Look, here's the thing. A small group of 2-6 can be corralled to listen to the winery person and engage and learn and taste. A group of a dozen or more becomes like herding cats and becomes more about quit disrupting our yammering with wine stuff and just put more wine in my glass.
The heading of this story is ‘Lessons from a big tasting tour’ and the first lesson is twofold. First up have a contact number that whoever you are going to taste with will answer. That way if the situation changes you can warn them whether it be running late or tripling your numbers giving them the chance to adapt, or if the circumstance warrants, cancel. Next when planning the event spend a little more time trying to determine who is interested and create a event that has a fixed (plus or minus 1 or 2) number of attendees. Otherwise you are potentially not going to get good service and you may potentially ruin the tastings of all the other people at the tasting room.
The next lesson was about time management and was more of a confirmation of what was put into practice. In some areas it would be easy to squeeze in 10-12 tasters with the understanding, that at that point you are not tasting but drinking small glasses of wine quickly and moving on. Tasting takes about an hour and then there’s getting loaded with your purchases and driving to the next place. You should also allow some float time for the tastings where people get engaged and are learning and enjoying.
These tasting rooms are all part of the Monterey County River Road Wine Trail and all of the wineries on the trail are worthy stops.
Happy Taste Adventures,
Cheers,
WineWalkabout
Kiwi & Koala
P.S. We even learned that wine can be turned back into water!!
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One of the tasters topping off the radiator with some wine turned back into water, #madskills |
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