| You can organize a wine tasting either as a fund | | | | will allow them to cleanse their palates. It is also |
| raiser for a social club or just to have fun and | | | | best to have snacks such as cheese and |
| share you appreciation of wine with friends. It's a | | | | crackers, fruit, or crusty bread so the tasters can |
| great way to entertain and socialize and is | | | | determine which wines best enhance the flavours |
| guaranteed to bring forth discussion. | | | | of food on their tongues. |
| First, select three to six bottles of different | | | | To begin, open the first bottle of wine and let it |
| varieties of wine making sure you have a | | | | breathe for a few minutes then pour each guest |
| cross-section of types from red to white. | | | | a sample from the bottle. Hand out your tasting |
| Alternatively if your group are wine experts you | | | | sheets and pens/pencils. Now, tell each guest to |
| could have bottles of the same variety from | | | | swirl the wine around the inside edge of their |
| different regions - for example all cabernet | | | | glass and to smell the bouquet or aroma of the |
| sauvignons, or all reislings. It is always good to | | | | wine. The smell is an important part of the |
| draw up a tasting sheet so people can make | | | | wine-tasting experience because it actually adds |
| comments on each wine. | | | | to the taste you experience when you take the |
| At least a half hour before the testing begins, chill | | | | wine into your mouth. |
| those bottles that recommend being served chilled | | | | Next, have your guests sip the wine, but not |
| in ice buckets containing cold water and ice cubes. | | | | swallow it. Professional wine tasters swirl the liquid |
| Depending on the size of the bucket and the size | | | | in their mouths and then discreetly spit it out. |
| of the bottle, you should fill the bucket to | | | | Provide receptacles for your tasters to do so if |
| between one-half and two-thirds full with the | | | | they wish. Most likely, your guests will want to |
| water-and-ice mixture mixed in roughly equal | | | | swallow their sample. Then, each guest should eat |
| amounts. This allows room in the buckets for the | | | | a bit of food from the snack tray and then taste |
| displacement of the water and ice by the wine | | | | the wine again. This may change the opinion they |
| bottle. Placed the unopened wine bottles into their | | | | form from the first taste. |
| ice buckets, and they will be chilled in time for the | | | | After everyone has sampled the first bottle of |
| event. | | | | wine, rinse each of their glasses well with clear |
| Make sure you have enough stemmed wine | | | | water and begin the procedure with the second |
| glasses for each of the guests. Since they will be | | | | bottle of wine. Continue these steps until all |
| rinsing their glasses out between tastes, one glass | | | | bottles have been sampled. |
| per person is ample, although you may want to | | | | Discuss your findings after tasting. By this time, |
| have separate white and red wine glasses. | | | | each should have good opinions (and should be |
| Provide tumblers and jugs full of fresh water for | | | | happy to express them) on each of the wine |
| your guests to drink between wine samples. This | | | | samples. Have fun! |