What’s the real difference between a $50 bottle of Burgundy and an $800 one?
In this episode of Got Somme, we do a sophisticated tasting with Master Sommelier Carlos Santos to break down three Pinot Noirs from Burgundy at completely different price points.
This is not just about taste. It’s about rarity, terroir, production, and whether any of that actually shows up in the glass.
We’re putting it to the test:
• $50 Burgundy (entry-level)
• $150 Village-level wine
• $800 Grand Cru
(Thanks to the https://frenchwinecentre.com/)
And asking the question every wine drinker wants answered:
Is expensive wine actually worth it?
You’ll learn:
– What you’re really paying for in high-end wine
– The difference between Bourgogne, Village, and Grand Cru
– How sommeliers think about value vs prestige
– Whether most people can actually taste the difference
If you’ve ever stood in a bottle shop wondering where your money should go… this episode is for you.
Glassware used:
RIEDEL ‘Performance’ Pinot Noir
Use code: GOTSOMME at check out for 25% off!
https://www.riedel.com/en-au/shop/performance/pinot-noir-688400067
00:00 The question everyone asks about expensive wine
00:17 What you’re REALLY paying for beyond taste
00:24 $50 vs $150 vs $800 Burgundy explained
01:05 Is $50 wine even good value anymore?
02:22 Burgundy explained simply (appellations & quality tiers)
09:14 Master Sommelier tasting notes – $50 wine
11:01 First jump: $150 Burgundy
13:04 How sommeliers guide customers (without mentioning price)
16:08 Is 3x the price actually justified?
18:52 The $800 Grand Cru… worth it?
21:45 Why Grand Cru is so expensive (rarity explained)
24:22 Honest verdict: which one would we actually buy?
26:05 Final takeaway – quality vs price
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5 Comments
Really interesting hearing about how Carlos first explains the price to customers via descriptive explanation of the taste
If the question on value/cost was limited to only taste on the palate, would you still argue that a $800 bottle is worth it?
On some other video, I’d like to understand why restaurants can charge 2 or 3 or even 4 times the retail cost. I really enjoy wine but I am so turned off by restaurant pricing that it prevents me from ordering anything. It drives me to ask whether a restaurant would allow me to bring a bottle (with a corkage fee) for me to enjoy during dinner. I love the Henschke wines but there is no way I’m paying $2000 for a Hill of Grace.
I absolutely love how much Angus has gone on this journey and is now using phrases like "this glass of wine is a joy" amazing
I’ve commented a similar comment to some other of your videos but after a certain point price doesn’t matter. Price is set by supply and demand and if there are enough people who want to drink Grand Cru Burgundy with the current prices, then the wines are correctly priced. Since wine is a time capsule of a time and a place interpreted by a winemaker, you do have to shell out the big bucks if you want to taste what La Tache tastes on a given year. However, I’m sure that, that wine is not any “better” in quality than many other high end wines and you can have amazing world class wines in the 20-50 euros price range