Wine tastings are fun, but narrowing it down by region, grape or price point makes for a richer experience. A few weeks ago, the bf and I traveled far and wide to enjoy an Italian wine tasting hosted by the lovely Tom and Cindy (aka my ma and pa). In preparation for our trip to Italy, my mom invited wine connoisseur, Bryant, from The Tasting Room in Madison, Wisconsin to teach us the way of the Italianos. And boy he did just that! It was easy, knowledgeable and added an extra element to a regular dinner party. We had so much fun, I thought I’d teach you how to do your own.
1. Gather the wines: I suggest getting at least one sparkling, white and red in the mix. It makes for a nice progression from arrival to end. Depending on the number of guests, I would add a couple other blends or varieties according to your liking…after all, you are hosting. Or you can assign a bottle to each person and/or couple to bring, keeping costs efficient.
Rule of thumb: One bottle of each wine makes a sufficient pour for a party of twelve or less. Guest numbers over twelve, purchase two bottles of each variety.
We had the following wines for 8 people at our party. Ask your liquor store for recommendations and don’t be afraid to try new wines. This is an experience, so tasting wines you don’t like are just as informative as finding wines you do like.
- Prossecco
- Pink Sparkling Moscato
- Tocai Friulano
- Three Blend (Chardonnay, Sauvignon Blanc & Favorita)
- Chianti
- Red Wine
- Negroamarou
- Brunello
Italian wine fact: Look for the “DOCG” label. This represents the highest classification of Italian wines, guaranteeing you a yummy vino!
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| {DOCG label = highest classification of Italian wines} |
2. Food: Ever fill up on finger foods before the real meal? This is typical of guests at any gathering, so don’t feel the need to do a four course dinner. A heavy cheese and meat platter with a hearty appetizer are perfect for tasting a plethora of wines. They go with anything you are trying! We went with Italian meats, a variety of hard and soft cheeses, an olive medley, a caprese filled toothpick and meatball sliders. Yum, yum and yum!
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| {an assortment of labeled meats (salami, coppa, prosciutto) and cheeses (smoked goulda, blue cheese, parmesan, brie, fontina)} |
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| {an olive medley} |
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| {a beautiful set table with plates, glasses, toothpicks and cheese knife} |
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| {filling appetizer – crock pot meatballs w/ small buns = meatball sliders – easy prep and no mess!} |
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| {caprese salad bites – cherry tomato, mozzarella ball, basil leaf on a toothpick} |
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| {cheese accompaniments – nuts, dried figs, crackers, honey, grapes} |
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| {blue cheese + honey – my favorite combo!} |
Rule of thumb: An odd number of cheeses on display is visually more appealing than an even amount
3. Start the party: Since this is a boozy activity, waste no time in kicking off the wine tasting after all guests have arrived. Begin with a sparkling Prosecco to prep the palette. Gradually move on to the selected whites and end with the robust reds. Think light to heavy for the most pleasing progression.
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| {start with a crisp, sparkling Prosecco to prep the palette} Encourage guests to try different cheeses and bites with each pour. There is no wrong or right way when discovering ones preferences. As the hostess, be aware of time and keep the tasting moving a long. Top the evening off with some tiramisu or Italian ice. Just remember anything and everything goes.
 
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