You and your friends have organized a successful wine tasting club. You’ve done everything right for each monthly meeting:
Decided on a formal or informal format
Created a theme such as “Wines of Chile,” “The Best of the California Cabernets,” or “Favorite Holiday Wines”
Selected the wines. 3 or 4 wines allow club members to fully experience every wine without feeling overwhelmed.
A rule of thumb for purchasing your wines is most of your guests will drink approximately 2 glasses total ~ a bottle usually holds 4-5 glasses, so this should give you a guideline for how many bottles to purchase. Have something for members to nosh on. Cheese, crackers, and fresh fruit plates are typical at wine tastings.
Secured appropriate wine tasting supplies and accessories such as glasses, rinse pitchers, dump buckets, drinking water, bland bread or crackers, and a tasting evaluation form for each member
Allocated time for enrichment from research shared by members or an outside presenter such as a wine merchant or local winery vintner
Focused on food and wine paring with the meeting theme
Mailed a newsletter or sent an enewsletter with the next meeting’s location, agenda, theme, and other details as well as a review of the last meeting’s tastings, upcoming community wine-related events, etc.
You’ve done well. Membership has grown and your group of like-minded individuals are now the best of friends. Where can you go from here? Plan a tour for your group to a wine region! Start with a short trip, perhaps a three or four day gathering in Napa Valley. After one or two successful wine holidays, plan more extensive travel to wine regions of France, Germany, South Africa or even Australia and New Zealand.
Napa Valley is a fabulous stand-alone vacation destination or the perfect extension to a San Francisco holiday. Travel Pulse® Daily Newsletter, an up-to-the-minute publication for travel agents, recently posted the following to help in planning a Napa Valley itinerary.
“Napa Valley will see several new restaurants and tasting rooms, culinary workshops and renovated hotels and spas in the spring and summer seasons. New restaurants include Bardessono, resort’s new Lucy Restaurant and Bar, which harvests ingredients from its onsite garden in Yountville. Michelin-starred Chef Richard Reddington has launched Redd Wood, offering wood-fired pizzas, pastas and other seasonal selections. Rancho Caymus Inn has opened Alex Italian Restaurant, featuring a regional Italian menu with influences from Liguria and Emilia-Romagna and a California flavor. Two restaurants are also slated to open in St. Helena, including French Blue Restaurant in April, which will feature local food sourced from nearby farms, orchards and bakeries. Goose and Gander will debut in May in a 90-year-old craftsman-style bungalow.