How blind tasting competitions work

Quick answer

A blind tasting competition is an organised wine assessment in which judges do not know the identity of the wines they are tasting, or are denied information that could influence their judgement. Instead of seeing a producer, label or reputation, they receive coded samples and assess the wine itself.

The competition first checks entries against its rules, then groups them into classes or flights. Stewards or organisers prepare and serve the samples, judges assess them using the competition’s criteria, and scores or rankings are collated into medals, trophies or other results.

There is no single universal format. Some competitions use independent scores; others involve panel discussion or consensus. Classes, score thresholds, judging procedures and awards all vary. Blind tasting makes results more focused and comparable, but it does not make them perfectly objective.

What does “blind” mean?

In this context, “blind” means the judge is not told the wine’s identity or other relevant information that might shape expectations.

That concealment is intended to reduce the influence of cues such as producer reputation, price, packaging or prior opinions. A judge can still recognise characteristics in the wine, of course—that is part of the assessment—but should not know which producer or label is behind the sample.

Blind does not necessarily mean that nobody knows what the wine is. Organisers and stewards may need entry details to manage bottles, classes and results, while judges receive coded glasses. “Double-blind” is a more specific term and should not be used unless the particular competition defines and applies it.

A typical competition process

The following is a useful general model. Individual competitions may leave out steps, combine them or arrange them differently.

1. Entries are checked

Producers submit wines under the competition’s entry rules. These may specify requirements such as origin, grape variety, blend, vintage, production conditions, commercial bottling or the number of bottles supplied.

Those requirements matter because they determine which wines are eligible for comparison. A rule applying to one show should not be assumed to apply to every competition.

2. Wines are placed into classes

A class is a defined comparison group. It might be based on variety, style, region, vintage, blend, production method or another entry condition.

A flight or bracket is a group of wines presented together or in sequence for judging. Grouping wines this way gives judges a relevant set to compare, but it also shapes the meaning of the result. A medal says something about how a wine performed in its class—not necessarily how it would rank against every wine in the market.

3. Samples are coded

Bottles may be assigned numbers or other codes, and identifying labels are kept away from the judging area. AWRI sensory-evaluation guidance recommends coded samples and randomised presentation where appropriate.

The aim is simple: the judge should have as few outside clues as possible.

4. Wines are prepared and served

Stewards or other designated staff manage the practical service of wines. Consistent glassware, temperature, sample volume, lighting and presentation order can help make comparisons fairer.

In the 2026 Victorian Wine Show, the rules state that judges must not have access to or knowledge of exhibit identities before awards, and receive wines through the glasses placed before them by stewards.

5. Judges assess the wines

Judges may look at appearance where it is relevant, then assess aroma and palate. Depending on the rules, they may consider balance, structure, texture, intensity, condition, typicity, regional or varietal character and suitability to the class.

These are not universal criteria with identical weight everywhere. A competition’s rules determine what its judges are asked to assess.

6. Scores, discussion or rankings are compiled

Some competitions use a numerical score. Others use rankings, written comments, panel discussion or a combination of approaches.

A panel may reach a consensus after discussion. In another competition, judges may work independently and have a chair or administrator collate and check the results. Both approaches can be structured; they simply produce results in different ways.

7. Awards are applied

The competition then uses its rules to determine medals, class winners and trophies. Some awards are based on score bands, while others depend on ranking or selection from eligible wines.

Awards may also be withheld if the rules allow the judges to decide that an entry does not meet the required standard.

Australian example: the Victorian Wine Show

The 2026 Victorian Wine Show illustrates why it is important to read a competition’s own rules.

Its rules state that:

• judges must not have access to or knowledge of exhibit identities before awards;
• stewards place the wines before judges;
• exhibits are assessed using a 100-point scale;
• gold is awarded at 95 points or above;
• silver covers 90–94 points;
• bronze covers 85–89 points; and
• only gold-medal wines are eligible for trophies.

The show also has its own entry and class requirements, including Victorian-origin conditions. These rules describe that show, not a universal Australian system.

The Australian Small Winemakers Show provides another example of variation. Its published rules describe three judges scoring each wine on a 100-point scale and require a gold medal for trophy consideration. Its entry conditions are also specific to that competition.

An illustrative coded flight

This is an example, not a universal procedure.

Imagine six wines entered in a Shiraz class. The organiser checks that they meet the entry requirements, assigns each bottle a code and sends samples to the judging panel. Stewards pour similar quantities into clean glasses and present the wines in a controlled order.

The judges assess each wine without seeing its producer or label. They record observations and scores. Depending on the rules, they might then discuss the wines, submit independent scores or have a chair collate the results. The competition applies its own medal thresholds and considers eligible wines for any trophy.

Another competition could use a different number of wines, class structure, scoring method or award pathway.

What blind judging can—and cannot—control

Blind tasting is useful because it reduces some expectation effects. It cannot remove every influence on a result.

Tasting conditions matter

Glass shape, temperature, lighting, cleanliness, sample volume and serving order can affect how a wine is perceived. AWRI guidance also identifies fatigue, adaptation, masking and carry-over as issues that can arise when many wines are tasted in sequence.

This is one reason controlled service, breaks, pacing and palate refreshing may matter, although no single schedule applies to every competition.

People perceive wine differently

Judges vary in sensitivity and interpretation. One judge may place more weight on freshness, another on structure or typicity. Panels can provide a broader assessment, but they do not guarantee agreement.

Bottles can vary

The bottle tasted by judges is not necessarily identical to every other bottle of the same wine. Closure variation, faults or changes during storage can affect an individual sample.

Classes shape results

A wine’s result depends partly on the company it keeps and the rules of its class. A medal from one class should not automatically be compared with a medal from another class with different entry conditions or judging expectations.

How should drinkers interpret medals?

A medal is best understood as a structured signal: the wine performed well under a particular competition’s rules, criteria and conditions.

It is not proof that the wine is objectively the best, the best value or the right choice for every drinker. Your preference may differ from a judging panel’s, and the occasion, food and serving conditions still matter.

If you see an award on a label, look for the competition and year. Wine Australia guidance says award claims should be accurate and should not create a misleading impression about the nature or independence of the competition.

Frequently asked questions

Is blind tasting the same as guessing a wine’s grape or region?

No. Judges may identify likely characteristics, but a competition usually assesses the wine against defined criteria. Correctly guessing the variety or region is not necessarily the main objective.

Are all wine competitions double-blind?

No. “Blind” and “double-blind” are not interchangeable. The competition’s rules determine who knows the identities and what information is concealed.

Does a gold medal always mean 95 points?

No. The 95-point gold threshold applies to the 2026 Victorian Wine Show cited here. Other competitions may use different thresholds, scoring systems or award rules.

Does blind judging remove bias?

No. It reduces some expectation and reputation effects, but sensory variation, class design, service conditions, fatigue and panel disagreement remain possible.

Should a medal decide whether I buy a wine?

Not by itself. Treat it as one useful signal, then consider your own taste, the occasion and what you want from the wine.

The practical takeaway

Blind tasting competitions are not guessing games. They are structured comparisons designed to reduce the influence of wine identity while judges assess samples under a competition’s particular rules.

The most useful question is not “Did this wine win, therefore is it best?” It is “What did this result measure, in which class, under which conditions and according to whose criteria?” That approach lets you appreciate awards without treating them as universal verdicts.