Wine Tasting Party

Wine Tasting Party

Guide to help you create and host a Wine Tasting Party.

Very important the WINE TASTING ORDER:

  1. Sparkling
  2. White
  3. Rosé
  4. Red
  5. Dessert Wine

A wine tasting gives the chance to people to compare and contrast wines with one another, and also you will allow you to find out your own preferences.

Lets choose 4 – 6 wines that have a common theme, enough wine glasses for each guest at least 4 and make sure that the serving is done in a well-lit room and with no distractions around or strong scents in the room which will interfere.

THE TABLE

Cover the table with a white cloth so that your guests can easily examine the colour of the different wines to taste.

HOW MUCH YOU SERVE?

A standard tasting pour is about half of a regular serving, you can take about 10 taste servings. So for a party of 8-10 people plan 2 bottles of each wine

WHAT DO YOU NEED

  • Wine
  • Wine opener
  • Glasses
  • Water
  • Napkins
  • Wine Tasting Placemat
  • Palate cleanser (water, crackers, cheese, bread, cured meat …)
  • Personal Spit Buckets
  • Decanter (for bold reds)

 

 TASTING THE WINE

  1. Look — begin by examining the colour of the wine against a white background. Is the wine bright or dark ? Clear or hazy ?
  1. Swirl — in order to release the aromas of the wine, swirl it in the glass and afterwards give it a deep sniff. Don’t be shy. Is it fruity ? Floral ? Earthy ? Herbal ?
  1. Sip — take a sip, hold the wine in your mouth, swish it around, allowing it to coat your entire palate.
  1. Savor — dray in some air between your front teeth or across your tongue and gargle the wine in your mouth. Keep in mind that your tongue can only identify four basic tastes: saltiness, bitterness, sweetness and acidity. All other flavours actually reach your brain as aromas through the retronasal passage at the back of your throat. By “chewing” the wine, or combining it with air, you cause its volatile elements to vaporize.

 

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WHAT TO LOOK FOR 

Aromas & Flavours

Feel free and jot down the descriptive words or phrases that come to your mind. Make sure the wine is clean, that has no faults such as a vinegary quality, mustiness (due to bad cork), oxidation (smell of sherry or Madeira) or a strong suggestion of the barnyard.

FLORAL / FRUIT

Floral: acacia, honeysuckle, chamomile, elderflower, blossom, rose, violet

Green fruit:   green apple, red apple, gooseberry, pear, grape

Citrus fruit: grapefruit, lemon, lime (juice or zest?)

Stone fruit: peach, apricot, nectarine

Tropical fruit: banana, lychee, mango, melon, passion fruit, pineapple

Red Fruit: redcurrant, cranberry, raspberry, strawberry, red cherry, plum (fresh/baked?)

Black fruit: blackcurrant, blackberry, bramble, blueberry, black cherry

Dried/Cooked fruit: fig, prune, raisin, sultana, kirsch, jamminess, cooked, baked, stewed fruits, preserved fruits

 

SPICE / VEGETABLE

Under-ripeness: green bell pepper, grass, white pepper, leafiness, tomato, potato

Herbaceous: grass, asparagus, blackcurrant leaf

Herbal: eucalyptus, mint, medicinal, lavender, fennel, dill

Vegetable: cabbage, peas, beans, black olive, green olive

Sweet spice: cinnamon, cloves, ginger, nutmeg, vanilla

Pungent spice: black/white pepper, liquorice, juniper

 

OAK / OTHER

Autoliytic: yeast, biscuit, bread, toast, pastry, lees

Dairy/MLF: butter, cheese, cream, yoghurt

Oak: vanilla, toast, cedar, charred wood, smoke, resinous

Kernel: almond, coconut, hazelnut, walnut, chocolate, coffee

Animal: leather, meaty, farmyard

Maturity: vegetal, mushroom, hay, wet leaves, forest floor, game, savoury, tobacco, cedar, honey, cereal

Mineral: earth, petrol, rubber, tar, stony/steely, wet wool

 

OTHER OBSERVATIONS

 

BALANCE

Sweetness: austere, thin or cloying, sticky ?

Acid: sour, refreshing or flabby, heavy ?

Tannin (red): well-integrated, soft or harsh, bitter ?

Alcohol: delicate, light or hot burning

Fruit: hollow, thin, neutral or juicy, fruit-driven ?

Overall: elegant, harmonious or shapeless, clumsy ?

 

TEXTURE

Tannin (grain): silky, fine-grained, velvety, ripe or grippy, coarse, drying ?

Tannin (white): waxy, bitter, drying, coarse

Viscosity: watery, thin or creamy, mouthcoating ?

Carbon dioxide: petillant, prickly ?

delicate mousse, creamy mousse, aggressive mousse

 

WINE TASTING

Wine is a personal experience.

It’s about time to taste wine in terms of your own. Define what you see, smell and taste using your own words with tasting sheets to help you tell your story about your experience.

You don’t have to be a wine expert to give and have an original opinion.

 

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