Hardscrabble Journal

Lunch

Tasting wines objectively is impossible. Tasting wines blind closes the subjectivity gap. In a lineup, one wine will still influence the perception of the following wine. Winemakers prefer to taste wines blind, meaning the identity of the wines is hidden. Usually bottles are covered by a numbered paper bag. We learn the most this way. The learning curve is greatly accelerated by the humility of including our own wines in a flight (line up) with other unidentified wines.

Wine is made to accompany a meal. A beauty contest lineup tells us about the immediate impression of an individual wine, but gives us no clue as to its inner beauty. This is why when my friend and colleague Rutger de Vink of neighboring RdV Vineyards and I regularly get together for lunch, we have developed a protocol for tasting for information and then enjoying with a meal.

In advance we decide on the theme. We both specialize in red wines blended from Bordeaux grape varieties, so the wines are almost always Bordeaux or Bordeaux blends. We also choose a vintage, as little is learned by comparing old wines to young.

Typically, four wines are poured blind (two Bordeaux, one Linden and one RdV). We taste quietly while taking notes. We then discuss each wine with ruthless, but honest criticism. Finally, the wines are unveiled. We lick our wounds, re-taste, especially our own wines, and then move on to lunch. 

The true judgement comes at the end of the meal. The bottle that has the least amount of wine left is the winner.

Linden Vineyards / Learn More / Latest at Linden | Journal: March 24, 2020