Beyond Sight: The Influence of Opaque Glasses on Wine Sensory Perception

International standards for wines with Protected Designation of Origin (PDO) require characterisation through both analytical and sensory criteria, although sensory evaluation remains inherently subjective, especially regarding organoleptic properties. This study examined paired Blanc de noir and red wines made from identical grape varieties to determine whether varietal traits remain perceptible regardless of the vinification method while also assessing the role of visual stimuli in influencing olfactory and gustatory perception. Controlled tastings were conducted using both transparent and opaque glassware, with experienced panellists recording sensory descriptors. Physicochemical parameters were measured using a Lyza 5000 analyser to confirm compliance with quality standards, while statistical analyses of sensory data were conducted using the XLSTAT–Basic, student-type user software. Results showed that the absence of visual cues did not mislead tasters in recognising core attributes; however, the winemaking method significantly affected descriptors linked to maceration, including flavour intensity, astringency, and red/dark fruit notes. Panellists distinguished between white and red wines at statistically significant levels, even without visual input, suggesting that vinification-related chemical composition primarily guided their perception. Direct correlations were observed between red winemaking descriptors and parameters such as pH, lactic acid, glycerol, and volatile acidity, while indirect correlations were found with malic acid and titratable acidity. The results highlight how winemaking methods, chemical composition, and sensory perception interact in defining varietal characteristics.