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Something for the Weekend 9: The effectiveness of Blind Tasting

Blind tasting is controversial. As an importer it was the final and most critical part of my selection process. Having spent time visiting producers and tasting wines in situ; it was only on my return home that a reliable assessment could be made. The blind-tasting of wines of a particular price point or region against their neighbours or competitors, helped remove some of the bias to which I was prone. I never bought wines from people I didn’t like but blind tasting also prevented me from buying wines from people I really did. It removed the emotion and romanticism I might have attached to people and places and left the raw product exposed for what it was. It is this reason why so many returning from holiday clutching their favourite wine of the trip end up being disappointed. Most wine tastes good when the sun is high and the serotonin is flowing. In the more prosaic surroundings of home, these same vinous ‘joys’ are often much less rewarding.

In the classroom, blind-tastings are frequently used as a method of torture rather than one of learning. There should always be a clear reason as to why one is tasting blind otherwise it becomes a game with too many crestfallen ‘losers’ and no real ‘winner’ – not in an educational sense anyway. Last Sunday my class enjoyed a flight of four wines (conducted blind), that worked particularly well as an exercise in varietal differences. Attempting to ‘bench-mark’ varieties or regional expressions of certain grape types is not always successful, but the Syrah, Carmenere, Malbec and Cabernet/Merlot we tasted proved deliciously up to the task. As an MW student I am keenly aware of making tastings illuminating and relevant; and these four wines, none prohibitively expensive, are worthy of some home study of your own.

Marques de Casa Concha, Syrah, D.O Buin (Maipo), Chile, 2011, 14.5%
Wine-making: 18 months in French Oak
Note: Classic Syrah. Blackberry fruit and fresh acidity that helps preserve this wine’s sense of purity. The oak does not get in the way and the ripe tannins complete the harmonious palate. Good value
Price: 1050NT
Score: 17/20
Available from:

Marques de Casa Concha, Carmenere, D.O Peumo (Rapel), Chile, 2011, 14%
Wine-making: 18 months in French Oak
Note: There is a little pleasant herbaceousness here but no under-ripeness that can leave Carmenere feeling green and mean. Chocolatey and supple tannins with a touch of spice from the oak.
Price: 950NT
Score: 16.5/20
Available from:

Catena Alta, ‘Historic Rows’, Malbec, Mendoza, Argentina, 2009, 14%
Wine-making: 18 months in French oak
Note: It is rare for me to drink any one wine more than a couple of times a year but this is one of the few I could happily have a glass of every day. It smells of cherry pie, vanilla, citrus peel and has silky, super-fine tannins. Persistent and delicious, exceptionally good.
Price: 2400NT
Available from: icheers

Cape Mentelle, Cabernet Sauvignon/Merlot, Margaret River, Australia, 2012, 13.5%
63% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot, 2% Cabernet Franc
Wine-making: 14 months in 20% new French oak
Note: Mint, chocolate and tar (three of my favourite smells) accompanied by a structure of fine-grained tannins help give this wine more than just a sheen of elegance. Very good value.
Price: 1200NT
Score: 17/20
Available from:

Sniff NL Bottle Block