Season 1 Finale

Now here, welcome to the season finale of Three Blind Wants. [music] >> Episode 10. Does that mean the season's over? >> We're in double digits. >> Woo! We made it.

The wine selected today by none other than >> Patrick H. Hotton. I am the owner of Wine Down Selections. >> Dead legend. >> I import wine.

I drink wine. I love you, the people that watch Three Blind Wines for the final show this season. >> And I'm ready to taste. I do um actually need a spit cup for this episode. [laughter] >> Wine number one.

I'm getting these Rezling vibes. It's uplifting minerality. a slight farty smell to it which is nice. Let's say productive struck match.

You know if I was sitting on the edge of a cliff looking over a river I would probably think that I was somewhere in Germany. Could be another area could be the fast depending on the acidity. I'm not attached to rezling citrus characteristics like really green apple.

It smells zingy. Smells like a party. Smells like a surprise.

Smells like something that I would drink for breakfast. It's got that cool like balance of sweetness, sourness, intensity, finesse, beauty, ugliness, all into one, encapsulated into one wine. Dries up really nicely.

But you can taste the whole spectrum of whether it's pineapple, whether it's apple, lemon, lime, slight hint of floral characteristics, briny sea spray characteristics. So a little saltiness. I'm going to skip the color part because we all know obviously as episode 10, I can't tell color properly.

So just going to go straight for the nose. I smell like a lot of green apple. Uh definitely green fruits.

Been charing leaks. So my hands smell like leaks. Like lemon peel, orange peel as well.

Let's try it. Really elegant on on the palette. Acidity throughout your palette.

Uh it's pretty heavy on that first sip. It kind of just sits there and lingers, which is really nice. Uh, this would definitely be like a really nice wine to have like a a hearty salad or even um like a I'm not a big soup guy.

Uh, but this could go with well with a really nice soup. Acidity is still lingering like on the sides. You definitely get that like tart green apple. [music] >> It's just ripping crunchy lime candy minerality.

There's a little bit of residual sugar, but there's acid to balance. So the wine's just electric. >> I kind of always feel like I guess the same stuff, but >> Mosul Rezling 2022 in the glass. And I think it's probably retails for let's say $45 a bottle. >> My guess is going to be Shannon Blanc from Leor Leor Valley.

Is that am I pronouncing it right? Lir Valley sounds cool. >> Yeah. Yeah.

Welcome to America. [laughter] Shannon Blanc from the Leor Valley. Retail $38. >> Balance. It's got a little residual.

I like it >> for breakfast. >> Wine number two. I get I don't know. This one's hard.

Uh I do get like a little hints of strawberry in there. Some uh some melon as well. Like ripen melon.

Like the sugars when you smell a melon like super ripe. Let's try it. Really interesting wine.

Slightly uh funky on the first like on the first sip which is really nice. really light on the palette, high acidity. You don't really get any of those sugar notes, so this would be like a really nice wine to probably pair with. I know I'm working in vegan world, but like a nice pork chop would be really nice with this.

Why number two? Okay, so not so much that um hey, two pingers at a at a rave kind of party like the first wine, but this is definitely friends around for a maybe a cup of tea kind of wine. There's not a lot of aromatics on the nose.

It's not that cold and elegance on the nose, however faint on the palette. It's a little fuller than wine number one. It's got some great texture.

Silky. There's like a deep energy to it, like a deep thinker like a Tibetan monk kind of wine. It doesn't jump out the bat at what kind of grape variety it is.

Uh I would like a little bit more time to try and think about it, but Cameron Chris is really putting that he's tapping his watch, which is making me a little nervous. So, it's white. It's not overly oak.

I'd say maybe all oak. It's got a slight creaminess to it. So maybe it goes to a little bit of mayo.

It's got good acidity. Uh it's dry. Um there's a almost like a prickly pear kind of characteristic to it.

It's weird. Maybe a saffron hit or those kind of more aromatic spice notes to it. It could be one of those little textural kind of very direct Spanish whites.

There's a little merely apple, but it's pretty faint. There's no real. >> It's like definitely riper apple. Um trying to get another flavor which will lead me to something else, but I can't really [ __ ] figure it out. >> I'm going to go this is Italian and I'm going to say the grape varietal is uh Mont Mont Vo Biano.

How do I pronounce that one? Is that that grape varietal on that bottle right there? I'm going to say that this is um this is Shannon Blanc from the Lir.

And I believe that this would probably retail again around 45 in the B shop. >> Moveio Italian $21. >> Ooh. Okay. So, wine number three.

As you can see in the glass, it's got this beautiful kind of burgundy color to it. There's a little bit of color change around the rim. It's translucent.

It's not totally um dense in the glass. So leads me to a number of options. Obviously a thinner skin grape variety can be boile ganache pino.

Ooh. It's really aromatic with a lot of finesse. It would be like you're wearing your best gown to the opera kind of feeling.

You've done your hair. You're wearing a tiara. It's kind of what it reminds me of.

It's really really elegant on the nose. It's really really pretty. There's a fair bit of fruit to this wine.

There's like a juiciness and a ripess to it. There's a there's a hint of warmer characteristics. Maybe there was a little warmer end to the vintage or it seems like the grapes had this little development of sugar right at the end.

Doesn't sing out to be burgundy straight off or bojlet, but it is a ripe fruit. Really clear fruit, cherry, red berry. There's a bit of oak on it.

Uh but it's nice cedarwood. It' be expensive oak. This reminds me of more of a California kind of pino style just because of the intensive fruit.

Unless it's a warmer vintage in Burgundy, which they're all pretty warm now because of what's happening out there. I'm definitely not getting any of these today. Right off the bat, like I get uh muddled berries, blackberry for sure, a little bit of raspberry in there as well.

I don't get really any like barrel or anything. Medium body red. The tannins are definitely there, but not like not crazy.

They don't make my mouth like super dry. You do actually get a lot of fruit, which is really nice. It kind of just like lingers on your palette.

This is super elegant, really nice wine. >> Lots of like cranberry, rhubarb, strawberry, and cherry fruit. Very fresh, good acid. It's a very tasty wine.

My guess is going to be Pon Noir from >> Wil will Wilmet Valley. I can't I can't say anything. >> Oregon. Just say Oregon. >> Pinoir from Will Valley. >> Will it damn it? >> I think it would retail for probably about $60 a bottle. >> Pan Noir from Oregon. 42. >> Wine number one. >> Oh, raising but it's from Star.

Well, this is the Mosley. Pine Sam's favorite German. Cool.

Yeah, there I guess there's like some minerality for sure. >> Vine got Cans. This is my second import wine for my company from Stefan and Anna Ryman. They're doing just beautiful work in their vineyards uh in the ZAR in the Mosul.

I just love Rezling. I think it pairs with most most dishes across the board from anything from pasta to fish to garden salads uh all day long. >> It's a beautiful little producer. Good little wine.

Love it. Oh [ __ ] Wine number two is a Gruner. I don't remember what I said, but this is definitely not including close. >> Grunina from Malot, ninth generation grower and farmer in cremestall in Austria.

Done stainless steel. There's a little bit of bitterness that comes to Gruner uh that works with sort of bitter salads or bitter greens. >> I haven't ever drunk this wine before. >> Maio, >> things I like to drink religiously all the time. >> It was really good. >> These are both really good, but it stumped me. One number three. >> Oh, [ __ ] Rioa baby >> tempo >> 2019 that really stumped me.

I smelled this instantly. I was like, "Yeah, I've got this is I've nailed it." This is really really elegant. It's really really good.

Like normally Rio are bigish wines and they can be a bit of a mouthful, but this is all elegance in a glass. It's really really good. And I did think it was kind of like more of a a bigger style of pino from California. >> This is Penma.

So this is I guess new wave Rioa from comparatively to old school. So there's no American oak. It's all French.

It's 85 temperno and then 15% garnaca. A little bit of cluster. Just a new push of what's happening in the Rioa region where they're not doing as classic styles.

They're just making wines approachable, fresh, lively, and fun. >> I definitely won this one. I think we can tally it up as I won this season. But uh completely wrong on all three.

I think this is my favorite wine. Definitely. This is like this is I like I do like wines that kind of surprise me, especially um wines that I have a conception of wine in my head and they kind of they they shatter that that image that I have of that wine.

And I think that this has totally changed my view. I really enjoyed the Rezling and I thought like for a reasoning because I've been uh trying a lot of wines and drinking wines with Sam that uh this was probably my favorite Rezling of all of them I've tried. And then I really liked the Rioa.

I think like this is a really great like wine that you'd want to drink in the middle of fall when it gets chilly outside and and curl up next to a lamb chop. to uh first season done. >> Yeah. Yeah. Yeah.

First season's done. >> Thanks, Chris. >> Thanks, Cameron. Chris, I didn't think we'd make it to 10 episodes. Thought Chris [music] would tell us to go [ __ ] ourselves.

I mean, it's really proper that we're drinking Rezling on um the last episode. >> Yeah, we should be doing drinking champagne. Really? We should be. >> My name is David Arnold with freehand [music] provisions.

Dish I did today was a grilled radikio. It's marinated beet juice [music] mixed with a mushroom exo sauce and then there's a little bit of green apple and almond on top. I do different pop-up events around the city.

You guys might see me soon in December at some people. >> Uh this looks really tasty. Like the ridiculos cooked perfectly. There's that like slight like uh sweet and then you get this like nutty [music] >> roundness all at the end.

It's really nice. >> Also that mushroom XO comes out. Gives it this kind of like cool fat roundness to it. Which one was the first wine that comes to my mind?

Wine number two. [music] You think? Yeah. >> Yeah. I think like number two is really nice, but honestly I was thinking for like the spiciness of the redikio uh everything else.

I think the the red the red [music] might might be the best one for us. >> The first wine, the reasoning uh does is that little bit of sweetness kind of counterbalances the the spiciness of the radikia a little. Um but it's not it doesn't really compliment it that well, you know. It's a really [ __ ] toasty dish though. >> It's really good.

I think you're right. The second one's probably the best. >> I think the red there's like too much pepper on the back end. The second one itself is has come out a little bit which is nice.

And then there's like the a little bit of like sweet lemon too in there. But like the since it's not like super flavorful and it doesn't kill your palette with everything, it's probably like the one that matches the best with all of it. And like there's a little bit of acidity that kind of like runs through because there's enough on here. [music] >> Totally.

And the acidity and the wine gives a little prickliness. Do you notice that? It's like But it's really tasty. [music] >> I probably got ridio in my teeth.

Definitely the the wine that we feel is probably the the best combination is the is it the malat [music] grunvelina based on the fact that it it's got the acidity that's not too dominating doesn't [music] kind of interfere with any of the flavors in the dish because there's a lot going on. >> Yeah, I would say the Gruner also. I just think that the herbal components, spice, the acid matches Gruner uh profile more than the others. Um I think the reasoning for me would be second.

The red, there's a touch of spice in here, so it could bring out the alcohol in the red wine, which we don't usually want to do. Like spice affects alcohol, but the white wines for sure, [music] I think, would work a little better than the dishes. But I like the Gruner just because of the bitterness that the greens have comparatively to the Gruner's bitterness.

It sort of matches and balances those wines [music] >> together. All the flavors kind of combine to give you a really, really kind of pretty complex bite. >> It's really complex. It starts off sweet, middle bites like bitter, and then you get the mushroom exo, and then like you get the tartness from the apple.

It's really nice. >> The Grunera does, it just adds a little bit of spice, maybe like a little like a radish [music] spice to kind of clean the palette up, but also um a little acidity to just kind of like flatten out or neutralize the pallet. That's probably the best word. Kind of neutralize the palette so when you go back in for another bite, you get a full spectrum of flavor again.

It's like just like watching [music] Kiana Reeves in the dancing it. >> Oh yeah. K dancing it but also Speed. Do you remember Speed? >> Oh yeah. >> Do you know how it was just like one drama after another >> but with a little love scene in between? >> Is there just like him hanging on the bottom of a of a bus? >> Oh yeah.

Definitely [laughter] that was that's the last bite. >> Yeah. So that's what we're feeling. This is the speed >> of dishes. [laughter] the crayon over his dishes. >> Maybe I'll show up in season 3.

I'll shave too. [music] >> Okay. >> I got stuff on my teeth, man. >> Now he learned from his