Curated Wine Tasting Recipe
Recipe information
Make Curated Wine Tasting in just 1h 30m. Join us for an intimate Curated Wine Tasting led by our General Manager and Sommelier, Michael Ringland, designed to explore balance, place, and intention through the glass. This guided experience features four carefully selected wines, followed by a dessert wine to conclude the evening.
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Ingredients
Event Setup
Food & Palate Cleansers
Service & Ambiance
Event Setup
1. Select wines
Choose four wines that illustrate the themes of balance, place, and intention. Aim for contrast across varietals or regions (for example: a sparkling or light white, a fuller-bodied white, a medium-bodied red, and a structured red). Select a dessert wine (fortified or late-harvest) to conclude. Ensure bottles are appropriate size (4 x 750 ml; dessert wine 375–500 ml).
2. Prepare glassware and spittoons
Set out four clean wine glasses per guest plus one dessert glass. Place one spittoon per guest within easy reach. Arrange glasses in tasting order left-to-right. Place pens and tasting scorecards/placemats at each setting.
3. Temperature and decanting
Chill whites and sparkling to recommended service temperatures (sparkling 40–50°F / 4–10°C; light white 45–50°F / 7–10°C; fuller white 50–55°F / 10–13°C). Bring reds to cellar/slightly cool temperature (55–65°F / 13–18°C). Decant structured reds 30–60 minutes before service if tannic or to open aromas. Keep dessert wine chilled if required (5–10°C).
4. Water and palate cleansers
Fill a pitcher of still water and distribute small carafes or glasses for rinsing/cleansing between pours. Portion neutral crackers, thinly sliced cheese, and optional cured meat on small plates. Place small scoops of neutral sorbet in chilled bowls to use between flights if desired.
5. Ambiance and briefing
Adjust ambient lighting and seating for an intimate setting. Prepare a 5–10 minute introduction for the group describing the tasting’s goals: exploring balance, terroir (place) and intentional winemaking choices.
Guided Tasting Service
6. Introductory remarks
Welcome guests, distribute tasting notes, and explain the flight order. Offer brief background on the sommelier/host and outline expectations: sniff, sip, note balance (acidity, alcohol, tannin, sweetness), sense of place, and intentional choices (oak, maceration, vineyard selection).
7. Pouring protocol
For each wine, pour approximately 2–3 oz (60–90 ml) into each guest’s tasting glass. Present the bottle briefly (vintage, producer, region, short talking point). Encourage guests to observe color, swirl, smell, then taste. Allow 3–5 minutes of group discussion per wine. Offer water and crackers between pours.
8. Facilitating discussion
Lead guests through aroma identification, structural components (acidity, tannin, alcohol), and how the wine expresses place (soil, climate, varietal typicity) and intention (winemaking decisions such as oak, time on skins, fermentation). Encourage comparisons between wines in the flight: balance differences, finish length, and food pairing ideas.
9. Use of palate cleansers
Between wines, invite guests to rinse with water, eat a neutral cracker, or take a small spoon of sorbet to refresh the palate. This prevents carryover and helps assess each wine on its own merits.
10. Adjusting pace
Monitor guest engagement and adjust timing. Allocate about 12–15 minutes per wine to allow tasting, notetaking, and discussion. Total tasting time for four wines should be roughly 60 minutes, plus 15–20 minutes for dessert wine and closing (see estimatedTime).
Dessert Wine Service & Close
11. Serve dessert wine
Pour 1–2 oz (30–60 ml) of dessert wine per guest into the dessert glass. Present origin and production notes briefly (late harvest, botrytized, fortified, etc.). Invite guests to taste and discuss how sweetness, acidity and concentration reflect place and winemaking intention.
12. Pairing and final notes
Offer a small bite to pair with the dessert wine if available (e.g., a piece of blue cheese, a small tart, or a spoon of sorbet). Summarize the evening’s themes and encourage guests to record final impressions on their tasting notes. Provide recommendations for bottles available for purchase if applicable.
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