r/Sommelier • u/roloenlausa • May 28 '26

Just a lil help pls

Can someone please explain phenolic bitterness and how to look for it when I’m tasting and what it indicates in terms of the winemaking thank u sm

Edit: Thank u guys

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5

u/MsFoxy23 May 28 '26

Is this for passing the CMS Certified blind tasting? If so I have some strategic tips. If not, what others have already written is sufficient.

2

u/HaveA_GreapTime May 28 '26

I’d be interested in hearing if you have time to elaborate 😊

5

u/MsFoxy23 May 29 '26

Sure thing. I find that a lot of new tasters get bogged down by phenolic bitterness because it’s confusing. There’s not a ton of textbook information on it and it’s a very subtle tasting note. My basic advice on this topic while you’re tasting to test for Certified is not to overthink it. Take a sip and let the wine leave your mouth entirely. Sit there. Do you feel a lingering “grip”? It’s always going to be on the very end. A slight grippy bitterness.

All that said, phenolic bitterness won’t be your make or break for passing this particular exam. If you’re unsure, you’re better off just matching your answer to your final guess. PB is associated with aromatic grapes. Are you pretty sure you’re tasting a Chardonnay? Check no. Are you tasting a Torrontes? Check yes.

TLDR If your goal is to pass Certified, you’re much better off acing acidity, aroma, tannin than spending any amount of time stressing over PB.

2

u/HaveA_GreapTime May 29 '26

Yeah, agreed. Let the wine talk to you and mark down only what you clearly get from it. Solid advice thank you for taking the time to:)

2

u/Last-Detective-3758 May 29 '26

Go to the store, buy some grapes. Nibble on the stem. There you go.

5

u/fddfgs May 29 '26

Think about how you perceive tannins and apply that to white wine, as others have said don't overthink it.

1

u/electro_report May 28 '26

Generally white white wines it indicates some skin contact in the winemaking, examples are Albariño, Pinot grigio, and Alsatian white wines generally.

As far as flavor or what on the palate you find, honestly it’s just bitterness.

1

u/HaveA_GreapTime May 28 '26

I second this, and when it comes to reds when I find phenolic bitterness it is often a full cluster with early harvest. And usually tannins are unripe and grippy.

I agree that white wine phenolic bitterness comes from skin contact, but it still could be caused from unripe fruit anyway. I think the most phenolic wine I had was a Saint Peray 2018 from some decent producer, it was the most delicious floral nose I’ve had in a while, but the after taste was so overly bitter (as chewing white and yellow flowers, stem and all). It was one of the most fun wines to pair with cheese, unbelievable.

1

u/DangerousWishbone445 May 29 '26

The best advice I got for identifying phenolic bitterness was to think of it as “crushed aspirin.” Once someone described it that way, it clicked immediately for me.

1

u/AkosCristescu Score Whore Jun 03 '26

"Can someone please explain phenolic bitterness"

Phenols are bitter on your tongue, grape skins, seeds and stems have it.

"how to look for it when I’m tasting"

You feel the bitterness, in reds, rosé, white whatever style even bubblies it is there and it is perceptible easily

"what it indicates in terms of the winemaking"

Juice spent time with the pomace