The 12-grape blind tasting plan

A blind tasting plan should teach structure first and names second. Use twelve grapes because they cover the main shapes without turning the exercise into a guessing game. Build four small flights. Flight one: dry whites. Use Chardonnay, Sauvignon Blanc, Riesling, and Chenin Blanc. Ask which is round, which is sharp, which is aromatic, and which has the most texture. Do not assume Riesling is sweet; choose a dry or clearly labeled example if you want a fair comparison. Flight two: light reds. Use Pinot Noir and Gamay, then add Cabernet Franc if available or a lighter Sangiovese. Focus on color, tannin, acid, and chill-friendly service. The goal is to feel how low-tannin reds differ from full reds. Flight three: structured reds. Use Cabernet Sauvignon, Syrah, Nebbiolo, and Tempranillo. Ask where tannin sits, how body differs, and whether the wine feels dark-fruited, savory, firm, or oak-shaped. Nebbiolo is useful because pale color can mislead you. Flight four: warm and generous reds. Use Grenache and, if needed, compare with Sangiovese or Syrah again. Notice softness, alcohol feel, red fruit, and blend logic. Keep pours small and use legal-age participants only. Taste with food nearby, water on the table, and a spit cup if you are tasting several wines. This is about perception, not intake. For each wine, call structure before grape: dry white, aromatic white, light red, full red, grippy red, or soft warm red. From lesson two and lesson three, you know the anchor shapes and grape-region combinations. This plan makes them physical.