| Vincent |
A number of us amatures are getting together next weekend, each bringing a
different 1996 Bordeaux, and having a blind tasting. Since I am going to be
the one hosting, I was wondering if anybody here has some tips. Beside wine
glsses (and the wine, of course), what other things should I have on hand?
Water: bottled, sparkling? Crackers: what kind to have, what kinds to avoid?
Cheese: an inexpensive one that goes well with Bordeaux? And anything else I
may have missed? Thanks in advance.
V
|
|
|
| Max Hauser |
For what it's worth, the tasting groups that I've attended in the last 25
years fall into two formats.
1. Serious or "formal" tastings, meant to extract maximum information from
the wines: routinely double blind (the bottles are covered up or decanted
and then marked conspicuously A, B, C etc. by someone who does not know
which is which); a glass for each wine is in front of each taster, the wines
are all poured, smelled and tasted per each taster's method; notes taken,
discussion, then unveiling, see my recent TN examples. Without food, except
some simple pieces of bread to clean the palate, each taster brings the
necessary number of glasses, host provides bread, water cups and water,
individual spit cups of suitable size (tasting can also mean drinking but
does not have to), tasting sheet or blank paper, and a printed list of the
wines for later reference. These tastings are traditionally done before
eating and unless the tasters need to leave soon, or a dinner is planned
after the tasting, the host usually follows up with some breads and cheeses,
cold meats, etc., as well as the leftover wine in the bottles and glasses;
such tastings sharpen the appetite and senses generally, and a light meal
afterwards can be remarkably good. It is also helpful for one or two people
to lead discussion, keep some structure and focus, etc. (I call these
tastings "formal" because of attention to method, to extract information.
Some of the tastings by ceremonial or traditional organizations, which might
be more formal in dress or ritual, are less formal with blind-tasting
procedure than what I sketched above, which typically entails merchants and
long-time enthusiasts.)
2. "Social" tastings, not meant to extract the maximum of information, may
serve the wines serially (e.g., each taster has two glasses only,
alternating between them as the wine is used up) and with food. Spit cups,
tasting sheets optional. These can be very pleasant also. We mustn't take
wine too seriously!
-- Max
|
|
|
| Steve Slatcher |
On Sat, 21 Aug 2004 22:20:02 GMT, "Vincent" <nobody@nowhere.com>
wrote:
>A number of us amatures are getting together next weekend, each bringing a
>different 1996 Bordeaux, and having a blind tasting. Since I am going to be
>the one hosting, I was wondering if anybody here has some tips. Beside wine
>glsses (and the wine, of course), what other things should I have on hand?
IMO....
Water (any kind), and bread or neutral-tasting crackers is best for
the tasting.
You didn't say how much wine and how many people you are having. If
there if any wine left over from the tasting samples, then cheese and
pate would be good with the remains of the wine - it will help give
another perspective on the Bordeaux.
A spitoon is another thing to consider for a tasting, but as you are
amateurs I resume that will not be necesary :-)
Have fun!
--
Steve Slatcher
http://pobox.com/~steve.slatcher
|
|
|
|
