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+--- Thread: Spitting protocol (/thread-18488.html)
- thewoodman - 01-27-2001
What is an appropriate protocol for spitting in tasting rooms? While in less traveled areas (such as Sierra foothills) tasting room personnel are generally involved in wine making (or even the owner), and are a more educated re: wine tasting. In Napa several weeks ago, when I asked for something to spit into I got a look of shock and disgust from the pourer. My only options seemed to be to spit directly into the dump bucket (or on the floor). I guess a final option would be to be another of the thousands of drunken yuppies on the highway.
What's an appropriate remedy? Bring my own spittoon? Not go to Napa? Any thoughts?
Thanks.
- Innkeeper - 01-28-2001
All of the tasting rooms we've been to recently west, east, north, and south have had a pitcher of water and another vessel of some sort on the bar/counter. The idea is to wash out your tasting glass with the water and pour it into the other vessel. This would include spitting back into your tasting glass, washing it out, and pouring it into the same vessel. Admittedly, travels have not included Napa as of late.
[This message has been edited by Innkeeper (edited 01-28-2001).]
- Thomas - 01-28-2001
Spit in the glass and ask for a rinse, and do not feel silly. Any tasting room manager who does not provide staff training and spittoons ought to be an ex-manager.
- chittychattykathy - 01-30-2001
I'd ask for a water glass to spit into and use it, then dump it when it needs it.