I dont know about that. Then they should have at least been able to correctly identify the wines served at optimal temperature (the red ones), but I can't say they did.
I didn't serve any spritzig white wines though. Then it would have been very obvious.
I'm not sure what you are saying. Your wine enthusiast friends were not able to identify the red wines served at the correct temperature in a blind setting?
That's not that surprising though! I enjoy drinking wine but I am really terrible at blind tasting. However, I have done blind tastings with people who _are_ trained sommeliers and it's very humbling to watch them taste and then methodically eliminate incorrect results until they eventually come up with the correct answer. Now, they are not always perfect, but for the most part they always at least get within the ballpark, whereas I am all over the map.
So, from my experience at least, I do believe that identifying wine in a blind tasting is a trainable skill, and it's not just hocus pocus.
I didn't serve any spritzig white wines though. Then it would have been very obvious.