 Today we're going to do some blind tasting! Hello, hello, hello! Welcome back to Exotic Wine Travel. I am your host, Matthew Orkey. Hi, I'm Sharon Tan and today we have a special guest. Joe's our friend, we've known her for a couple of years. She's making wine here in Hoare in Croatia. I've got a very small winery on Havar. I rent some space in the old cultured building in the tiny village of Riznik. I use indigenous grape varieties from Havar and some from Kultula. Everything's very low-intervention, hands-off. And I think that's the way to do it, which is hopefully what we might be tasting today. Yes, exactly that. And we're going to try to stomp her. No, we're not going to try to stomp her. We're just going to have some fun. What do we need to look at first? Well, we've got the orange table to go with the orange wine. Oh, so we already made a mistake because I don't have a white piece of paper. It's actually a really interesting colour because it's got that almost like Partridge Eye, almost like an older Provence Rose style rather than actually a classical orange-orange. I think sometimes everyone gets confused about colour of orange wines and the deeper colour must mean the longer the masturbation and it's just not true. It really depends on the grape variety. Besides the variety, besides the maturation length, what are the other areas in wine making that affect the colour of all that's red? There's an element of oxidation, so the more oxidative the style is, the deeper the colour. Let's taste this here. The orange is really very floral. It's got rose petals. It's almost got a light cheek avert sort of thing happening. You know what, to me, if you were giving me this blind and I didn't see the colour like in those black glasses, when you think, couldn't you see this maybe as a light red? It's got some cherry note to it for me. Personally, I see more of the floral aromatics that hits it first. And there's definitely some red fruits in there as well. I was wrong. Everyone's got a different threshold for smelling and tasting things. So we all... No! Examic wine travel is always right and always right. Everyone has a different combination of flavours and taste profile when they're tasting a wine. Truly, in tasting wine, what you taste is what you taste and no one can take that away from you. So it's totally fine for you to see rose and an icy lychee actually what you promote. It's the same thing, yeah. Cherine picked these wines. She knows what they are exactly. So sweet on the front. Sweet. And some really nice tenant on the finish. I love the... It's got real crunchy acidity. So the beginning actually, as you say, there's a sweetness to it. Even a hint of strawberry, something really quite red fruit sweetness. You were right. And then the middle of it really comes into this crunchy acidity and then the tannins hit you at the back. So it's very... The tannins look like this sapirific. It's very... Sapiridab. It's got acidity. It's quite rare, right, to get this sort of tannins in a mattery that wine. What kind of quality are you looking at here? For me, high. In the category of mattery that wine. It's a very complete wine. And it is. I mean, the volatile is not too high. There's this and there is a lifted volicidicity to it, but it's not overwhelmed in the wine. I want to talk about volatile acidity in orange wine mattery that wine. I know for it. We'll just stand on that. I think there is an element to the more that you taste a certain wine style the more that you adapt to that. I love drinking the purest reasoning that's gotten virtually no volatile acidity, but there is a time and place for having volatile acidity and that does lift the aromatics of everything else. And it's an intrinsic part of this style. When you have extended skin contact or when you make wines in a quite an oxidative way, you will get more volatile acidity. And each individual person will say actually that's too much for me or that's not enough for me. And I think again, it's not right or wrong. It's what your experience is and what you like to taste. And actually sometimes just what mood you're in. I don't know, I just really like that. For me, definitely in the 90s range. If I was going to be really picky, it probably just dipped slightly in the middle so I'd be on the 90s, 91s rather than the higher. But it's just such a pretty, pretty elegant wine. I love it. Fun to drink, right? Yeah. Okay. Let's go for the next one. Don't without drinking. Cheers. Cheers. Okay, let's drink this bad boy. We're not spitting these good wines today. Healthy wine. It is night time and it's just pre dinner so it's okay guys. I love the softness and then the tendency. You and I am hallowed. Very good. For me, at least 91. 91 is 91 plus. Wow. You, same? 19 for me. Joe, about the same? I feel the 90. Just because it does dip slightly. Why do we all have to agree? I want somebody to say 50, 52. Well, if it was a 50 point wine, you wouldn't put it on the show. Wine number two. Lighter color, right? Yeah, it's green actually. Yeah, we've still got green notes in it. And again, after saying the whole thing I've said about actually it depends on the grape variety is what you're getting. But to have this, to be quite so light and have this amount of green tinge into it I would be foretoasting it. I guess that that actually hasn't got a long time escalation. But it might be a grape variety that actually is so delicate and so light that you just don't get any color out of it. Any specific varieties that you can think of? What's the first one? Any specific varieties? I'm going to go in there because the acidity wasn't hugely high. I would say that it may be an element of it that there would be a bit of gavirts in there. What about this grape? Really flowery for me. On that note, I actually really love Mattery that gavirts from, you know. I wish more people do that because of exactly what you said about the flower quality. I mean, Pina Grigio, you know, Pina Grigio, whatever you want to call it, CD Pina are like macerated to make it almost like a red wine. I adore it. I love it. Whereas this has got some skin content to put potentially, it's got the nice texture but it doesn't have the bite and that crunchiness that you get with this texture. That's what you're talking about, right? Yeah, don't put a nasty face on it because it looks like you don't like it. It's like looking like, it's horrible. It's like... Oh yeah, okay. I like that on another note the positive side of this wine is it's really light but there's really nice sweetness on the front. And soft. Really soft. Yeah. It's really, it's quite almost, and I don't usually use the word velvety for a white wine but it's almost got that velvety roundness to it. But the very end it's coming through it's got that chewiness of the skin content but it hits it at the end but in a much more, it's enveloped by the richness of the wine more than the tonings about it's much more structured than if this is rounder and smoother. Which one's better? Which one's better? The first one is more complex. Okay. And I think it's probably got more personality. I really like this one. I think it's really lovely. This is like an aperitif and this is something when you're sitting down with a nice tuner steak or... But you know what it is. You know, a glimpse of the label is worth 20 years of experience. Is this a gloat one? No. A little more than that I feel. Yeah, no it's more, it's got more personality than just something that you get down your neck. So both very pretty wines. Yeah. And this is just... I love the roundness and the smoothness and the softness and then that little just... A little bit of a crunch comes at the end to give it a little bit more personality but I'm with you. I think it's something that has been designed to be a really lovely aperitif wine that people can really enjoy but it doesn't necessarily... Not every wine has to be hugely complex. It's not about that. Yeah. A piece of bread and a fantastic bit of butter is a lovely dish. Exactly. It's not complex. I don't give you what I know. Yeah. I didn't come here for bread and butter. I made the best bread and butter especially. Trust me. Okay, let's talk about rice after your score. Oh yeah. What do you think? I would be along the... probably along the 88 but it's a really lovely wine. But I don't think it's this complex and it doesn't have the structure to be... What kind of price ranges you think we're talking? Let's go with this one. Let's break this down. Quality, I think that this is much more... It's made to be a gastronomic wine sort of a more individual sort of personality sort of thing. And this is made to actually to be potentially have a wider audience. I'll reveal the country because okay. Slovenia. Because Slovenia makes really good orange wine, don't you think? Yeah. So which one do you want to know first? Price, price, price first. So as in euros? Yeah. Yeah. Retail. 175. Euros. Find me a 175 euros orange wine, seriously. Is there? Grab your Pinot Grigio can get up there pretty high. I mean, I think probably for this one we're potentially maybe talking along the sort of like 12 euros or something. I'm buying that then. Yeah. I'm really... What about this? Well, I'm just... I'm actually double guessing because we've got two wines there that are contrasting so I'm just going cheaper than maybe even 15. But yeah. Whereas that, I'll be talking about more like the 25. Ballet. Yeah. That's about 10 euros. This is another 20-ish range. What the... The master of wine title isn't bullshit after all. Which one do you want to know first? Since we're doing this one, I'd like to have one. Coronacan Mouscan Malvasia. Oh, 2018. We had this before. This bottle is better than the one that we had earlier. This is the basic wine. So really nice for a basic wine. 10 euros, I think. 990. 990. 890-ish. 890-ish. You happy for that? Yeah, I'm super happy for that. OK. I thought you'd known how much some contacts it did have. 48 hours. It doesn't have the tannins that you get from extended skin contact. So you have a little bit of a crunch with some of it and the texture with a bit of extra skin contact. What are the things that we should look for in an orange wine? A good orange wine is the same as a good any other wine. It shows personality. It shows individuality. It keeps on... It's like, oh, what's that? Oh, what's that? Oh, I think it's... Is that rose petal? Is that this? No, I think I get this. I've got some red fruits. I get this, I get... And all of those different things, it's constantly refreshing your brain and exciting you. Right. And that, to me, but that's the same as... It's like a wine is a wine is a wine and how it's made. And all those things need to happen to get to be a really exciting wine. And I think this is a really lovely wine, but there's not as many levels of bing, bing, bing, bing. Oh, what's that? What's that? And it doesn't have quite have the tension of that. But that means it's a really very aperitif one. And this is... Oh, mobile. Oh, yeah. What's the vintage? One of the most iconic wines in the area, 2008 and... Oh, the new vintage. So... This has two weeks of maceration. Only? Yeah. And also put in the barrel for 18 months. Blind tasting is say what you taste. Don't try to double guess. If you try to think what other people think you should be tasting, then you don't taste true. And remember that it is all about your mouth and your nose. And what you taste is true to you. And the more you think about what you taste, the more you'll be able to see those flavours. And it's a bit like, you know, your same folk didn't just suddenly turn up one day and be a fantastic, you know, runner. You can taste for it. And don't be scared to say what you think it tastes like. I can remember tasting some wines and I thought that it smelled like puppies. You know, babies have got a smell that are different to humans and puppies have got a smell that's different to dogs. Doesn't know what else to know. I think it's just not a good smell. But it's not puppy, so it's funny. So if it looks like a duck, if it looks like a duck and quacks like a duck, please don't. Good lines. Let's have some bread and butter for dinner. I'm afraid about it. Cheers. Thanks a lot for sticking around, guys. We'll see you soon. Cheers. Hello, thanks for watching. Hey, you made it to the end. Make sure to subscribe to our YouTube channel. Click the bell so you know when new videos are out. 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