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This is in response to the article the parent linked, not the original. In that article, professional tasters were fooled by a small temperature difference in
by ogre_codes 6y ago
This is in response to the article the parent linked, not the original.
In that article, professional tasters were fooled by a small temperature difference in the same exact wine.
The big takeaway is if you want to truly test anything about the flavor of wine, you absolutely must remove all preconceptions. So you must control for temperature, color, knowledge of the wine vintage, what you've eaten prior, etc. A true blind test in other words.
This isn't something just novices will fall for, many top pros will fall for simple changes as well.
- bordercases 6y agoAlternatively the dynamic of temperature must be included as part of knowledge of the wine, and one must allow for wines to potentially converge in taste depending on their history. It is not dissimilar to tea in that regard where multiple preparations of a tea under different constraints of temperature or otherwise, can result in drastically different flavorings in the scope of hours. (The tea drinking practice in China known as Cha Dao leverages this fact to create a complex tea drinking experiences in an afternoon)