Wine Tasting Party
Guide to help you create and host a Wine Tasting Party.
Very important the WINE TASTING ORDER:
- 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.
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 opener
- Wine Tasting Placemat
- Palate cleanser (water, crackers, cheese, bread, cured meat …)
- Personal Spit Buckets
- Decanter (for bold reds)
TASTING THE WINE
- Look — begin by examining the colour of the wine against a white background. Is the wine bright or dark ? Clear or hazy ?
- 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 ?
- Sip — take a sip, hold the wine in your mouth, swish it around, allowing it to coat your entire palate.
- 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.
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
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 ?
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 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.