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Tastings: Organization
Appears in
Published 2006
One glass per taster usually suffices, and between a fifteenth and a twentieth of a bottle is enough for a decent tasting sample. Ensuring that tasters are served rather than serving themselves can limit wine consumption.
The suitable number of different wines to be shown at a single tasting is controversial. Some tasters claim to be able to assess up to 200 wines in a day at judging sessions such as the Australian wine shows, while the most experienced professionals in champagne deliberately limit themselves to fewer than a dozen wines at a time. A novice taster should probably start with no more than four wines while a professional might feel a tasting which offered only 15 was hardly worth the detour.