Larry,
Don't be so sure about blind tasting. I attended blind wine tastings every Tuesday night (+/- 30 per year) for about three years with industry professionals (excluding myself, just an enthusiast who was friendly with the owner of the restaurant that hosted these events).
Bottom line: skills vary. Two individuals were astonishingly accurate. The tastings were themed around similar wine types; for example high end Napa Cabernets on one night or modestly priced Chardonnay from the Macon on another. Wines were placed in numbered bags by the restaurant staff and poured by same. No way to cheat - as far I could figure, anyway.
Both of the above mentioned tasters could identify their own product from a batch of 20-25 similar wines with near 100% accuracy (when they had an eligible product of their own in the running). They were also highly accurate in identifying vintages, properties and producers - though rarely all three at once. Both could also consistently identify the one "ringer" that was always introduced. Both of them picked out which 2 wines were identical on both occasions that a single wine ended up being contributed twice. Incidentally, that is a hard trick. When one of them told me which 2 he thought were identical, I went back to re- taste. I objected to his conclusion on the grounds that one was more tannic. He responded that the more tannic bottle was colder.
Like most people who attended these events (experienced tasters, all), I would have great nights on which I was impressed with my own skill and embarrassing nights on which I provided fodder for years of abuse at the hands of other attendees. Skilled tasters can be consistently discerning when operating "in the dark". Less skilled tasters - like yours truly - maybe not so consistent.
Marty
Don't be so sure about blind tasting. I attended blind wine tastings every Tuesday night (+/- 30 per year) for about three years with industry professionals (excluding myself, just an enthusiast who was friendly with the owner of the restaurant that hosted these events).
Bottom line: skills vary. Two individuals were astonishingly accurate. The tastings were themed around similar wine types; for example high end Napa Cabernets on one night or modestly priced Chardonnay from the Macon on another. Wines were placed in numbered bags by the restaurant staff and poured by same. No way to cheat - as far I could figure, anyway.
Both of the above mentioned tasters could identify their own product from a batch of 20-25 similar wines with near 100% accuracy (when they had an eligible product of their own in the running). They were also highly accurate in identifying vintages, properties and producers - though rarely all three at once. Both could also consistently identify the one "ringer" that was always introduced. Both of them picked out which 2 wines were identical on both occasions that a single wine ended up being contributed twice. Incidentally, that is a hard trick. When one of them told me which 2 he thought were identical, I went back to re- taste. I objected to his conclusion on the grounds that one was more tannic. He responded that the more tannic bottle was colder.
Like most people who attended these events (experienced tasters, all), I would have great nights on which I was impressed with my own skill and embarrassing nights on which I provided fodder for years of abuse at the hands of other attendees. Skilled tasters can be consistently discerning when operating "in the dark". Less skilled tasters - like yours truly - maybe not so consistent.
Marty