Wine Tasting Questions

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.)

1. "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

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!