Blind-tasting is probably the most objective way to assess a wine. After all, a label can give rise to certain expectations. (How could Château Haut-Brion be anything but great?) Of course, blind tastings also offer ample opportunity for humiliation. According to Jancis Robinson in her book Concise Wine Companion, the trained tasters in University of California, Davis tests performed very poorly when it came to identifying major grape varietals. They named Cabernet Sauvignon correctly only 39 percent of the time and Merlot a mere 14 percent. However, they managed to do quite well when it came to the highly perfumy (white) Muscat grape, guessing it right more than half the time (59 percent).