Tasting Room Etiquette: A little planning goes a long way
Veterans of the Valley uniformly agree that a good tasting room experience can make even mediocre wines taste better. Conversely, run into a surly staff member pouring wines, and no matter how good the drink may be, it probably will not appeal to you and you most likely won’t buy it there, or anywhere. This is certainly no revelation to winery owners, and thus most tasting room personnel are fun, congenial, and ready to help. If you find people who aren’t, we recommend you leave immediately as it is unlikely you will enjoy yourself. Don’t worry, in Napa there are many more places to see, and wines to savor. Just as you would expect the personnel in the tasting rooms to respect you as a potential customer, these hard workers have a right to hope they will receive like consideration from those who frequent their work-place. A little homework into tasting room etiquette will allow visitors to discover not so much what is expected of them, but what they can do to make both the staff and fellow tasters more comfortable. And in accomplishing this, visitors (novice and experienced alike) will be more at ease themselves.
PREPARATION FOR TASTING BEGINS BEFORE YOU HOP IN THE CAR
• We recommend you eat something, as even if you will be primarily spitting, you will want to enjoy the taste of the wines, too. But even when you sip lightly, the alcohol levels can often add up before you know it, so you must always be on your guard.
• Stock bottled water and don’t forget to drink it in between winery stops—your body will be much happier if you keep hydrated with water equal to the amount of wine you sip.
• Do not wear heavy perfumes or shaving lotions. A huge part of tasting is smell—don’t let yours interfere.
• If you are a smoker you may not yet accept that the smell of smoke invades your clothes, hair, and hands, and does so for a period of time even after the flame is extinguished. But it is true. And the odor can be a definite turn off for staff and consumers. A little consideration here will be much appreciated (even though people will probably never know).
• Dress for the season in layers (temperature can vary drastically from foggy mornings to sunny afternoons), and take a lightweight jacket along—caves are kept at a consistent temperature of about 55 to 60 degrees and can feel chilly at any time of year.
• Wear comfortable shoes with closed toes—treks into the vineyards often mean soft dirt, dust, and gravel.
• Take along a cooler or Styrofoam shipper for wine you might purchase—you don’t want the wines to “cook” in your car, which is possible even on a cool day if the sun shines through the windows of a parked vehicle.
ONCE YOU HAVE ARRIVED AT THE TASTING ROOM
• Put your cell phone on vibrate, and go outside if you have to talk. Tasters will be concentrating on hearing descriptions of the wine and answers to questions.
• There are no stupid questions if you are genuine. The winery staff is (supposed to be) well trained to interact with novice and professional alike.
• Dump buckets have an important purpose as a receptacle for unwanted wine from the glass or mouth. Do pour out the wine remaining in your glass after you have had a sufficient tasting—your pourer will not be offended and will recognize your empty glass as a signal to pour the next taste.
• Taking notes not only helps you remember what you tasted, but it is frequently a signal to the pourers that you are serious about the tasting exercise. Often this will get you a bit more personalized treatment, and sometimes a few wines to taste that are not on the schedule for the day.
• Most tasting rooms these days have a nominal charge for a certain number of pours. For example, you might be able to choose four wines per person from a list of ten. In these circumstances, we often prefer to each order four different wines, taste each other’s, and thus experience eight different pours. When you spend a day in Napa, you just don’t need more than a sip or two of each sample, as there is always more to be found right up the street if you want it.
• Many of the wineries enhance salary by commission on what is sold, so purchases are appreciated. If you receive special service, a letter to the winery owner or manager is always a good way to show your own appreciation. Should you have an appointment for a tasting, or a restaurant reservation for that matter, and you are going to be late or have to cancel, you should always call the establishment that is expecting you. These businesses are very often tremendously busy and will hold your spot as agreed to. But if you need to alter your plans, letting them know is the least one can do. Following the tips above should not
only enhance your enjoyment in the Valley, but might well save you from disaster. In the past few years, police have rightfully become adamant about enforcing the
laws of the road. It isn’t fun to spend part of one’s vacation in the Napa County lock-up, so drink in moderation and don’t be shy about spitting or not finishing what is in your glass.
A Note About SPITTING
Newcomers to tasting rooms are sometimes surprised and even appalled to see other tasters spitting a mouthful of wine into the dump bucket. Actually, this is a very common and necessary practise among experienced tasters.
We encourage spitting as a tasting technique and to help keep palates clean, and heads clear. In crowded tasting rooms, or where buckets are too full for comfort, request a paper or plastic cup for more discreet spitting.