Forum for Port, Madeira & Portuguese Wines
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https://www.fortheloveofport.com/ftlopforum/viewtopic.php?t=15922
![[1974_eating_popcorn.gif]](./images/smilies/1974_eating_popcorn.gif "Observing"){kind=small}
Do rubies actually need to be approved by the tasting panel? I thought not, i must admit.Speaking of rejections, about 10% of the wines are discarded, the main reason being they were submitted to the wrong category. When this happens, the producer has the opportunity to resubmit the wine for certification in a different category (often a lesser one, from LBV to ruby for example) and then are usually successful in gaining the credentials.
Agree. You're not tasting it from an enjoyment side you're tasting it from a scientific side. Somehow I assume that would get old after awhile and appears to be the case "reading between the lines" of that article. As it appears they are constantly training people to do it. Burn out from tasting that much has to be a bit high.Eric Ifune wrote:Interesting.
But I think, instead of a dream job; it could be a nightmare. I mean, tasting becomes your job, not done for pleasure.
Shhh, don't tell them that lol!Roy Hersh wrote:Actually, I wouldn't call it really "scientific" ... more like "analytical" to be exact.