Holly Hill Wine Guild Tastings Recipe

1. Schedule

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.

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

3. Choose wines

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.

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

5. Prepare glassware

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.

6. Portion control

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.

7. Spit and rinse

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

8. Set up palate cleansers

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.

9. Label and present

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.

10. Use score sheets

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.

11. Temperature control

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.

12. Staff roles

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.

13. Health & safety

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.

14. 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.