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The DW belongs to this 'group'. It is her turn to host a party, and she suggested (and you can take that word anyway you want 
) that I do a wine tasting and sensory class for beginners.
Most of her group is not going to go out and buy the $20 and above, or even the $15, but if they do buy wines, they will be more likely to buy the $10 or under.
I figure four wine types that I consider 'primary' wines, so, I come up with BV Coastal, Chard, Sauv Blanc, Pinot Noir and Cab. They were on sale at less than $8.00. The wines are cheap, readily available, and consistent from year to year. They are not bold or exciting, but it is a beginners group and I don’t think they would understand much beyond that.
I also wanted to contrast the BV chard an oaky chard, something to show the difference between a softer or buttery chard and the oaked chard. Any suggestions? I want to keep it cheap, and easily accessible.
I am also going to do something with the sensory area, taste and aroma. In the past, I have had plastic film containers with aroma makers in them: lemon, ginger, coffee, chocolate powder, vanilla and a few others. I used to do this whole thing with about a dozen aromas and a written test. I will do something on a much smaller scale.
After that, we have pot luck. A little food, a little wine (left over BV and some of my homemade wines), and about 20 people I don’t know in my house.
) that I do a wine tasting and sensory class for beginners.Most of her group is not going to go out and buy the $20 and above, or even the $15, but if they do buy wines, they will be more likely to buy the $10 or under.
I figure four wine types that I consider 'primary' wines, so, I come up with BV Coastal, Chard, Sauv Blanc, Pinot Noir and Cab. They were on sale at less than $8.00. The wines are cheap, readily available, and consistent from year to year. They are not bold or exciting, but it is a beginners group and I don’t think they would understand much beyond that.
I also wanted to contrast the BV chard an oaky chard, something to show the difference between a softer or buttery chard and the oaked chard. Any suggestions? I want to keep it cheap, and easily accessible.
I am also going to do something with the sensory area, taste and aroma. In the past, I have had plastic film containers with aroma makers in them: lemon, ginger, coffee, chocolate powder, vanilla and a few others. I used to do this whole thing with about a dozen aromas and a written test. I will do something on a much smaller scale.
After that, we have pot luck. A little food, a little wine (left over BV and some of my homemade wines), and about 20 people I don’t know in my house.
I love Merlot. I even named my horse Merlot (see Avatar). Blackstone has a nice one for about $9/bottle.
).
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