When I host wine tastings for my colleagues we've been around 9-10 people, and I had 1 bottle per wine. The amount of wine per pour was convenient at this range and there was some left in the bottle for people to revisit late r.
For my next one, Im getting to 11-12 people. Now I start worrying for my bu dget , if we are approaching the limit for how many pours a bottle can take , so I need two of each. I definitely need to use a measure cup to ensure e veryone gets, and there's no going back for another taste of any wine, if w e are down to 6.25cl per person.
How many people do you normally accomodate with one bottle of each wine?
The standard pour per glass in a restaurant or wine bar is 5 fl oz (~150 ml), giving your 5 pours per bottle. When I pour a glass, I tend to pour about half that, giving an estimated 10 pours per bottle. So, 11-12 people would definitely be pushing the upper limit for one bottle and would, as you say, not permit going back to it.
Michael Nielsen wrote in news: snipped-for-privacy@googlegroups.com:
For a tasting, 10 is more than ok. 12 can be done. I have done scientific research in a laboratory where tasting wine was done and we did with 50ml pours so we accomodated 15 pours per bottle.
Sparkling wines, in which you want to appreciate the quality of the bubbles can need more wine per glass so I would stick to 8-9 pours per bottle.
FWIW, the standard pour at a wine bar or restaurant in Spain is 6 glasses per bottle, so around 125ml each. A bit less to what seems common in the USA according to Mark's message.
, and I had 1 bottle per wine. The amount of wine per pour was convenient a t this range and there was some left in the bottle for people to revisit la ter.
budget , if we are approaching the limit for how many pours a bottle can ta ke, so I need two of each. I definitely need to use a measure cup to ensure everyone gets, and there's no going back for another taste of any wine, if we are down to 6.25cl per person.
My preferred # at tastings in 8, as one can revisit. My two "serious" group s have 10 and 11 members, but usually there are 2 or 3 that can't make it. Once we get to 10 everyone is "on alert", and people are careful re pours- never remember anyone getting shorted or even dregs if not decanted. But th at's a bunch of experienced people. When tastings get to 12-13 people, I find carrying a jigger measure and hav ing everyone pour a sample pour of the opening wine (we usually have a coup le off-theme starters) into their glass gives everyone a good idea what to aim for, and allows some margin for error. I find that 1.5 ounces (roughly 45 ml) is enough for aromatics, and to get a couple of tastes. As you get bigger, if a serious wine restaurant sometimes better to have wa itstaff pour. The most amazing pouring job I ever saw was at a dinner with
22 people at Bayard* in NYC- staff managed to get everyone pours of everyth ing . If people are all bringing wines, and it's not blind, we generally have own er start their bottle, and always go in one direction. Means no one is alwa ys getting last of bottle. If blind, we just randomize start location.
*As an aside, I realized years later I had been at dinner with the infamous Rudy K
ups have 10 and 11 members, but usually there are 2 or 3 that can't make it . Once we get to 10 everyone is "on alert", and people are careful re pours
- never remember anyone getting shorted or even dregs if not decanted. But that's a bunch of experienced people.
aving everyone pour a sample pour of the opening wine (we usually have a co uple off-theme starters) into their glass gives everyone a good idea what t o aim for, and allows some margin for error. I find that 1.5 ounces (rough ly 45 ml) is enough for aromatics, and to get a couple of tastes.
waitstaff pour. The most amazing pouring job I ever saw was at a dinner wit h 22 people at Bayard* in NYC- staff managed to get everyone pours of every thing .
wner start their bottle, and always go in one direction. Means no one is al ways getting last of bottle. If blind, we just randomize start location.
I tried pouring water in a glass on a precision weight, getting to 60 grams (60 ml) and it actually seems like a decent amount, and Ive been testing d ifferent cups and containers to see which one is a good measure device.
There will be 14 wines, so everyone gets more than 1 bottle of wine total. Wont be revisiting, so they will have to go buy the one they felt they want ed to revisit.
I will open them the night before so they can open up a bit, and I will tak e a small sip of each to see if any are corked. I am very sensitive to tca. I wonder if something like Beringer quantum and Kistler chardonnay should be further decanted though before they arrive. Ive never had them. I guess I will see when I sip them.
If people have to drive home from the tasting, that's a lot of wine! Have you considered the possibility of your getting sued, if an attendee kills someone on his way home?
No, there is no blood level limit. you have to be visibly rolling around on the ground to be fined, and this is regardless if it is due to alcohol, me dicine, being tired, being sick. Basically, the rule is that you have to be able to bike to be allowed on the bike. And for an average dane this means more than 1-2 bottles of wine.
Since this province cut the limit to .04, I am very careful about drinking when I'm out. Even if you spit most of it out, the cumulated amount over a big tasting could reach that limit. The trouble is that most good tasting events are during the colder months, so I can't cycle to them, and there is a shortage of taxis, especially on a Friday. Graham
on the ground to be fined, and this is regardless if it is due to alcohol, medicine, being tired, being sick. Basically, the rule is that you have to be able to bike to be allowed on the bike. And for an average dane this mea ns more than 1-2 bottles of wine.
A funny side note: the paragraph about this in the law , mentions "bike or hest", haha. So dont ride your horse if you are too drunk to stay on it.
ISO 3591:1977 (the standard that specifies the ISO glass) says: "A quantity of 50ml of liquid should be poured into the glass to allow two samplings each of 25ml"
Whether you want to be ISO compliant or not is another matter, but I thought you might like to know.
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