Got Somme : Master Sommelier's Wine Podcast

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

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.

ShirazThe 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)
Shiraz

Chardonnay (traditional clean skin)

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.