Tasting fatigue is real enough. Well designed experiments to evalute
foods, including wines, by a panel of people require that the tasting
order be randomized for the different panel members. For a good
evaluation of a single individual, he or she must repeat the tasting on
several days with a randomized order of tasting.

To reduce tasting fatigue, pros tasting a huge variety of wiines must do
what they can to avoid tasting fatigue. Spitting can help. Tasting
lighter and more mature wines before young inmature ones and sweet ones
can help. Some water and plain bread can help. Also remember a pro often
is tasting wines that are very far from being mature. Very few are going
to like a harsh, young, top Bordeaux or vintage port that still is in
the cask or just bottled. What the pro must do is try to guess how the
wine will taste when mature enough to be good drinking. Here past
experience with wines from a property at various stages of development
is quite important. Of course one also needs to know if important
changes have been made in a property. Some wines are very difficult to
evaluate young - for example Mouton-Rothschild.

For store tastings of many wines that are ready to drink, you may need
to do what works for you to avoid fatigue. Then you can buy single
bottles of your top picks. After detailed evaluation of the single
bottles at home, you can then purchase more of the ones you like best.

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