The Art of Perception
Imagine this: you’re at a swanky wine bar, sipping on a mysterious red that your mate reckons is a Malbec from Mendoza. But your palate begs to differ – that smoky, leathery note has you convinced it’s a Rioja from the hallowed vineyards of Spain. The only way to settle this friendly rivalry? A good old-fashioned blind tasting, putting your senses to the ultimate test.
Stripping away the labels and preconceptions, blind tasting is the great equaliser in the world of wine. It’s a chance to truly appreciate the liquid in your glass, without the influences of price, region, or that fancy chateau on the label. As former England cricketer Phil Tufnell once quipped, “I don’t mind a nice glass of wine myself, as long as you don’t tell me what it is.”
Setting the Stage
To pull off a cracking blind tasting, you’ll need a few essentials:
- Decent stemware (don’t go splashing out on Riedel, but avoid those chunky pub glasses)
- A trusty corkscrew (or someone dexterous with the old boots-and-wall method)
- A pitcher of water for rinsing
- A blind tasting mat or plain placemat to cover the bottles
- A notepad for jotting down your observations
- And, of course, a selection of mystery wines! Aim for a mix of red and white, with varying levels of complexity to keep things interesting.
Once you’ve gathered your kit, it’s time to pour. Keep portions modest – say, 50-75ml per glass. This way, you can move through multiple wines without getting too “merry” too quickly.
Engage Your Senses
Right, the tasting proper. Take a good look at the wine’s colour and opacity. Is it a deep, inky purple or a pale, watery ruby? Swirl it gently and observe the “tears” that cling to the glass – this can hint at the wine’s body and alcohol level.
Next, give it a good sniff. Don’t be shy about getting your nose right in there. Notes of black fruit, spice, or that telltale petrol aroma could offer clues as to the grape and region. As the old saying goes, “The nose knows.”
Finally, have a slurp. Let the wine linger on your palate, coating every nook and cranny. Consider the texture, acidity, tannin structure – is it a big, burly bruiser or a lithe, elegant number? Retro-nasal aromas (flavours you pick up once the wine is in your mouth) can unveil whole new dimensions.
Pro Tip: When stumped, fall back on the classic flavour families: red fruits (raspberries, cherries), black fruits (plums, blackcurrants), herbaceous notes, or those delightful baker’s spices.
The Unveiling
Once you’ve formed your assessment, it’s time for the grand unveiling! Whip off that shroud and see how your perceptions stack up. Even if you’re miles off the mark, don’t be too downhearted – appreciating wine is a lifetime’s journey.
If you’re feeling peckish, why not crack open a warm loaf of sourdough and a hearty dollop of English salted butter? The bread’s yeasty tang makes for a smashing pairing with those robust, tannic reds. Or, for the whites, a plate of briny oysters or a zingy lemon-dill mousse should do the trick.
And remember, blind tasting is meant to be fun! As the late, great Gerard Basset (World’s Best Sommelier, no less) once said, “Wine is not about being right or wrong, it’s about enjoying the moment.” Wise words from a true master of the craft.
Pro Tasting Anecdote
Speaking of masters, let me regale you with a tale from Oz Clarke, the legendary British wine critic. During a tasting of prestigious Bordeaux, Clarke was presented with a wine he immediately identified as the 1982 Château Latour – one of the region’s most celebrated and expensive drops. Alas, upon the reveal, it transpired that Clarke had in fact been enjoying a humble £5 bottle of French supermarket plonk! Just goes to show that even the experts can be hoodwinked by a cheeky little number from time to time.
So, there you have it – your roadmap to the delightfully bewildering world of blind tasting. Whether you’re a fledgling oenophile or an seasoned pro, stripping away the frills is a surefire way to sharpen those senses and gain a deeper appreciation for the juice in your glass. Bottoms up, and happy tasting!