A color blind 'tasting'

Hello everyone,

I'm new to this n/g and I hope you'll favor me with your opinions.

Here is a question, which some of you may have seen asked here before: what wines would you recommend for a 'color blind' tasting?

The intent here is not to try to 'fool the expert', but rather to jar some novice oenophiles into thinking (tasting) outside of their comfort zone. (Perhaps you've met Mr. 'I only drink Cabernet' or Miss 'I don't like red wine.')

Consider this game for beginning a wine tasting party where several of the guests may have little exposure to dry reds. Each guest will be offered a small covered opaque cup containing wine. The game commences and all are encouraged to close their eyes, remove the cover, and drink the contents. Discuss what you taste: what words would you use to describe it, here are some suggestions (handouts with scoring pointers offered, etc.)

Now, a show of hands: was the wine you drank red? white?

More discussion. . . now, look at the underside of your cup: an 'x' is red, an 'o' is white.

The point: regardless of color, wines are interesting, intriguing, and delicious, so perhaps you may want to reconsider your ideas about color preference.

Then, it's on to the 1st flight . . .

(the inspiration for this game comes from John Cleese)

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Here's the question: what white and/or red wine would you offer in this scenario?

Thanks,

-d00b . .

Reply to
Doobie Keebler
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For a white, I suggest a Chenin Blanc from the Loire. For example a Savennieres with four or five years on it. Baumard Clos du Papillon or Clos St. Yves are good choices that should be quite available, depending on where you live.

For the reds I would go with something fruity with not much tannin. A Morgon (a Cru Beaujolais) could do quite well, as would a Saint Amour (even less tannin from another Cru Beaujolais).

s.

Reply to
santiago

I am reminded of a TV programme some years ago (Royal Institution Christmas Lectures) on the BBC where sensation was being discussed. A wine guru (I think it was Christopher Broadbent) was give a galls of red wine to evaluate. He correctly identified is a Bordeuax, got the region and I thin also the year. Very impressive.

He was then given another glass of red. He got nowhere with it - ended up by saying that whatever it was it was not very good. In fact it was a high class Chablis into which some taste-free red dye had been added.

So, to be good with wine tasting you need to access the right memory database!

Gordon

Reply to
Gordon MacPherson
Reply to
Doobie Keebler

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