Sensorial tasting of wine is done is distinct ways and procedures according to the type of result to be obtained. The result does not always have the goal of determining the organoleptic qualities of a wine. Tasting, in fact, is not done in order to determine wine qualities only: a wine is tasted also for educational purposes and to improve the skill of a taster. Also in this specific case, it depends on the type of study and the educational result to be obtained, therefore the tasting method is being chosen according to the type of result to be obtained. A wine is tasted for many reasons: to understand it, determining its correspondence to a specific type, evaluating its real wine making value according to defined models and accepted as a reference.

 The procedures of wine sensorial tasting are generally classified in two distinct categories: blind and unblind. The discriminating factor is represented by the way with which the samples are being evaluated by the taster. In blind tasting all the productive characteristics of a wine are kept hidden, including its origin, producer and wine making techniques. In this type of tasting - like to say - the taster will face the wine without the help of any clue, saved its appearance which is generally and easily determined by simply looking at the glass. In the so called unblind tasting is true the opposite, that is the taster knows in advance all or most of the productive characteristics of a wine, including the name of the producer, grapes, vintage and wine making techniques.

 According to the result and goal of tasting, in the so called blind tasting sometimes part of the elements are revealed in advance, such as in case, for example, of the evaluation of wines belonging to the same territory or vintage. In these specific cases, the unfolding of certain elements is essential as well as unavoidable. However, knowing a detail about the wine to be tasted affects the reliability of the taster and it will probably influence the evaluation in function of the known factors. For example, in case a series of Montefalco Sagrantino wines are to be tasted, by providing this information, the taster will focus on the characteristics expected to be perceived in wines from this area. This means certain aspects of the wine, like to say, not corresponding to the type but significant could be ignored, and the taster could simply focus on the characteristics a Montefalco Sagrantino is supposed to have.

 It should be said giving information about a wine in a blind tasting is done in function of the result to be obtained. In the above example, the denomination is revealed in order to help the determination of the correspondence of a wine to a territory and a variety. The elements provided in a blind tasting however affects the evaluation of the taster. Specifically, not only the correspondence of a wine to a specific category, but also the determination of the personal correspondence and preference of a wine according to that category. In order to clear this concept, in case the personal preference of a taster for Sagrantino is expressed by very robust and tannic wines, the evaluation could penalize round and less aggressive wines.

 The reliability of blind tasting depends, in any case, on the number and type of element provided to the taster. The higher the number of elements the lower the reliability and impartiality of the result. Every known element will determine a prejudicial behavior towards the wine to be evaluated, while compromising the reliability of the result in function of the personal preference of the taster towards known elements. This prejudicial behavior is particularly evident in the so called unblind tasting, that is the exact opposite of blind tasting. In fact, in this type of tasting all the elements of a wine are known, therefore giving the taster a huge help. It is very likely the taster will tend to take for granted many characteristics of the wine without having perceived and verified them in wine by using his or her senses.

Wine bottles hidden inside bags and ready for blind tasting

 For many aspects, unblind tasting has the same value of group tasting. In case a taster tells the others he or she perceived a specific aroma in a wine - therefore providing a clue - the other tasters too will tend to perceive the same in their glasses. Another advantage of blind tasting consists in forcing the tastes to a higher concentration, therefore to do his or her job with a better attention. The taster, like to say, is forced to personally face the wine to be evaluated, free from every prejudice, he or she must use his or her skills in order to evaluate a wine. For this reason, and in order to avoid the conditioning of the tasters, blind tasting is done in an isolated condition, therefore avoiding the contact, even visual, with the other tasters. For example, the astonishment shown by a taster represents - as a matter of fact - a clue for all the other ones.

 Moreover, blind tasting ensures one more advantage. In series tasting - that is the evaluation of many wines in the same session - all wines are considered in the very same conditions. One of the many elements which can affect the reliability of the result is in fact represented by the name of the producer. In case the taster has a preference for a specific producer, he or she will tend to favor these wines and, maybe, will have a more critical and prejudicial behavior towards the wines of unknown producers. The fact of keeping this information hidden, let all the wines and producers to be in the same and essential equal condition. In other words, blind tasting allows the taster to discover good or bad wines also in unknown samples or in wines tasted in past occasions.

 What has been said so far could make one think blind tasting is a method to be exclusively used in professional occasions or in wine contests. Blind tasting also has a high formative and educational purpose for anyone who tastes wine, both professionally and at an amateur level. The lack of clues therefore provides an extraordinary occasion of study, in particular for the identification of varieties, wine making techniques and territories. Confirmations and doubts are therefore satisfied at the end of tasting, that is at the moment the wines are shown and all the characteristics finally become known. This moment represents one more advantage of blind tasting: not only the association of one's own evaluation with a wine, but also the evaluation of one's own tasting skill.

 Blind tasting is carried out by scrupulously realizing all the factors making it, including the way a wine is being presented to the taster. It should be said, in fact, also the simply view of the bottle shape represents, as a matter of fact, a prejudicial element for the evaluation. For example, the Burgundy bottle - not to be confused with the Albeisa bottle - is frequently used for red wines produced with Pinot Noir, therefore the sight such a bottle provides a prejudicial element to the taster. The same is true, generally speaking, for the Bordeaux bottle in which are usually bottled robust and full bodied red wines. For this reason, in blind tasting, the bottle is hidden, not only in order to hide the label, but also its shape. In fact, for this purpose are being used large bags in order to avoid the shape of the bottle to be revealed.

 On this regard it must be noticed that wrapping a bottle with an aluminum foil, a method used in certain tasting, is a not truly correct practice. If it is true the label and the real identity of the wine are of course concealed, the shape of the bottle is clearly evident therefore offering an identifying and prejudicial element to the taster. Also the cap on the neck of the bottle gives explicit clues about the wine - including the name of the producer - therefore it is better to completely remove it. An alternative way consists in pouring the wine in the glass away from the eyes of the taster and then bringing it to him or her. By doing so it is not possible to get any clue about the bottle as - in some cases - both the neck and the opening can be personalized by producers, therefore, made recognizable.

 The regularity of blind tasting is generally ensured by a person in charge of serving wines and does not take part to the evaluation. This is the only one to know the wines presented to the tasters and arrange things in order to keep the bottles hidden and unknown until the end of the tasting session. It must be noticed at the end of the session, all the wines are finally revealed and every sample is therefore associated to the relative bottle. Blind tasting can however be done at home with friends and allowing everyone of them to take part. Every person participating to the tasting, contributes to the session by bringing a bottle and making sure its identity will be scrupulously kept hidden to the others. On this regard, the bottle will be put in a large and non transparent bag and the neck of the bottle will be wrapped with an aluminum foil in order to hide the information written in the cap.

 Everyone participating to the tasting will completely remove the caps of his or her bottle and will uncork it, while keeping it hidden in the bag. Every participant will know about his or her own wine only and will ensure to the other participants the fundamental condition of blind tasting. In order to make the exercise of blind tasting useful, it can be asked to all participants to be in silence during the whole tasting session in order to not influence others. Being with friends and tasting together certainly represent a pleasing moment and therefore we can also be less rigorous and, for every wine, we can also share our opinions with others. No matter of this, in order to benefit from the important educational chance offered by blind tasting, it is indispensable the wine is kept hidden until the end. The practice of blind tasting gives the opportunity to improve our skill and knowledge as well as ensuring, with your friends, a pleasing moment of sharing, growth and fun.