A Washington State Sampler Recipe

Preparation and service

1. 1

   Chill and open wines

   Chill the white wines (Chardonnay and Riesling) to 45–55°F (7–13°C). Keep the red wine slightly cooler than cellar temperature, about 60–65°F (15–18°C). If bottles are refrigerated, remove them 10–20 minutes before serving to reach service temperature. Open each bottle just before service; decant the red for 15–30 minutes if it benefits from aeration.

2. 2

   Prepare glassware

   Place three clean tasting glasses on the service tray or table. If using tasting glasses with capacity markings, confirm each will comfortably hold a 3 oz pour. Ensure glasses are free of detergent scent and fingerprints.

3. 3

   Measure pours

   Using a jigger or measured pourer, pour 3 oz (approx. 90 ml) of the Chardonnay into the first glass, 3 oz of the Riesling into the second glass, and 3 oz of the Merlot/Cabernet Franc into the third. Pour gently into the center of each glass to avoid excessive splashing and preserve aromas.

4. 4

   Label and arrange

   Place tasting cards or labels in front of each glass indicating the wine name, producer (if known), vintage, and a brief note (e.g., 'Chardonnay – oak influence' or 'Riesling – off-dry'). Arrange the glasses from lightest to heaviest in body: typically Chardonnay, Riesling, then red, or adjust based on the specific wines' profiles.

5. 5

   Offer accompaniments

   Set out the plain crackers or bread, thinly sliced cheese, and a small dish of nuts. Provide a small carafe or glass of filtered water for palate cleansing between samples. Offer a lemon wedge specifically for the Riesling if guests prefer a brighter acidity—advise just a gentle wipe around the rim if used.

6. 6

   Tasting sequence and notes

   Instruct guests to observe appearance first, then swirl gently to release aromas. Smell each wine, take a small sip, and hold it briefly to consider flavors and texture before swallowing. Taste in sequence suggested on the labels. Encourage spitting into a spit cup if sampling many wines or for professional tastings.

7. 7

   Cleanup

   After the flight, collect glasses and rinse with warm water. If reusing, wash with a neutral-scent detergent and dry with a lint-free cloth. Store unfinished bottles upright, re-corked, and refrigerated as appropriate: whites chilled, red at cool room temperature or slightly cooler.