Category Archives: Blind Tasting

Fifty Shades of Cabernet: Assessing the Colour of a Wine

On a white background (for example, a sheet of paper), examine the colour of the wine. Look at the wine from above to assess the depth of colour, which can be gauged from the visibility of the stem of the … Continue reading

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Common Wine Faults and How To Detect Them

Cork taint True cork taint is due to 2,4,6-trichloroanisole (TCA), formed when certain phenolic compounds react with chlorine-containing compounds used as disinfectants. This need not result from the cork, as TCA is also found in barrels and other winery equipment. … Continue reading

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The Physiology and Psychology of Wine Tasting

Our sense of taste arises from specialized sensory cells in taste buds on the tongue, palate, soft palate, and in the throat. There are around 5,000 taste buds in the mouth, each with 50-100 sensory cells or chemoreceptors. These sensory … Continue reading

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Wine Blind Tasting Guide Part 6: Setting Up a Blind Tasting

It’s now time to put what you’ve learnt into practice. So in this final article, I provide a ‘recipe’ for setting up and conducting a blind tasting. Materials Six to twelve different wines Standardized unmarked bottles or receptacles in which … Continue reading

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Wine Blind Tasting Guide Part 5: Interpreting Your Findings

This is the penultimate part of our series on wine blind tasting. You have dissected and analysed the various features of the wine as best as you could. The next step is to interpret your data and make an educated … Continue reading

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Wine Blind Tasting Guide Part 3: The Perception of Wine

Welcome to the third instalment in our six-part series on wine blind tasting. In case you missed them, here are the first and second instalments: Why Blind Taste Wine? The Components of Wine The mouth Our sense of taste arises from … Continue reading

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Wine Blind Tasting Guide Part 2: The Components of Wine

Welcome to the second instalment in our six-part series on wine blind tasting. (In case you missed it, here is the first instalment: Why Blind Taste Wine?) Wine is estimated to contain over one thousand different flavour compounds, half of which … Continue reading

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