In the culinary world, mise en place—a French phrase meaning “everything in its place”—refers to the careful, deliberate act of setting up. Knives sharpened, herbs chopped, sauces ready to go. It’s about being prepared before the heat hits the pan.
But outside of the kitchen, I’ve always thought of mise en place as something a little bigger.
A mindset. A ritual. A way of preparing not just tools, but yourself—mentally, physically, emotionally—for what’s to come.
In the wine world, we have our own version of mise en place. It may not involve chef coats or sauté pans, but it’s just as precise. In blind tasting, we set up our glassware, clear our heads, and prepare our palates. We align our senses the same way a chef lines up their spoons. And we study—over and over again—until the structure, the style, and the story of the wine fall into place.
This is the heart of blind tasting. And this is where Eric’s journey begins.
Let’s clear something up right away:
No, we’re not blindfolded.
No scarves, no mystery robes, no trust falls involved.
Just a wine glass, a whole lot of repetition, and maybe a little bit of magic.
Blind tasting is one of those things that sounds more mysterious than it is. People hear the phrase and picture a secret sommelier ritual held in candlelit cellars (cue dramatic music). In reality? It’s much more grounded—structured, repetitive, focused. And dare I say… kind of nerdy in the best way.
At its core, blind tasting is about connecting theory to the glass. It’s not just about calling “Chablis!” like a contestant on a wine game show—it’s about understanding why it’s Chablis. What clues in the structure, style, and flavor profile tell us something about the grape, the place, and the winemaking? We train our palates not just to taste, but to analyze, compare, and refine. Like building a flavor muscle memory, one sip at a time.
That process starts with structure. In a blind tasting, you’re not just smelling and sipping—you’re actively decoding the wine using specific criteria:
- Acid level — Mouthwatering? Bright? Flat? Acid tells us a lot about grape variety and climate.
- Alcohol level — Does the wine feel warm or cool? Higher alcohol points to a warmer growing region.
- Tannin — Grippy? Silky? Chalky? The texture tells us about grape variety, ripeness, and winemaking style.
- Sweetness — Even a trace of sugar can point to specific styles or regions.
- Fruit condition — Are the fruit notes tart and fresh or baked and jammy? That can be a big clue for climate.
- Signs of oxidation or oak aging — Notes like bruised apple, almond, vanilla, or toast can tell us if the wine saw oxygen or barrel.
In other words, it’s less “party trick,” more “tiny flavor detective.”
Which brings me to one of our favorite recent projects:
Eric’s Blind Tasting Chronicles.
That’s the actual title of the note in my phone—equal parts serious study log and friend support system—as I worked with my good friend and colleague Eric to help him prep for his Certified Sommelier exam. For three months, we tasted together twice a week, focusing on the CMS’s testable grapes and styles. Each session was logged: what he tasted, what he called, and most importantly, how he got there.
The beauty of this system? It gave Eric a living, evolving map of his palate. He could look back and see trends: what he nailed, what threw him, and where the gaps were. It wasn’t just about practice—it was about intentional, focused growth. On our final day of tasting, we zoomed in on the categories he felt least confident in, comparing wines side by side and diving into the key indicators that would help him in a high-pressure exam setting.
But blind tasting is only one part of the Certified Sommelier exam. The exam also includes:
- A mock service component, where candidates perform table-side service with a Master Sommelier acting as the guest, testing your poise, knowledge, pairing skills, and professionalism under pressure.
- A written theory exam, which covers major wine regions, grapes, winemaking techniques, sparkling and fortified wines, beer, spirits, cocktails, and even sake.
It’s a demanding exam, but also one designed to reflect real-world hospitality. Because at the end of the day, blind tasting isn’t just about shouting the correct grape—it’s about learning how to listen to a wine, and in turn, learning how to better listen to a guest.
Blind tasting sharpens that intuition. It builds discipline. It strips away labels and makes you assess what’s really in the glass. And yes, it feels magical.
But the truth is, it’s a skill built sip by sip—with practice, patience, and a really good study buddy.
Which brings me back to Eric.
On that note, I’d like to introduce Warren’s newest Certified Sommelier: Eric Gaboury!
Eric has always been fine-tuned when it comes to wine—his strong suit being one of my weakest: California. Eric has been with us since day one, helping mold this wine program into what it is. This accomplishment is not only incredibly impressive, but well deserved. I’m personally always happy to help grow the wine community in this little town of ours, but doing so with someone I work so closely with has been an absolute treat. I have no doubt that Eric’s wine journey will only continue from here!
P.S. This blog was drafted well in advance, because I knew Eric would pass!
Cheers!
Jess 🍷🫶🏻