Do Volcanic Wines Actually Taste Different? We Taste Three to Find Out

Are volcanic wines really a thing, or is it all just clever cellar work? In this video, Justin Martindale MW tastes three wines from arguably the world's most iconic volcanic terroirs: a Palo Blanco from Tenerife, a Carricante from Mount Etna, and an Assyrtiko from Santorini, to find out if there is actually such a thing as a volcanic signature in the glass. Along the way, we get into the science of reduction, what it is, where it comes from, and why it is so often linked to volcanic wine, and try to untangle how much of what we taste is the land and how much is the winemaker. Wines tasted: 🌋 Envinate 'Palo Blanco', Valle de la Orotava, Tenerife, Spain 2023 🌋 Etna Bianco Superiore Contrada Rinazzo, Benanti 2023 🌋 Assyrtiko '34', Santorini, Karamolegos 2023 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ If you want more of this, WSG Membership is built for you. Get monthly deep dives into the world's wine regions with the Regional Series, guided by Masters of Wine, winemakers and local experts. Discover the producers worth knowing with the WSG Producer Guide, curated by regional experts to save you time and help you drink better. Access live seminars, exclusive tastings and behind the scenes content through WSG Studio, and join a global community of wine lovers who share your obsession. Members also get 10% off all WSG certification courses and priority booking on WSG Study Abroad Wine Tours. Find out more and join at https://www.winescholarguild.com/memb... 00:00 Introduction 01:30 What is a volcanic wine? 03:44 The science of reduction 06:28 Sulfur vs sulfites vs sulfides 09:24 Good vs bad reduction 11:30 The wines 14:14 Tasting: Palo Blanco, Tenerife 15:18 Tasting: Carricante, Mount Etna 17:00 Tasting: Assyrtiko, Santorini 18:26 Winemaking notes 19:39 Conclusions