Wine Tasting Room Etiquette

Wine Tasting Room Etiquette Alexis Ewing: Hi, I’m Alexis Ewing. People are often intimated by visiting wineries and tasting rooms. They get there and they don’t know what to do. We’re here at Judd’s Hill Winery in Napa Valley, California to see how it’s done. Let’s go Behind the Burner and meet the expert. Hi, I’m here with Tasting Room manager Pat Burke, so Pat when I’m visiting a winery, what should I expect? Should I call ahead first? Pat Burke: We’re an agricultural preserves, so there was a winery ordinance act that was passed some years back. Any winery that has been established after 1989 is required to be open by a prior appointment. Alexis Ewing: Do I have to pay for a tasting? Pat Burke: Yeah, we will charge $10.00 which is very conservative. Alexis Ewing: Okay great. What do I get for $10.00 here? Pat Burke: We taste five or six different wines. Our new releases and some old library wines as well. Alexis Ewing: Okay, great. Well, I’m thirsty. Let’s get started. Pat Burke: Yeah, we’ll try the Rosey. Alexis Ewing: Yeah, sure that sounds great. So how much do you normally pour for a guest? Pat Burke: We pour about an ounce which is responsible hospitality. Alexis Ewing: Yes, exactly. Pat Burke: We know that the day is long to everybody is going to be out driving around and we want to make sure that your experience is close with that of? Alexis Ewing: How many wineries do you think you should visit in one day? Pat Burke: A lot of people will try to do seven, eight, nine and I had people that do that. To make your experience I would say probably three or more. Alexis Ewing: Is it okay to spit it out? Pat Burke: Definitely. Alexis Ewing: Okay, that will probably help me keep my wings about me during the day right? Pat Burke: Yeah, for sure. It’s all about your personal taste. If you don’t like it here you may love it out of the street that we poured out with—. Alexis Ewing: Okay, are you getting tired of the sideways jokes? Pat Burke: You know, I can always see and there’s a lot of movie, but I could tell you just about everything about it. Alexis Ewing: Alright, what are some other pet pieces that you have? Pat Burke: Well, perfumes at Vegas. Alexis Ewing: Right. Pat Burke: Yeah. Alexis Ewing: Yeah, because it interferes with the — Pat Burke: Interferes with the wine. —is the. Alexis Ewing: Now, do you guys serve any food here? Pat Burke: If bread and crackers are out it is for to cleanse your palate. Alexis Ewing: Exactly, not for snacking right? Pat Burke: So you can taste and it’s not for eating. You know our experience is a little different than the normal tasting bar. We feel though you’re coming in to our home, so you could expect when you arrive here that you’re going to be treated and as a few word entering our home. Alexis Ewing: I’d been finding out all these great tips by having and tasted the wine, so that’s good. Pat Burke: Yeah, that’s good. This is a great summer time wine. Alexis Ewing: It is. It’s delicious. Pat Burke: The Rosey Chardonnay actually. Alexis Ewing: If I come here to taste, should I feel obligated to buy? Pat Burke: No, not necessarily. We love to have you buy something. Alexis Ewing: Of course. Pat Burke: Your taste and if you will apply it well that’s okay. Alexis Ewing: So the $10.00 fee applies to any purchase I’ll make. Pat Burke: We actually waved it on a purchase of $45.00 of wine. Alexis Ewing: That’s a great tip. Do you see that often in tasting? Pat Burke: We do it, yeah. Alexis Ewing: Oh, great. So thank you Pat so much. Now I know how to navigate the Tasting Room. Pat Burke: You’re welcome. Alexis Ewing: Yeah, cheers! Stay tune to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire.