Can you taste the difference between different winery locations?

[Catweazle]

We're blessed to have some beautiful wine growing regions in Australia: Barrossa, Coonawarra, McLaren Vale, Yarra Ranges, Margaret River, Clare Valley etc

But, are you able to taste the difference between these wine regions? What would you say are their characteristics?

Moreover, are you able to differentiate the difference in taste between other wine growing regions in, say, France?

 

[RooFlyer]

Me, no.

 

[billbro]

We're blessed to have some beautiful wine growing regions in Australia: Barrossa, Coonawarra, McLaren Vale, Yarra Ranges, Margaret River, Clare Valley etc

But, are you able to taste the difference between these wine regions? What would you say are their characteristics?

Moreover, are you able to differentiate the difference in taste between other wine growing regions in, say, France?

The seasoned tasters can, I think I'm getting there - it's trickier when the producer makes something a-typical of the region.

A lot of it seems logical to me, now that I have a deeper appreciation of the regions. MR whites given the warmer conditions tend to be more stone/white fruited, richer. YV whites/reds tend to be lighter in style, more lift, acid, floral, red, mineral.

Coonawarra cab, eucalyptus.

Typically blind, old world has a savoury tone on the palate. French wines are a lot more complicated, given so many appellations and producers. Different Burg appellations seem prettier vs more structured, red vs black fruits, spice, etc.

Region wise its probably easier given the difference in varietals and general profiles, e.g. Burg vs BDX vs Jura vs Loire... etc.

In general I would say I have a relatively amateur palate still, so I'd assume even more experienced drinkers can easily discern regional nuances. I don't think picking varietal and region is particularly impressive though, others who can easily call producer are impressive.

Start tasting in brackets more often and blind and find our for yourself?

 

[edshort]

We're blessed to have some beautiful wine growing regions in Australia: Barrossa, Coonawarra, McLaren Vale, Yarra Ranges, Margaret River, Clare Valley etc

But, are you able to taste the difference between these wine regions? What would you say are their characteristics?

Moreover, are you able to differentiate the difference in taste between other wine growing regions in, say, France?

Yeah they are different in some cases. For example great southern cool climate Shiraz is more white pepper, high acid and so on. Swan valley fruit forward hotter climate. So on and so on. But producers do change the taste and texture too to suit their style. Early picks, retaining acid over sugar and alcohol. We find it hard we did a blind the other day with 3 whites and 3 reds got a few but boy were we way off with a couple. It is hard but we love wines from anywhere, simply by tasting and enjoying at that time. Someone else maybe able to answer the French component here.

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The seasoned tasters can, I think I'm getting there - it's trickier when the producer makes something a-typical of the region.

A lot of it seems logical to me, now that I have a deeper appreciation of the regions. MR whites given the warmer conditions tend to be more stone/white fruited, richer. YV whites/reds tend to be lighter in style, more lift, acid, floral, red, mineral.

Coonawarra cab, eucalyptus.

Typically blind, old world has a savoury tone on the palate. French wines are a lot more complicated, given so many appellations and producers. Different Burg appellations seem prettier vs more structured, red vs black fruits, spice, etc.

Region wise its probably easier given the difference in varietals and general profiles, e.g. Burg vs BDX vs Jura vs Loire... etc.

In general I would say I have a relatively amateur palate still, so I'd assume even more experienced drinkers can easily discern regional nuances. I don't think picking varietal and region is particularly impressive though, others who can easily call producer are impressive.

Start tasting in brackets more often and blind and find our for yourself?

Agree with this

 

[drron]

I used to be able to But my peak drinking days were 1966 to 1996. Winemakers were used to making more full bodied reds so the change to lighter styles and the advent of Stelvin means the differences are blurred But when working in Tasmania there was one Tasmanian vineyard who made a couple of pinot noirs. I could tell which side of the hill they came from as they were so distinctive. but different terroir and different clones.

I do encourage anyone interested in wine to join a wine club or a regular group for drinking wine. Experience is everything.
And as quite a few winemakers that I have known have said the best wine is the wine you like. I have my particular favourites.

 

[SCM]

I can definitely taste it, and could probably pick the region, if I've been drinking a lot of wine in the last month otherwise maybe not, but for sure I think you can definitely tell that they taste quite different regardless.