Lessons from a weekend of mock MW exams:
1) Set up mock exams using past exams
Scan old exams for questions and wine flights. Look for what the examiners are trying to test on, and find comparable wines, or wine styles. Really figuring out what the test is about helps you as a student: often, it's about winemaking techniques and quality.
We did a flight of 12 white wines on day one and a flight of 12 reds on day two, all under real exam conditions: totally blind, timed to 2 hrs 15 mins, no talking. A good exercise, as I felt tasting all one colour at a time made it more challenging on the palate (there are pictures on my Instagram if you want to see what we tasted).
Where you learn the most won't be during the exam, it will be after when everyone shares their thought processes, which wines or regions they considered and/or rejected. Did several students think something was something else, and why?
2) When blind tasting, if you don't consider an option, you can't choose that option
After the first mock exam, I recognized where I had gotten some wines wrong because I had not considered the correct answer as an option. This can happen when you feel stressed or rushed. After assessing and writing my notes on acidity/alc/body etc, I'd note a list of potential grapes. It was a real face palm moment when the wine was revealed and it wasn't on that list! How was I supposed to get it right if I hadn't thought of it? The second day, I made sure to be more considered in listing out potential candidates as I 'funnelled', which resulted in better logical thinking.
3) Assume the default position of learning from others
Blind tastings in a group setting can sometimes feel competitive or intimidating. Taking the position of being determined to learn from every person present takes the pressure off being correct, or feeling embarrassed at getting something wrong, and puts the focus on improving. How did the person who nailed a wine perfectly get to that answer? How did they funnel? What other grapes did they consider?
4) It always comes back to knowing theory
As talented as any taster can be, accuracy is underpinned by knowing the theory solidly. In an exam, there's no time to be second guessing the components of regional blends, or winemaking techniques in a certain type of wine. These facts need to become intuitive, so they can be accessed with ease while tasting.
5) Blind tasting talent = hard work + experience + opportunity
Getting better at blind tasting is all about practice. Take every opportunity you can to taste, especially with students at a level above you. The MW students I tasted with were not always as good as they are now, they were once WSET Level 3, then 4 students. There is no substitute for experience, whether that is trying wines, meeting with producers, attending seminars, or travelling to wine regions.
Sometimes, I have to remind myself to be patient with my current level of understanding. The Diploma is all about breadth of knowledge, and those in the MW program are working with that plus depth.
I'd love to hear about your experiences as you worked to improve on blind tasting, please leave a note in the comments below.
Cheers & Cin Cin,