As part of #NYTechWeek, No Wine Left Behind took over Le Dû's Wines for an experiential blind tasting and live data demo. Guests tasted six wines — the winning bottles from our Women in Wine Festival — completely blind, submitting their reactions, price guesses, and picks in real time before any label or price was revealed. The whole night proved one idea: that the crowd, not gatekeepers, should decide what earns shelf space.
No Wine Left Behind is a data-driven tasting platform — and a damn good time. We host blind tasting events built around storytelling, discovery, and genuine reaction, which means the consumer insights we deliver to the wine trade are the real deal: unfiltered opinions from real drinkers, captured in the moment through our digital blind-tasting game.
Anyone can run a tasting. What NWLB hands a venue is something harder to fake — honest reactions, real demand signals, and an owned audience, all captured while your guests think they're just playing a game.
These insights don’t just describe a tasting — they decide what gets poured, what earns a shelf, what makes a menu. The ultimate consumer choice, with no gatekeepers in between.
These six wines were tasted completely blind — no labels, no prices, no sales pitch. At our Women in Wine Festival, a room of New York drinkers rated dozens of bottles, and their collective picks — not a buyer, not a brand rep — chose the winners. Le Dû Wines stocked the top six. At Tech Week we put those same six back in front of a new room, tasted just as blind. Tap any wine to learn more about it — and the woman behind it.
Anna grew up with a rural background in Canterbury, New Zealand — and became one of the country's most respected white winemakers, spending 15 years heading up the white wine program at one of New Zealand's largest wineries.
Anna is a mentor for the Women in Wine Programme in New Zealand, actively supporting the next generation of women winemakers in Marlborough and beyond.
Every wine tasted blind at #NYTechWeek — the words guests reached for, the flavors they found, how they rated it, and what their price guesses say about stocking it.
This was the pour the room rallied around — the most memorable red, the one they were most likely to reorder, and by a wide margin the one they'd most confidently serve. Guests called it bold and rich, and the plum-cherry-blackberry core backs that up: it's a crowd wine, not a divisive one. This is your by-the-glass anchor — the red you can put in front of any table and trust to land.
Guests described this wine as Bold and Rich.
A clear majority placed this right in its $25–$35 range — rare agreement blind, and it means pricing power you can count on. Customers already know what this pour is worth and agree on it, so a confident by-the-glass price won't meet resistance. It was also the most-bought and most-serveable red of the night. This is your anchor pour: predictable margin, low risk, list it without hesitation.
A clean, easy-drinking Sauvignon Blanc — guests read it as bright and fruity, with grapefruit and passionfruit leading and that classic bell-pepper snap coming through. They were reasonably comfortable serving it, but it didn't stick in memory or drive reorders the way others did. This is a reliable supporting pour rather than a headliner: a familiar, no-friction by-the-glass that fills out the list without demanding attention.
Guests described this wine as Bright and Fruity.
Half the room pinned this wine in its exact $15–$25 range — the tightest price agreement of the entire flight. Your customers know what this pour is worth and they agree on it, so a confident by-the-glass price won't draw any resistance. With a third pricing it even higher, this is your safest, most predictable-margin white on the list. Price it with confidence.
The steady performer. Strong on both serving confidence and reorder intent, with no detractor spikes anywhere — guests found it bright and smooth, an easy orchard-fruit pour (honey, apple, peach). This is the low-risk by-the-glass that keeps a mixed table happy and that your staff can recommend without a second thought. Not the flashiest, but the most dependable white on the list.
Guests described this wine as Bright and Smooth.
Just as many guests priced this wine above its tag as landed it in-band, with almost no one pricing it down. Nearly half your customers think this pour is worth more than it costs, which is real margin sitting on the table. This is the quiet upsell of the flight — an everyday white that punches above its tier, and a strong candidate to nudge upmarket on the menu.
The white that stuck. It was the most memorable of the flight and tied for the strongest reorder signal — and it got there by being itself: guests read it as sweet and juicy, with honey leading every other note. It divides opinion, but the people it lands with commit hard. Treat it as a by-the-glass that earns loyalty from the right customer — lean into the off-dry style on the menu so those guests find it instead of being scared off.
Guests described this wine as Sweet and Juicy.
Even as the most polarizing, sweet-reading wine of the night, guests valued this one correctly — a clear plurality in its $15–$25 range and a third reaching higher. That tells you price was never the obstacle here; framing is. Lean into the off-dry style on the menu rather than hiding it, and this pour carries its price comfortably with room to climb.
It made an impression — guests found it earthy and bold, with real savory character (tobacco and smoke came through strongly) — but they were more cautious about reordering it or serving it to a mixed crowd. That's the profile of a wine for the curious drinker, not the safe-table default. Position it as your “something different” red: a pour that rewards a quick word from a server who can set it up, rather than a blind recommend.
Guests described this wine as Earthy and Bold.
The most common guess landed it right in its $25–$35 range, but a larger share priced it lower — the room undervalued it blind. No surprise: it's the least familiar bottle in the flight, and unfamiliar wines get marked down when there's no story attached. On a menu with no context, that's margin left on the table. Tell the story and willingness to pay climbs to where the wine already sits.
Your discovery pour. Guests found it crisp and sharp with a giveaway brioche note, and it sparked real curiosity — but they hesitated to reorder it or serve it to a mixed table. That's the nature of a funky pet-nat: it intrigues more than it reassures. Lean into that. It works as a by-the-glass talking point or a server-led “want to try something weird?” — a wine that earns attention precisely because it isn't the safe choice.
Guests described this wine as Crisp and Sharp.
Guesses scattered across every band with no range pulling clear — but when they leaned, they leaned high, placing it above its $24 tag more often than below. So price isn't the obstacle here; discovery is. Guests found it memorable but didn't reach to buy it cold. A flight fixes exactly that: put it in front of people and the experience does the selling they won't do themselves.
The Destination Pour
The ‘I'd seek it out again’ signal
You know the feeling — there's a glass at a specific bar you can still taste in your head, and you order it every time you're back. That's reorder intent, and it's the signal that separates a pour people drink once from a pour that becomes a reason to return.
Read more
The Crowd-Pleaser
The safe bet for a mixed table
Ask someone if they'd pour a wine for a table that ranges from "I drink whatever" to "I have opinions about Burgundy," and you're really asking whether the wine is a safe, generous crowd-pleaser. One wine ran away with that question.
Read more
How the Top 6 Shifted
Different room, different winner
Same six wines, a different room — and the order flipped almost completely. Last time, the off-dry whites ran the table: the Riesling took first, the Pine Ridge second. This group sent the Riesling to the middle of the pack and crowned the one wine the previous crowd had ranked last of these six — the Backsberg Shiraz, bottom of this lineup to the top in a single event.
Read more
The Off-Dry Moment
Sweet, and nobody flinched
Off-dry wines are having a moment — the data says so. At this tasting, the wine people remembered and the wine people wanted again was off-dry: Georg Albrecht Schneider's Paterberg Riesling Kabinett.
Read more
No Wine Left Behind
is a data-driven tasting platform — and a damn good time. We host blind tasting events built around storytelling, discovery, and genuine reaction, which means the consumer insights we deliver to the wine trade are the real deal: unfiltered opinions from real drinkers, captured in the moment through our digital blind-tasting game. Our events are rooted one of the country's most influential wine markets, and the evidence-based narratives we produce support brand growth, trade pitches, and strategic marketing in ways that polished focus groups simply can't.
We give the industry what it's been missing — honest, human data on how modern drinkers actually perceive and choose wine. No jargon. No pressure. No wine left behind.
Reach us at info@knowwineleftbehind.com. Or follow along at @_no_wine_left_behind_.