3 ms·

I'm from Argentina where wine is relatively cheap and I think many can distinguish a Malbec from a Cauvernet Sauvignon, but it's really difficult to distinguish

by lube 3y ago

I'm from Argentina where wine is relatively cheap and I think many can distinguish a Malbec from a Cauvernet Sauvignon, but it's really difficult to distinguish in the same varietal

Daishiman 3y ago
Only to the untrained taste. I've helped a sommelier friend study for her exams. In wine school you get taught about how different climates and methods in winemaking gives the wine product its character. With relatively little training it's easy to spot young wine, old wine, wine that passed through oak, defects like Bret, and other properties.
- pie420 3y ago
  almost any serious research in this field suggest that is completely false, and that even highly trained "experts" are incredibly bad at wine tasting, are inconsistent in their ratings, and fail to identify fakes, white wine with red food coloring, etc. It seems like you've fallen for the wine industry propaganda. https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-tasting-junk-science-analysis https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-ta... https://www.cambridge.org/core/journals/journal-of-wine-economics/article/abs/an-examination-of-judge-reliability-at-a-major-us-wine-competition/15EF999FBAC63C5FB6DCF1C2F4BB6655 https://www.cambridge.org/core/journals/journal-of-wine-econ... https://www.cambridge.org/core/journals/journal-of-wine-economics/article/abs/how-expert-are-expert-wine-judges/A9F356BC73B3E38F8DF81C7D70F80D10 https://www.cambridge.org/core/journals/journal-of-wine-econ... https://www.cambridge.org/core/journals/journal-of-wine-economics/article/abs/an-analysis-of-the-concordance-among-13-us-wine-competitions/0133849E8FD76B5D20A13C9F720EE102 https://www.cambridge.org/core/journals/journal-of-wine-econ...
  - Daishiman 3y ago
    I'm sorry but these studies are bullshit. First of all you link an article from a news webpage. Second of all you link about American wine "judges", with no references to their actual credentials in the field; that you can be a judge for a contest has no indication to your merits. Third of all these talk about labels being qualified as "bronze", "silver" and "gold" in these contests. If anything this shows you know nothing about the area. Sommeliers are in the business of marking objective taste and smell descriptors and then using that to distinguish wines in other, broader criteria. Actually go to a wine tasting with qualified winemakers or spirit makers, and do some tastings comparing how different wine processes, grape varietals, and other factors make a difference, instead of sitting in a sideline pretending you have any idea of what you're quoting. There's several spirits tastings where the difference in the sizes and properties of distillation columns have objective and notable chemical differences that even an untrained amateur can catch.

by lube 3y ago

I'm from Argentina where wine is relatively cheap and I think many can distinguish a Malbec from a Cauvernet Sauvignon, but it's really difficult to distinguish in the same varietal

Daishiman 3y ago

Only to the untrained taste. I've helped a sommelier friend study for her exams. In wine school you get taught about how different climates and methods in winemaking gives the wine product its character. With relatively little training it's easy to spot young wine, old wine, wine that passed through oak, defects like Bret, and other properties.

pie420 3y ago
almost any serious research in this field suggest that is completely false, and that even highly trained "experts" are incredibly bad at wine tasting, are inconsistent in their ratings, and fail to identify fakes, white wine with red food coloring, etc. It seems like you've fallen for the wine industry propaganda. https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-tasting-junk-science-analysis https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-ta... https://www.cambridge.org/core/journals/journal-of-wine-economics/article/abs/an-examination-of-judge-reliability-at-a-major-us-wine-competition/15EF999FBAC63C5FB6DCF1C2F4BB6655 https://www.cambridge.org/core/journals/journal-of-wine-econ... https://www.cambridge.org/core/journals/journal-of-wine-economics/article/abs/how-expert-are-expert-wine-judges/A9F356BC73B3E38F8DF81C7D70F80D10 https://www.cambridge.org/core/journals/journal-of-wine-econ... https://www.cambridge.org/core/journals/journal-of-wine-economics/article/abs/an-analysis-of-the-concordance-among-13-us-wine-competitions/0133849E8FD76B5D20A13C9F720EE102 https://www.cambridge.org/core/journals/journal-of-wine-econ...
- Daishiman 3y ago
  I'm sorry but these studies are bullshit. First of all you link an article from a news webpage. Second of all you link about American wine "judges", with no references to their actual credentials in the field; that you can be a judge for a contest has no indication to your merits. Third of all these talk about labels being qualified as "bronze", "silver" and "gold" in these contests. If anything this shows you know nothing about the area. Sommeliers are in the business of marking objective taste and smell descriptors and then using that to distinguish wines in other, broader criteria. Actually go to a wine tasting with qualified winemakers or spirit makers, and do some tastings comparing how different wine processes, grape varietals, and other factors make a difference, instead of sitting in a sideline pretending you have any idea of what you're quoting. There's several spirits tastings where the difference in the sizes and properties of distillation columns have objective and notable chemical differences that even an untrained amateur can catch.