwinecentre.com/

Check out their AMAZING mixed 6 of French Reds for $250

https://frenchwinecentre.com/collections/packs/products/issue-02-mixed-3-the-reds

If you’ve ever wondered whether luxury wine is genuinely better, this is the episode.

Comment your next episode idea:

Do we go cheaper and find the best $20 bottle?

Or do we keep climbing and chase the next Burgundy benchmark?

Subscribe for more blind tastings, wine stories, and the unfiltered truth about what’s in the glass.

Chapters

00:00 We’re risking $1,700 on wine

00:24 The most expensive bottles we’ve had

01:18 What we’re drinking: Echezeaux + Clos de la Roche

03:17 How we got the bottles (French Wine Center)

04:22 Why Burgundy prices get insane

06:55 First smell: “This is incredible”

09:20 First sip and the tannin moment

12:33 Why you rarely drink Grand Cru

13:00 Switching to Clos de la Roche

14:54 The big question: is expensive wine worth it?

17:06 The real answer: story, value, perspective

18:14 What should we taste next?

Carlos analyses colour, aroma, acidity, texture and structure to identify a mystery white wine. From Albariño to Garganega to Rhône blends and Viognier, the clues stack up… until the reveal throws everything off.Blind tasting is one of the hardest skills in wine. Even for a Master Sommelier.If you love learning wine in a fun, practical way, this series will sharpen your palate and teach you how sommeliers actually think.WHAT YOU’LL LEARN• How sommeliers approach blind wine tasting• Key clues from colour, acidity and aroma• Albariño vs Viognier vs Rhône blends explained• Why light bubbles and texture matter• The biggest mistakes even pros makeRecorded at SESSION in PROGRESS studios in Melbourne.Wine: 'The Story' Marsanne Rousanne Viognier 2020https://www.instagram.com/storywines/WATCH NEXT• Blind Tasting Red Wine Challengehttps://www.youtube.com/watch?v=P4jBm8qOfgg&t=7s• Best Value Wines Under $30https://www.youtube.com/watch?v=YOIUiUNobKw&t=689sSUBSCRIBENew episodes every week.Subscribe for wine tips, blind tasting challenges and interviews with winemakers.

Master Sommelier Carlos Santos goes behind the scenes of building a $1.5 million restaurant wine list for a new Byron Bay venue created by chef Shannon Bennett.From $35,000 magnums to $40 best-selling wines, we break down how sommeliers curate world-class wine lists, negotiate rare allocations, and balance prestige bottles with everyday drinkers.

You’ll learn:

• How a Master Sommelier builds a wine list from scratch

• Why some wines sell more than others

• The hardest wines to source in Australia

• How trade tastings and supplier relationships work

• Why Australian wine is dominating restaurant lists

• How price psychology shapes customer ordersIf you love wine, restaurants, or the behind-the-scenes world of hospitality, this episode is for you.

Recorded at our new Collins Street studio by SESSION in PROGRESS.

SPONSORS

Grays.comhttps://www.grays.com/search/wine

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

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

FOLLOW GOT SOMME

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

Studio: https://www.instagram.com/session.in.progress/

Subscribe for new wine episodes every week.

TIMESTAMPS

00:00 $1.5 million wine list reveal

01:30 Building a wine list from scratch

05:10 Choosing wines for Byron Bay diners

08:20 Hardest wines to source

12:00 Back vintages and vertical tastings

16:40 Why $40 wines outsell $1,000 wines

19:30 The $35,000 bottle

22:00 Trade tastings & negotiation secrets

25:00 Supporting Australian wineries

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.

If the world’s best wines from France aren’t using oak… why do so many Chardonnays in Australia and the New World taste so oaky?

In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points — Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) — to find out whether price really does equal quality. 

Along the way, we break down:

• Why Chablis tastes like oyster shells
• The difference between Petit Chablis, Chablis, Premier Cru and Grand Cru
• Left Bank vs Right Bank of the Serein River
• When (and why) some producers start using oak
• The real meaning of minerality in Chablis
• Whether Premier Cru is actually worth the extra money

Angus kicks things off with a blind tasting challenge… and shockingly out-tastes a Master Sommelier to start 2026 in style.

If you think you don’t like Chardonnay, this episode might completely change your mind. 

SPONSORS

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

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

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

What We’re Drinking

Producer: Simonnet-Febvre

Vintage: 2023

Petit Chablis – $40

Chablis AOC – $48

Chablis Premier Cru – $78 

Chapters

00:00 – Why Chablis Isn’t Oaky

01:50 – Blind Tasting Begins

03:25 – Does Price Equal Quality?

04:30 – Chablis vs Chardonnay Explained

08:35 – Left Bank vs Right Bank of Chablis

10:20 – What Is Petit Chablis?

12:35 – What Makes Chablis AOC Better? 

14:40 – Premier Cru vs Grand Cru

18:10 – Is Premier Cru Worth the Money?

20:00 – Why Some Chablis Uses Oak

26:45 – Steak vs Jus (Best Wine Analogy Ever)

28:10 – Master Sommelier Blind Tasting Fail

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