Blind Tasting of Champagne

Results The participants, including four expert, six intermediate, and five novice Champagne tasters, were unable to accurately judge the percentage of white grapes in the wines. Instead, the perceived proportion of white grape was correlated with the dosage and alcohol content of the wines. The hedonic ratings for the Champagnes did not correlate with price.

Further, the more expensive Champagnes were only appreciated by the expert tasters. Conclusions Dosage and alcohol content appear to be the two attributes that tasters rely on when judging the contribution that different grape types make to the distinctive flavour of a sparkling wine. In the case of Champagne, flavour perception relies on a complex combination of factors including alcohol content, dosage, price expectancy, and experience with the product.

The present results have implications for marketing Champagnes; they might be better if focused on the distinctive characteristics of each cuvee, or simplicity (blends versus non-blends), since these might be easier characteristics to detect than the proportion of white versus red grapes.