A wine tasting (also blind test), in which either no or only certain parameters are known about a wine. The primary goal is an objective assessment, in which an influence by knowledge of famous names, locations or producers is excluded. The famous British taster Michael Broadbent (1927-2020) said that the quality assessment of a wine by blind tasting without any information was the most useful training method for every wine lover, but not infrequently also the most humiliating. However, a distinction must be made between blind tasting in the “literal sense” and one in the “figurative sense”. Under certain circumstances the "beautiful appearance" of a wine can be so important a wine without Cloudiness is also lead to a distortion of objectivity. To now be influenced by colour or to exclude optical stimuli in general, a literal sense can make sense. This can be done by tasting by red light, by using black ones Tasting glasses, Testing can be accomplished in complete darkness or blindfolded. 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 Grape variety, vintage or origin be announced. In the sense of a fair assessment, the tasters must under no circumstances be informed about the producer, brand name or other data referring to the producer. In both types, the bottles or glasses are identified by number or code. The tasting will be between horizontal tasting or "blind horizons" (one growing area, one year, different producers) and vertical tasting or "blind vertical" or "château vertical" (a winery, but different vintages). The extreme case that no information about the wines is known is rather the exception, but can be an examination form. It is known exactly which wines are involved, but not which ones carafe they are located, one speaks of one Half-blind tasting.
To rule out manipulation and to guarantee 100% “blindness”, the wines must be prepared. You either detach them from the bottles Labels or you cover it with Tasting bags. The original corks are against neutral ones Pointed cork exchanged. The more elaborate decanting in carafes is even safer. An unobserved person fills the wines in carafes and labels them with code labels (e.g. numbers), which are not stuck on but placed in front of the carafes in question. A written note is made about this (e.g. 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 the carafes or not. So she swaps the carafes in space, or leaves them the same way. Now the labels are stuck on, which of course do not match the list of person 1 for the replaced bottles. A note is also made about the exchange processes (e.g. 1 with 6, 2 with 4, no exchange with 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 rating.