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+--- Thread: help w/Talking at a tasting.. (/thread-18893.html)
- fraubrau - 11-08-1999
I started working at a wine bar receintly and was asked to participate in a wine tasting.I was assigined/picked the guenoc petite sirah.It is my favorite.I have reasearched some info on the history but,I am unfirmilar with wine tastings and thier structure.If anyone has any suggestions or pointers for me I would greatly appreciate it.
- Thomas - 11-09-1999
Not completely understanding your wine tasting (how many wines, what color, where) I can say this: be careful with adding food. If you do it right, the food can help the wine; if you do it wrong, everything falls apart.
- fraubrau - 11-09-1999
Thanks for the advice.
The tasting will be very simple and relaxed.The empolyees had to pick thier favories,it will be a mish mosh of heavy reds to light fruity whites.
Is there Anything that is usualy addressed in a tasting that I should be prepared for?
like I said it is the structure that I am unfirmailr with.
- Thomas - 11-09-1999
I recommend the whites go first. If you do not know how to sniff and swirl, practice.
Never hold the glass by its bowl, only by its stem. Stick your nose in there and take a whiff, and record the sensations in your brain. Put the glass down on a table, grip the stem with your thumb and two of your fingers, and swirl the glass while keeping it on the table. Then take another whiff; see how or if the smell has changed.
Now taste. Take a small sip, breath a little air in your mouth as you hold the wine in your mouth, swilr it around in there and record the sensations.
If you are tasting a lot of wines, spit it out into a dump bucket. If only a few, swallow the small sip.
You are old enough for this I hope...
- Thomas - 11-09-1999
I went back and read your post. Seems you are looking for what to say at a tasting.
Perhaps a little background about the winery/winemaker. Relate the style of the wine to its classic cousin in Europe or elsewhere, that sort of stuff.