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(Mother Nature Network)   To get the most out of a tasting room experience be sure to do your research ahead of time, avoid wearing cologne or perfume, and for the love of God don't be a cheapskate and buy something   ( mnn.com) divider line
    More: Obvious, tasting rooms, tasting room, tasting room experience, brewery tasting rooms, different tasting rooms, tasting experience, tasting room bar, tasting room visit  
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2536 clicks; posted to Main » on 10 Jun 2017 at 8:58 AM (1 year ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

17 Comments     (+0 »)
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2017-06-10 07:34:25 AM  
I don't drink Merlot.
2017-06-10 08:15:54 AM  
That wasn't a bad start, but there are a few other good pointers as well that can really help improve your tasting room experience.

1) First of all, remember that you should view the person pouring the drinks as a friendly adversary. They're not your enemy, you don't want to take it that far (unless they're not pouring enough in your glass for each sip, which should always be viewed as an act of aggression), but you should understand that part of what they look forward to each day at the tasting bar is being challenged and tested by those for whom they're pouring. For example, you'll often be provided tasting notes that suggest the various aromas and flavor profiles each wine has ("a taste of leather, smoky waffle, and asparagus," for example). You might opine on how you find the leather smokier than the waffle, and that for you the asparagus is actually supplanted by notes of sea grass and vanilla. If you can get the pourer to agree with you on at least three quarters of the wines poured, it's industry standard that your wine pouring is free.
2) It's not a commonly known fact that many wines are actually blends of various grapes. For example, wines in the Bordoe style usually include the cabernet sauvignon, cabernet franc, merlot, and/or malbec grapes in some variety. It's often thought that these combinations are created while the wine is fermenting, but that's not true at all. Most often, in fact, the grapes are fermented and aged separately, then blended together. In essence, the wine is blended after it's already finished. You can continue this practice at your tasting by requesting that the pourer mix wines together in your glass -- for example, if you're tasting a Chardonnay, and you like it, and then you taste a Viognier that you think is only average, you might ask the pourer to hold off on pouring the next wine but instead to pour you a taste that's half Chardonnay, half Viognier. It's possible that by doing so you might discover that winery's next great blend, and remember that if this does happen it's not at all unreasonable to expect that they name it after you. (In the same vein, don't limit yourself to only half/half blends -- try mixing 3 or even 4 wines together, using different proportions until you find something good. It's like chemistry -- trial and error is both required and expected).
3) Along those same lines, you can experiment with improving wines by adding other ingredients, as well. It's not unreasonable, for example, to ask for a packet of Splenda that you then add to your tasting in an effort to see whether the wine might be better experienced as an off-dry or sweet variety. Similarly, many seasoned wine tasters bring small packets of sawdust to add to their wine (if the oak flavors aren't well developed enough), ground charcoal (to help imbue that deep, smoky flavor so favored in heavy reds), or even various spices (cinammon, tarragon, oregano, etc.) that can help improve the wine.
4) It's a truism in the wine world that you cannot know a wine until you've tasted it both at room temperature and chilled. That means if a winery is pouring, for example, five wines for its tasting, it should actually be pouring it 10 times -- 5 at room temperature, then again chilled (some wineries will alternate between room temperature wine and its chilled counterpart, which is fine, but if they do always start with the room temperature wine first). Some wineries balk at doing this because it means they're pouring a lot more wine, but do not allow them to cheat you of this critical experience. They will always have chilled bottles of all their wines -- you just may need to demand them.

A votre sante!
2017-06-10 09:10:28 AM  
My dad and stepmom took me on a wine tasting tour around their northern California home. I made sure to sample everything, and it was going OK until I told one owner he was flying his French flag sideways. He was Dutch.
2017-06-10 09:11:37 AM  

BalugaJoe: I don't drink Merlot.

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2017-06-10 09:14:57 AM  
FTFA: "dribbling down your chin and onto your shirt or accidentally spitting on your own hair, practice first.) "

/ say no more, nudge nudge
2017-06-10 10:18:45 AM  
So basically the articles advice is the overview that any decent beer tasting place will provide. The part I don't agree with is the alcohol abuse: suck it up and finish your taste.
2017-06-10 10:19:18 AM  

Pocket Ninja: That wasn't a bad start, but there are a few other good pointers as well that can really help improve your tasting room experience.

*snip *

As someone who works in the alcohol industry..... I'm totes stealing this.
2017-06-10 10:44:22 AM  
Pocket Ninja:

How come it is Bardot or Merlot, but not Bordot?

Stupid snooty winies.
2017-06-10 11:01:27 AM  

Sin'sHero: Pocket Ninja:

How come it is Bardot or Merlot, but not Bordot?

Stupid snooty winies.

Got awai
2017-06-10 11:15:24 AM  
True story, got very nearly blackout drunk about a month ago in Solvang. The wife and I ran the 1/2 Marathon, then did a bunch of tasting immediately after at the race finish, then a ton more tastings in town all afternoon. I really have no idea how I ended up so drunk. Running and a large number of small glasses of wine is I bad mix I suppose.
2017-06-10 11:43:32 AM  
How about I buy something if I like something?
2017-06-10 01:39:27 PM  
The wine fad is ridiculous.
2017-06-10 01:54:48 PM  
How does buying something make me a cheapskate?
2017-06-10 02:34:33 PM  
Hard to believe that wine and beer snobs are so disliked and mocked, right?  Jesus Horatio Christ, they're just tasting rooms, not neurosurgery suites.

/wine snob and beer snob.  And scotch snob.
2017-06-10 05:44:01 PM  
Another missing one -- don't feel compelled (out of politeness or as a completionist) to taste a product if you don't like the style.   Specifically for beer, it's fine to ask the bartender to substitute something else in a flight to fill out the count, even if it means duplication.

For example, I abhor hob-bomb IPAs.   If they claim their American IPA is "balanced" or has a low IBU (assuming they measured the IBU and didn't just guesstimate), I'll give them a chance.  I've found a few American IPA's I actually like this way, e.g. Bell's Two Hearted and Tumi by Gæðingur Öl Brugghús.
2017-06-10 06:49:42 PM  

elkboy: BalugaJoe: I don't drink Merlot.

[thewinewankers.files.wordpress.com image 738x527]

img.fark.netView Full Size

"Tighter than a nun's asshole... but good concentration. Nice fruit."
2017-06-10 06:54:39 PM  
How to get the most of a tasting room visit

Strap rubber hot water bottle to your thighs and fill them up discreetly, then walk out casually.
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