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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This wine breaks every assumption.It looks like a rosé.It drinks like something from Italy.But it’s neither.In this episode of Got Somme, we put a mystery wine in front of a Master Sommelier for a full blind tasting. No labels. No hints. Just colour, aroma, texture and instinct.Decanter and Glassware: RIEDELhttps://www.riedel.com/en-auUse Code GOTSOMME for 20% off (Australia Only)We break down:Why this wine looks like rosé but isn’tThe flavour markers that suggest Italy (and why they’re misleading)How structure, acid and mouthfeel reveal the truthWhat most people get wrong when tasting blindAnd the final reveal of what this wine actually isIf you love blind wine tastings, sommeliers at work, or learning how to taste wine properly without the snobbery, this one’s for you.Subscribe for more blind tastings, wine myths busted, and deep dives into how great wine really works.#BlindWineTasting #WineTasting #Sommelier #NotRosé #WineEducation #GotSomme #WineBlindTasting #WinePodcastWelcome 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.

New Episode Out Now!

Fortified wines might be some of the most misunderstood wines in the world — often dismissed as “old-fashioned,” too sweet, or too strong. In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos dive deep into the world of Sherry, Port, and Pedro Ximénez, unpacking why these wines deserve far more attention than they get.

From the Sherry Triangle in southern Spain to the steep vineyards of the Douro Valley in Portugal, Carlos breaks down how fortified wines are made, why they’re aged the way they are, and how styles like Fino, Amontillado, Oloroso, Tawny Port, Ruby Port, LBV, and Vintage Port all differ.

Along the way, Angus shares a deeply personal memory of secretly drinking his grandmother’s sherry after school, while Carlos explains how some fortified wines can literally be hundreds of years old, growing thicker, darker, and more concentrated over generations.

They also tackle the big question: Why did fortified wines fall out of favour, and what would it take to make them cool again?

If you think fortified wines are uncool, overly sweet, or irrelevant — 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)

Chapters & Timestamps 

00:00 – Welcome back to Got Somme (and a fortified wine confession) Angus kicks off 2026 with a story involving his grandmother, WWF, and sherry.

02:00 – Why fortified wines are misunderstood Alcohol, sugar, warmth — and why modern drinkers avoid them.

02:40 – What is Sherry? The Sherry Triangle explained Jerez, Puerto de Santa María, and Sanlúcar de Barrameda.

04:05 – Sherry styles explained (Fino, Amontillado, Oloroso) Biological vs oxidative ageing, flor yeast, and flavour profiles.

06:30 – Pedro Ximénez: how a white grape turns black and sticky Sun-dried grapes, raisining, and extreme concentration.

08:20 – A wine memory that unlocks childhood nostalgia Angus realises he’s been drinking sherry since high school.

10:30 – Australian fortified wines & Rutherglen legends Chambers, ancient barrels, and wines that predate living memory.

12:40 – Port explained: Douro Valley to Porto Why port is made in one place and aged in another.

15:00 – Why fortified wines feel “uncool” today Generational drinking shifts, stigma, and missed opportunities.

17:30 – How Spain made sherry relevant again through food Chefs, Michelin stars, and smart cultural positioning.

20:00 – Port styles explained: Tawny vs Ruby vs Vintage How ageing works and why vintage port can outlive you.

22:30 – Big Got Somme goals for 2026 Touring, international wineries, and what’s next for the show.

24:10 – Final thoughts and a fortified farewell Saúde.

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 podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=items

See omnystudio.com/listener for privacy information.

For the first time in Got Somme history, Angus is using a spittoon.
For the first time ever our Master Somm is tasting clean skin wine.

In this episode, Angus and Master Sommelier Carlos Santos put six $5 clean skin wines under the microscope to answer a question we get asked all the time:

Are clean skin wines actually drinkable, or are they only good for cooking?

With six bottles on the table, including Sauvignon Blanc, two Chardonnays, Rosé and Shiraz, Carlos gives an honest, no-nonsense assessment of what’s worth drinking, what’s best kept for the kitchen, and what should probably go straight down the sink.

What Is a Clean Skin Wine?

Clean skin wines are bottles sold without a branded label. Often they are the result of:

• Oversupply from wineries

• Wines not making the cut for a producer’s main label

• Brand changes or ownership transitions

• Excess wine needing to be cleared quickly

In some cases, these wines may even come from large, well-known producers who simply can’t move stock fast enough in the current market.

Wines Tasted in This Episode:

All wines were purchased for approximately $5 per bottle.

• Sauvignon Blanc (2024)

• Chardonnay (modern branded clean skin)

• Chardonnay (traditional black-and-white clean skin)

• Rosé

• Shiraz

Each wine was assessed for aroma, palate, balance, drinkability and value for money.

The Results: Which $5 Wines Passed the Test? ✅ Drinkable at $5

According to Carlos, these wines are genuinely drinkable at the price point:

1. Sauvignon Blanc
   Fresh, fruity and recognisably Sauvignon Blanc in style. High acidity and noticeable sulfites, but surprisingly competitive in blind tasting against entry-level New Zealand styles.

2. Chardonnay (traditional clean skin label)
   Simple, short and one-dimensional, but balanced and inoffensive. Better on the palate than the nose and acceptable for casual drinking or food pairing at the price.

3. Shiraz
   The standout of the lineup. Peppery, dark fruit driven, recognisably Shiraz and the most enjoyable overall. Less aggressive sulfites due to tannin structure and the best value of the bunch.

❌ Best Left for Cooking

• Rosé

• Chardonnay (modern branded version)

These wines showed strong sulfite aromas, artificial flavours and lacked balance. Fine for slow cooking, sauces or reducing into a dish, but not recommended for drinking.

Does Wine Quality Matter When Cooking?

Carlos explains that for most everyday cooking, especially slow cooks like:

• Bolognese

• Stews

• Braises

There is little difference between using a $5 bottle and a $100 bottle. Once wine is reduced and cooked for hours, nuance disappears. Save the good stuff for the glass.

Final Verdict on Clean Skin Wines

• Clean skins can be drinkable

• Oversupply in the wine industry means quality can trickle down the price ladder

• At $5, expectations matter

• Some are fine for drinking responsibly

• Most are perfectly suitable for cooking

If you’re on a tight budget, a chilled glass from Carlos’s top three is acceptable. If you can stretch to $15–$20, you’ll still get more consistency and enjoyment.

Carlos’s Top Picks (In Order)

1. Shiraz

2. Chardonnay (traditional clean skin)

3. Sauvignon Blanc

Want to See the Bottles?

Head to @gotsomme on Instagram to see the exact labels tasted in this episode.

Have questions about clean skin wines?
Drop them in the comments. We reply to every single one.

Thanks for watching and we’ll see you on the next episode of Got Somme 🍷

This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=items

See omnystudio.com/listener for privacy information.