Tasting Event Coordination

  • To volunteer contact the Chapter Program’s Director
    • Unless Chapter Board directed the theme selection, wines selection and food paring are determined by the host
    • Hosts will receive two free tasting (only if facility [home] does not incur a cost.
  • Pre-Tasting Event Coordination
    • Theme selection – See the paragraph for THEME IDEAS
    • Wine selection and purchase
      • Host(s) are responsible for food selection, purchase and preparation
      • A popular way to make the food paring selection is to conduct a private gathering to discuss food paring options with the co-hosts or any other chosen person or people at the location of the host choice, (host home, wine bar, restaurant, etc.)
    • Food Paring
      • Host(s) are responsible for food selection, purchase and preparation
      • A popular way to make the food paring selection is to conduct a private gathering to discuss food paring options with the co-hosts or any other chosen person or people at the location of the host choice, (host home, wine bar, restaurant, etc.)
    • Provide to Program Directory 30 days in advance to tasting event
      • A list of wines to publication on the chapter Newsletter
      • The NAAWS Tasting Cost Matrix to determine the coordinate Cost per attendee. See NAAWS CHAPTER TASTING EVENT COST paragraph.
      • Coordinate with Program Director the delivery of wine glasses and pourers – a week in advance preferable
      • Coordinate with Secretary delivery of name tags – a week in advance preferable
    • Post-Tasting Event Coordination
      • Coordinate with Program Director the delivery of clean wine glasses and pourers for use on the next tasting event.
      • Provide the Treasurer and Program Director within a week of the tasting the final version of the NAAWS Tasting Cost Matrix. This will ensure pronto repayment of your expenses and prior Chapter bookkeeping.
    • Tasting Event Conduct
      • Ensure every table is properly set with a dump bucket, a pitcher of water and an AWS wine evaluation sheet with a pencil (the latter is provided by Secretary).
      • Ensure each attendee is welcomed with a glass of sparkling wine. Sparkling wine cleanses the pallet.
      • Host to provide tasting notes (optional)
      • Recommended flight of wines is from light to heavy
      • Chapter Director will kick off tasting with a welcome message and introduce all guest attending the tasting
      • Host briefly discuss tasting theme and present wines and food before serving the 1st wine. The theme presentation shall focus on the AWS mission of “Wine Appreciation Through Education”
      • At the end of the tasting, Host provides the cost of each wine sampled and where the wines can be purchased (if possible, some members pick up wines along the many roads traveled)
      • The Host or Program Director will collect scoring results during the tasting and announce the wine winning the “Best of Show”.