An introduction to blind wine tasting
Having been passionate about blind wine tasting for many years, in 2013 I was crowned French Champion in this discipline, in a competition organised annually by *La Revue du Vin de France*. In this article, I invite you to discover the reasons behind this passion, the rules and principles to follow, as well as the little secrets of a blind taster in competition.
[Walter Labouyrie]
A method for blind wine tasting
Why do blind tastings?
From the label to the price of the wine, via the person serving it, or even the order in which we taste the wines and the people we are with… We are influenced by a multitude of factors that cloud our judgement. A blind tasting is, above all, about freeing oneself from these external influences so that one is left alone with the wine.
Try it before you analyse it!
Whether for professional purposes, for fun or simply for pleasure, the method of blind wine tasting involves fully engaging our senses … tasting first, and analysing afterwards.
An exercise suitable for everyone
We need to dispel certain misconceptions that some people are naturally gifted when it comes to wine tasting. That’s a myth. It is hard work, the accumulation of tasting experiences, expertise, and the depth of your involvement in the wine world that will make the difference. As is the case in many fields:
10% talent, 90% hard work!
1. The three sensory stages of blind wine tasting
Take the time to taste each wine in a systematic and analytical manner, even if it immediately brings something to mind. To do this, use the three elements of wine tasting: appearance, aroma and flavour.
VISUAL INSPECTION
DO NOT SKIP THIS STEP
This step is all too often overlooked, even by seasoned wine tasters. Yet it offers a wealth of information. So take the time to observe the colour of the wine, its intensity, its brilliance and the famous ‘tears’ – that is, the way the wine flows down the sides of the glass.
COLOUR
It reveals a great deal about the possible grape varieties, but also about the wine’s age. To do this, observe the differences between the centre of the glass and the rim, as well as the reflections.
INTENSITY & BRILLIANCE
Observe the intensity and brilliance of the colour; these can be significant. Note that cloudiness is not a fault but likely the winemaker’s choice not to filter the wine excessively.
TEARS Also
observe the thickness, fluidity and abundance of the tears. A coloured trail on the glass will narrow down your options for grape varieties. The thickness and capillarity will provide information on the alcohol content, body and any residual sugar.
OLFACTORY TEST
SNIFF THE WINE
There are three main steps to smelling the wine. The first involves detecting the wine’s primary aromas by sniffing the glass without swirling it, then repeating the process after swirling to detect the secondary aromas. Finally, after taking a sip in the next stage, remember to complete the analysis by making use of retro-olfaction.
THE FIRST NOSE
This is important, and many tasters skip this stage by swirling their glass too soon. This allows you to detect what is known as the ‘First Nose’, or the ‘primary aromas’. The fruity, floral, vegetal or mineral character will then provide you with clues to identify the grape variety primarily.
THE SECOND NOSE
After swirling your glass, note your impressions again. These are the “secondary aromas”.
RETRO-OLFACTION
Note your impressions again after swirling the glass. Full bouquet
TASTING
CHEW AND SWISH
Take your time to savour the flavours once in your mouth. SPIT
IT OUT!
It’s frustrating, but it’s very important so as not to tire the palate.
SENSORY
CONFIRMATION Confirm, clarify and refine the sensations perceived on the nose.
ESTABLISH THE WINE’S
PROFILE Acidity, bitterness, sweetness, alcohol, structure, body, tannins …
IDENTIFYING AROMAS
This is a very informative exercise, though results can vary greatly from person to person. There are many tools available to help you improve, such as *Le Nez du Vin*. The best approach is still to discuss your impressions with your tasting partners.
3. Determine the wine’s overall profile
Given the vast amount of information you receive, it is very important to prioritise it according to importance. In other words, try to identify the most important factor or the dominant element: Aromas? Acidity? Alcohol? Body? Tannins?
Examples:
- The precision and/or aromatic exuberance of certain wines will largely point you towards the grape variety: the petrol notes of Riesling, the citrus, boxwood and blackcurrant bud notes of Sauvignon, the pepper notes of Cabernet Sauvignon or Cabernet Franc, or even Muscat
- Very pronounced acidity is a significant factor limiting the range of options. The same applies to alcohol or excessive extraction
- A very light or very dark colour (particularly in the case of reds) is another factor that limits your options
Blind tasting is a lesson in humility. There is no room for certainty in blind tasting. Never lose sight of this if you want to improve.
It is important to have convictions and confidence, but clinging to one’s own feelings and choices can be dangerous. It is crucial to listen actively to one’s teammates and to approach every challenge objectively and analytically.
Knowledge base on wine regions, appellations and grape varieties
French wine-growing regions
As mentioned earlier, a basic understanding is required for blind wine tasting. At the very least, you need to be familiar with the different French wine-growing regions and their main grape varieties.
Below is a non-exhaustive list of these regions and grape varieties. The most common ones are shown in bold, and the others in standard text.
Use this list as a guide for your tastings to begin with, then, over time, try to make them your own and commit them to memory.
The main grape varieties by region
| Regions | White grape varieties | Red grape varieties |
|---|---|---|
| CHAMPAGNE | Chardonnay | Pinot Noir – Pinot Meunier |
| MOSELLE | Auxerrois – Pinot Gris | Pinot Noir |
| ALSACE | Riesling – Sylvaner – Pinot Blanc – Pinot Gris – Gewürztraminer | Pinot Noir |
| BURGUNDY | Chardonnay and Aligoté | Pinot Noir |
| BEAUJOLAIS | Chardonnay | Gamay |
| JURA | Savagnin – Chardonnay | Pinot Noir – Poulsard – Trousseau |
| SAVOIE-BUGEY | Jacquère – Altesse Roussanne | Mondeuse – Gamay |
| NORTH RHÔNE | Viognier, Marsanne and Roussanne | Syrah |
| SOUTHERN RHÔNE | White Grenache – Clairette, Bourboulenc and Roussanne | Grenache, Syrah and Mourvèdre |
| LOIRE | Chenin – Sauvignon – Melon de Bourgogne | Cabernet Franc – Pinot Noir – Grolleau – Gamay – Pinot Aunis |
| BORDEAUX | Sauvignon – Sémillon – Muscadelle | Merlot – Cabernet Sauvignon – Cabernet Franc |
| SOUTH-WEST | Petit Manseng, Gros Manseng, Mauzac and Ugni | Tannat – Malbec – Négrette – Cabernet Sauvignon – Merlot |
| LANGUEDOC | White Grenache – Rolle – Clairette Maccabeu – Piquepoul – Muscat | Syrah – Grenache – Carignan – Mourvèdre – Cinsault |
| ROUSSILLON | White Grenache – Rolle – Clairette Maccabeu – Piquepoul – Muscat | Syrah – Grenache – Carignan – Mourvèdre – Cinsault |
| PROVENCE | Rolle (Vermentino) Clairette – Sauvignon | Cinsault – Mourvèdre – Syrah – Cabernet Sauvignon |
| CORSICA | Vermentino (Rolle) | Sciacarellu – Niellucciu Grenache |
How a blind wine tasting competition works
Preamble
- Blind wine tasting is not an exercise that involves being blindfolded (although that can be fun). It simply involves trying to identify a wine served in a decanter without knowing its origin or the bottle it came from.
- We’re talking here about a team tasting. There are individual competitions, but team competitions are far more interesting and yield better results.
- The following few lines are by no means intended as a guide or reference. Their sole purpose is to share experiences and to bring enjoyment.
The principle of blind wine tasting
WHAT SHOULD YOU LOOK FOR? For each wine presented, you should try to determine:
- THE PREDOMINANT GRAPE VARIETY
- THE REGION
- THE NAME
- THE VINTAGE
- THE ESTATE
- THE VINTAGE
THE TASTERS: teams of 2 to 4 people. One answer per team.
NUMBER OF WINES: 12 wines for a championship event. You can practise at home with far fewer wines. It is best not to exceed this number so as not to overwhelm the palate, although some wine-tasting clubs may taste as many as 20–25 wines per session.
TASTING TIME: Allow approximately 10 minutes per wine. Although the tasters in each team are free to discuss the wines amongst themselves, it is best to set aside a specific time for individual tasting and a separate time for discussion (see the suggested method below).
The logistics of blind wine tasting
To ensure that the tasting takes place in the best possible conditions, please organise things as follows:
- A space large enough to ensure there is room between the groups. We’ll be tasting the wine whilst seated.
- A calm and soothing atmosphere. We avoid loud music and children running about
- A sommelier. He is the one who selects the wines, decants them and serves them at the correct temperature.
- Allow for 3 glasses per person (as per the competition rules)
- A few carafes for preparing the wine in advance
- A little water, but no food (we’ll have something to eat after the tasting)
Scoring a blind wine tasting
A maximum of 20 points can be awarded per wine, making a total of 240 points for a tasting of 12 wines. For information, the highest score ever recorded in a competition is 154 points.
GRAPE VARIETY (10 points) – Points are awarded based on the percentage of the specified grape variety present in the wine’s blend (e.g. 7 points if the grape variety in question accounts for 70% of the blend).
REGION & APPELLATION (5 points) – Points are awarded based on how closely the wine matches the appellation, provided it is from the correct region. (Example: 4 points are awarded for suggesting a Gigondas instead of a Châteauneuf-du-Pape; 0 points are awarded for suggesting a Sancerre instead of a Chablis)
VINTAGE (3 points) – You score 3 points if you identify the correct vintage and the correct region. You score 1 point if you identify the correct vintage but not the correct region. You score 0 points if you fail to identify the correct vintage, even if you are off by just one year.
DOMAIN (3 points) – You’ve found the domain; you score 3 points
CUVEE (2 points) – If you’ve found the cuvée, you score 2 points
TOTAL (20 points) Although it is technically possible to award more than 20 points, the total score per wine is capped at 20 points to ensure a fair comparison between single-varietal wines and blends, which do not always reach the full 20 points.
Don’t forget your first impression
Whatever your analysis and final conclusion may be, don’t lose sight of your first impression. When it comes to blind wine tasting, it is always very instructive. This is particularly true because it draws on your personal experience and your most natural instincts. That first impression is often the best.
Managing tasting times effectively
Don’t rush headlong into developing your options. It’s important to manage your tasting time carefully. Easier said than done. You have 10 minutes per wine during a championship competition, and that’s also a reasonable amount of time to form an opinion. Any less, and you risk skipping steps; any more, and you’ll end up going round in circles.
Step 1: Individual
tasting
5 minutes
First and foremost, it is essential that each taster tastes the wine individually.
Make a note of your impressions of each wine. Try not to share your thoughts too quickly.
Taste first, analyse later!
Step 2: Group
analysis
5 minutes
Compare your impressions and analyses in order to arrive at a joint response.
The aim is to reach a consensus, not to choose one option over another.
Those who seem least certain should speak first.