Got Somme : Master Sommelier's Wine Podcast

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Got Somme' is a podcast for wine lovers who know nothing about what's in their glass. We aim to educate you on types, tannins and taste to producers, appellations and age. We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. Carlos will aim to teach radio announcer and novice wine enthusiast Angus O'Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over. 

  1. FEB 3

    Chablis Explained: Petit vs Chablis vs Premier Cru

    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 shellsThe difference between Petit Chablis, Chablis, Premier Cru and Grand CruLeft Bank vs Right Bank of the Serein RiverWhen (and why) some producers start using oakThe real meaning of minerality in ChablisWhether Premier Cru is actually worth the extra moneyAngus 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   chablis, chablis wine, chablis vs chardonnay, petit chablis, chablis premier cru, chablis grand cru, blind wine tasting, master sommelier, wine podcast, got somme, wine education, french wine, white wine, chardonnay styles, why, chablis tastes mineral, oak, chardonnay, best chablis, wine tasting australia

    31 min

  2. JAN 28

    This Wine Looks Like Rosé, Tastes Italian… But Isn’t either?!

    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.

    7 min

  3. SEASON 5, EPISODE 2 TRAILER

    Why No One Drinks Sherry Anymore (And Why They Should)

    New Episode Out Now!

    1 min
  4. This Wine Is So Thick It Pours Like Paste (Fortified Wines Explained)

    JAN 21

    This Wine Is So Thick It Pours Like Paste (Fortified Wines Explained)

    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.

    24 min
  5. Master Somm tries a CLEANSKIN for the FIRST TIME EVER!

    JAN 7

    Master Somm tries a CLEANSKIN for the FIRST TIME EVER!

    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 Blanc Fresh, 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. Shiraz The 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.

    17 min
  6. The BEST Wine of 2025: A Master Sommelier’s Top Pick

    12/17/2025

    The BEST Wine of 2025: A Master Sommelier’s Top Pick

    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.

    21 min
  7. Barolo vs Barbaresco: Which One Should You Actually Buy?

    12/03/2025

    Barolo vs Barbaresco: Which One Should You Actually Buy?

    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.com Where 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 RIEDEL We 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: @GotSomme Studio 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.

    22 min
  8. LOVE Pinot Noir but not ready for Shiraz? TRY THIS WINE!

    11/19/2025

    LOVE Pinot Noir but not ready for Shiraz? TRY THIS WINE!

    In this episode, Angus and Master Sommelier Carlos Santos dive into Mencia, a red grape variety from the northwest of Spain that sits beautifully between Pinot Noir, Gamay and Syrah. If you love Pinot but want something a little richer, or you are looking for a gateway into bolder reds, Mencia might be your new favourite varietal. Carlos breaks down the regions of Bierzo and Galicia, how altitude and maritime influence shape the wine, and why Mencia has become a quiet favourite among sommeliers. Angus approaches the wine blind and shares how he assesses the colour, nose and palate as a novice working on his tasting skills. Perfect for wine lovers who want to expand beyond the usual Chardonnay, Pinot Noir and Cabernet. Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Key Talking Points Mencia often sits between Pinot Noir and Syrah in weight and structure Mostly grown in Bierzo and Galicia in northwest Spain Expect red fruits, violet, rose, medium body and silky tannins A great option for Pinot Noir drinkers wanting something more generous Understanding how altitude, climate and maritime influence shape the style Why Spain’s wine renaissance in the late 20th century elevated Mencia Blind tasting approach for novices Chapters 00:00 — What is Mencia? Setting up the grape, why it’s confusing and why it matters. 00:16 — Why Pinot Noir Drinkers Should Try It Positioning Mencia for the Australian palate and explaining its style. 01:08 — Carlos’s First Encounters With Mencia Origin story, credibility and early exposure. 01:53 — What Mencia Tastes Like (Compared to Syrah, Gamay and Pinot) The clearest flavour and structure comparison. 02:30 — Is Mencia the Gateway Back to Bigger Reds? Bridging lighter drinkers to fuller styles. 03:32 — Blind Tasting: Appearance and Aroma The start of the formal assessment. 05:58 — Palate Breakdown Tannins, body, fruit profile, balance — the core tasting notes. 08:15 — Old World vs New World Guess Great chapter for wine geeks. 10:33 — Where Mencia Grows and Why It Matters Bierzo, Galicia, altitude, climate — the terroir chapter. 13:45 — Spain’s Wine Revival and Mencia’s Comeback History in context, tied to modern quality. 14:56 — Final Thoughts and What to Try Next Clear closing chapter. Tasting Notes (From the Episode) Appearance: Deep ruby, opaque core, richer colour than Gamay or Pinot Nose: Red roses, violets, ripe strawberry, raspberry, light pepper Palate: Medium body, silky tannins, red and black fruit mix, gentle warmth, balanced finish Alcohol: Listed at 13.5 percent Overall: Fruit forward, expressive, high quality for the price   Mencia wine, Pinot Noir alternatives, Spanish red wine, Bierzo wine region, Galicia wine, Master Sommelier podcast, wine tasting tips, medium bodied red wine, Gamay vs Mencia, Syrah alternatives, GotSom podcast, Carlos Santos sommelier, Angus O'Loughlin 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.

    16 min
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About

Got Somme' is a podcast for wine lovers who know nothing about what's in their glass. We aim to educate you on types, tannins and taste to producers, appellations and age. We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. Carlos will aim to teach radio announcer and novice wine enthusiast Angus O'Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over. 

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