FINDING A WINE TASTING STUDY GROUP

start a wine study group

Hello fellow student of wine! I've had several requests to help peeps find a local wine study group. I thought you may find it helpful to have a place to leave a comment if you're seeking study partners or tasting groups.

Be sure to mention your study level (ie Diploma, WSET Level 3...) and your region.

Cheers, Rachel

THE IMPORTANCE OF TASTING 'OPEN LABEL'

blind tasting vs open tasting

I talk a lot about blind tasting here, but wanted to cover something that's important to do when your goal is building up tasting memory, and that is tasting 'open label'.

AKA tasting while knowing what you are tasting.

 

Here's why this is so important:

You can assess a wine blindly, for acidity, tannins, body, etc, but until you've tasted a broad range of wines, you have no context.

When I was just getting started learning about wine, I found it helpful to taste the flights open label first (i.e.: knowing what they were). Then, our tasting group would repeat the tasting of the same wines, but this time the wines would be bagged so we could taste blind. This helps to develop palate memory. Moreover, even when you're a relatively advanced taster, this technique is helpful to revisit.

When tasting a particular type of wine (i.e. McLaren Vale Grenache, GC Chablis, etc), note to yourself as you taste: what are the key markers or characteristics of this wine? On your tasting notes, {circle} items that jump out at you.

After tasting several Chablis for example, do you have any flavours or characteristics that you particularly notice about these wines (here are some of mine: green apple peel on Chablis, burnt toast and lime curd on Hunter Valley Sem, grapefruit pith on Pinot Gris).

 

Once you ‘get’ a particular flavour or aroma, it’s like learning a new verb in another language, and as you add more and more to your lexicon, you will become fluent in your new language.

These are the tells which will later help you when you are narrowing down your list of likely wines in a blind tasting or exam. 

 

Should I watch the grid?

I’d also recommend open tasting while looking at your WSET grid and descriptors, and asking yourself if you sense each category while you taste.

It takes a little practice, but you will naturally memorize the different flavour camps, and eventually, will be able to run through them in your head by rote as you taste: ‘do I taste citrus, stone fruit, oak? etc.

 

PS: When you write your notes, be methodical about writing out the categories in the order of the tasting grid. It will help organize your thoughts as you taste (and will be helpful for the exam, because you won't miss any point categories).

LEARNING FROM MW STUDENTS

tasting with MW students.jpg

Lessons from a weekend of mock MW exams:

1) Set up mock exams using past exams

Scan old exams for questions and wine flights. Look for what the examiners are trying to test on, and find comparable wines, or wine styles. Really figuring out what the test is about helps you as a student: often, it's about winemaking techniques and quality.

We did a flight of 12 white wines on day one and a flight of 12 reds on day two, all under real exam conditions: totally blind, timed to 2 hrs 15 mins, no talking. A good exercise, as I felt tasting all one colour at a time made it more challenging on the palate (there are pictures on my Instagram if you want to see what we tasted).

Where you learn the most won't be during the exam, it will be after when everyone shares their thought processes, which wines or regions they considered and/or rejected. Did several students think something was something else, and why?

2) When blind tasting, if you don't consider an option, you can't choose that option

After the first mock exam, I recognized where I had gotten some wines wrong because I had not considered the correct answer as an option. This can happen when you feel stressed or rushed. After assessing and writing my notes on acidity/alc/body etc, I'd note a list of potential grapes. It was a real face palm moment when the wine was revealed and it wasn't on that list! How was I supposed to get it right if I hadn't thought of it? The second day, I made sure to be more considered in listing out potential candidates as I 'funnelled', which resulted in better logical thinking.

3) Assume the default position of learning from others

Blind tastings in a group setting can sometimes feel competitive or intimidating. Taking the position of being determined to learn from every person present takes the pressure off being correct, or feeling embarrassed at getting something wrong, and puts the focus on improving. How did the person who nailed a wine perfectly get to that answer? How did they funnel? What other grapes did they consider? 

4) It always comes back to knowing theory

As talented as any taster can be, accuracy is underpinned by knowing the theory solidly. In an exam, there's no time to be second guessing the components of regional blends, or winemaking techniques in a certain type of wine. These facts need to become intuitive, so they can be accessed with ease while tasting.

5) Blind tasting talent = hard work + experience + opportunity

Getting better at blind tasting is all about practice. Take every opportunity you can to taste, especially with students at a level above you. The MW students I tasted with were not always as good as they are now, they were once WSET Level 3, then 4 students. There is no substitute for experience, whether that is trying wines, meeting with producers, attending seminars, or travelling to wine regions.

Sometimes, I have to remind myself to be patient with my current level of understanding. The Diploma is all about breadth of knowledge, and those in the MW program are working with that plus depth.

I'd love to hear about your experiences as you worked to improve on blind tasting, please leave a note in the comments below.

Cheers & Cin Cin,

Rachel

TIPS FOR BLIND TASTING SPARKLING WINE (WSET DIPLOMA UNIT 5)

sparkling wine blindtasting tips unit 5 wset

Q: Dear Rachel, my study focus is on Champagne and sparkling wines right now, so I'd be interested in more observations and tips for how to do well in a blind tasting for sparkling wines.

A: Thanks for your question, here are some tips on blind tasting sparkling wines, along with exam strategy and suggested tasting flights to practice with! Feel free to comments below with your own sparkling wine blind tasting tips.

Cheers, Rachel


Blind Tasting Strategy

When tasting sparkling wines, it can be confusing for the palate. So many sparkling whites, so little time (or, you could luck out and getting a sparkling Shiraz).

When tasting, don't try to slot the wine into a category right away, take your notes as per usual and after you've assessed them, go back to them to look for clues. 

I find major clues on the nose of the wine. Yes, of course the mousse/bubbles are the defining character in a sparkling wine, but the nose helps me with ID, and I don't typically find the bubbles very helpful for this (exception: when a wine is poured and it's really, really frothy). Look for these items in particular as you nose the wines: floral notes (Prosecco, Sekt, Asti), autolytic/leesy notes (Trad Method, time on lees), rubber (some Cavas), diesel (Riesling), minerality (Champagne), tropical fruit (California, Australia), wet wool/lanolin (Chenin). These are not hard and fast rules, but general prompts to ask yourself about as you smell and then taste. 

On the palate, determining acidity is so important. Knowing which wines are likely to display lower acidity is a major helper for you. Personally, I find quality Champagne in particular has a high ringing acidity that lingers at the back of the throat, and BdeB Champagne can have a particularly piercing minerality on the palate. I often find Cava has less acidity and a more rounded body.

Other clues:

Strength of mousse can be helpful. Take note if you feel the bubbles/atmospheres are lower in a particular wine, as several styles are made with lower pressure.

Alcohol level can be a challenge to assess, with the bubbles and sometimes high acidity in sparkling wines interfering in our perceptions. The ABV can be a clue to be aware of, so when you do practice tastings, I recommend that you note not only the category of alcohol level (ie Med+, Med-) but take an actual guess at the specific ABV (ie 13%, 11.5%). Then make a point of noting after the reveal what the actual ABV was and compare to your assessment. You'll start to see a common range for the different styles/regions of bubbly.


Exam Tips

Clean Glasses: make sure you have properly washed your glasses of any residue so the bubbles don't adhere to any debris in your glasses.

Watch While Pouring: The exam starts when the examiner says it does, but you can carefully observe the wine while you pour it. Look at the bubbles, how frothy it is when poured, and the colour. This will help you move quickly through the appearance section of your exam with ease.

Sniff, Then Decide Order: Nose the wines, then decide the order you will taste them in. You don't have to taste wine sample #1 first. Leave any with strong aromas till last.

Not Getting Anything on Nose: If you are trying in vain to ID any aroma characteristics, take a slurp of the wine and write your palate note. Then go back to the nose. Often, this will help you ID some aromas you couldn't before.

Re-Nose the Wines: After you've tasted all the wines and written your notes, go back to the wines again. The warmer temperature of the wines may help release extra clues that weren't apparent at the beginning (for example, I caught a rubber-y note on a wine that helped to confirm it was Cava during my exam).

Making an ID: Not every tasting exam question will ask you to ID the wine. For those that do, think like the examiners - they want you to identify classic examples, not to trick you. So, here's a list of questions I use to suss out the potential candidates:

1) is the wine aromatic > Yes (think tank method Asti, Prosecco, Sekt)

2) is there autolytic character & how much > Yes (think Trad Method = Champagne, Crémant, Cava, new world sparkling) 

3) is there high or low acidity and corresponding body -plus what kind of fruit character? (Low acidity, fuller body with tropical/stone fruit> think warmer region / High acidity, light to medium body with citrus/green/apple/pear fruit> cooler region).

4) is there evidence of oak and is it balanced? (Think: reserve wine, barrel ferment, old world vs new world)

5) what's the quality level: how long is the finish and is the wine balanced? (Long finish with balanced acidity> premium / Short finish with neutral flavour, unbalanced sugar/acidity, flabby> less premium)

6) does the colour give you any extra hints to confirm your assessment? (Pale - young/cool climate. Deeper colour - oak use/bottle age/warmer climate)


Comparison Flights

Here are some suggested flights for blind tasting practice:

Traditional Method - Champagne Comparison

Non-Vintage Champagne - Vintage Champagne - Another new world traditional method (such as Cali/NZ/AUS/SA)

Traditional Method - Non-Champagne Comparison

Crémant d’Alsace - NV Cava (traditional grapes) - Cap Classique SA - (Bonus points: Franciacorta)

Aromatics

Asti - Sekt - Prosecco

The Rosés

Rosé Cava - Rosé Crémant - Rosé Champagne

Sparkling Reds

Brachetto d’Acqui - Lambrusco - Sparkling Shiraz

Crémant Flight

Crémant de Loire - Crémant d'Alsace - Crémant de Bourgogne - (Bonus points: Crémant de Limoux/Blanquette de Limoux)

Chenin vs Chardonnay vs Riesling

Vouvray/Saumur - Chardonnay-based Cava - 100% Riesling Deutscher Sekt or new world

'Other' 

Deutscher Sekt - New Zealand Sparkling - Australia Sparkling 

Mass Production Bubblies - choose low-mid priced, widely available producers

New world tank method - Cava - Crémant

New World Premium Flight

Choose three premium sparkling wines from: NZ, Australia, South Africa, USA (WA/OR/CALI), Chile, or Argentina

BLINDTASTING Q&A: FINDING FLORAL IN WINE

Finding floral notes in wine

Q: Dear Rachel,

My weakness in tasting is uncovering the florals...do you believe in those smelling kits they sell online?

 

A: When I blind taste a wine and sense a floral component, I'm always happy to get such an important clue AS to what the wine could bE.

For tasting kits, I have used the wine faults version, which I found very useful. It's challenging to find example wines demonstrating the different types of faults.

I haven’t purchased the kits with a wider selection of notes, as I believe they are very expensive and the flavours/scents can be found at a variety of sources. Of course, if your budget allows, and you want to try out the kit, have fun and let me know what you think of it!

As you meet to blind taste wines each week, consider bringing along some of the following supplies to nose after you taste.

Floral ideas: my first stop would be the florist or market, but I’m including some other ideas here for you too. The flower notes to try and smell are: jasmine, rose, elderflower, citrus blossom, lavender, chamomile, & violets. Yes, I'm the strange woman closing my eyes and smelling each of the flowers at the store :O

Beyond the grocery or market, I’d pop in to an essential oil store, plant store, or perfumier (such as Jo Malone, or a perfumer that specializes in individual notes) to smell or taste the following: Elderflower cordial/syrup or St Germain liqueur, chamomile tea, dried lavender sachets, orange/lemon plants in bloom, rosewater, & candied violets. For the scent of garrigue, try dried herbes de Provence (the kind with lavender flowers in it!).

Liqueurs, essential oils, and distillations do a nice job of capturing these floral scents in isolation, so if you can't find the fresh version these are a great source (for example, it's much easier to find fresh citrus blossoms in winter than summer).

When I smell a wine, I find that the floral note will often be the ‘top note’ or first item I note on a wine showing white floral character, and on reds showing violets/lavender that I catch it at the beginning of the nose or at the end of the palate. 

Here are some example floral notes - feel free to add your suggestions in the comments and I'll include them here:

~Nebbiolo: Rose

~Syrah: Violet

~Prosecco (Glera): Elderflower / Wisteria

~Moscato Bianco: Citrus Blossom

~Rhône reds: Herbes de Provence

~Brunello (Sangiovese): Violet / Lavender

~Gewurztraminer: Rosewater / Rose

~Riesling: Jasmine / Chamomile / Elderflower

~Torrontes: Floral Soap

BLINDTASTING Q&A: ID'ING ACIDITY IN FINO SHERRY

Blind tasting Fino Sherry

Q: Dear Rachel,

I am struggling to assess acid, especially where there is residual sugar and high alcohol. For instance when tasting a Fino, the low body and dry style for me always makes the acid stand out. I know Palomino is a low acid grape variety so will write low/medium-, but that is not what I'm tasting. 

In a wine like these, do you have any tips/tricks for identifying the acidity level?

 

A: Thanks for your message. That’s a really good question. 

When we're blind tasting in exam conditions, it's important to remember that our assessment of a wine's acidity, sweetness, or other category is not just about how we perceive the wine, it's a question of recognizing and articulating its underlying qualities. So, as you mention, a wine can taste high in acidity when we know it's technically low in acidity!

When tasting a fortified wine which has very high residual sugar, it definitely becomes more challenging to determine the acidity level. For some, like a great Madeira, the acidity will sing in your mouth despite the sugar. Another clue of higher acidity is that despite the sweetness and alcohol you’re registering, the wine tastes fresh, bright, or balanced.

A sweet wine with a flabby flavour profile or lower acidity can sit heavy on the palate and taste flat, or have overwhelming sweetness or alcohol without balance.

Palomino like you mentioned, is a grape that produces lower acidity wine, and its juice is often adjusted with some tartaric acid before it undergoes fermentation - but Fino can have a bright, refreshing flavour profile, and sometimes a crisp salinity too (as in Manzanilla).

For me, the freshness that could taste like acidity comes from the biological aging/resulting acetaldehyde (AKA it smells distinctly of flor). Grapes for Fino often come from the best sections of albariza soil, plus the flor consumes glycerine, resulting in a lighter body.

With Fino, the flavour from flor will be immediately recognizable on the nose and palate, and you should ask yourself whether it’s there for each pale fortified you taste blind, so you can check in with your palate about whether the acidity is as high as it’s being perceived.

I found the analytical info for Fino and Oloroso from the Consejo website, it was curious to see Oloroso is listed as potentially having higher ranges of TA as it doesn't always taste that way on the palate!

 From the Sherry.Wine website

From the Sherry.Wine website

 From the Sherry.Wine website (check out the TA and Glycerine levels)

From the Sherry.Wine website (check out the TA and Glycerine levels)

Also of interest is this tasting article from Decanter China, in which Fongyee Walker MW suggests tasting a Fino (low acidity, high alcohol) against a Hunter Valley Semillon (high acidity, low alcohol).

WHAT YOU CAN LEARN BY FAILING A BLIND TASTING

 What #blindtastingfailure feels like...

What #blindtastingfailure feels like...

What's the #1 mistake you can make when blind tasting?

In my opinion, the biggest mistake is: deciding what you are tasting before you are finished assessing the wine!

I was recently at a blind tasting where we were doing 12 wines (all red) in a mock Master of Wine exam setting. We had just over two hours to taste the wines and write up our essays. The problem, I went into the practice exam having got into town very late the night before. Definitely not enough sleep to stay sharp while doing a substantial flight of red wines. Plus, I'd skipped breakfast.

Tasting humble pie: I got to the last two reds, the end was in sight! After so many tannic wines, I was ready to be done. We were told they were from the same country and were made from the same grape. They had a medium ruby colour.

I smelled the nose and got some bright red fruit, and a hint of what struck me as aromas of semi-carbonic maceration. I somehow decided right then and there that they must be Beaujolais

Big mistake. Huge. {Pretty Woman reference}

WRONG.

They were Syrah.

Re-tasting them after the bottles were revealed, right away, there was the gamey, savoury note. Plus the distinctive peppery flavour. The assertive tannins. 

While tasting, a voice in my head had said: these have too much tannin to be Gamay. But instead of listening, I tried to make Gamay fit by postulating they were Morgon.

How did I ever convince myself these were Beaujolais? It was a really bad ID.

I know how: not enough sleep. Not having a proper breakfast and glass of water before tasting. By rushing through to identify the wines before doing a proper assessment.

Everyone makes mistakes. I'm sharing this in the hopes the next time you have an exam that you avoid some of these pitfalls. The #1 being, always assess the wine objectively, then use deductive reasoning to try and identify what it could be. The mind is a powerful thing, and put on the wrong track, will tell you that you're smelling and tasting things that aren't there.

Next time I do a mock exam, I'll be sure to remind myself of the Parable of the Syrah Beaujolais.

Thanks for reading! Commiserate in the comments, and if you're brave, share the worst ID you've made in a blind tasting.

Cheers & Cin Cin,

Rachel

BLINDTASTING Q&A: PRIMARY, SECONDARY, TERTIARY FLAVOURS

blindtasting for wset diploma

Q: Hi Rachel, I'm having some trouble with blind tastings in picking out primary, secondary and tertiary flavour characters.

For example, characters such as nutty I find difficult to pick out, and dried fruit could be be either primary, secondary, or tertiary. How do you differentiate?

A: The way I learn to pick up flavours and aromas I personally find challenging, is to taste examples that show very high intensities of that item.

For example, I was having trouble picking up on VA (volatile acidity), until I tasted a Chateau Musar red. Now I associate VA with that wine, and the scent of a freshly opened bag of dried fruit! Once you develop a flavour memory, it becomes much easier to identify that note in the future.

My rules of thumb when tasting, and deciding on primary/secondary/tertiary: if I’m getting mostly ripe fresh fruit, neutral, or citrus/floral character, it’s youthful/primary. If I’m smelling and tasting mostly winemaking notes (especially oak/oak spice/toast/vanilla/nutty, MLF/lees stirring/cream/butter) along with fruit I slot it into secondary/developing, and if it’s dominated by earth, spice, leather, nuts, tobacco, or faded/dried fruit, but no fresh fruit, it’s tertiary/developed.

For your questions on nuttiness and dried fruit, I’d start with an example that showed each.

Nutty notes: I often get this where oak or extended lees aging is showing up in the glass (secondary), an aged/oxidative style of white like white Rioja (tertiary), and often on fortifieds that have seen extended aging in barrel like tawny port, darker sherries, Rutherglen muscat etc. I sometimes taste a fresh almond quality in wines made from Marsanne (primary).

WINES: I’d try an Oloroso or Amontillado sherry, as I often get roast nuts on these wines (even though it’s a fortified, I think sherry is a good place to start for ID’ing nutty in non-fortified wines), and a white Rioja from a traditional producer.

Dried fruit notes: I pick up dried fruit in three main ways - where it’s dried out on the vine in a hot windswept climate (such as in Lodi) and some of the berries have raisinated, which can be primary in a youthful wine. Or, where the grapes have been dried for appassimento style wines which have a sweet raisin-y note (secondary), and in older or oxidized wines where what was once fresh fruit has faded to a softer earthier dried fruit note (tertiary).

WINES: There’s 'youthful' Amarone for picking up secondary aromas (winemaking) of dried fruit. A good quality Lodi Old Vine Zinfandel or McLaren Vale Grenache, which can have great intensity of primary wind dried/ripe fruit on the nose and palate. For tertiary dried fruit, I'd taste an older Chianti, or if you can get an older Amarone, that would make a great comparison with a younger vintage (secondary vs tertiary).

Cheers,

Rachel

PS: Have a blindtasting tip for differentiating between primary-secondary-tertiary, or a new question for me? Comment below!

BLINDTASTING Q&A: LENGTH & FINISH

blindtasting q&a.jpg

Q: Hi Rachel, I have a question about tasting.

What are the elements of “Long length”?  When do you say it has long length? Is it the acidity? Or tannins? Or Alcohol?

A: Great question.

When I think about a wine’s length, it’s all about how long after it's spit out/swallowed that pleasant flavours of the wine linger on the palate.

When I spit out a wine, and right away the taste fades or turns sour/bitter/sickly sweet etc, that’s a short finish. 

If the flavours echo through my palate for a long time, and I can still sense the wine after it's gone, that’s a long finish - and if it’s in between those two, then it’s a medium finish.

Some wines linger for what seems an age, and those are the best!

I believe balance has a lot to do with length. If a wine is too hot with alcohol, or has thick rustic tannins, or unbalanced acidity, it can’t have a long pleasant finish. A wine that has those elements in harmony, along with complex flavours, can achieve long length... and long length is a hallmark of a high quality wine.

Cheers,

Rachel

PS: leave your blindtasting comments and questions below! I'll answer them in this ongoing Q&A series.

BECOMING A WINE JUDGE

IWSC Icewine Flight

One of the most interesting experiences I've had since starting a wine career, is learning to be a wine judge. 

I applied to the International Wine & Spirit Competition when almost done the Diploma, and was accepted as an Associate Judge. This is a fantastic program in London which allows students to sit in during judging and to score the wines with the panel, with the caveat that a trainee's scores are not part of the final tally. (I'll include the link at the bottom of this article for those interested in applying). 

This year I returned to the IWSC, this time as a fully fledged Judge, sitting on the USA and Canada wine panels. This year, my scores counted! Here's a rundown of what happens in the judging room, along with a few lessons I picked up from the expert tasters I worked with.

Calibrate Your Palate

Each day of judging begins with a warm up flight (or 'kite'), of two red wines and two white wines. We're given the grape varietal, vintage, and provenance of the wines on our summary sheet for the day, which also lists every flight to be judged. For example: Warm Up - Sangiovese, Chianti Classico, 2014. P1. P2. Garganega, Soave, 2015. P3. P4.

The wines are brought out by the pouring team in ISO glasses that have a little numbered sticker on the base which correlates to the wine judging list. All the bottles are stored in a separate room, and our samples come to us pre-poured, so judges never find out what producer/brands they're tasting from.

We take a few minutes to score the warm up flight, then one by one, call out our score to be recorded and tallied. The chief judge scores last. We write down the total score the wine achieved, and the average. The average is used to determine whether the wine has received a medal.

During the warm up, it's a chance to sort out your palate for the day, and calibrate your scoring to quality, which was especially important as an associate. Coming into the very first day, I wasn't sure how the scores worked! 

Use The Range

Wines can be scored on a scale up to 100. One of the key lessons I took away was to use the full range of numbers, and not to sit safely in a zone of say, 77-80 points. If a wine is superlative, give it a commensurate score. If a wine is a Silver, give it a solid silver score and not barely a silver score.

If a wine is fatally flawed, it gets sub-49 (if a wine is flawed, a fresh bottle is opened and judges mark the second sample. If the second bottle is also flawed, it's a shame).

I've been asked whether a great wine will cause disagreement among judges. What generally happened with a fantastic wine was a unanimous recognition of its high quality, which was almost uncannily accurate among the panel. So, a superior wine has specific qualities which rise above subjective opinions!

 A flight of sparkling wines from BC's Okanagan Valley

A flight of sparkling wines from BC's Okanagan Valley

Learn From Experienced Judges

Judges from around the world were on the various panels - Masters of Wine were thick on the ground, and trainees visited from Plumpton College and various corners of the globe (California, Italy, and Hungary last week). Everyone had unique perspectives that enhanced the judging experience. I had the pleasure of sitting on panels chaired by Michelle Cherutti-Kowal MW, who shared a miniature masterclass on scoring icewine with us.

NOSE FIRST, THEN TASTE & SCORE

The chief judge decides on how the flights of wines may be grouped together. The day starts with reds, then progresses to sparkling, then dry whites, and finishes with any sweet wines.

After the flight arrives, we commence, tasting in silence (no phones during judging). We'd nose the wines first, getting consensus on any that may be showing flaws. While nosing, I marked with an asterisk on my marking sheet any that had particularly lovely aromas.

Then, I'd work my way through the wines, making notes as I went. I tasted through all of them, scored, then tasted through again. As I re-tasted, I made a point of not looking at my previous score, to see whether my assessment was accurate against my first impression. 

Once everyone was finished, we'd call out our scores, always in the same order of judges. The chief judge reviewed the scores at the end of this process, to be fair to any wines that were sitting on the boundary between medals, or between no medal and a bronze - or any wines which had been brought up or down by one judge versus a consensus of scores. I was impressed with how fair to the wines the process was!

 A flight of Okanagan Valley Merlot

A flight of Okanagan Valley Merlot

TIDBITS

What question do you really want to ask... is it whether judges get paid? I know I was curious.

I learned that top tier judges, such as Masters of Wine, will often be paid to be judges at the various competitions around the world, although sometimes it is just their airfare and hotel that is covered. One judge mentioned receiving first class airfare, which sounds lovely, and I wonder whether that still happens.

As an associate judge at IWSC, you are paid in experience. For full judges, there is a per diem.

Another question is about finding out who has made the wines we taste. Do we get to learn the names? No! We have to wait for the medal winners to be announced to find out. I know that I have a few marked down that I'm very excited to learn about.

~~~~~~~

Thanks for reading! If you have any questions, please feel free to leave them in the comments.

Cheers, Rachel

Link to IWSC Judging