Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 96

I have used the word objective a few times in this chapter, referring to the approach that a taster should use when assessing a wine. However, a taster should recognise that objectivity is a noble ideal, but one that is impossible to achieve. We are all influenced by our history, education, training, culture, and a hundred and one other factors. We may try to eliminate bias and prejudices and to avoid stereotyping, but try is all we can do. Several of my professional colleagues claim to be ‘objective’ tasters, and I am sure they make every effort in this regard. When assessing a wine, with all the art and science that is in the glass, we are making judgements. Can there really be such a thing as an objective judgement?