Classic Tastings
Instructions for Tasting
Each six pack of wines is divided into two high acid wines, two medium acid wines and two low acid wines and should be tasted in that order. In general, people will consume from 1/2 (2+ glasses) to 1 full 750 ml bottle of wine during a tasting.
Those of higher body mass tend to consume the higher amounts and those of lower body mass consume the lower amount. On the average we plan on 3/4 bottles per person when doing a wine with food tasting and no other alcoholic beverages.
Number of people involved in tasting:
6- 8 persons - the tasting can be completed in one session, tasting the wines in the order from high acid to low acid
4 persons - divide the tasting into 2 sessions with the first tasting of two high acid wines and one of the low acid wines, and the second tasting of the two medium acid wines and the remaining low acid wine.
2 persons - divide the tasting into 3 sessions, the first for high acid wines, the second for low acid wines and finally one for medium acid wines.
1 person - divide the tasting and study into 6-12 sessions doing two back to back of the same tastings if one bottle is not consumed in one setting. Recork and refrigerate the remaining wine and repeat tasting within one to two days of opening the bottle.
Pour about two ounces of each wine when doing the tasting. That will result in about 2, six ounce pours of wine for each person. If you want to have an additional small pour of a greeting wine (we recommend an inexpensive sparkling wine or a Rosé) when people first arrive and are socializing before the tasting, that will be fine.
It can be helpful to have a different glass for each of the six wines so people can go back and forth and compare one wine with the other and taste all of the wines with the different foods. You don't have to use fine wine glasses to do this. Any glass will do and even disposable clear plastic cups (4-6 oz) from the food store will suffice for this tasting.
When actually conducting the tasting, have everyone taste each wine in the order presented, high acid to low acid. They should decide which level of acidity they prefer as a general sipping, meditation wine. Then each wine should be tried (just a sip) after eating a high acid food and a savory food to see how the wine can change (be brought into balance) by the food. Most of the time, people will be amazed that a wine they did not care for when sipping alone, changed in taste and was quite pleasant with food. They should make notes about these combinations.
Some foods to serve at your wine tasting are indicated on the left menu of this web page.
Any leftover wine can be used for:
1) salad dressings, vinaigrettes
2) marinades for meats in the next several days
3) save for making a wine based sauce for an entree in the next several days
4) pour wine with an equal amount of water in a large jar containing unfiltered vinegar with "mother" to make homemade wine vinegar (we have one jar for white and one jar for red wine vinegar).
5) leave wine unrefrigerated for one week and then taste to learn what an oxidized wine tastes like so if you run into one later, you know how it is spoiled. Smell and take a sip every day to get the full range of beginning oxidation to undrinkable.
Pre tasting preparation
Pick a date and invite guests
Decide on about 4-6 different snacks, appetizers or other foods from the lists provided to serve and taste with the different wines. Obtain or prepare those foods. (Hint: Pick one snack or appetizer and one cheese from each wine food suggestion so there are at least 4-6 items; two or three items to go with high acid wines and two or three to go with low acid wines. Alternatively if you wish to do an entire meal with pairings, pick one or two appetizers, a salad, and an entree using the same division of acid matching).
Assemble at least two wine glasses per person (assuming you don't have 6 glasses per person to pour all the wines at once) to taste the wine in pairs. Provide one water glass per person.
Have a pitcher of water for each 4-6 persons for both drinking and to use in rinsing the glasses if needed.
Have a container (dump bucket) for people to pour discarded wine from their glasses (guests may not like some wines or wish to restrain their calories or alcohol consumption).
Put out the provided place mats so guests can place their glasses on the wine or grape varietal name in order to remember which wine they are tasting.
Plan on pouring about 2 oz into each glass. More may be poured later to complete the tasting and comparison with food or to just enjoy.
Chill any white and rosé wines in refrigerator for 2 hours or an ice bucket with water to cover at least half the bottle for 10 minutes prior to the tasting.
Open the bottles to be tasted and pour the wine just before the tasting is to begin.
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