Got Somme : Master Sommelier's Wine Podcast

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.

In the final episode of Got Somme for 2025, Angus O’Loughlin and Master Sommelier Carlos Santos reflect on the year that was through the wines that defined it.
Rather than revisiting bottles already featured on the podcast, Carlos reveals a personal Wine of the Year driven by memory, place and emotion. A Champagne enjoyed on a beach at sunset, oysters and lobster on hand, and a moment that perfectly captured why wine is never just about what is in the glass. Angus counters with his own standout wine of the year, an Australian Semillon that completely exceeded expectations and cut through a line-up of elite wines to steal the show.
Along the way, they dive deep into Champagne ageing, Blanc de Blancs versus Brut styles, the importance of time on lees, the underrated ageing power of Australian Semillon, and why context and connection matter more than price tags.
The episode also marks the end of an enormous year for Got Somme, celebrating huge audience growth and setting the stage for what is coming in 2026.
SPONSOR:
RIEDEL https://www.riedel.com/en/shop/riedel-superleggero-premium/champagne-wine-glass-642500028
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

Key Takeaways:
Wine of the Year is about moments, not price or prestige
Blanc de Blanc Champagne prioritises freshness, acidity and elegance
Time on lees dramatically changes Champagne texture and flavour
Australian Semillon is one of the world’s most underrated ageing wines
Some wines need patience before they truly show their potential
Emotional connection often defines the wines we remember most
Great wine clears the palate as much as it excites it
Context, food and company can elevate a wine beyond expectation

Wines Featured in This Episode
Delamotte Blanc de Blancs Champagne
Brokenwood ILR Semillon (Hunter Valley)

Chapters
00:00 Wine of the Year reveal begins
01:20 Champagne glassware and tasting context
02:45 Delamotte Blanc de Blancs explained
04:50 Champagne ageing, lees and style differences
07:10 Why freshness beats brioche for some drinkers
09:20 Other standout Champagne moments of the year
11:40 Fortified wines and a historic Rutherglen tasting
13:30 Angus’ Wine of the Year reveal
15:30 Why Australian Semillon is so underrated
16:50 Ageing potential and future evolution
18:50 Got Somme audience growth and 2026 plans
21:00 Final reflections and sign 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.
This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=items
See omnystudio.com/listener for privacy information.

In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take you into one of Italy’s most iconic wine rivalries: Barolo vs Barbaresco.
We break down everything from grape variety, regional differences, aging laws, price, aromas, palate structure, and why—despite their similarities—one of these wines consistently demands 30 to 40 percent more at retail.
And yes… we revisit the infamous first attempt at this episode, where a $500 bottle of Barolo turned out to be faulty. Cork taint. Wet cardboard. Pain.
Watch here: https://www.youtube.com/watch?v=DAmb5p34Q-I&t=20s
If you’ve ever wondered:– Why is Barolo more expensive?– Can you actually tell them apart in a blind tasting?– What aromas define Nebbiolo?– Which wine should YOU be buying?
…this is your episode.
Watch Carlos Blind Taste this Barolo before we recorded the episode here: https://www.youtube.com/watch?v=31Sawb7Elp4&t=5s
SPONSORS
Grays.comWhere we sourced today’s beautifully aged bottles→ Buy well-stored, premium wine (and avoid the faulty disasters we once had)
https://www.grays.com/search/wine
RIEDELWe are tasting from the RIEDEL Performance Pinot Noir glasses—perfect for Nebbiolo’s aromatics.
https://www.riedel.com/en-au/shop#sort=bestSeller
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)
KEY MOMENTS & TAKEAWAYS
1. Barolo vs Barbaresco: What’s the Actual Difference?
Both wines are made from Nebbiolo, grown in Piedmont, but come from different sub-regions:
Barolo: Southwest of Alba, slightly cooler, higher altitude

Barbaresco: Northeast of Alba, warmer, more perfumed

Even though the geographical distance is small, the microclimate differences lead to two very different personalities in the glass.
2. Aging Laws That Drive the Price
Barolo DOCG
38 months aging (At least 18 months in oak)

Reserva: 62 months aging minimum (at least 18 months in oak)

Barbaresco DOCG
26 months aging (9 months in oak)

Reserva: 50 months aging (9 months in oak)

Holding wine for 3–5 years before it earns $1 dramatically affects price—and explains why Barolo is typically more expensive.
3. Appearance: What Nebbiolo Looks Like
Both wines show the classic:
Brick/rust rim

Light colour intensity

Transparent core

But today, the Barbaresco is noticeably lighter at the rim than the Barolo—something even Carlos says isn’t always the case.
4. Nose: The Aroma Clues
Barbaresco
More perfumed

More lifted red fruits

Floral (rose, dried flowers)

Slightly softer aromas

Barolo
More rustic and powerful

Leather

Tar and asphalt

Tobacco

Darker, deeper aromatics

Carlos also explains why Nebbiolo often shows “tar”—a hallmark of the grape and winemaking style.
5. Palate: Similar DNA, Different Personalities
Both wines show:
High tannin

High acidity

Elevated alcohol

Intense structure

But the Barbaresco presents as more elegant and delicate, while the Barolo pushes toward intensity, rustic tannin, and power.
As Angus puts it:
“They’re identical twins wearing different outfits.”

FOLLOW GOT SOMME
Instagram and TikTok: @GotSommeStudio bookings: SessionInProgress.com.au
This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=items
See omnystudio.com/listener for privacy information.