Relative Distinctiveness of Varietal Wines Estimated by the Ability of Trained Panelists to Name the Grape Variety Correctly

Abstract

Dry table wines prepared 100% from one of 15 white or 11 red <i>Vitis vinifera</i> grape varieties grown under a wide range of California growing conditions were tested by an 8-or-9-member experienced taste panel. The panelists were asked, incidental to their regular evaluation of wine quality, to name the grape variety from which they believed the wine was made. Percentage of correct identification was greater for certain varieties (9Cabernet Sauvignon,9 9Petite Sirah,9 9Zinfandel,9 9Gewürztraminer,9 9White Riesling9) and very low for certain other varieties. Over-all, the wines produced in 1972 were more identifiable than those produced in 1973. Varieties can be grouped into similar groups, such as the muscat group (the most identifiable of all) or the cabernet group, based upon the frequency with which a specific incorrect name is given. Causes of confusion such as common high acid or tannin content among wines from certain varieties were discussed, as were possible applications of such studies to important problems of grape breeding, varietal identification or wine comparisons.