Jim, you are referencing the double-blind definition for medical testing. For wine, this is the definition of double-blind: "
Originally Posted by HighInTheMtns
A version of "blind tasting" where wines of different varietals are tasted at the same time. The challenge of "double blind tasting" is to determine the varietal and origin of the wine."http://www.recipetips.com/glossary-t...sting-wine.asp
A more thorough University of California definition explains:…"‘Double blind’ describes tastings in which the evaluator is given no explicit information about the wine at all, and evaluates the wine only on the basis of properties she discerns by perceiving the wine in the glass. ‘Single blind’ generally describes tasting in which the evaluator carries out her evaluation perceptually after being told either (i) a general property about the whole class of wines being evaluated (say, their shared geographic region, or the grape from which they were made), or (ii) the list of producers of the wines to be tasted, but not which producer made each individual wine."http://aardvark.ucsd.edu/perception/blind_tasting.pdf
We tasted blind by industry standards.