Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Tastings begin at 7 pm and last one hour.

Begin the tasting promptly at 7:00 pm and plan for a one-hour session (60 minutes). Allow a few minutes at the end for final questions and to collect score sheets.

Schedule

Set expected guest count (recommended up to 12) and confirm RSVP list before the event to ensure adequate pours and supplies.

Select six distinct wines (for example: sparkling or aperitif, light-bodied white, aromatic white, rosé or light red, medium/full-bodied red, dessert or fortified wine). Have two spare bottles on hand (one white/rosé and one red) in case of large pours or faults.

Choose wines

Ensure wines are appropriate for the theme and that tasting order moves from light to heavy (and dry to sweet), to preserve palate progression.

Arrange two clean wine glasses per guest (optional) or one glass per guest with rinsing between pours. Place glasses at each tasting spot along with water cups and napkins.

Prepare glassware

Use measuring pourers or a jigger to pour 1.5–2 oz (approx. 45–60 ml) per sample. For six wines and 12 guests, plan roughly 6 x 2 oz x 12 = 144 oz (about 4.25 liters) total sampled; the six bottles (750 ml each) will cover typical pours, with spare bottles available if needed.

Portion control

Place spit/rinse buckets at intervals for guests who choose to expectorate. Provide water pitchers for rinsing glasses and palate cleansing between samples.

Spit and rinse

Arrange plain crackers or neutral bread and small portions of mild cheese on communal platters. Place water cups and pitchers within easy reach. Encourage guests to cleanse their palates between wines.

Set up palate cleansers

Place tent cards or labels in front of each wine bottle listing producer, varietal, vintage, ABV, and brief tasting notes. Present wines in the predetermined order, revealing labels either before or after tasting based on whether the tasting is blind.

Label and present

Distribute tasting mats or score sheets and pens at each place. Instruct guests how to use them (appearance, nose, palate, overall). Collect sheets at the end for sharing results.

Use score sheets

Chill whites and rosés in ice buckets to serving temperature (45–55°F / 7–13°C). Bring reds to slightly below room temperature (55–65°F / 13–18°C) if needed.

Temperature control

Assign one host/sommelier to lead the tasting and two assistants to pour, monitor glassware, and refill water/plates. Explain pour sizes and timing to assistants beforehand.

Staff roles

Keep a first-aid kit accessible. Advise guests to drink water between samples and offer food for those who request it. Monitor guests for overconsumption and be prepared with local taxi/rideshare information.

Health & safety

At the 50-minute mark, begin wrapping up the final wine and invite closing remarks or questions. Collect score sheets, thank guests, and offer bottles for purchase or further tasting as appropriate.

Start time

Duration

Servings (guests per tasting session)

Wines (assorted bottles for tasting)

Spare bottle for each variety

Wine glasses (clean)

Spit buckets / Rinse buckets

Water pitchers

Palate-cleansing water cups

Measuring pourers or jiggers

Cracker or bread slices (neutral)

Cheese selection (mild to sharp)

Plain water

Tasting mats or score sheets

Pens

Napkins

Ice buckets (for chilling whites/rosés)

Bottle openers / Corkscrews

Labels or tent cards for wines

Host / Sommelier

Assistant pourers

First-aid kit

Holly Hill Wine Guild Tastings

Make Holly Hill Wine Guild Tastings Recipe in just 1h . Tastings begin at 7 pm and last one hour.

Holly Hill Wine Guild Tastings

Descriptors

Tasting Notes

Food Pairings

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