Rather than various decanters being carried from the four corners of the land to Wokingham should I just bring these and we use the original bottles instead?
Derek
"The first duty of Port is to be red" Ernest H. Cockburn
True, but DrinksDirect.co.uk will add £5.10 delivery charge making them more expensive as mine are part of a larger order for which delivery is already paid. I have taken the liberty of emailing Wineware asking them to add a set to my order. You will have!
"The first duty of Port is to be red" Ernest H. Cockburn
True, but DrinksDirect.co.uk will add £5.10 delivery charge making them more expensive as mine are part of a larger order for which delivery is already paid. I have taken the liberty of emailing Wineware asking them to add a set to my order. You will have!
Thank you.
Is it worth separating into a new thread — perhaps entitled “Equipment for blind tastings† — the posts about the jackets?
It is believed that this is the first thread that was an off-topic split from a previous thread to be split itself for going off-topic. We are obviously getting better at being a BB.
Derek
"The first duty of Port is to be red" Ernest H. Cockburn
Rather than various decanters being carried from the four corners of the land to Wokingham should I just bring these and we use the original bottles instead?
Derek
How are these going to conceal differences in height between the various bottles?
I had that problem recently at a white wine blind tasting. It was pretty obvious that there we no wines from Alsace. I guess an Otima would create the same problem. We need a black decanter
This is always a problem when you have a line-up that has an unusually shaped bottle. Our normal approach at blind tastings is to wrap the bottles in foil to conceal the label. This works for most but not for shippers such as Niepoort. A solution is to decant into a different bottle that is a more standard shape and size.
Black decanters would be good, but you would have to turn the lights out when pouring the wines into the balck glasses to ensure nobody could see the colour of the wine
Derek
"The first duty of Port is to be red" Ernest H. Cockburn
I love the way we are hopeless at Blind tastings, but always on the lookout for things to make them more difficult. This isn't criticism, I think they look good and would enhance such an occasion.
Derek T. wrote:
Black decanters would be good, but you would have to turn the lights out when pouring the wines into the balck glasses to ensure nobody could see the colour of the wine
Derek
Why would you have black glasses in a blind port tasting? I can just imagine a few of the problems one might have picking out the age of the port depending on decant times.
Derek T. wrote:
Black decanters would be good, but you would have to turn the lights out when pouring the wines into the balck glasses to ensure nobody could see the colour of the wine
Derek
Why would you have black glasses in a blind port tasting? I can just imagine a few of the problems one might have picking out the age of the port depending on decant times.
I think the theory is that you limit the the available senses to smell and taste so that the taster can't make a stab based on colour. I'm not sure what the actual point is but I think they just look like good fun to try.
Derek
"The first duty of Port is to be red" Ernest H. Cockburn
Derek T. wrote:
Black decanters would be good, but you would have to turn the lights out when pouring the wines into the balck glasses to ensure nobody could see the colour of the wine
Derek
Why would you have black glasses in a blind port tasting? I can just imagine a few of the problems one might have picking out the age of the port depending on decant times.
I think the theory is that you limit the the available senses to smell and taste so that the taster can't make a stab based on colour. I'm not sure what the actual point is but I think they just look like good fun to try.
Derek
It does indeed, perhaps next blind tasting you guys should see if you can guess the Color of the port too. That would make for some interesting results if someone sneaks in a white port.
The font is close to, but not identical to, Berthold Garamond BQ. Identifying a font from only the digits 0 to 4 isn’t particularly easy: please could you post a clear picture of each of the covers. Thank you.
Oh, and “none† for the the chips.
Edit: doh! It’s a bold Times Roman or bold Times New Roman. The “5†s are the most different digits between these two, so please do post a picture of that. And the “7† as well. Thanks.
jdaw1 wrote:The font is close to, but not identical to, Berthold Garamond BQ. Identifying a font from only the digits 0 to 4 isn’t particularly easy: please could you post a clear picture of each of the covers. Thank you.
Oh, and “none† for the the chips.
Edit: doh! It’s a bold Times Roman or bold Times New Roman. The “5†s are the most different digits between these two, so please do post a picture of that. And the “7† as well. Thanks.
Here is a picture of the 5 and 7 as requested. Please note that there is slight distortion due to a fold running laterally through the cloth. I thought about calling in our ironing lady to come and flatten them out but then thought that some may consider that to be slightly obsessive.
Derek
"The first duty of Port is to be red" Ernest H. Cockburn
How does one arrange a blind tasting such that nobody knows which is which? The following can be used, this being based on that used for the Wokingham 1980 Horizontal:
Decanters labels are prepared. There is a set of visible labels, 1 to n. There is also a set of hidden labels, also 1 to n, these numbers being written on one side of a business card, with a second business card stapled over it such that each hidden label’s number cannot be seen. These labels are kept in pairs: that is, visible 1 is kept with (or lightly tied to) hidden 1.
One person wraps each of the bottles in paper or tin foil, and then removes the corks.
If the corks are wanted, they can also be wrapped and taped to the bottles whence they came.
A second person, who did not observe the wrapping of the bottles, then decants each of the wrapped bottles into a decanter. As this is done, or immediately before, the decanter is labelled with one of the visible numbers, and the matching hidden number used to label the bottle.
Wine is drunk; enjoyed; mis-guessed.
After the mis-guessing, the hidden labels on the bottles are opened, and the bottles unwrapped, thus revealing which decanter holds that wine.
(NB: the numbers on the bottles must be hidden so that no information can be derived from the bottle shape.)
How does one arrange a blind tasting such that nobody knows which is which? The following can be used, this being based on that used for the Wokingham 1980 Horizontal:
Decanters labels are prepared. There is a set of visible labels, 1 to n. There is also a set of hidden labels, also 1 to n, these numbers being written on one side of a business card, with a second business card stapled over it such that each hidden label’s number cannot be seen. These labels are kept in pairs: that is, visible 1 is kept with (or lightly tied to) hidden 1.
One person wraps each of the bottles in paper or tin foil, and then removes the corks.
If the corks are wanted, they can also be wrapped and taped to the bottles whence they came.
A second person, who did not observe the wrapping of the bottles, then decants each of the wrapped bottles into a decanter. As this is done, or immediately before, the decanter is labelled with one of the visible numbers, and the matching hidden number used to label the bottle.
Wine is drunk; enjoyed; mis-guessed.
After the mis-guessing, the hidden labels on the bottles are opened, and the bottles unwrapped, thus revealing which decanter holds that wine.
(NB: the numbers on the bottles must be hidden so that no information can be derived from the bottle shape.)
Should this be in the Off-line Guide or Information About Port Stickies?
"The first duty of Port is to be red" Ernest H. Cockburn