Sensory tasting

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How do you keep a judge from being swayed by the label in a blind flight? How do stewards keep every sample in a long flight at the same temperature? How do judges calibrate their scoring before the first flight? What is the point of pouring the same wine twice under different codes? Why are competition glasses identical right down to the fill line? Why are judges told not to talk during a flight? Why do beer competitions judge each style in its own glass? Why does the third wine in a flight always score lower than it should? Why do tea competitions brew every entry for exactly the same time in the same covered set? Why do chocolate competitions start with the lowest cocoa percentage? Why do tea judges inspect the brewed leaves as well as the liquor? Why do spirits judges dilute cask-strength entries before scoring them?

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