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blind tasting

dégustation à l`aveugle (F)
blind tasting (GB)
degustazione alla cieca (I)
cata anónima (ES)
prova cega (PO)

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 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 to change the influence colour or exclude optical stimuli in general, so can make a literal sense. 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 origin 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 glasses are marked by number or code in both types. During the tasting will be between horizontal tasting or "blind horizontal" (one growing area, one year, various producers) and vertical tasting or "vertical" or "vertical" (a winery, but different vintages) distinguished. 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,

To avoid manipulation and to ensure 100% "blindness", the wines must be prepared. One dissolves from the bottles either the labels from, 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 carafes 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 of 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 square-wise, or lets them stand the same way. Now the labels are glued on, which of course no longer match the list of person 1 in the case of the exchanged bottles. A note is also made about the exchange processes (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,

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