Blinded wine tasting is wine tasting undertaken in circumstances in which the tasters are kept unaware of the wines' identities. The blind approach is routine for wine professionals (wine tasters, sommeliers and others) who wish to ensure impartiality in the judgment of the quality of wine during wine competitions or in the evaluation of a sommelier for professional certification. More recently wine scientists (physiologists, psychologists, food chemists and others) have used blinded tastings to explore the objective parameters of the human olfactory system as they apply to the ability of wine drinkers (both wine professionals and ordinary consumers) to identify and characterize the extraordinary variety of compounds that contribute to a wine’s aroma. Similarly, economists testing hypothes
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