2018 National Tasting Project: Tour do Portugal!
Thank You for Your Interest in Hosting the National Tasting Project 2018
About The National Tasting Project
The National Tasting Project is an educational wine tasting opportunity for AWS chapter members across the United States. Each year the NTP committee chooses a theme and selects several wines that show different styles within a theme. Chapters hold tastings to sample the wines and then see how their ratings compare to other AWS chapters. ALL CHAPTERS INVITED TO PARTICIPATE!
This year we selected 12 wines from Portugal. Taste as few as 6 or up to all 12 wines, or divide them into 2 tastings of 6 or more wines each—your choice. The average price for 1 bottle each of all 12 wines, with estimated shipping, is about $370 (approximately $23 pp for 16 people). Please meet with your chapter chair to coordinate these tastings and select which wines to feature. The tastings are designed to be BLIND. See instructions below.
By the beginning of February, chapter chairs will receive:
- A copy of the PowerPoint presentation (for use on a laptop/monitor or to be printed)
- Suggested order of pouring
- Scoring sheet
- Reporting form
All wines are available online through Market View Liquor; there is a tab at the top of their home page “AWSNTP” for ease of ordering.
For questions about the program: Sharyn Kervyn (856)745-3104 email@example.com
To submit the final scores/reporting form: Chris McCutcheonntp@americanwinesociety.org
How to Conduct the Blind Tasting
Use the PowerPoint (or sheets if you’re not using a computer) in conjunction with this blind tasting. Since it is blind, do not give out the tasting spec sheets until after the scores are tallied. PowerPoint instructions are built into the presentation.
Blind Tasting Preparation
Do not reveal the wines to the participants before the tasting.
- Paper bags long enough to cover the bottles
- Water pitchers
- Marking pen
- Extra blank corks (optional)
- Scoring sheets (included with PowerPoint or printed presentations)
- Dump buckets
- Plastic cups (2 per person 1 for water, 1 for spitting)
- Wine glasses (at least 2; with 12 wines, the more glasses the better).
- Review the tasting instructions, background material, PowerPoint and/or printed material and reporting information before the tasting.
- A suggested order of wines has been provided. You may rearrange the wines if you choose.
- Completely remove the foil capsules from the bottles. After opening the wines, hide the corks or screw caps to prevent identification.
- Number the bags.
- Place each bottle in the proper numbered paper bag to correspond with your list and tape the bag shut near the top, so the wine cannot be identified.
- The whites should be chilled in the refrigerator. Remove each wine 20 minutes before serving. Reds should either be kept at cellar temperature (55 degrees) or placed in the fridge 20 minutes before serving. This is to assure proper aromatic appreciation. Aromas are volatile and are muted when too cold or seem out of balance (particularly alcohol) when too warm.
- It is important that each participant use an AWS scoring sheet to write down descriptors and scores. Only full and half points should be used when scoring the wines. Encourage everyone to score the wines. However, if someone has concerns about scoring, please make sure he/she is counted in the total attendees on the reporting form. PLEASE SHARE THE SCORE SHEET VIDEO BELOW WITH ALL ATTENDEES.
- If someone is an AWS Certified Wine Judge (CWJ), he/she needs to mark CWJ in the upper right hand corner of the scoring sheet. It is important for proper data analysis that judge status is identified.
- Prior to the formal tasting, or during the social period, educate the participants with the background information provided or your own research on the regions and wines.
- Begin the PowerPoint presentation and follow the instructions on the pages (this is duplicated on the printed sheets if not using a computer).
- When ready, ask volunteers to pour the first wine (Bag #1) or as many wines as you have glasses. Allow a few minutes for everyone to taste, score and write comments before proceeding to the next wine. Continue until all wines have been poured and sampled. When a new wine needs to be poured into a previously used glass, turn the first glass upside down on napkins to ‘drain’ while tasting the next glass. No need to rinse with water, which dilutes the next wine (rinsing with wine is preferred but to save $ better to drip this way and pour the next wine).
- We highly recommend that the tasting be conducted with no discussion, so each participant can form his/her own opinions. Once all the wines are tasted and scored, continue the PowerPoint (or sheets) to reveal the wines. You can then remove the bags to reveal the wines and encourage discussion about them.
- When the tasting is finished, collect all scoring sheets. Follow the instructions provided for reporting the results. If desired, tasting forms can be returned to the attendees after the results have been tabulated.
- The reporting form should be completed on a computer using the Excel document and e-mailed to firstname.lastname@example.org within 2 weeks after the tasting. All results must be received by October 1.
- Please contact Sharyn Kervyn if you have any questions about the wines or conducting the tasting.
Have a great tasting and enjoy the wines!