In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe pours a flight of three red wines for Master Sommelier and Master of Wine Doug Frost and Master Sommelier Jonathan Eichholz. Doug is a partner in Echolands Winery, located in the Walla Walla Valley of Washington, and he also helps run the American chapter of the Association de la Sommellerie Internationale.
Don't miss this fun conversation between three great tasters!
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If you're looking for more tasting resources, don't miss our new tasting guides. We just released our staff training, perfect for those getting started on their tasting journeys or for training a team, and we also have a recent study guide on tasting. We heard your requests for more tasting resources over the years and developed these as a response. Chris often talks about the importance of connecting wine theory to tasting, and these guides will help you do exactly that. There are also some great graphics showing the sweetness, acidity, alcohol, body, and tannin of classic wines. Feel free to save our graphics and charts to use while you're studying or when creating educational materials of your own.
Once you're confident with the basics of tasting, you can keep moving through our tasting progression with our expert guide on the Science of Tasting.
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Doug Frost is one of only three people who have achieved both the Master Sommelier and Master of Wine certifications. He became an MS in 1991 and an MW in 1993. Doug is the co-founder and CEO of Echolands Winery in the Walla Walla Valley and the author of Uncorking Wine, On Wine, and Far from Ordinary: The Spanish Wine Guide. He has contributed to The Oxford Companion to Spirits and Cocktails, The Oxford Companion to Wine, The World Atlas of Wine, and other important beverage texts. Doug is also the founder and president of the Best USA Sommelier Association, the American chapter of the Association de la Sommellerie Internationale. He is based in Kansas City, Missouri.
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Great episode the Rioja part is well explained! Never thought that deep.
Great episode. Really fun to listen to all three of them on the Podcast together. Going to have to smell some right bank bordeaux next to some bay leaf now though!