Blind tasting is a very strange activity. Contrary to what many people imagine, it has nothing to do with blindfolds. It involves tasting a wine without seeing the label and it can deliver shocking surprises. I tasted seven champagnes   blind with a group of professionals recently. There was a shock when they discovered the wine most of them preferred carried a label they regarded as their least favorite. That sort of result is especially common with champagne, the most image-driven rather than quality-driven wine of all. But it happens all the time when wine is tasted blind. Because I'm interested in how wines really taste instead of how I think they should, I taste wine blind as often as I can, especially when assessing similar young wines. But blind tasting when you know absolutely nothing about the wine in front of you is something completely different. The most difficult Master of Wine exams include three sessions during which you have a dozen glasses in front of you and nothing more helpful than a printed exam paper asking you to identify each wine as closely as possible, and assess its quality. Now that the MW is behind me, I taste wine completely blind only very rarely, and never in public. So my blind tastings these days are round the dinner table with good friends and once a year when I act as a judge, with Hugh Johnson, in the Oxford vs Cambridge wine-tasting competition. This is the most extraordinary match, always held before the Boat Race but taken just as seriously nowadays. This year's taste-off took place at the end of last month, as usual in the Oxford and Cambridge Club on Pall Mall in London. Why did the professionals get shocked at the result of their blind tasting?
They got all the results correctly. They didn't recognize their favorite at all. The writer made no mistakes. Champagnes can not be tasted blind.