Do Sommeliers Actually Make Good Wine? 🍷 Master of Wine Finds Out!

Sommelier Wines EXPOSED by Konstantin Baum MW

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I use this wine key: Forge de Laguiole Ebony

I have used the following glass in this video: Spiegelau Definition Universal Glass

I have tasted the following wines in this Video:

Copenhagen Sparkling Tea Company Gron, Denmark
https://www.wine-searcher.com/find/copenhagen+sparkling+tea+co+green+denmark?referring_site=KSB

2022 Lingua Franca ‘Avni’ Chardonnay, Willamette Valley, USA
https://www.wine-searcher.com/find/lingua+franca+avni+chard+willamette+valley+oregon+usa/2022?referring_site=KSB

2019 Sohm & Kracher ‘St. Georg’ Gruner Veltliner, Burgenland, Austria
https://www.wine-searcher.com/find/sohm+kracher+st+george+gruner+veltliner+burgenland+austria/2019?referring_site=KSB

2022 Phelan Farm Pinot Noir, San Luis Obispo Coast, USA
https://www.wine-searcher.com/find/phelan+farm+pinot+noir+st+luis+obispo+coast+county+central+california+usa/2022?referring_site=KSB

2013 Maison Noir O.P.P. – Other People’s Pinot Noir, Willamette Valley, USA
https://www.wine-searcher.com/find/maison+noir+o+p+people+pinot+willamette+valley+oregon+usa/2013?referring_site=KSB

2017 Gramercy Cellars Syrah, Walla Walla Valley, USA
https://www.wine-searcher.com/find/gramercy+cellars+sra+walla+valley+washington+usa/2017?referring_site=KSB

The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 – 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 – 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 – 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 – 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 – 59: A wine deemed to be unacceptable.

Sommeliers—the industry’s gatekeepers, ambassadors of taste, sometimes arrogant, always entertaining storytellers.
I know what I am talking about because I started my career as a Sommelier.
Back then, sommeliers worked only in restaurants. Today, more people are entering the fields of retail, brand ambassadorship, education, and winemaking.

And I thought it was about time to see whether their superhuman ability to blind taste wine, list flavor descriptors, and open bottles also helps them craft amazing wines—or if it doesn’t.

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