Every single year, I do the same thing. I make a plan of attack, prioritize and carefully craft a strategy for getting the most out of Taste Washington: which wineries I most want to taste, when I’ll go get a much-needed espresso, and so forth. And then every year, it goes to hell in 10 minutes. What I’ve come to realize is that Taste Washington—the largest single region wine and food event in the country happening in the end of the month—is simply too big to plan for, and much of the fun comes from just seeing what happens.
Okay, but let’s say you’re not quite as comfortable with that much uncertainty. What are some good guidelines to consider for Taste Washington (or any other major wine event)? Here are a few tips.
1) Decide early on if you’re tasting or drinking. The two are not the same, and if you’re swallowing every pour you get, you’re going to be out of commission relatively soon. It’s a valid approach, but one that will quickly leave your palate fatigued… not to mention the rest of you. Yes, spitting seems a bit uncouth (and does endanger your outfit a bit), but it’s a totally acceptable approach, especially if your goal is to sample a decent number of the hundreds of wines available.
2) Take a break from wine. One of the great parts of Taste Washington is that there are plenty of other things to taste besides wine. Amazing Washington ciders, lots of food, and even coffee should the need arise. It’s easy to get a bit myopic in your quest to taste every single Cabernet, but jumping around a bit will keep you from overwhelming your sense of taste.
3) Speaking of, push your boundaries. Sure, you might love red blends, but one of the best parts of a tasting festival is that if you try something you don’t like, you can dump it out and get something else. Explore some of the great whites being made in the state at wineries like àMaurice, Buty, Syncline and W.T. Vintners. Or understand why Rhone varietals like Grenache and Mourvedre are the rising stars of Washington at Gramercy Cellars or Rotie Cellars. Don’t worry, there will be plenty of Cab-heavy blends around as well.
4) Figure out your style: do you want to pick 10-15 wineries that you simply must try, or would you rather wander the room and see what strikes your fancy? Both are valid approaches, but if you have a few “must-try” wines, a little planning goes a long way.
5) Last of all, ask questions. Sure, at some of the larger wineries, the person pouring your wine might be a marketing intern, but many of the actual winemakers will be in attendance. Want to know what it’s like to be a winemaker? Why they make the specific wines they do? Is it true that all winemakers prefer to drink beer? Only one way to find out!
Any other thoughts or questions on Taste Washington? You can find me on Twitter at @zgeballe.
Zach Geballe is a certified sommelier, a wine educator and a writer. He lives in Seattle, where he owns more wine than he can reasonably drink but loves to share. You can find him at @zgeballe or vinetrainings.com.
