Blind Tasting
by Diego Berea and Jorge Vila
Tasting wine, unlike simply drinking it, is an exercise in conscious attention that engages all the senses. To excel at it requires three things in equal measure: the ability to identify and define stimuli received through the senses; knowledge of viticulture, winemaking and the characteristics of different grape varieties and wines; and, last but not least, a methodology or tasting technique.
This book focuses on the latter aspect: the technique of tasting. Frustratingly, many individuals with a keen ability to perceive a wine's characteristics and a high level of knowledge often do not succeed in tasting examinations. This shortcoming can be attributed to relying too much on abilities and knowledge while overlooking the importance of tasting technique.
The book focuses specifically on the Systematic Approach to Tasting (SAT) developed by the Wine & Spirit Education Trust (WSET) and is primarily aimed at students aiming to achieve the WSET Level 4 Diploma in Wines. The majority of the content can also be applied to candidates for the previous level, the WSET Level 3 Award in Wines.
Book structure
The goal is to help you improve your blind tasting skills, steering you away from mere blind guessing.