Having a seasoned tongue that can detect the
subtle differences between different kinds of adult grape juice is a sure sign of class. In fact, the go-to Hollywood trope for showing
that a character is refined is to give them a penchant for expensive wines. Even Hannibal Lecter, one of the most terrifying
and cultured characters in film history, had a soft spot for chianti. But the question at hand today is can even
the professional wine connoisseurs actually tell the difference between a Chateau Cheval
Blanc 1943 and a Bota Box Chardonnay? To begin with, it's important to understand
what a person has to go through to acquire the label of wine expert, otherwise known
as a sommelier. It turns out this varies considerably from
absolutely no official required training at all (the label is technically originally a
job title) to an extreme amount as in the case of Master Sommelier's, of which there
have been less than 300 people who have managed to achieve that certification in the little
over a half a century that title has been granted, making it one of the most exclusive
professional certifications in the world. As to the former vastly more common distinction
of "sommelier", some who achieve this certification are simply wine enthusiasts wanting to take
their hobby to the next level. Others are those working in the restaurant
service industry who may have even got that title via working there way up from a simple
waiter at a wine bar and learning on the job. That said, as sommelier Dustin Wilson notes,
"...by forcing oneself to study hard for a long period of time, certification offers
young sommeliers the opportunity to gain the context they need to understand wine much
faster than they would if they simply relied on the dining room floor as their classroom." This brings us to more formal certification. How rigorous a given course for certification
is varies from institution to institution offering such, but in general sommelier's
must be able to identify with reasonable accuracy random types of wine by taste, sight, and
smell, answer various questions about wine making, the various regions of the world that
are major wine producers, and what makes wines from them different than wines produced elsewhere. They must also have extensive knowledge of
very specific food pairings, as well as demonstrate little things like the best technique for
how to open a bottle of wine and pour- while simple for those working in the industry,
nonetheless often trips up the hobbyist attempting to get that certification. On that note, while actual formal training
to get such a certification may only take dozens of hours, leading up to passing a given
program's tests a person generally needs extensive experience with all things wine, whether as
a long time hobby or experience within the industry. As you might have gathered from this, all
sommelier's are not created equal. Some may be immensely knowledgeable and skilled
at judging various wines, while others might be littler better than your wine enthusiast
cousin Jill. This brings us to the elite of the elite-
Master Sommelier's. These are the Yoda's of the wine world, and
no coincidence the average salary for one eclipses that of mere mortal sommelier's. For your reference, a run of the mill lowly
just starting out sommelier might make as little as in the $40,000 a year range, whereas
someone who has passed the tests to become an Advanced Sommelier earns around $78,000
a year on average. The Master Sommelier's, on the other hand,
typically make about $150,000 per year and can usually be found working at some of the
world's finest restaurants. The testing to become a Master Sommelier is
vastly more rigorous, and those invited to test (and it is invite only), must have first
passed the Introductory Exam, then the Certified Exam, and then the Advanced Sommelier Exam. Those who pursue this course also tend to
already have extensive backgrounds in the culinary arts and typically have many years
of experience working as a sommelier at some wine serving establishment. Once they've distinguished themselves enough
in the field, they may then be invited to takes the tests to become a Master Sommelier. From here, they are given three years to pass
three tests, including a practical restaurant service section, a verbal examination covering
all things wine related to incredible depth, from history to grape cultivation in various
regions, to various wine making methods; finally, the most difficult test of all is the taste
test. In this, they are given six random wines chosen
from the thousands produced around world. In 25 minutes, they must correctly identify
not just what region of the world each one came from, but also the exact year the grapes
used were harvested. Each candidate is allowed to take each test
up to six times in the three year span, but even then, as you might expect from so few
having ever achieved this certification, many fail despite already being considered advanced
wine experts before even attempting the tests. Now, given all this, surely the elite wine
professionals must be able to tell the difference between random expensive and a random cheap
wines, right? Well, yes, the elite of the elite absolutely
can. But also, no, they can't at all actually. So what's going on here? There are several factors that go into this. First, there's the business side with a variety
of factors that go into what makes something an "expensive" or "cheap" wine that go far
beyond taste. Making such distinctions smaller than ever,
wine making has become huge business on a scale and with scientific vigor never leveled
at the industry before- all in an effort to create the best wines for as cheaply as possible. As journalist and sommelier Bianca Bosker
notes, "One of the things that I did was to go into this wine conglomerate [Treasury Wine
Estates] that produces millions of bottles of wine per year... People are there developing wine the way flavor
scientists develop the new Oreo or Doritos flavor." Noteworthy here is that the scientists extensively
use sommeliers to help tweak their mass produced wines to be as high quality as possible even
to the experts. They further add a variety of things to the
wine, not unlike adding ingredients to any beverage, to tweak just about every facet
of it until they come up with an end product that they think will maximally appeal to consumers. As a result, even disregarding business elements
effecting price beyond taste, the gap between inexpensive wines and the finest has closed
considerably in recent decades, and there are more variety of wines to enjoy today than
there ever have been before, all making it an effort in futility for even a Master Sommelier
to be able to consistently identify one wine as one that was probably ultra expensive vs.
more of a middle of the road variety of the same type of wine. Partially as a result, while studies using
the general public tend to show most can identify the difference between the cheapest of wines
at a couple dollars a bottle and, say, a $20 or $30 bottle, as soon as you start to go
much above that, we mere mortals tend to be able to differentiate the two with about the
same accuracy you'd expect in predicting the results of a coin flip. That said it turns out there is actually a
slight and very interesting correlation. In one study with over 6,000 taste tasters,
comprising about 12% sommeliers and the rest the general public, trying to determine if
people like expensive wines more than cheap ones, it turned out that:
“[W]e find that the correlation between price and overall rating is small and negative,
suggesting that individuals on average enjoy more expensive wines slightly less. For individuals with wine training, however,
we find indications of a positive relationship between price and enjoyment.... Our results indicate that both the prices
of wines and wine recommendations by experts may be poor guides for non-expert wine consumers.” Thus, similar to music or really any field,
those who are experts do seem to tend to enjoy the finer, more complex, versions of the craft,
such as a symphony, vs the general public who prefer listening to the latest from Taylor
Swift. Or as one music professor the co-author of
this piece once had was fond of stating with respect to pop music vs. things like a symphony,
"Cotton candy tastes great, but you can only eat so much of it before you get sick of it
and start craving a high quality steak dinner." Now, at this point you might be thinking,
"Well, sure, it's easy to be fooled by the business side of things when talking price,
but what about all those studies that show wine experts can't even tell white wine from
red in blind taste tests?" It turns out there is a lot more going on
with that than the clickbait headlines tend to indicate, and should be obvious from the
fact that Master Sommelier's are able to pass the test they do in the first place, which
would be impossible if their skills were really as bad as that. As Wheezy Waiter wisely points out in his
aptly titled song "A Headline's Not an Article"- a headline is not an article. You see, as ever, our monkey brain's are gonna
monkey brain. We humans are just really, really easy to
trick, especially when it comes to our senses. Ever eaten something minty and then drank
a room temperature glass of water? Congratulations, you've just tricked your
body into thinking you're drinking ice cold water because menthol binds with cold-sensitive
receptors that make these much more sensitive than normal, so they trigger more easily and
you feel a cold sensation, even though everything is the same temperature as before. So everything from what you ate or drank before
to scents in the environment you're currently in, to even your level of fatigue can influence
the way you perceive the taste of something. On top of physical things like that, there's
your expectations, which can be absurdly easily influenced, especially when it comes to taste. So let's now talk about wine. Contained within the grape juice are many
dozens of esters and aldehydes, sugars, minerals, organic acids, etc. etc. This cocktail all derives from the grapes
(whose contents are in turn effected by a variety of factors), processes of the yeast
as it works its magic, and what the wine is processed and stored in during its journey
from plant to your belly. This all creates the colors, smells, and taste
which combined to form the flavor your perceive when you ingest the wine. To give you a small idea of the scope of things
here, consider that over 400 compounds that influence the scent alone have been identified
in wine. On that note, temperature by itself can make
a huge difference to taste, among other reasons, because of how this can effect the boiling
point and thus smell and, in turn, taste, of some of these compounds in the wine. As wine enthusiast David Derbyshire notes,
"Serve a New World chardonnay too cold and you'll only taste the overpowering oak. Serve a red too warm and the heady boozy qualities
will be overpowering." As for the wine experts, while they may have
honed their skills with sometimes thousands of hours of study into all things wine, they
still have the same monkey brain as the rest of us. Case in point, we have wine expert and journalist
Katie Kelly Bell, who was traveling with a fellow group of wine connoisseurs. While at Waters Vineyards in Washington State,
the owner poured everyone two glasses of white wine and asked them to identify what type
they were. Bell sums up:
“We swirled, we sniffed, we wrinkled our brows in contemplation. Some of us nodding with assurance. I took notes, finding the first white to be
more floral and elegant than the second. Drawing on my years and years (there have
been too many) of tasting, studying and observation, I swiftly concluded that the first wine was
an unoaked Chardonnay and the second was a Sauvignon Blanc, easy peasy. Much to my mortification I was dead wrong,
as was everyone else in the room. The proprietor chuckled and informed his room...
that the wines were actually the same wine; one was just warmer than the other. He wasn’t intentionally shaming us (not
one person got it right); he was pointedly demonstrating the power of just one element
in the wine tasting experience: temperature.” Now consider a test conducted at the suggestion
of winery owner Robert Hodgson at the California State Fair wine competition. Essentially, the panels of 65-70 expert judges
were given a huge variety of wines to rank as per usual. But what they were not told was that they
were actually given each of the wines three times and from the same exact bottle. After running this same experiment four consecutive
years, what Hodgson found was that, to quote the paper published on the experiment, Only
"about 10 percent of the judges were able to replicate their score within a single medal
group." In fact, he even found about 10% of the judges
were so far off that they switched a Bronze rating to a Gold for the exact same wine from
the exact same bottle. In another study conducted by Hodgson, An
Analysis of the Concordance Among 13 U.S. Wine Competitions, it was found that in the
vast majority of cases, receiving a Gold medal at one wine competition had virtually no correlation
to not just being ranked similarly at another competition, but in many cases that same wine
scoring below average at other competitions. As to what's going on here, Hodgson sums up,
"...there are individual expert tasters with exceptional abilities sitting alone who have
a good sense, but when you sit 100 wines in front of them the task is beyond human ability." In yet another test, this one by Frenchman
Frédéric Brochet in 2001, he found that simply changing the label of the same bottle
of wine from an expensive well thought of type to a cheap one resulted in the 57 taste
testers almost universally changed their tune on not just how they liked it, but various
attributes about it. In another experiment, Brochet also gave a
similar panel a glass of white wine and a glass of red wine and gave them a list of
common words used to describe white and red wines and told them to assign them appropriately
to the two wines in front of them. It turns out the red wine was actually the
same as the white wine except dyed red, and only a small percentage of the testers were
able to accurately identify that both wines tasted the same in the descriptive words they
chose to identify each wine. And, yes, contrary to what is almost universally
stated, not all of the taste testers got it wrong. Nevertheless, most did. While you may try to argue that perhaps the
results ended up being different because the dye had an effect on the flavor, beyond that
it was purported to be flavorless dye, we can at least be reasonably sure it didn't
drastically alter the taste to "jammy", "spicy", and "intense", among other common terms wine
professionals use to talk about red wines. That said, important to note here is that
while Brochet's studies are often cited as definitively showing how bad wine experts
are at judging wines, in this case that they can't even tell the difference between red
and white wines, that's not what that study actually showed at all. Blindfold even amateur wine drinkers and legitimately
give them a white and a red wine and they are going to likely do extremely well at telling
the difference, as anyone whose drunk wine pretty much ever can attest. Rather, this test simply showed how easily
our perception of things is influenced by suggestion. Just as importantly here, what literally every
single source we could find not only leaves out when reporting this story, but in the
vast majority of cases falsely states, is the actual qualifications of those being tested
by Brochet. It turns out, the people he was using as taste
testers were not experts at all, simply undergraduate students studying oenology (wine and wine
making). While certainly probably more knowledgeable
than your average person on the street, nobody would call an undergraduate mathematics major
just learning the ropes a "math expert", nor would their skills be indicative of what their
professors who have vastly more experience and are actual experts are capable of doing. Thus, how expert any of these students were
at the point in their education when given these tests isn't clear. What would be far more interesting and indicative
is to give that same exact test to the world's Master Sommelier's and see how they did. Presumably because they still have monkey
brains like the rest of us, they would still perform poorly, but nobody yet has run that
test that we could fine. However they would do in such a scenario,
what is undeniable is that study after study shows that our perception and expectation
vastly influences our experiences, not just in wine tasting, but pretty much every facet
of life. As the Master Sommelier's demonstrate by passing
the taste test they are subjected to in the first place, with enough time and study, there
are actually people who are exceptionally good at identifying and judging attributes
of wines in the right circumstances. But overwhelm there sense with 100 wines or
change their expectations about what they are tasting and their perceptions will change
significantly, seemingly, making them little better than a random person off the street
at telling anything definitive about the wine. And then when adding not just telling attributes
about the wine, but also whether it is inexpensive to purchase or expensive, the whole thing
is an effort in futility. In the end, a hand crafted table might cost
a lot more than one that is mass produced. But if they are made from more or less the
same materials and the company mass producing them hasn't chosen to cut any corners, the
mass produced and often vastly cheaper table will in a lot of cases actually be objectively
better, and certainly more consistently so, thanks to machined and automated precision. But that doesn't stop people from appreciating
and enjoying their hand crafted table more than the same basic table purchased from Ikea. As with everything, you like what you like. Wine tasting is subjective and what about
a given type appeals to you is really all that matters. If knowing you paid $200 for that glass enhances
your experience, then great. For others buying several bottles of Two-Buck
Chuck so they can enjoy many glasses with a large group of friends at a party may make
that one all the more enjoyable. For others, the experience of attending wine
events where various fancy wines are sampled and discussed more than makes them worth the
extra cost and the trip. For yet others, even when sipping alone at
home, the cheap wine that has had sugars added to make it a little sweeter might be their
preferred cup of tea. As the old adage goes, "The only thing that
matters with regard to a wine is whether or not you like it." Whatever your preferences, just don't be a
snob about it. Whether a wine connoisseur or not, I think
we can all agree wine snobs are right up there with Grammar Nazis in two groups nobody at any expertise level
likes, probably not even themselves.
