Today’s High Fashion World Full Of Equestrian Influences

When it comes to fashion, both luxury labels and heritage brands are responding to a renaissance in classic equestrian chic. From Hermès and Gucci to heritage British brands Swaine Adeney Brigg and Hunter, there is a worldwide rise in sales, particularly in Asia and the Middle East. As a result, equestrian classicism is back on the style radar.

While most customers are not actually riders themselves, it’s what the equestrian lifestyle represents that lures shoppers. Horses have forever been symbols of power in history and literature. And think about it, the horse, after all, was the first athlete clothed by the house. Founded in 1837 in Paris to kit out European noblemen and women with harnesses, bridles and saddles for carriages, Hermès reflects these traditions with its current “A Sporting Life” ad campaign.

Exquisite leatherwork, tailoring and practicality makes equine-inspired style sexy and timeless, as shown in Le Monde d’Hermès, a glossy spring/summer brochure produced by the quintessential equestrian-inspired luxury brand.

The Italian luxury fashion label Gucci, founded by Guccio Gucci in Florence in 1921 and specializing in luggage for aristocrats, has in more recent years returned to the equestrian world, recruiting Charlotte Casiraghi, a 26-year-old show-jumper whose credentials also include being fourth in line to the throne of Monaco, as the face of the company.

Last year Gucci launched a new 15-piece equestrian collection, characterized by house signatures such as the horse bit and green-red-green webbing stripe. Although the gabardine jackets and velvet-covered riding cap could be worn sitting in their Guccissima leather saddle, they would not look out of place outside the paddock.

A large part of today’s popular fashion trends is full of equestrian influences. On almost any runway you’ll find an outfit that has a distinct hint of horseback riding style. The following popular fashion trends owe their inspiration to equestrians:

  • Tall boots: Within the last few years, fashion tall boots have grown to closely resemble those worn by hunter, jumper and dressage riders. Some of today’s fashionable tall boots so closely resemble riding boots that it can be hard to tell them apart. From fake spurs to spur rests to accent brown leather at the knee, you can’t deny that tall boots were inspired by equestrians.
  • Cowboy boots: Now a fashion statement, a major part of a Western rider’s wardrobe make a perfect pairing with jeans or a skirt for a night out. Not just for work anymore, men’s and women’s cowboy boots are a popular fashion accessory. Today fashion western style boots, made out of artificial leather (some even with high heels), are available at a lower price point than the cost of a genuine pair.
  • Western shirts: These plaid, collared button-downs were inspired by those shirts popular among Western riders. Today’s trendy western-style shirts often sport decorative embroidery and accent buttons, and can be a versatile item for layering.
  • Polo shirts: This makes up perhaps one of the equestrian world’s greatest influences on popular fashion. Polo shirts were originally favored by polo players because their collars stayed in place. Today their popularity is widespread, and the shirt owes its name to players of the past. One of the most notable designers of polo shirts, Ralph Lauren, still pays homage to the polo’s origin with its embroidered logo of a polo player and horse.
  • Breech-style tights: Female fashion reflects the recent trend of tights styled to resemble breeches. These tights feature the form-fitting breech style, and many sport accent pockets and even artificial knee patches. Most commonly styled with sandals or another type of minimalist shoe, these breech-style tights are a distinctive nod to the fashion of the horse world.

Forget Romance And Tradition, It May Be Time To Ditch The Cork For Alternative Wine Closures

Is there anything more romantic than the evocative sound of a pulled wine cork, or the ceremonial fizzy pop from a Champagne bottle?

Corks have been the preferred choice since the beginning of modern Europe in the 1400s, because cork bark was one of the few natural products malleable enough to hold liquid inside a glass bottle.

But roughly 5 percent of all bottles with natural corks show some degree of spoilage, the culprit being trichloroanisole, commonly known as TCA. It’s also a limited natural resource (It takes a tree that produces cork 25 years to grow), and expensive.

For the last decade or so there have been plenty of cork substitutes on the market, with some wineries converting their entire production to synthetic corks or screw caps. 

So, the problem is solved, right? Maybe not.

Screw caps and synthetic corks are prone to another aroma taint: sulphidisation. This may arise from the reduced oxygen supply which concentrates sulphurous smells.

Cheap plastic corks are difficult to pull, and if you like to re-cork a bottle and put it back in the fridge, they are even harder to get back into the neck. Even good corkscrews have problems punching through the denser plastics, and using a two-pronged opener is virtually impossible. Detractors believe the only reason to use a substitute cork is to preserve the ritual of the pull.

 

 

Is the act of removing a cork such an essential part of the wine-drinking experience? It is for most older wine drinkers. The newer generation has little problem with alternative openers. The truth is, the worldwide demand for wine (and corks) is growing, so we should get familiar with the future of wine preservation:

  • Screw caps or Stelvin caps are closures made only from aluminum material that threads onto the bottleneck. They are the predominant closure used by Australian and New Zealand wineries. Screw caps form a tighter seal and can keep out oxygen for a longer time than cork. These benefits aid in maintaining the wine’s overall quality and aging potential.
  • Vino-Seal is a plastic/glass closure introduced into the European market in 2003. Using a glass stopper with an inert o-ring, the Vino-Seal creates a hermetic seal that prevents oxidation and TCA contamination. A disadvantage with the Vino-Seal is the relatively high cost of each plug (70 cents each) and cost of manual bottling due to the lack of compatible bottling equipment outside of Europe.
  • Zork is an alternative wine closure for still wines, that seals like a screw cap and pops like a cork, created by an Australian company of the same name. The closure has three parts: an outer cap providing a tamper-evident clamp that locks onto the band of a standard cork mouth bottle; an inner metal foil which provides an oxygen barrier similar to a screw cap, and an inner plunger which creates the ‘pop’ on extraction and reseals after use.
  • Some sparkling wine producers have begun to replace the traditional cage and cork seals with screw caps, which is safer for the consumer and helps maintain the effervescence for weeks. Some wineries have even employed the use of crown caps that are removed with a bottle opener.

 


From Beach Themes To Wine Smoothies, Here Are Some Hot Summer Wedding Trends

Whether you’re tying the knot yourself, or your upcoming calendar is full of wedding invitations, here are some hot summer trends now that prime nuptial season is upon us.

New themes

Basic beach or garden themes are classic for the summer. Instead of a generic setting or theme, couples have elected to take the personal route. Couples are thinking of their favorite summer hangouts when planning their theme. Others honor their honeymoon destination. If a couple’s having a garden wedding and honeymooning in Hawaii, they could add orchids to their bouquets or fill the bottoms of centerpiece vases with black lava rocks.

Emphasis on the love story

Wedding guests want to celebrate a couple’s love and commitment to one another, but a new trend allows them to see even more into a love story. Couples are starting to hang up pictures as decoration during cocktail hour, producing a timeline of major events in their relationship. Some couples have even written vows as their wedding altar backdrop.

Bold wildflowers

Nothing says summer like wildflowers. Brides have found that completing their wedding décor with wild blooms really makes the day stand out and add extra dimension and color to the wedding photos. Brides like to extend that theme further by making up little net or satin sachets of wildflower seeds before the reception, and then handing them so guests can shower the happy couple (rice is no longer a wise choice).

Wine smoothies

In the summertime guests will definitely expect something cold and frosty, but margaritas and daiquiris can be a bit ordinary. Instead, couples have discovered wine smoothies. They are cold, frosty and pack less of an alcoholic punch than margaritas.   The drink consists of a fruity wine, blended with ice and fruits of your choice. Garnished with a couple of berries or fruit slices, it makes for a refreshing and unexpected signature sip.

 

Dynamic colors

Bright hues are hugely popular for summer weddings. Couples are gravitating toward sophisticated brights, and sticking with just two hues to keep the space unified. Rather than splashing color all over the reception space, decorators point couples toward one dynamic color for a strong statement — think all-pink centerpieces or bold orange table linens.

Laid-back music

For summer weddings, today’s couples seek to lighten up the ambience, choosing a pianist or string trio for a formal cocktail hour, but also thinking about alternative summery music styles. A laid-back vibe can be created with steel drums or a singer accompanied with a ukulele. Receptions will heat up the evening with sultry sounds, incorporating classic swing or big band music to provide an upbeat tempo.

Beyond wedding cake

White wedding cakes are popular for every season, and of course, chocolate always reigns for groom’s cakes. But with cake bakers nowadays offering so many delectable flavors and fillings, couples are moving toward seasonal selections. It’s easy to become inspired by the summer flavors we loved as children. Think fresh strawberries and whipped cream filling for a strawberry shortcake-style wedding cake, or a citrus-infused filling like key lime, lemon, or orange vanilla buttercream that honors a summertime fruit. Couples are hiring ice cream trucks to arrive at the end of the night to provide summertime favorites.


Science Shows That More Women Than Men Are “Supertasters” — And The Wine World Welcomes Them

Most of us consider ourselves amateur tasters of wine, and we often wonder why we don’t detect that “hint of raspberry” or whiffs of “forest floor” that the so-called experts seem to distinguish.

Genetics certainly have something to do with why we have different perceptions of tastes. Scientists have shown there’s a genetic component to how we experience certain flavors, most notably bitter and sweet. It turns out a small percentage of humans are considered “supertasters,” those born with more receptors within their palate to experience tastes more intensely.

 

 

Researchers have found that 25 percent of the population are considered “supertasters,” with more than 35 papillae (taste receptors) found on the tongue. About half of us rank as ordinary “tasters,” with only 25 percent falling into the “non-tasters” category.

What’s even more surprising is that, according to research at the University of Florida Center for Smell and Taste, supertasting abilities are more common in women than in men. In one study of 4,000 Americans, the center found that 34 percent of them were supertasting women, with only 22 percent men.

So when it comes to winetasting, do women have a more refined palate than their male counterparts?

The answer is a resounding yes. And many believe it all begins inside the nose. Researchers at the Monell Chemical Senses Center in Philadelphia have tried to get at gender differences in the sense of smell — which, of course, has implications for sense of taste.

After studies suggested there is a gender component to taste and smell, the center began to study how some individuals can become increasingly sensitive to certain odors over time, detecting them at lower and lower concentrations. They trained a group of men and women of various ages to identify two specific odors. The researchers then had both the men and the women smell the odors at increasingly diluted concentrations. And they found something quite interesting: The women who were of reproductive age saw their sensitivity to one of the odors increase by an average of five orders of magnitude.

Could it be that an innate motherly instinct to protect children from certain toxins in the environment has led to an ability to decipher important characteristics in wine?

For a second study, researchers ran more experiments: They trained men and women to detect more odors. And again they found that only women of reproductive age were able to detect multiple odors at increasingly lower concentrations.

It’s assumed that sex hormones present in reproductive women must have something to do with this. The experiments also suggest that hormones and attention are working together, meaning that women are a little better when they focus their attention on a smell.

It’s long been shown that mothers can pick out their baby’s smell from a large group, so it’s highly plausible that this ability to be more sensitive to smell could carry over into perception of food — and wine.

In recent years, more American women have become sommeliers, tasting and pairing wines for inquiring diners. They’ve succeeded in breaking down the entry barriers to this traditionally male-dominated industry, and have become trailblazing members of the field.

At one point not long ago, there were no American women in the field of Master Sommeliers. Today there are 147 professionals who have earned that coveted title as part of the Americas chapter. Of those, 23 are women — supertasters all.


Turning Water Into Wine Requires Smart Farming From Grape Growers

As California’s $23-billion wine industry continues to face a water crisis of historic proportions, vintners and grape growers are finding other methods (both old and new) to water the vines efficiently.

 

Turning available water into wine is not an easy task. Earth Day (April 22) is a vivid reminder of how important it is to conserve this natural resource, especially in areas more prone to drought, such as California. While wine grapes use far less water than conventional crops such as alfalfa, almonds, rice and corn, the ever-evolving industry is in constant search of conservation methods.

Many grapes growers have turned to dry farming — a classic method of cultivation that fell to the wayside in the 1970s after drip irrigation was introduced. The idea is to use only the water Mother Nature provides, resulting in lower yields but more concentrated fruit.

That doesn’t mean growers leave the vines idle and pray for rain. Dry farming requires the right kind of soil to absorb and retain natural moisture. It needs vines with deep roots to seek out that water, especially in times of severe dryness. And it takes careful tilling and pinpoint soil management to make sure the vines survive the hottest months.

Proponents of dry-farming know that many vineyards over-water the grapes as a matter of course, and that available moisture in the soil allows vines to withstand heat without supplemental irrigation. Although there are many factors at play (temperature, humidity, wind speed etc.), a mature vine needs roughly 2 gallons a week in a hot climate. And a grapevine given one-half of its annual water needs will produce roughly 80 percent of its maximum potential yield.

Overwatering can lead to the vines rapidly growing out of control, with less concentrated fruit; not an ideal situation for quality wine. Add to that the threat of ongoing drought, and winegrowers see the value in conservation. If dry-farming isn’t a viable option, advances in drip irrigation have made it easier to be more water wise.

Advanced drip irrigation systems involve augering a hole 12 inches in diameter and 36 inches deep for each vine. A grape stake is positioned into the hole with a half-inch PVC pipe taped to the stake. The pipe is inserted 24 inches into the ground next to the vine and extends 12 inches above ground. The hole is filled half full with pea gravel and the remainder of the hole is filled with soil (a growth pellet is often added to each hole).

  When the new plant shows enough vigor, a hole is punched through the half-inch cap and the dripper hose is transferred into the top of the pipe. The pea gravel is the key to the underground water system. It allows the water to be dispersed into the root zone of the vine. This deep watering forces the root system away from the surface, using far less water than surface drip irrigation. And with no water on the surface of the vine rows, there are no weeds during the growing season (weeds suck up water that could be used by the vines).

All this efficiency is the right thing to do for our planet — and for our palates. Less water, more quality wine. We can all drink to that.


Hands-Off Winemakers Give Up Complete Clarity By Bottling Unfined Wines

Making wine sustainably and responsibly is not an easy task because it encompasses everything from avoiding conventional pesticides, petroleum-based fertilizers and bio-engineering to abstaining from fining or filtering the wine before bottling.

In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells, bacteria, proteins, pectins, various tannins and other phenolic compounds ― as well as pieces of grape skin, pulp and stems. The process may involve fining, filtration, flotation and pasteurization, among others.

During wine production, elements are often introduced to clear the wine, ridding it of cloudiness, bitterness and “off” tastes and aromas. Fining agents tend to work like a magnet, collecting the unwanted constituents that settle to the bottom of the tank.  Fining agents include egg albumin, milk proteins, edible gelatin (from bone), and isinglass (from fish), which is concerning to vegans, of course.

Many wineries use the fine clay filter aid kieselguhr, which is a carcinogen, to filter liquids destined for human consumption. The EU-funded project Adfimax is studying a novel vegetable fiber-based alternative which performs better and is sustainable as well.

Fast facts about fining:

  • It’s common for quality white, rosé and sparkling wines to use isinglass (a fish byproduct) for fining.
  • It’s common for red wines to use egg whites or casein for fining to remove bitter-tasting phenolics.
  • Old-world wineries previously used ox-blood to fine wine, but this is no longer common today.
  • Fining agents are removed before wine is bottled.

The alternative is to bottle unfined wines. Many experts insist that unfined/unfiltered wines taste fresher, with more purity of fruit, than wines that have gone through the fining process. Natural sediment helps to nourish wine over time, which can help it age gracefully in the cellar.

 For the last 25 or so years, wineries have used fining and filtration techniques to make a wine appear crystal-clear. This makes for a more attractive and “trustworthy” product. Most wines sold at retail today are filtered, and as a result you can see right through them (this is most obvious with white wines).

Other more sustainably minded wineries such as Holman Ranch in Carmel Valley, Calif., prefer not to intervene. These wines are often called “natural,” and may leave a bit of sentiment in the bottom of your glass ― a vivid reminder that the wine you’re drinking is the truest expression of a winemaker.


Sustainable Wine Farming Is About Everything That Touches The Winemaking Process

In the book “Down to Earth,” author Janet Fletcher outlines the sustainability movement among winemakers as a “comprehensive set of environmentally sound, socially responsible and economically viable best practices that encompass every aspect of the vineyard, winery, surrounding habitat and ecosystem, employees and community.”

In essence, sustainable wine farming isn’t just about the grapes; it’s about everything that touches the winemaking, from lighter bottles and composting to protecting air and water quality.

 Those principles will be on display April 23 at the annual Earth Day Food and Wine extravaganza at Castoro Cellars in Templeton, Calif., where visitors gather to eat and drink for the greater good (www.earthdayfoodandwine.com). The Earth Day Food and Wine main event delivers a top quality food and wine experience paired with a casual, low-key atmosphere, all while celebrating the passionate people behind a sustainable food movement.

Earth Day Food and Wine is the brainchild of The Vineyard Team, a nonprofit that has worked with growers on sustainability issues for the past 20-plus years. Each year the team educates growers (in English and Spanish), along with administering the rigorous  Sustainability in Practice (SIP) Certified Vineyards and Wines program, launched in 2008 (www.sipcertified.org).

  The Vineyard Team worked a lot with vineyard growers, and thought: “There are other people doing cool stuff in terms of sustainability, and there are eaters and drinkers that care about the same things we do. Why don’t we have a party that highlights the great work being done and celebrates the farmer for Earth Day?”

What does food and wine have to do with Earth Day? The Vineyard Team believes there’s nothing earthier than a farmer, and there’s nothing better than giving folks a chance to meet the creative chefs and winemakers behind it all.

Earth Day Food & Wine is officially presented by Sustainability In Practice. SIP helps growers, vineyards and consumers consider their approach to sustainability. More than 34,000 vineyard acres are SIP Certified, and 1.5-million cases of wine carry the SIP seal. Growers and winemakers in the SIP program recognize that mindful fruit production and care for workers’ well-being are important components of quality wine.

Nestled under the oaks at Castoro Cellars, VIP entry begins at 1 p.m., with general admission at 2 p.m. Event proceeds benefit educational scholarships for relatives of farmworkers and spanish education programs of The Vineyard Team.

 Holman Ranch will participate in the event, a day after it celebrates Earth Day (April 22) at its tasting room at 19 E. Carmel Valley Road. The winery is SIP Certified, and on Earth Day visitors to the tasting room can buy one glass of earth-friendly wine and get one glass free. And the first 22 customers in honor of Earth Day will receive a complimentary tasting.


Earth Day Began In 1970, And Continues To Resonate Today — Even In The Wine World

The year 1970 marked the height of counterculture in the United States, and the beginning of real social change. War raged in Vietnam and students marched in protest. Industry belched out smoke and pollutants with little fear of legal consequences — with mainstream media largely oblivious to environmental concerns.

The year before, a massive oil spill off the coast in Santa Barbara prompted a U.S. Senator from Wisconsin, Gaylord Nelson, to organize the first Earth Day — which eventually took place on April 22, 1970. Inspired by the student anti-war movement, Nelson realized that if he could infuse that energy with an emerging public consciousness about air and water pollution, it would force environmental protection onto the national political agenda.

 It worked, and today Earth Day is a vital cog in a steamrolling machine of environmental change. It’s observed in nearly every sector of America, from schools, to businesses, to government institutions — to even wineries.

Holman Ranch Vineyards in Carmel Valley will celebrate Earth Day on Friday, April 22 at its tasting room at 19 E. Carmel Valley Road. The winery is SIP Certified, meaning it’s Sustainable in Practice, and works hard to build community between vineyards, workers and the land. On Earth Day visitors to Holman can buy one glass of SIP-certified, earth-friendly wine and get one glass free. And the first 22 customers in honor of Earth Day will receive a complimentary tasting.

Holman Ranch will also participate in the Earth Day Food & Wine event, a joyful reminder on food sustainability and the planet. Held on California’s Central Coast, the event celebrates its 10th anniversary on Saturday, April 23 at Castoro Cellars in Templeton.

Earth Day Food & Wine shines a spotlight on high quality, locally grown food and wine, emphasizing the importance of being environmentally conscious. It provides an unique opportunity for the attendees to directly connect with the local farmers, winemakers and chefs in a casual and fun environment.

The event will also feature a Tesla auto exhibit, a Guerrilla Gardening Club, a SIP Pop-Up Bar where guests can enjoy SIP Certified wines, the KRUSH radio Beer Garden, and much more.

Earth Day Food & Wine will also help raise funds for educational scholarships and assist children of farmworkers to attend college. Ticket prices start at $75 and it is all inclusive for unlimited tastings of food, wine, and beer. Designated driver tickets are available for $50.  Parking on-site is $25 and shuttle price range from $10-$15 per person from various pickup sites. For more information and to purchase tickets to this event held under the oaks on the grounds of Castoro Cellars, visit www.earthdayfoodandwine.com.


A Cost-Effective Company Retreat A Sound Investment That Pays Huge Dividends

With the economy in a steady uptrend, companies once again realize that investing in the right kind of retreat is a proven business tool. Corporate group travel to resort locations continues to grow following the “AIG effect” — public outcry surrounding AIG’s 2008 lavish retreat taken just days after the insurance giant accepted $85 billion in federal bailouts.

Group business travel fell off dramatically during the recession and has been slower to rebound than individual business travel. Group retreat trips are now smaller, shorter and with much fuller agendas than before. But no one can dispute their effectiveness in bringing together “teammates” in the work environment.

The time away can help solve a specific company problem, explore new strategies, evaluate performance, or train in new areas. A corporate leader should also consider using a retreat for input, support, and creativity from their partners or employees.

A retreat’s self-contained nature reduces wasted time, and even cost-effective retreats without the fluff can be fun for employees. In the last couple years, corporate retreats have transformed into an important service for businesses by minimizing wastefulness while helping to generate long-term revenue.

Following are proven benefits for businesses:

  • Retreats facilitate real friendships among employees. In an office environment there are often few shared interests among employees, which can prevent them from ever forming bonds. Time spent at a corporate retreat is an opportunity for people to connect through participation in common activities. This allows employees to get to know one another and laugh together.
  • Retreats facilitates training. Any business success depends on having well-trained employees to get the job done effectively. The environment of a retreat develops team coordination, group problem-solving skills, and creativity. Skill-building training can also be used at a retreat as a way to focus in-office training throughout the rest of the year. While fun activities are essential to a great retreat, productive activities that apply to your business goals can help generate long-term revenue.
  • Retreats boost morale. Retreats are not simply a vacation for the whole corporation, they are a place for employees to renew their excitement and enthusiasm for work. They can be held in beautiful outdoor environments that reduce stress and give people an opportunity to refresh their thinking and come back to work with a new drive. A successful retreat will leave employees more excited and productive when returning to work.

Done correctly, retreats can be an effective way for an organization to bring about positive change. Done poorly, however, and companies can end up with a wasted weekend and the possibility of worsening the mood and functionality in the office environment.

An investment in a company retreat is an investment that could pay huge dividends in the near future. Isn’t that what business is all about?


Tips On How To Get The Most Out Of Your Wine Tasting Room Experience

The arrival of spring means many things, but in wine country it signifies the end of winter slumber as people head out in earnest once again to follow the wine trail. Tasting wine is a fun pastime, an adventure that will give you a deeper appreciation for wine and help you better understand and evaluate it. So don’t fret. The basics of tasting are simple, and should be followed closely within the tasting room.

Before you taste, remember the three S’s — sight, smell and swirl.

One of the first things you should do with a glass of wine is look at it. Color and opacity of wine can help you approximate the age, grape varieties, acidity and sugar content. If it’s a red wine, is the color maroon, ruby, garnet, brick, or even brown? If it’s a white wine, is it clear, pale, yellow, light green, golden or even orange?

 Finally, look at the “legs.” Wine legs are the droplets of wine that form on the inside of a wine glass. This can tell you whether the wine has a high or low alcohol and sugar content.

 Don’t underestimate the power of your nose, as it is the main part in evaluating wine. In fact, 80 percent of wine tasting relates to the sense of smell, which contributes to your perceived taste.

Next, swirl the wine in the glass several times to release particular aromas into the air. Take a quick whiff to gain a first impression. What scent or aroma do you smell? Finally, stick your nose into the glass and take a deep inhale through your nose.

Now for tasting, but first things first:

  • Choose a winery wisely: Major wine regions have many different wineries from which to choose. Pick just one or two that appeal to your tastes. Do some research, and zero in on wineries that produce estate wines, or wines in smaller batches.
  • Taste on an empty stomach: You may be concerned that tasting too much wine without eating first will cause inebriation, but think again. Experts recommend not eating for at least an hour prior to a tasting in order to properly clear your palate. If you do eat, avoid anything with too much garlic, onions or anything with a lingering smell or taste.
  • Eat the crackers: Though you’re advised to not eat beforehand, feel free to help yourself to the crackers during the tasting. The bland snack can help with cleansing your palate in between wines, especially if you are going from tasting big, tannic reds to whites.
  • Try different varietals: Wines offered during a tasting are a general representation of what that winery offers, but they’re certainly not the only options available. Don’t love the chardonnay? Ask for something else, and be as detailed as you can.
  • Ask questions: To get the most out of the tasting experience, don’t be afraid to ask questions. The whole point of visiting a winery is to taste and learn about the wine. Wine should spark conversation, so ask lots of questions and learn as you enjoy.
  • Remember to spit: Even the most seasoned wine taster can forget that multiple tastings add up, and can lead to some fuzzy thinking and wobbly walking. Not good. Make the spit bucket your friend. Rolling the wine around your palate is enough to taste the intricacies of any wine. It could lead to a purchase of something you can bring home and enjoy — without the spittoon.