We're tackling a big controversy:

• Can wine tasting ever be truly objective?
• Or is it always colored by personal bias and background?

In this episode, Isabelle walks you through the difference between traditional expert tastings and sensory science–backed methods, sharing real stories from inside the wine industry about how our genetics, training, and even the order we taste wines can affect what we perceive.

Why does expertise sometimes lead us astray? What sneaky biases mess with our minds during tastings?

And—most importantly—how can we, as wine professionals or keen enthusiasts, take practical steps to bring more objectivity into our technical evaluations?

If you’d like to access any of the links mentioned in this episode or connect with me, you can see everything in the show notes.

I’d love to hear from you if you’ve enjoyed this episode. Feel free to contact me here to share your thoughts or ask a question. À bientôt!

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