By Adam Strong

You don’t have to be a sommelier—or even know what one is—to host an entertaining and interesting wine-tasting party in the comfort of your own home. Whether or not you already know what to pour, and how to pair, these tips can make your next—or first!—wine-tasting event a smash. Pull up a grape leaf, here’s what you will need to know:

It’s a good idea to limit the number of selections you offer to around six different wines. With this number, you should include three reds (for instance, Merlot, Cabernet Sauvignon, Pinot Noir, and Zinfandel), two whites (such as Chardonnay, Sauvignon Blanc, Riesling, and Pinot Grigio), and a Prosecco. This last is an Italian white wine, usually a Dry or Extra Dry sparkling wine that has become very popular over the last decade as a moderately-priced alternative to Champagne. Assuming a tasting party with you and seven guests—eight persons total—you should purchase two bottles of each selection. This will allow for ten tastings per bottle, at two ounces per tasting, and also leave a bottle of each wine for you and your friends to enjoy later.

Here are a few terms sommeliers use to describe and measure the various qualities found in wines. Learn them before your guests do! “Acidic” describes the tart or sour quality of a particular wine. “Tannic” measures tannins, which create that “puckery” feeling you get in your mouth. “Supple” describes a wine that is not too tannic. A wine’s “Body” is both the sense of alcohol in the wine and the sense of feeling in the mouth; a “full-bodied” wine should feels “thick,” like cream feels thicker than milk. “Dry” wines lack the perception of being sweet, which is the case with most table wines. “Smokey” wines, as the name suggests, demonstrate the flavors and smells of different types of smoke.

In a perfect world, each guest will have a glass each for white, red, and sparkling wines. If you don’t have enough glasses to go around, make sure you rinse each one between pours.

Connoisseurs know that it is best to progress from whites to reds, with the lightest selection served first and the darkest last. Starting with the Prosecco, you will move to a Sauvignon Blanc, Chardonnay, and up the line to the most full-bodied of your reds. Make sure you take time to sip, savor, and experience each selection.

When it comes to the actual tasting, it’s important to remember the Five S’s of Wine-Tasting: See, Swirl, Smell, Sip, and Savor.
If this is a bona fide wine-tasting, you should have some selections of cheeses to compliment the different vintages. Naturally, when you are dealing with individual tastes, a great deal is subjective, but there are certain combinations that are especially agreeable. For a Sauvignon Blanc, try Feta, Swiss, and even cream cheese. Chardonnay goes deliciously with Gouda, Gruyere, young Brie, and Provolone. Riesling and Monterey Jack make a divine combo for tasting, and your full-bodied reds are a perfect pairing with Bleu cheese, Gorgonzola, strong Cheddar, and Roquefort. Baby Swiss, Pecorino, mild Cheddar, and goat cheese are excellent for sparkling wines.

Other foods that go great with your wine selection are water crackers, which lack an overpowering flavor and make a good way to absorb the extra wine that’s left in your mouth between pours. Strawberries and peaches are an old school compliment to lighter, sweeter wines, and almonds are both tasty and accommodating to other flavors you will be enjoying.

Make sure you take plenty of time and opportunity to discuss the various flavors and vintages you’re experiencing. Part of the charm of a home wine-tasting is sharing your thoughts and experiences as you make your way from bottle to bottle. Since everyone’s tastes—and taste buds—are different, there are no right and wrong answers, and everyone’s opinion matters.

After You & Co. have enjoyed your first go-round, it’s time to open those second bottles and The party’s not over yet! Now’s the time to open up those second bottles you’ve put on reserve, and get radey for your next successful wine-tasting party.