A wine tasting (also blind sample) in which either no or only certain parameters are known about a wine. The ultimate goal is an objective assessment in which an influence by knowledge of famous names, locations or producers is excluded. The famous British Degustator Michael Broadbent (* 1927) said that the quality assessment of a wine by blind tasting without any information is the most useful training method for every wine lover, but not infrequently also the most humiliating. But it has to be distinguished between a blind tasting in the "literal sense" and one in a "figurative sense". Under certain circumstances, the "beautiful look" of a wine, so important a wine without cloudiness too, is to lead to a distortion of objectivity. Order now to influence by colour or exclude optical stimuli in general, so a literal can be useful. This can be done by tasting red light, using black tasting glasses Testing can be achieved in complete darkness or through blindfolded eyes. However, literal blind tastings are exceptions, not the rule.
A blind tasting in the figurative sense, however, takes place in "normal" light, but without product information. If several wines are compared with each other, common information such as vine. vintage or ancestry be announced. In the interests of a fair assessment, the tasters must under no circumstances be informed about the producer, brand name or other data indicating the producer. The bottles or jars are identified in both types by number or code. The tasting will be between horizontal tasting or "blind horizontal" (one growing area, one year, different producers) and vertical tasting or "vertical" or "vertical" (a winery, but different vintages). The extreme case that no information is known about the wines is rather the exception, but can be a form of examination. It is known exactly which wines it is, but not in which carafe they are, one speaks of one Half blind tasting,
In order to rule out manipulation and to ensure 100% "blindness", the wines must be prepared. One dissolves from the bottles either the labels off, or you cover this with tasting cases, The original corks become neutral Spitz corks replaced. Even safer is the more elaborate decanting in decanters. An unobserved person fills the wines in decanters and marks them by means of code labels (eg numbers), which are not glued on, but placed in front of the carafes concerned. A written note will be made about it (eg No. 1 = wine A, 2 = wine B etc.). The first person leaves the room with the bottles. Now comes a second person who changes the arrangement of carafes or not. So she exchanges the decanters in space, or leaves them in the same way. Now, the labels are pasted, of course, no longer match the list of Person 1 in the exchanged bottles. A note will also be made of the exchanges (eg 1 with 6, 2 with 4, no exchange at 3 and 5). As a result, neither person 1 or 2 nor anyone else knows which wine is where. The identity is determined after the tasting by the two notes. See also under wine address and wine review,