Tasting

I will take your example of Barolo ..... however this could equally apply to a cab, chard ...etc.

One of the distinct benefits of tastings without food is to be able to judge ( in you opinion and on your pallate .. not according to "experts" ) how each wine compares in its quality and in representing the varietal that it is made from.

Food, inevitably masks the ability to make the comparison.

When comparing the 10 barolos ... what is the balance of each, the acidity, the way the tannins "feel" in your mouth, the length, complexity and so on.

You might find Vintner A's to be really thin .. Vintner B's to be way too tannic and so one.

If a wine is "out of balance" ( again to your taste ) with out food ... it will not come "in balance" with food.

As you drink more .. and have more with your meals, you will come to know the characteristics of a given Barolo that makes it enjoyable to you. Once you have a grasp of these, then at such comparative tastings you will be able to, if nothing else, quickly weed out those that you know you won't like.

Don't worry if ... at such tastings you hear people give descriptions of the wine that is in exact opposite to what you are sensing. This happens to me all the time and is the source for lots of great arguments ( or "discussions ).

Finally there is the economic benefit. Let's say you want to try a new Barolo that you've not had and you already know some of the characteristic of one's you've tired and don't like. Then the comparative tasting at least gives you much better odds of bringing home a wine you will enjoy instead of spending your money and "hoping"

Art Stratemeyer ============================= A Community Celebration the Joy of Wine,Gardening and the Arts

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