Million-dollar Strads fall to modern violins in blind ‘sound check’
sciencemag.org
sciencemag.org
> The New York City study also showed that listeners' preferences correlated with their assessment of projection, suggesting the loudness of an instrument may be a primary factor in the quality of its sound.
It is well known that equal loudness is crucial for nuanced A-B testing with sound and often a PITA to get right. (and vice versa, PR A-B tests of some audio "enhancers" or simply toggling the ones of your soundcard often use this trick and nodge up volume a bit with effects on)
Electric is a different world altogether.
Are there any real counter examples, where old techniques haven't been met or surpassed?
The trouble is, new violins kept getting better. A more interesting question might be when the quality of the new ones surpassed that of the older ones. I'd like to see a blind test rating that included new violins from 1990, 2000, 2010... Was there one particular step-change in quality that made a big difference, or was it just lots of mundane little changes?
Most wine isn't that good actually. There is wide range of price / marketing / effort where the chances of getting a really enjoyable bottle of wine is more luck than anything.
But if you go towards the top of the market, there is a profound difference in quality.
If you ever want to know the truth, go buy a bottle of JL Chave Hermitage (the Syrah). There are some truly legendary vintages of this wine but in my experience you can pick any vintage and be blown away.
You can probably find it for as low as $2XX. I don't want to dox myself here, otherwise I'd offer to pick up the bill if the experience didn't change your mind.
Taste that wine and you'll know. It's an expensive habit and I rarely indulge myself, but "fine wine" is a real, if very rare, thing.
Define "quality".
Wine taste, like most food, is both very subjective and very personalized.
I dislike most wines. Price doesn't matter. However, there are specific wines that I like very very much--if you put a right-bank wine in front of me, I'm probably going to like it--price also doesn't seem to matter unless it's very cheap.
What I would suggest to the original poster is that if you don't like a lot of wines, find a high-end wine tasting and go--the goal is simply to try to decrease your probability of encountering an actually bad wine. Try the different wines, and try to isolate which ones you like more and which ones you like less even if you dislike them all. Then you can go talk to the sommelier/buyer and give him some parameters in which to help you search.
Otherwise, "Find me a wine I like" is much like "My computer is broken. Fix it."--if you don't give someone any information to work with, they can't do anything to help you.
https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-ta...
What's a "92 rating" even supposed mean? From food: What good is a "92 rating" on a Peking Duck dish, for example, if you don't like duck?
The big problem is that "wine rating" has no relevance to me, the buyer, as to whether or not I'm going to like a wine. It took me years to figure out what the commonality was between wines I liked. If the wine industry figure out how to fix that, they'd probably sell a lot more wine.
Or, maybe they wouldn't, lots of areas already seem to produce wines that lots of people like for very reasonable prices.
And while I am not a wine aficionado, I say this as someone who spends substantial amounts of money on up-market chocolates, port etc. which are not exceptions to this either.
With wine tasting I agree that 90%+ can't detect most differences, but there are plenty of people who could accurately guess varietals, often regions (because they grow their grapes and make their wine differently), and certainly age (because oak and oxidation have very obvious effects).
Whenever I hear that someone couldn't tell the difference between red wine and died white wine I have to laugh... it's not that I could really tell you what exact type of white some thing was, but that the wine making styles (even fermentation yeast) are so different along with the use of oak and lack of tannins that it's hilarious to make the mistake. On the other hand, cheap bad wine could taste like any damn thing other than (probably) good wine.
Have I blind tasted? Yes, and I couldn't tell you the dollar value of wine between $10-100 because people will charge what the market will bear. However, if you can't taste the difference between a decent Red Burgundy, California Zinfandel, and a Merlot-Cab or between a decent Chablis and a Sav Blanc then you probably just don't care. They smell very different, have different acidity and sugar levels, bitterness, oak vanillins... In a blind test I've seen 8/10 amateurs get every one of 4 wine varietals correct (the others were 2/4) based on a short description, which is well beyond chance.
I'm not sure about a $50 and a $150.
There are also some pretty big differences in agricultural techniques applied to different wineries. The first growth Bordeaux guys are employing experienced growers at the top of their fields to consider things like harvest time, planting conditions, soil maintenance, etc., these costs do get passed along.
Various research seems to have been done on wine tasting, but I don't think I've ever heard of a study that wound up supporting this. They always seem to find that experienced, respected tasters can't tell a red from a white, or rate the same wine differently depending on where they're told its from, and so forth.
Is there any persuasive evidence around that wine tasting isn't more or less bunk?
This is ridiculous. There is no way this is true. I'm an idiot and I can tell the difference blindly between a red and a white.
Give people green lollipops and a substantial percentage will describe the flavor as "lime", even if it's actually cherry.
Give people red lollipops and a substantial percentage will describe the flavor as "cherry", even if it's actually lime.
But that doesn't mean that lime and cherry actually taste the same.
> A white wine artificially colored red with an odorless dye was olfactory described as a red wine by a panel of 54 tasters. Hence, because of the visual information, the tasters discounted the olfactory information..
https://www.sciencedirect.com/science/article/pii/S0093934X0...
To be clear I didn't mean to expressly claim that "experts cannot tell a red from a white", for any particular interpretation of those words. I mean generally that every time I've ever heard of a study examining whether wine-tasters consistently discern what they think they're discerning, the result is always that they don't.
That deserves that the upper post of yours should turn gray, imho.
Moreover, I don’t understand why you can’t accept that not everybody has the same sense of smell just like not everybody sees the same: notice people wear glases? Or people color blind? Can’t you accept to be “smell blind” if you are untrained or physically less capable?
The staring point must be that not every person is identical to you in any way.
Buy a bag of cheap gummy candies, with multiple colors of candy. Separate the colors. Taste each color in turn, and write a description of the flavor that matches that color.
Now put on a blindfold, and have a confederate hand you randomly selected candies. For each sample, describe the flavor.
For certain brands (or lack thereof), it is readily apparent that all colors are actually the same flavor, and any distinctions that may occur in the initial descriptions are all illusionary. Some brands actually do have distinct flavors. At some point, someone figured out "hey, we could save money by not using 5 different flavoring blends, and most people wouldn't even notice."
And it's not the smelling or tasting part that changes. It happens when you try to describe it. That's why "blue raspberry" is so wrong on your shaved ice. Raspberry is not a "blue" flavor. It's "red". But on the shelf, the red spectrum is already cluttered with cherry, strawberry, and watermelon. Apple has to be green, and raspberry has to be blue, so the ice jerk doesn't have to read labels. And you then have to close your eyes to make it taste more correct--or at least as correct as the artificial flavorings can get.
Is there anyone who can distinguish between any two wines? No. Are there wines that anyone can distinguish between? Yes. Are there some people who can distinguish between a greater set of wines than other people? Yes.
Probably most people who are inexperienced with wine would be surprised at how many wines they could identify with a little bit of practice. Probably most people who are experienced with wine would be surprised at how many wines they fail to identify despite their considerable practice. But failing to identify a wine when you are sure you got it right is at least half of the fun.
Do you know of research to that effect?
It's a competition rather than research, but is consistent with both some people being better than others and some wines being more distinctive than others.
The dissenting view, from what I guess is one of the most famous studies:
https://www.cambridge.org/core/journals/journal-of-wine-econ...
(That said, it sounds like he chose his definition of "consistent" after gathering the data, so it doesn't sound like it was a very rigorous process. One could say he found 10% of the judges were consistent, or one could say that he defined "consistent" to mean "within the top 10%".)
The competition the economist article was about was judged (by them) purely in correctly identifying the grape and country of origin of the wine.
This is more resistant against noise, but only supports the idea that people can reliably identify wines — not that they can be graded independently. It certainly challenges the “wine judges can’t tell the difference between red and white” narrative.
I mean, it may not all be bunk, but at any rate it seems fairly non-obvious which bits aren't. It seems like every study that asks "are wine tasters biased by X?" finds that they are.
If your goal is to identify a particular wine, it's always going to be an educated guess. You'll be wrong a lot, but you can also be right a fair number of times. Generall, red wine is dramatically easier than white wine -- as you will understand later.
It's important to understand that the visual aspect of the wine is incredibly important, so it's not just the taste that helps you. First you need to figure out the varietal (or blend). If the wine is well known, then the varietal (along with a couple of other factors) will tell you where the wine is from: because in traditional wine growing countries, the varietals you are allowed to use are governed by the "appellation". For example, if you are going to make a "Burgundy" in the "Burgundy" region, you must use pinot noir. You have no other choice. If you choose to make a different variety, then you are spending millions on the land and making 1/10th the amount of money because you can't use the "Burgundy" name.
So, right from the get go, it seems like a bit of a cheat. Again, though, this is part of the game. Your host gives you a famous wine that you have a chance of identifying. If your host tries to deceive you (by intentionally picking a wine that has a surprising profile, for instance), they will succeed. A good example of this might be to find a particularly good pinot noir from the US and watch as the expert mistakenly identifies it as a Burgundy. Sometimes that's fun and helps people remember that, yes, less famous regions make good wine too.
Anyway, different varietals have different colours and different smells and different mouth feels. Sometimes you can tell the varietal just by looking at it. Merlot is often down right purple, for example. Same with taste. For me young cabernet sauvignon has a flavour of leather. No other grape I've ever tasted has that flavour. Different grapes have different amounts of tannins and it's relatively easy to tell them apart.
It's not just the variety, but also to the wine making parameters. Most famous regions also specify how the wine is made. So if you figure out the varietal, you can then tell the difference between the regions just by how much oak flavour there is, etc.
Once you've figured out the variety and have an idea about the region, you need to look at the colour again. Wine oxidises over time. Natural corks allow a certain amount of air in the bottle. Even plastic corks have been developed to allow air into the bottle. Over time the wine turns brown. At the same time alcohol oxidises into esters, which usually have ripe fruit smells and flavours.
This will give you an idea of the age. Wine is interesting because high quality producers pride themselves on producing a variable product -- they make no attempt to homogenise their flavour profile from year to year (as opposed to low quality producers, which spend a lot of effort doing that). If the weather is hot and dry, then the wine will be dark, heavy and tannic. If the weather is cool and rainy, then the wine will be light in colour and the flavour correspondingly light.
Once you know the varietal, and have a guess on the region and age, it's a matter of knowing what the weather was like in each region. You search until you find a region/variety/year that is likely to match the wine. Again, I have to stress that if your host is intentionally trying to throw you a curve ball, they will almost certainly succeed in confusing you. It's not difficult to find a wine that tastes like it might be from a region at a specific time, but isn't.
Finally, there are some famous years in particular regions where the weather was awful, but that a handful of producers happened to escape the weather. In that case, if you have a nice example of a wine and you feel confident about the age, you might be able to identify the exact producer. There are other events like that, where an expert will be able to identify a producer. Again, it's really important to understand that this requires you to be super lucky, or more likely that your host is deliberately handing you the answer on a silver plate. They expect you to figure it out, and it's lots of fun for everyone if you do.
So that's it. Tasting food and drink is fun. Playing trivia games is fun. Playing trivia games in the form of tasting food and drink is fun. Don't try to find more than that, because there isn't any more. IMHO, anyway...
Relying on data like that lead to one of the greatest follys in business history: New Coke. Many people when put on the spot get it wrong what they like, as they often focus on something very trivial. In coke, it was sweetness, and in these violins, loudness.
To me, its evidence the new ones sound better, but its not definitive.
If you read the study which OP summarizes, it claims to show that blind testers NOW definitely CAN tell the difference.
The best "new" violins of today are better than old strads, where "better" is defined as any of:
(1) objectively produces more sound volume for a given level of bow pressure as measured via a db meter at a specific location
(2) subjectively "projects better" (either alone or against an orchestra) as judged by listeners
(3) "is preferred" as judged by listeners.
The people judging in the tests for (2) and (3) have included the performers themselves, skilled listeners, and unskilled interested observers. The results seem to be really consistent - most listeners unambiguously judge the newer instruments better.
So no, it's not like wine tasting. At least, not anymore.
Modern lathes are made tough, well, and often with features like CNC attachments. But the 'old iron' behemoths produced by South Bend in the 1920s are also still running and performing precise work day-in, day-out. They'll probably continue to do so for a very long time, and they'll still blow a modern introductory benchtop model out of the water.
Is it really that the old models were in some way 'perfect', or is it just that we tend to be impressed by bespoke works which continue to perform outstandingly over the ravages of time? Maybe it appeals to a sense that we could someday overcome the transience of our possessions.
I guess that's sort of an existentially futile goal to chase, but it would be nice in the context of things like batteries and plastic junk.
Indeed -- https://luisandclark.com/
I was wondering if anyone was making them out of carbon-fiber these days, and yes they are!
Pretty much any technology with planned obsolescence has older generations with better build quality including flip phones, household appliances, etc. That doesn't mean we're incapable of building to a better spec, we just choose not to for economic reasons.
Where are the modern classical powerhouses? Contemporary classical is a scary, awful thing for my ears. The best I have found is actually in the movies - Danny Elfman and Hanz Zimmer, for instance. I sort of attribute them to modern Opera writers, though - they don't write full on symphonies.
I don't believe myself a snob, I listen to and enjoy modern metal, pop, techno. But I love the old classical as well. While techno and metal continue to progress and get better, classical has grown...weird
It's just like how it's hard to get too excited about modern art. It can either be derivative and boring or it can be outlandish trash, and nobody's giving awards to derivative and boring, so guess what you're going to see lots of.
> nobody's giving awards to derivative and boring, so guess what you're going to see lots of.
I get what you are saying about incentives here (I think). But this may be too cynical and simplistic a way to look at pressures in art creation.
There are lots of artists simply trying to find their way and make new work that contributes to the ongoing development of their medium.
At one point harmony itself was frowned upon in Western music. Many of the great classical composers wrote music that was controversial at the time because of how they extended the use of harmony beyond the comfort level of the previous generation.
I'm not saying you have to like all the modern stuff, but it's possible to approach it with much less cynicism. Many of our favorite historical composers were pushing the medium in their day. We might have a bit of selection bias too in that it is mostly the music that became culturally accepted that we still have access to.
Lots of modern art and music doesn't land for me, but sometimes it really does and I'm grateful for it.
That said much of the experimentation in classical music has been worked on and refined and yielded music which worked well later. For instance Stravinsky's The Rite of Spring sounded weird to the audience of the time, but we've come to accept it and many of its devices have been used to good effect (for instance by John Williams). One reason I think is audience have grown to accept and understand these sounds. Another reason I believe is the context. I think often we hear these together with a movie and it fits emotionally, but when we hear the music in isolation in a concert hall it we don't get it.
So, I think classical (and jazz and music in general) has always been weird and people have tried to push the boundaries and generally it's brought good results over time even though we may find it difficult to appreciate it right away or without the right context.
Your short list, like all of them, ignores the 1000 contemporaries of Beethoven who churned out trash.
Despite that (notice that I am not an expert at all), Philip Glass has a number of what he calls symphonies. Not that I like them much but there they are.
Have you listened to John Taverner? They used some of his compositions (quite appropriately, to my taste) in "Children of men".
On the other hand, writing for the screen does not need to be "soft" or "less important". The same Philip glass has some (rather good, to my taste) impressive things in the Qatsi trilogy.
Religious composers are also rather good. Have you listened to Arvo Part? Or John Rutter's Requiem? Or James Macmillan? There is good stuff there.
At the same time, notice that Philip Glass may be a minimalist but his incidental music for "The Secret Agent" or the first piece of "Naqoyqatsi" are impressive works for strings.
Well, just to give you some light.
Isn't that subjective? John Williams is quite popular, I would note. His soundtracks for Star Wars, ET, Indian Jones, etc. are well known, and catchy in my opinion.
Shostakovich was writing well into the 1970's, and was arguably the last in line of romantic, tonal, tradition.
Besides John Adams, Philip Glass and Steve Reich are still putting out stuff.
I also dug this from Rachel Grimes recently: https://www.youtube.com/watch?v=xBGXinia7PY&list=PLna3_ZMkaP...
Orchestral music is a tough racket because it costs $50,000 to get an orchestra out of bed, and then you're competing against 200 years of great stuff that's in the public domain. I do think that soundtracks are where it's at for orchestral music. Music that's not simple pop had a shift from churches and courts to concert halls in the 1800s because that's where the money was, and now most people experience it in film or videogames for the same reason. Williams, Zimmer, Shore, and Elfman have all done great stuff.
Lord of the Rings, London Symphony Orchestra - https://open.spotify.com/album/3kjNIrJSKzGYZ6TD2kRErL?si=hZZ...
Extreme Make-Over, Aeolus Brass Band - https://open.spotify.com/track/7AhyCYGbpaCQF9EZF8r9y5?si=9VD...
Damascus steel was good for its time, but there are quite a few modern steels that are better suited for producing bladed weapons.
What will become of modern concrete (if reinforced, I can tell you for sure it is going to rot) and what will happen with modern steel we will see in a few hundred years.
For the record, most of the structures built in the "gold age of steel", the second part of the 19th century, like railways bridges that were once considered to be "immortal" have been largely been demolished (and replaced with new structures) because the steel became too brittle and started cracking and the same, amplified or infuced by fatigue, affects a large number of modern steel bridges as well [1].
https://en.wikipedia.org/wiki/Roman_concrete#See_also
"The strength and longevity of Roman marine concrete is understood to benefit from a reaction of seawater with a mixture of volcanic ash ... The result is a candidate for "the most durable building material in human history." In contrast, modern concrete exposed to saltwater deteriorates within decades"
Damascus Steel comes to mind, and maybe Starlite.
https://en.wikipedia.org/wiki/Damascus_steel https://en.wikipedia.org/wiki/Starlite
There are objects of which we currently don't know how they were made, so the technique was lost. However, this also can be attributed to archeologists not being engineers.
Those AOL disks that you could get for free and then reformat were clearly pretty cheap, and had a high failure rate.
The same thing is true with TVs made today - TVs are generally lower quality than ones made 20 years ago (in terms of reliability and durability), but are a lot cheaper.
If you target the higher end of the quality/cost curve, you will see an improvement in quality at the same cost (or even at a lower cost)
Neither floppy disks nor instant film exist at the higher end of the quality/cost curve, that's the problem.
There's also the issue of Baumol's cost disease. For labor intensive work, the cost will increase due to the increased productivity of completely different workers.
Brazilian rosewood is supposedly the best tonewood for the sides and backs of acoustic guitars but because the tree's are endangered you pretty much can't make a modern guitar out of it.
The role of the old 'genius-stradivari' violin is there to impress by its own history - not by it's sound.
Of course can the Stradivari be 3d scanned and analysed to death and be rebuit as an even better sounding facsimile, but that totally misses the point:
https://www.facebook.com/notes/anna-maltese/yes-ive-seen-the...
It still is a fun trick-shot video, though. :)
I guess we'll just have to get these folks in a big ring and have 'em duel to the death :)
Entire brands like Momotaro are known because they have been able to find and use these machines (that's even an issue for them since it is very hard to maintain these machines and it takes a while to train people).
Ironically, what is preferred are the irregularities created by the old process.
I think that someday it will be surpassed though. Right now, a huge part of the process is still manual.
With more and more sensors in our smartphones, we already have more than enough to get a 3d scan of a body.
'All' we need is to automate tailoring and reproduce irregularities with modern machines.
Do the timbres of these instruments vary? It may be that "manufactured" instruments sound plain, boring, or untextured. Basically the same reason that modern production techniques make songs sound "better" but also worse in the sense that it sounds artificial.
I'm 99% sure all of the modern violins they used are handmade in a way that's not too different from the way violins were made by Stradivari.
The role of the old 'genius-stradivari' violin is to impress by its own history - not by its sound.
Of course can the Stradivari be 3d scanned and be analysed to death and be rebuit as an 'even better sounding' facsimile, but that totally misses the point:
When someone plays an 300 Year old instrument, the ooze of connotation to that history alone is enough to elevate the performance.
These instruments don't sound the way they did 300 years ago. It's reasonable to suspect the fetish surrounding older instruments results in far worse music while also preventing people from hearing what music actually sounded like 300 years ago.
How is that a reasonable suspicion? You think that no professional violinist has ever played a modern instrument? Has never made a comparison to a Stradivarius? The idea that music is "far worse" than it would have been if people were using modern violins is just laughable.
Thus, modern instruments also suffer from the same effect and we need blind evaluation to create more objective assessments across generations of musicians and instruments. Much like how hiding the musicians physical apreace changes how people rate them.
It's the original that contributes not only to sound but to the perception of the performance, because of the years that have gone by since the instruments first incarnation.
Of course, if you do it in a blind test, you aswell could simulate all the previously scanned stradivari properties, but that doesn't keep the original from being superior in idea - because it's the _original_.
YES, we can build quasi-stradivaris en masse now, but that doesn't keep the originals from being superior.
Therefore one of the main purposes of the Stradivari Violin is to show it, and announce it as such in a performance.
It's a historic thing with these instruments, not an engineering minmaxing thing.
The same effects are widely known (and disparaged) in wine tasting and other aesthetic fields, but are in my opinion somewhat misinterpreted. To make the point explicit, imagine you've been told that a steak has been aged for 40 days. They bring you into a room, blindfolded, sit you in front of this steak, and they convince you to smell it. It smells like cooked meat, alright, but also different. It's tangy, complex, dare I say a bit fungal? you begin to salivate, take a bite, and as you begin to chew they take off the blindfold. The steak is green. Disgusting! That complex fungal note deepens, sours. You interpret the flavors as barely-concealed rot, and spit out the meat, overwhelmed by a wave of nausea. Then they change the lighting in the room, and you realize it was all a trick of the light: the steak looks normal, your appetite returns, and you finish it off.
On the other side, imagine you're the chef at this very uniquely lit restaurant - and you're handed two cuts of meat to prepare. One of them is beautiful, perfectly marbled, grass-fed, and expensive. The other looks similar, but you know that it's corn-fed, from a factory farm, and artificially dyed to match the color of the other. Which do you think is going to bring out the greatest performance in the chef?
It is very subjective, and I would think difficult to measure, but some instruments are truly magical and feel eager to perform. It can whisper or shout, or ring on certain phrases, or more easily leap wide note intervals without unattractive overtones. Others, ostensibly identical (even made with wood from the same tree), are lacking something and aren't as responsive.
Btw, in that same world of mine, no actor would receive gazillion dollar compensation for a single movie, either, no matter how famous they were.
I do wonder, pushing aside the fakes, how much of the original wood is in each Strad. After a few centuries, there had to be repairs, hardware updates, new coatings, and so on.
They're only going to sound worse as time passes, they've been getting worse for literally a century. We know that, and still we get, these articles, acting surprised.
That said, a fancier instrument might help a person play better, because of the confidence it brings to the player's psyche.
Strads aren't expensive because they are good instruments[1], they are expensive because they are old and rare and symbolic to people who care.
[1] Not saying they are bad, I'm saying the sound quality is not the reason for their price
I've never heard of a study confirming any noticeable difference between Stradivarius violins and modern ones of the same quality.
“The consistency of results from session to session showed that soloists could definitely distinguish one violin from another. However, the soloists seemed to prefer the new violins.”
Extended your quote from the article.
Sigh.
Maybe using whole words instead of abbreviations will keep up literacy and respect for centuries of artisanal masterpieces, `strads` my arse.