I've never taken part in a true blind tasting. Have you? It would, I think, mean sitting in a cubicle in an anonymous research laboratory staffed by strangers. Wine samples would emerge through a hatch.
Isabelle Legeron, who writes about her favourite topic, natural wine elsewhere in this issue (“Pure pleasure: the natural wine bar scene”), is a rarity: a French Master of Wine. It is not surprising there are so few of them because to pass the
Written by Charles Curtis MW (pictured), “The Original Grand Crus of Burgundy” looks at Burgundy in the 18th and 19th centuries and, as Curtis explained to the drinks business: “How Burgundy was esteemed prior to the modern period.”