by Peter May » Thu Jul 12, 2018 7:25 am
I'm still reading and haven't finished, so the answer may come up later..
At this point she's wangled her way into two groups doing intense blind tastings, and going through the indicators of alcohol strengh, tannins, acidity and residual sugar. The sommeliers have given up anything that might affect their palates - this includes hot drinks, hot soups, hot food (having lukewarm or preferably cold only), coffee, added salt, etc etc
Working out the identity - variety, vintage, region, abv etc of a wine tasted blind is impressive....
but what has it to do with being a sommelier? All these details are on the label of wines they buy and serve.
Diners will not abstain from soups or hot foods, or coffee and will want recommendations of wines to match their food - to which they may add salt....
So I am puzzled as to what the sommeliers' abstentions in order to improve their blind tasting skills, and what those blind tasting skills add to the diners experience. What is the point?