Alistair Cooper MW explains how he calibrates his palate for judging

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As a member of the IWSC's Wine Judging Committee, Alistair Cooper MW shares insights into the essential process of aligning judges' palates for consistent and fair wine evaluation.

The Foundation of Fair Assessment
"Ensuring that judges are as aligned as possible is a key part of achieving the best possible results for all concerned," Cooper explains. This alignment goes beyond the physical aspects of tasting. "I believe that the conversations and genuine understanding of the judging process and criteria are just as important as the actual calibration of the palate, as tasting is inherently far more subjective."

Beyond Personal Preference
Objectivity stands at the core of effective judging. "Some may think that tempering a wine professional's subjectivity and their views on wine is slightly counter-intuitive, yet it is actually the fundamental part of being a good judge."

The Music Critic Analogy
Cooper offers an illuminating comparison. "One of the metaphors that I use to explain this is to compare the role of a wine judge to that of a music critic. One must be able to remove personal preferences and to assess the component parts of a wine, how it has been put together and also its commercial viability. In the same way a music critic will listen to a piece of music and be able to appreciate its composition, its harmonies and other attributes as well as its potential appeal to its target audience."

The Calibration Protocol
The physical process of calibration follows a structured approach. "We now follow a protocol that I introduced to the IWSC several years ago, which is to have one or two calibration wines for every table (the same wines) before starting judging. Then for each table to taste the wines as a panel and to discuss it and arrive at a score/medal for said wine. Then as judge chair for the day we will ask each table to reveal their score and thoughts for the wine."

Continuous Alignment
"Initial calibration is not the end of the matter! Constant calibration throughout the day is required as palate fatigue may set in. Concentration is key and that is why we cap the number of wines to 60 at IWSC to ensure that wine number 60 is assessed just as well as wine number 1."

The Value of Collective Expertise
The collaborative nature of judging enriches the evaluation process. "The conversations after tasting and ability to listen, assimilate and value other judges' opinions are arguably the most important part of calibration. Each judge has different expertise, understanding and may be able to appreciate an aspect of the wine that others may have overseen."

As Cooper concludes, "Calibration is a constant in the judging process, yet starting the day with a calm and disciplined approach is a fundamental part of setting the tone for the day and allowing the wines the best possible appraisal by the judges and the competition."

Alistair Cooper MW is a wine writer, consultant, and member of the IWSC Wine Judging Committee. A regular contributor to JancisRobinson.com as a South American specialist and to Club Oenologique, he brings over 20 years of experience in wine assessment and global wine regions to the judging panel.

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