Wine Blind Tasting Guide Part 1: Why Blind Taste Wine?

James Flewellen, my co-author on The Concise Guide to Wine and Blind Tasting, has kindly invited me to write a series of blog posts on wine blind tasting.

As you may be aware, James and I are keen to promote blind tasting, and to encourage and support those who are taking their first steps into the sometimes intimidating and obscurantist world of wine.

James and I met at the University of Oxford, which, for historical reasons, has a very strong culture of wine. Every constituent college has a wine cellar (although claret and port may no longer be the staples) and a wine steward, and the university as a whole even has a dedicated blind tasting coach!

Simply turning up to almost daily tastings enabled us to acquire, as if by osmosis, the knowledge and skills which are required to blind taste, and which we now wish to impart—one of the major motivators for writing our book.

But first, you might be asking yourself, why bother at all with blind tasting? This is the subject of this, first, post.

Future posts in this six-part series, to be published every Monday, will cover: the components of wine; the perception of wine; an approach to blind tasting; interpreting your findings; and, finally, setting up a blind tasting.

Taken together, the posts should enable you to make a strong start with blind tasting, and even to set up your own blind tasting club.

So without much further ado, let’s get on with that first post: Why blind taste wine?

Wine is a complex combination of acids, alcohols, sugars, phenolics, and other biochemicals suspended in an aqueous solution. These biochemicals may be experienced as colour, aromas, and flavours; structure and mouthfeel; and by their effects—either pleasant or unpleasant, depending on the amount consumed—on the mind and body.

Parameters such as grape variety, soil, climate, winemaking, and ageing express themselves through the ever-changing makeup of the liquid in the glass and can be analysed and interpreted by the attentive or inspired taster.

Unfortunately, unconscious bias and suggestion are all too easily introduced into this process of identification and appreciation. Ideally, a wine ought to be evaluated objectively, with only an afterthought for such factors as price or prestige, the reputation of the region or producer, the shape of the bottle, the type of closure used, and the design on the label.

The only way to control for these factors is for the evaluator to be blinded to everything but the liquid itself, which is served naked in a standard wine glass. The wine may be tasted either on its own or in a flight, in which case it may also be compared with the other wines in the flight. The wines within a flight may or may not have certain things in common, for example, grape variety, country or region of origin, and/or vintage. If these commonalities are revealed prior to tasting, the wines are presented ‘semi-blind’. The precise identity of a wine is only revealed once it has been thoroughly assessed and, for more advanced tasters, an attempt at identification has been made.

Aside from setting a standard of objectivity, there is much pleasure to be taken from this process, in

• Testing, stretching, and developing our senses
• Applying our judgement
• Relying upon and recalling old memories
• Comparing our analysis with that of our peers
• Getting it more or less right (or ‘wrong for the right reasons’)
• Discussing the wine and learning about it, and about wine in general
• Imbibing the wine with the respect and consideration that it deserves.

In refining their senses and aesthetic judgement, blind tasters become much more conscious of the richness not only of wine but also of other potentially complex beverages such as tea, coffee, and spirits, and, by extension, the flavours in food, the scents in the air, and the play of light in the world. For life is consciousness, and consciousness is life.

The less romantically inclined among you may rest assured that blind tasting also has some more practical purposes: winemakers need to taste their wine as they are making it; wine buyers before adding it to their lists; journalists, critics, and sommeliers before recommending it to their readers or customers; and you, the drinker, before deciding to buy it. Especially as a student, you can enter into a growing number of national and international blind tasting competitions. You can also pursue more formal qualifications and give yourself the option of entering the wine trade, which is perhaps more life affirming than many other trades.

Next Monday: The Components of Wine


About Neel Burton

Neel Burton is a psychiatrist, philosopher, writer, and wine-lover who lives and teaches in Oxford, England. He is the author of several books, including The Meaning of Madness and The Art of Failure: The Anti Self-Help Guide. You can find Neel on Twitter and Facebook, and at
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4 Responses to Wine Blind Tasting Guide Part 1: Why Blind Taste Wine?

  1. Pingback: Wine Blind Tasting Guide Part 1: Why Blind Taste Wine? | The Oxford Wine Blog | Rosé-coloured glasses

  2. Pingback: Wine Blind Tasting Guide Part 2: The Components of Wine | The Oxford Wine Blog

  3. Pingback: Wine Blind Tasting Guide Part 3: The Perception of Wine | The Oxford Wine Blog

  4. Pingback: Wine News 15-22 July | winetuned

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