When hosting a tasting...
1. Chill whites to between 50 and 55 degrees and reds to between 60 and 65 degrees. Anything outside of these ranges may dull or stunt the flavor.
2. Cover the table with a white cloth orr place the glasses on white plastic sheets or butcher paper. The non-friction surfaces make it easier to swirl the wine in the glass. The color white is preferred because it is easier for the guests to examine the color of each wine.
3. Supply appropriate palate clearers like bread (Crunchy French bread), crackers, neutral biscuits, or lightly salted cheese.
Do not put out candles or potpourri. Strong scents in the room will interfere with the ability to taste the wine.
4. Have Spittoons available like large coffee mugs or opaque plastic cups that will not tip easily. A larger bucket may be needed for tasters to empty their spittoons.
3. Remove the capsule from the top of each bottle but do not uncork yet.
4. Roll the bottles in foil. You may re-arrange them or have another person re-arrange them if you are partaking in the blind tasting. Number each with a marker. From this point on, the bottles should be referred to bottle 1, bottle 2, etc.
5. Uncork the bottles after they are wrapped.
6. Time to Tsaste! Encourage the group to consult and taste again. This can be done with or without a meal. You can also hold a vote.
7. The bottles will be unwrapped and the Labels revealed at the end of the tasting.
