What is Taste Test

1993 ā€“ 2009: Working with Wine
Tim Hanni MW worked very closely with researchers at Cornell University led by Virginia Utermohlen to develop our understanding of how taste works and how that knowledge can be applied to the way we talk about wine.

Utermohlen’s work built upon the knowledge that individuals all have different numbers of taste buds and that this varies from fewer than 500 to in excess of 10,000. It became clear to Utermohlen that the amount of taste buds an individual has determines what sort of foods and drinks they will enjoy. Put simply, someone with 10,000 tastebuds will be very sensitive to strong flavours and find bitter flavours unpalatable. Someone at the lower end of the scale, will be much more tolerant of intense, bitter flavours.

2010 ā€“ Today: Bibendum gets involved
In early 2010 Bibendum, an independent UK wine and spirits business, started working with Tim Hanni to see how it could use this research to help real consumers discover new wines.
Bibendum was interested in finding a new way of communicating about wine that talked about flavour rather than just grape varieties, countries and soil types ā€“ and Tim’s ideas really struck a chord. Over the last three years Bibendum has used all the research into how people taste to develop the Taste Test which you can take on this website.

Listen to Tim Hanni MW talk about Taste Test
Online TV show "Wine on the Rocks" caught up with Tim Hanni MW at Bibendum'sĀ  Annual Tasting in January 2010 to talk about the science behind the Taste Test. Watch the video.