• When I took the Certified, the MS's said that your score on the blind tasting component is a combination of 1. the deductive part and 2. being as accurate as possible the the variety, location, vintage, etc. The most important is that the two match.

    As an example, if you say the wine is high acid, no tannins, with aromas of petrol, lemon, and wet stones, then you shouldn't put 15 year old Tuscan Sangiovese as your final conclusion. It is important, however, that your descriptions and final conclusion are close to the wine being presented. You can nail the descriptions and make a conclusion that matches, but you will not pass if your describe Napa Cab when the wine was actually Burgundy Pinot. 

    Hope that helps Slight smile

  • This series of videos is amazingly helpful and fascinating! The blind-tasting in an exam setting came up briefly, which made me wonder - is the only way to pass the tasting portion of the certified exam to state the correct grape/blend and origin, or is it scored so that if the deductive part (sight, aroma, palate, structure...) is correct but the grape/blend or the origin is incorrect a candidate can still pass?

  • Great Video! These are so helpful and informative.