11 Winemaker-Approved Tips for Nailing Your Next Tasting Room Visit
Visiting a winery tasting room can feel as intimidating as stepping into an unfamiliar classroom. The urge to shrink back into the wallpaper is totally understandable. Thankfully, there are a few simple ways to get the most out of your experience while showing the staff that you respect and appreciate the time they’re taking to share their wines with you.
Sure, the Internet is littered with videos of guests treating tasting rooms like the club, but try these winemaker-approved tips instead—we promise the experience will be just as fun.
Before you arrive…
Don’t be afraid to communicate freely about the kind of experience you actually want.
Whether you’re interested in hearing the winery’s whole spiel or would rather just taste on your own, it’s okay to share your preferences. “We like to provide a personalized tasting based on what people are looking for,” says Caroline Guthrie, CEO and proprietor of Stewart Cellars in Yountville, California. “We’re more than happy to geek out with our guests about our estate vineyard, Montecillo or about the percentage of new oak Blair uses in our Pinot Noir. But we’re also happy to offer a less engaged tasting session.” Guthrie says that sometimes groups simply want to catch up with each other on the patio, glasses of rosé in hand, and that’s perfectly okay, too.
Skip the perfume.
For the sake of your tasting experience and those of others around you, keep the spritzing to a minimum. “Avoid wearing strong fragrances—or any at all,” says Tracy Byrnes, lead estate host at Flowers Vineyards & Winery in Healdsburg, California. “At its purest, wine is a multi-sensory experience that draws on sight, smell, taste and texture or mouthfeel. If you or your neighbor are emanating cologne-spritzed notes of mossy woods, zesty citrus or (heaven help us) a trending gourmand fragrance like marshmallow, you risk dulling the fresh, briny and forest-driven aromatics of our coastal Chardonnay and Pinot Noir.”
Reconsider what you eat before visiting.
Sarah Durand, global brand ambassador for Champagne Lallier, suggests skipping certain dishes and beverages before visiting a winery so you don’t compromise your palate. “It’s best to avoid anything with strong flavors or scents—think garlic, coffee or even tea,” she says. “A neutral palate is your best companion.”
Dress for comfort, not Instagram.
While many wineries have tasting rooms located on bucolic hills with sprawling patios, prioritize your comfort over the perfect Instagram shot and dress for the elements. “Vineyard tours often involve gravel, dirt paths or uneven ground,” says Crafton. “Comfortable closed-toe shoes are your best bet.”
A sundress might look cute, but not if it interferes with the actual purpose of your trip. “If you’re going to be doing a tasting in a cellar in Champagne, you may want to pack a light jacket or sweater since the temperature is around 55 degrees Fahrenheit,” Durand adds.
Don’t go overboard on appointments.
Avoid cramming your day with back-to-back-to-back winery visits so you have ample time to enjoy the full tasting experience. “A late arrival or rushed departure compresses a thoughtfully curated journey into a mere speed-tasting,” says Byrnes. “While you will walk away with a shorthand understanding of the wines, you will likely miss out on the vibrant stories that bring the wines, the vineyard sites (in our case, the wild and precipitously steep ridgelines above the Sonoma Coast!), the community and the winemaking teams to life.”
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Matt Crafton, winemaker at Chateau Montelana in Calistoga, California, suggests scheduling no more than two to three winery visits a day. “This gives you time to enjoy each visit without feeling rushed, and allows room for a meal, photos and a more relaxed experience,” he adds.
Get to know your host.
You can learn a lot from the wine in the glass, but don’t neglect to engage with your host because they’ve got wonderful stories about the winery, the wine in hand and their own experience of falling in love with the place. Make sure you tap into that excitement because it’ll enhance your experience, both of tasting and the winery itself.
“Any host at a tasting room is likely there because of their passion and excitement about the wines they’re pouring,” says Christian Pillsbury, CEO and proprietor of Eden Rift Vineyards in Hollister, CA.
During your tasting…
If your glass still tastes like the previous wine, speak up.
“If you’re using the same glass for another pour, ask for a small splash of the next wine to rinse,” says Crafton. “Rinsing with water can dilute the flavors and affect the next wine.” Remember, your guide wants you to experience each wine as it was meant to be experienced—that means no residue from the last pour!
You can ask for another pour, as long as it’s for the right reasons
A winery tasting visit shouldn’t be an excuse to get your buzz on, and you definitely shouldn’t leave feeling drunk and ready to party. “Tastings—whether professional or casual—are about discovery, so it’s absolutely appropriate to ask for a second pour if it helps you understand the wine more deeply,” says Durand. That’s why it’s so important to…
Spit or dump your glass in between pours.
“Spitting or dumping wine during a tasting isn’t rude—it’s a common way to avoid palate fatigue and stay sharp, especially when sampling multiple wines,” says Durand. Cordell agrees: “There is absolutely no rule that says you have to finish every taste that is poured, and no one wants to be ‘that person’ on the wine tour.”
Feel free to speak up about the wine, but stay respectful.
Durand encourages guests to share their impressions of the wines they’re tasting, and to ask questions. “Tasting is as much about conversation as it is about the wine itself,” she says. But that doesn’t mean you should be totally unfiltered in your feedback.
“You don’t have to like the wine, but know that it’s your individual taste preference and it shouldn’t influence other guests,” notes Cordell. “Loudly exclaiming negative feedback doesn’t prove you’re a wine expert—it just makes you look rude.”
After your tasting…
Tip your tasting host.
“When thinking of our hosts and hospitality professionals—unless the tasting room has a specific no-tipping policy, tipping is always appreciated,” says Elise Cordell, senior brand ambassador for wines and Champagnes at Pernod U.S.A. “Tasting room jobs are typically hourly and seasonal, and if your host did a lovely job of leading you through a memorable experience, even a small gesture goes a long way.”
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Plus, if you joined the wine club or purchased a few bottles, staff could receive an incentive or commission, “depending on their compensation structure,” she says. “But they may also receive recognition for providing exceptional service, so alerting a manager or even sending a thank you note is beneficial.”
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