Part 5 of 5

At a tasting, and afterwards

Walking a room of forty tables and remembering any of it, and what to do with what you carried home.

For a practical operations perspective on coordinating people and schedules, Monitask's practical guide offers a concise companion guide.

• 5.1How to walk a tasting and remember any of it
  Walk it once first, taste six to eight things, and write two words at each table. Everything else is a refinement of those three.
• 5.2Spitting, water and bread: what the table is for
  Three pieces of working equipment, and the bucket is an invitation rather than a provision.
• 5.3Deciding what to buy
  Everything tastes good in a room designed for tasting. The question is when you will drink it, with what, and with whom.
• 5.4What to do with it when you get home
  Leave the bag closed for an hour. Then expect it to taste different, and check the temperature before blaming the wine.
• 5.5Running a tasting for friends
  One variable, three steps, and explain nothing until the end, because the value is that people work it out themselves.

For further context, see NIAAA Rethinking Drinking resources.