Category: Wine Tasting Tips

In some areas of Wine Country, you go tasting and you know not to expect much.  In other places, you anticipate sipping some fine wines, but the discovery of which ones will appeal to you awaits the tasting.  And then there are occasions, not many, when you know in advance that you will soon be tasting something superb.  You might have an appointment at one of the premier cru chateaux in Bordeaux, say Mouton Rothschild.  Or perhaps it’s Opus One in the Napa Valley or Biondi Santi, the home of Brunello in Tuscany.  The top of the top.

If you love wine, these are very special experiences, akin to visiting the Louvre or the Grand Canyon.  These wines are known to be the finest of their type and as you approach one of these special wineries, your sense of anticipation rises to a crescendo.  You know you are about to have a very special wine tasting. This is a life experience in itself.  With all that, don’t let your emotions carry you away.  This is still just wine, a pleasing part of your life for sure but not, for most of us, central to it.  Here are some tips for making the most of a very special occasion without being overwhelmed by it.

Chateau d’Yquem.  Photo courtesy of LVMH.

• Don’t complain.  The tasting is probably expensive.  There may be a wait for a tour group to arrive.  Outside the United States, you may have some difficulty understanding your guide or server.  You probably won’t get a chance to taste the 1982 vintage.  Put all that out of your mind and recognize that even the greatest châteaux are run by wine people, not corporate efficiency experts.  Don’t spoil your visit thinking about what it’s not.  Make the most of what it is.
• Savor the entire experience.  It’s not just about tasting the wine.  Often the tasting comes with a tour but if not, make arrangements to have one.  Learning how the best make wine gives you some background for the lesser but still very good wineries you will visit in the future.  There is something about seeing the Rothschilds’ cellars or 100-year old casks that are still in use that is simply thrilling.  Soak up the furnishings, the art work, the views of top-tier vineyards.  If you enjoy wine tasting as much as we do, this will be the summa.  Enjoy it to the fullest.
• In what seems like contradictory advice, remember that it’s just wine.  A press is a press, a barrel is a barrel and bottle is a bottle.  The makers of plonk do it the same way as Robert Mondavi did, just with less skill, lesser materials and poorer grapes.  It has been our experience that it is a pleasure to see someone do something as well as it can be done, regardless of what it is.  But keep it in context.  What you will see in these great wineries is the making of a fine beverage, not the cure for diseases or a flight to the moon.  By keeping that perspective, you will enjoy this experience without diminishing the pleasure of other wine tasting adventures yet to come.
• Appreciate the wine when you taste it.  You won’t get a lot in your glass and you may not be able to afford to taste some of these wines again, so sip slowly.  Absorb the aromas.  Think about the flavors opening up in your mouth. Think of where you are and look around to print that moment in your memory.  Try to remember the taste, as hard as that may be.  We have long said that it’s your mouth and your taste buds, so there is no one to tell you what’s good and what’s not.  But honestly, if you don’t enjoy these wines, it’s probably you, not the wine.

Here’s a really bad idea: drive all over California visiting one wine tasting region after the other.   It could be tiring and after a while, you can’t remember what you tasted and where.  We did it and the reason we did it wasn’t wine tasting; Steve had a client that wanted him to visit all of its offices around the state and we just took advantage of being there to taste each region’s wines.  We’re not going to present a travelogue here, but we will offer tips on how to take the most advantage of your travels in California if this ever happens to you.

• Plan your route before you go.  California is famous for its road system, so take advantage of it.  Figure out how you want to go, with help from tools like Google Maps.  (What did we do before we had it, anyway?)  But beware of Google Maps navigation when you’re driving.  California is also famous for its traffic jams, so it may take you longer than you thought (always add an hour, says Lucie) and you may be taken on an obscure route just to avoid a five-minute tie-up.  You will probably be on some unfamiliar highways to begin with; taking a detour into the back roads of farming regions is a great way to get really, really lost.
• Find out about the wineries in the areas you’ll be going to.  There are world famous wine growing regions in California.  And then there are some that aren’t that good and may not have the terroir to achieve much in the future, either.  On the other hand, there may be some little gems hidden away in wine growing regions you’ve never heard of.  But how to find them?  Just looking up the region on the Web will usually get you a list of wineries that are members of the local vinicultural association, but that will tell you that they’re all wonderful, even if they aren’t.  Look up reviews; the San Jose Mercury, the Los Angeles Times and the San Francisco Chronicle usually offer pretty good guidance.  The reviews on www.wine-searcher.com are also good sources of information, although you do need to go through wineries one at a time.

Lake County in springtime.  Photo courtesy of Wikipedia.

• Keep your expectations in check.  Overall, most of the wineries in most of the unknown regions you might find along your way might not make very good wine.  Of course, tastes vary, and you could well find something that appeals to you at an obscure winery.  Just “appeals to you” and not “bowls you over” may be the best you’re going to get, so don’t be disappointed.  Let’s face it, Santa Clara and Temecula aren’t Napa and Sonoma.  It might be more of a downer if a certain wine growing region were a destination, but if they’re something to do because you’re in the area, enjoy what you can and chalk the rest up to experience. It always feel good anyway to be in a Wine Country.
• Find out where to eat.  A general rule is that where you can taste wine, you can find great restaurants.  But general rules, like all others, are made to be broken. Do not expect to see restaurants amongst the wineries; there are usually none at all.   There are some regions where it’s tough to find a restaurant or a deli to get a decent sandwich, much less a fine meal.  So when you get off the freeway, either use the app “PCS Places” and search for restaurants around, or ask at the first gas station or drug store you see where you can get something to eat, something you must do if you’re going to take on a bit of alcohol.  (While you’re there, buy a bag of pretzels or chips, it might be a life saver!) You’ll be glad you asked and saved yourself miles of driving. Here’s a tip: there are a lot of people of Mexican descent in California and a lot of Mexican restaurants all over the state.  Even in the middle of nowhere, you often can find some good Mexican food, like we did in Central Valley.  We bought lunch from a Mexican food truck and it was delicious.

We have in the past offered tips on tasting wines you may never have heard of.  But what about wines, and wineries for that matter, that you know very well?  If there are particular sectors of Wine Country that you visit repeatedly, how do you get the most from revisiting a winery that you have been so many times before?  In fact, why go back at all?

The best answer to these questions is that although you may know a wine well, each year renders a new variation on an old theme.  Even if you are familiar with a producer’s wines, you don’t know these wines.  So just updating your understanding of a favorite winery is reason enough.

But unless there has been a major renovation or a radical departure in winemaking philosophy, the experience at any given winery is and should be the same, time after time.  Have you ever seen a movie more than once?  Re-read a book?  Ordered the same meal at a restaurant?  It isn’t that one time was better than another but each experience was different.  The same applies to wine tasting.

We recently took this concept a bit far.  We had some non-wine related reasons to be in Napa Valley and didn’t have time for serious tasting.  In fact, we barely had time for tasting at all.  But the road home took us past a favorite winery, Etude, so we decided just to stop for a quick visit before going along our way.  We were there for several weekends in a row.  Aside from a slight “you again?” look from the staff, we were warmly welcomed each time.  In fact, we feel as though the welcome was even warmer as the weeks passed.  We were showing them that we really love their wines.

Etude Winery’s tasting room

So if you are going back to a favorite winery, here are a few ideas to make the experience even more worthwhile.

• Get to know the servers.  If you are going to see Susan or Jeannie or Angel over and over, it’s only polite to learn their names and greet them as people, not just a means to getting wine in your glass.  Any good wine tasting experience should include a sense that your patronage is appreciated; that works both ways.  And there might just be a little something unusual that was left, say, from a trade tasting that you might be invited to try.
• Don’t bother tasting everything.  It is quite likely that there are one or two wines in particular that bring you back over and over.  Focus on those.  If possible, ask if they have older vintages available so that you can accurately compare the wine you remember with the one that they are now releasing.  In our repeated visits to Etude, Lucie went right for the Heirloom Pinot Noir (their top end) and Steve only sampled the Cabernet Sauvignons.
• Try something different.  Despite what we just said, it’s worthwhile sipping something you didn’t care that much on previous visits.  Maybe it was just a bad harvest.  It happens.  Or maybe it was what you had for lunch the last time that ruined your palate for a specific wine.  That happens, too.  If you still don’t like it, then your taste buds are confirmed and little is lost.  But if you do enjoy it this time, you’ve expanded your appreciation of this winery’s production.
• Revisit the wineries where you are a member of their wine club.  In this way, there is no charge for a tasting and they will probably give you refills of your favorite wine (within reason and safety limitations).  You’re not a member?  Then join right on the spot.  If this winery makes wines that bring you back time after time, you will probably enjoy having their wines shipped to your home.  It’s not a lifetime commitment, and you can quit after a few deliveries.  (It’s poor form to quit immediately.)  But we have found that cutting the cord with true favorites is hard to do, and so we remain members.

Revisiting a well-liked winery is sort of like having a favorite pub.  “Welcome back, pal.  What’ll ya have?”

 

 

On a day at sea on a cruise we took recently, they had a show at lunchtime.  It was a musical called “Wine Lovers: The Musical”, (https://www.wineloversthemusical.com/) billed as wine tasting comedy show.  There was no way we could resist a meal with six wines to taste and a show, so we went.  It was as much to pass the time pleasantly as it was to learn anything about wine or wine tasting, and have a pleasant time.

Photo courtesy of Wine Lovers: The Musical

The lunch was no more than agreeable.  The wines were pleasant but fairly common labels and varietals.  The show was cute but predictable, with performers of quite some talent.  The information about wine was introductory.  But there was one song in the show that caught our imaginations.  It was called “See, Swirl, Smell, Sip, Swish, Spit.”  There it was – how to go wine tasting in six simple words, all beginning with the letter S.

What an interesting idea to build a musical on wine tasting and combine it with a wine tasting luncheon.  As we said, for us it was quite basic but it must not have been so for everyone in the room.  We’re sure the experience was valuable for some people.

Wherever our travels take us, we look for wine bars as a way of spending a pleasant time, especially in wine-making counties.  That’s the way to learn about the wines they make there.  At every wine tasting, we learn something;       that’s part of the experience of going wine tasting, be it at the vineyard, at a wine bar or (you never know) on a cruise.

You should always be open to experience, to new tastes and new ideas, especially form unexpected sources.  As we say in Power Tasting’s mission statement on our cover page, we want our readers “not to be intimidated by wine snobs on either side of the bar”.

The best advice to someone trying to learn from more experienced people is to keep your ears open and your mouth shut.  If you are new to wine tasting – or if you’ve been doing it for decades – our advice is to keep both your mind and your mouth open.

 

There’s no place in the world that’s more fun for wine tasters than Napa Valley.  So many wineries.  So many great wineries!  And they’re one after another after another, primarily on two main roads and the cross streets that connect them.  Of those two main roads, the one with the greatest concentration of top-flight wineries is Route 29, also known as the St. Helena Highway. However, the ability to choose from among such a plenitude means that lots of people want to drive along that road and visit.

Especially on weekends and holidays, traffic is so dense that it is difficult to get from one place to another.  If you only have the chance to travel to Napa Valley on a weekend of holiday, you’re pretty much stuck with a bumper-to-bumper crawl.  There’s nothing you can do to make it easy, but there are ways to make a voyage into this fabulous corner of Wine Country easier, less onerous.

• Do your homework before you go.  Don’t expect to show up in Napa Valley on a gorgeous summer weekend (and they seem like they’re all gorgeous weekends) and go to a favorite winery in St. Helena, then down to Yountville, back up to Oakville and finish in Calistoga.  For one thing, the stretch of Route 29 with all the wineries is nearly 30 miles long.  Don’t plan to go back and forth all day long.  You’ll spend all your time in the car instead of in tasting rooms.  So get a map and plan your destinations before you get behind the wheel.  There are several good maps available on the web; try https://www.visitnapavalley.com/wineries/winery-map/.
• No left turns.  One thing that the map won’t tell you is how difficult it is to get from one side of Route 29 to the other.  Even with all the traffic, it’s still a country road with very few lights.  So if, for example, if you’re at Heitz Cellars and you want to go across the street to Flora Springs Winery (you can see it from there),  it can take as long as 15 minutes for the flow of cars on the two sides to part long enough for you to get across.  So plan your itinerary so that you visit a few on the east side heading north; then go to an intersection with a light; turn around and go to some on the west side heading south.

Photos courtesy of Heitz Cellars

• Some areas are easier than others.  There are certain strips of Route 29 where it’s easier to visit excellent wineries without having to drive very far between them…and not turning left.  For example, on the east side between the Oakville and Rutherford Cross Roads, there are Opus One, Nickel & Nickel, Cakebread, Sequoia Grove, Foley Johnson and St. Supery.  If you can’t find a few sips of wine that you like amongst all of those, you either have extraordinarily high standards or you’re just not trying.  And then at the end you have Rutherford Grill, where you can get something to eat.
• Avoid Route 29 altogether.  There are great Napa Valley wineries elsewhere than this crowded road.  The roughly parallel artery running north and south is the Silverado Trail, which is wider and much less travelled.  Wineries along there are not to be sneezed at either, including Clos du Val, Chimney Rock, Regusci, Stag’s Leap, Stags’ Leap (watch that apostrophe), Pine Ridge and Silverado Vineyards.  Left turns are no joy here either so you can follow the same strategy as on Route 29.

The best advice, as always, is to prepare your trip in advance and to be sensible in both your selection of wineries to visit and the amount of wine to taste.  Don’t let “Oh, it’s so crowded” discourage you from visiting one of, if not the, best American winemaking region.  If so, go visit during the week, not on weekends.

For most travelers to California who are seeking wine tasting adventures, the most obvious destinations are Napa Valley and Sonoma County, which we have dubbed Napa/Noma.  More than 90% of the wineries we have visited in that state have been in those locations.  And why not?  The wine is world-renowned; the scenery is ravishing; and they are close to San Francisco, a frequent business destination.  However, there are other areas of the state that produce wine, some of it of excellent quality.

In this and subsequent issues, we will use the Places to Visit column to introduce some of these grape-growing areas.  In a previous edition, we did highlight the Temecula Valley near San Diego which, in our opinion, has more to offer as a pleasant day in the vineyards than an occasion to sample great wines.  In this and future issues of Power Tasting, we’ll discuss Amador County, Santa Clara Valley, Paso Robles, Santa Maria County and Santa Barbara County.  It will be an irregular series, because we still want to write about other locations in Wine Country.

Here are a few things to consider if you want to visit the “Other California”:

• Be prepared to drive.  Most of us don’t live near to any of these destinations and most visitors don’t often visit far from the major urban areas.  And even if you do live near one of them, you’re pretty far from all the others.   All the normal rules of safe wine tasting apply: Know your limit and don’t even get close to it.  Sip, don’t drink and use the pour bucket.  Put some food in your stomach.  Space out your winery visits.  These points cannot be stressed enough.
• Do some homework before you go.  It’s likely that many, if not most of the wineries in any given area are unknown to you.  So get on your favorite search engine and look for “best wineries” in the area you’ll be visiting.  This is no guarantee as some sites contain nothing but self-promotion.  But if you see an article in one of the local newspapers, there’s a higher likelihood of getting some unbiased information.
• Don’t expect too much.  There’s a reason why Napa Valley and Sonoma County are so well known: many wineries there make a lot of really excellent wine.  You can find some excellent wine in other areas as well, just not in the same profusion.  In any Napa AVA, you’ll find many superlative wineries, a few that are okay but not great and very few, if any, that are awful.  In some of the other areas of the state, there may be a few great ones, a lot of okay ones and quite a few really poor ones.
• Keep an open mind.  Even if you’re not crazy about too many wines you taste, you still can have a pleasant day in a region that may be new to you.  At any given winery, you may have to sip and pour quite a few samples until you find a particular wine  that appeals to you.  Think of it this way: you might discover an unknown gem amongst the dross.  It’s worth it to keep searching.
• Focus on what that region does best.  Every region has a reputation for certain grapes.  For example, Amador County is known for Zinfandel and Santa Barbara is famous for its Pinot Noirs.  So go ahead and sip a Merlot or a Sauvignon Blanc, but keep your taste buds alert save your alcohol content for what they do best.

Perhaps the best way to summarize our advice concerning the Other California is to approach each region with a sense of adventure.  The worst that can happen is you’ll be able to avoid certain wine regions on restaurants lists.  The best might be the thrill of an unexpected discovery.

We finish here Power Tasting’s Field Guide to Servers, our exclusive introduction to the fauna found in tasting rooms.  We have saved the best of the species for last.  You may read the entire series: the Pourers, the Hosts, the Sellers and the Retainers.

What  is an Educator?  An Educator is someone employed by a winery to explain to visitors what is being served, what aromas and tastes to pay attention to while sipping and generally how this wine fits into the winery’s past releases and its overall philosophy of winemaking.  He or she may be working there to fill in the time until the release of his or her next book on oenology.  An Educator not only knows wine but is excited by it and is eager to share his or her expertise with others.  The hallmark of an Educator is his or her ability to gauge the level of knowledge and interest of the visitor and to adjust his or her discourse accordingly.  You can expect an Educator to ask you some questions to figure out what you are interested in, not just what the winery wants you to hear…and buy, of course.

How can you recognize an Educator?  Sadly, the Educator is the rarest form of the Server species, so when you encounter one you should be particularly attentive.  There are young Educators but most have the maturity to have learned a great deal about wine.  Telltale signs of the Educators is that that they listen first, then talk; they converse, not harangue; and while not opposed to selling you some wine, they realize that an educated consumer is their best customer.  Particularly in wineries with a wide range of products – whites and reds, various varietals, different price points – an Educator will lead the visiting tasters where they want to go.

 How to get the greatest advantage from an Educator?  Listen.  Ask questions.  Learn.  Think about what you’ve been told as you smell and taste the contents of your glass.  Like a Host, the Educator wants you to enjoy your wine, but only an Educator wants you to gain an understanding of why you are enjoying your wine…or not, if that’s the case.  Like a Retainer, he or she wants you to understand what makes the winery you are at unique.  But he or she is not as impressed with the owner as with the vineyard manager and the winemaker who together craft a philosophy of wine that in the end winds up in your glass.

Where are Educators found?  While in theory an Educator could be found anywhere, for the most part they inhabit the better wineries, the ones with high ratings in the magazines and high prices at the cash register.  It isn’t only that those are the ones that can afford Educators.  More important is that Educators have integrity and are uninterested in spending their days praising wines that don’t deserve praise.  In some of those other wineries there may be people wearing little badges that say they are Wine Educators.  At most, those have learned the descriptions written by their wineries’ PR departments.  A true Educator not only knows about the wine he or she is serving, but can make comparisons with other vintages and other wines, not only from that producer or that region.  When you encounter an Educator, treat him or her with respect.

It is important that empowered wine tasters be familiar with the fauna to be found in tasting rooms across Wine Country.  Thus we are publishing Power Tasting’s exclusive Field Guide to Servers. Here we have the next entry concerning the Retainers.  Previous chapters have include the Pourers, the Hosts and the Sellers.

What is a Retainer?  A Retainer works for a winery, but appears more like a personal employee of the owner, whom he or she treats with a deference that approaches worship.  Think Downton Abbey.  Before mentioning anything about the wine you’re about to sip, he or she will regale you with the lord’s, um the owner’s, wealth, travels, highly-placed connections, occupation prior/in addition to wine, parent’s background, hobbies and children’s occupations.  Many of the owners are self-made zillionaires, often from the software business, so there may also be an explanation of the app-that-made-all-of-this-possible.  Expect to be pointed to a photo of the smiling owner surrounded by adoring spouse and charming children.

How can you recognize a Retainer?  It’s not hard.  A Retainer will almost triumphantly make you aware of the Owner before you’ve even had a chance to taste the wine.  He or she is but a humble representative of the beloved owner, always referred to as Mr. or Mrs., never by first names.  Outside the US – oh yes, Retainers are found everywhere – landed titles are often stressed.

How to get the greatest advantage from a Retainer?  Try very hard not to laugh.  If at all possible, express interest in the owner and his or her fabulousness.  Because there is a story behind the wine – there is always a story – listening and nodding may well lead to more and better wine, all to show the owner’s largess and interest in giving to the poor.  (That would be you.)  Oddly enough, many retainers know a good deal about their winery’s production, so you can learn about wine from a Retainer.

Where are Retainers found?  For the most part, Retainers are found in the grand palaces erected to house tasting rooms around Wine Country.  You might find them in more humble edifices if the owner has been an owner for a long time.  Interestingly, there may be a great deal to learn from a Retainer about some of the truly great men (and some women, too) who built Wine Country in America or kept up its traditions in Europe.  There is a much of value to learn and admire about a Mondavi or a Winiarski, a Rothschild or a Quintarelli, so these Retainers deserve more respect than those who are just pumping up the nouveau riche.

Here is the next installment of Power Tasting’s guide to the Servers one might deal with in Wine Country.  There are many species of Servers; we have previously introduced Pourers and Hosts.  Here we present the Sellers.

What is a Seller?  A Seller pours and serves wine, but these are almost secondary characteristics.  Like a Host, a Seller is a pretty good talker, but unlike a Host, the Seller’s intention is not that you have a great time but rather that you join the winery’s club or at least buy some wine while you are there.  If you show the slightest interest – and we recommend that you do show interest – you will be regaled with details about the wine club, how easy it is to join, how much great wine you will receive and what wonderful events you will be invited to.  It is best not to mention that you live far away and will probably not be able to attend the events.  By showing some interest, you are more likely to taste wine from of a few bottles reserved under the counter for likely joiners.

How can you recognize a Seller?  Sellers talk.  And Talk.  And talk. Some of the palaver is actually rather useful.  Sellers generally know a lot about the wine they are serving (if not wine in general) and are happy to describe them to you, always in glowing terms of course.  Once you respond, as polite people usually do, by saying that you too like a particular wine, the Seller will move in like a torpedo.  A commonly encountered phrase is, “Well, if you liked that…”, and then he or she reaches along the counter and brings up the next inimitable gem.  (By the way, none of this applies if you ask about a wine club first.  Providing you with information you ask for is service, not a sales pitch.)

How to get the greatest advantage from a Seller?  First of all, you need to have some sales resistance.  If you don’t, either be prepared to walk away or to buy something.  But encouraging the Seller brings rewards.  You’ll get that extra little bit in your glass.  The wonderful vintage from yesteryear might suddenly appear, left over from a media tasting and held in reserve just for you.  You really will learn a lot about that winery’s production and wine philosophy.  And, to be fair, you might actually find that the wine club or a few bottles being pushed at you do attract your taste buds and your pocketbook.

Where are Sellers found?  Sellers can be found in virtually any tasting room, but a rule of thumb is that wineries with cheaper wines don’t benefit as much from club membership or a few bottles sold and the wineries with the highest priced wines don’t benefit from the Seller’s personality.  But when you walk into a winery with a lot of bottles in the $75 to $100 range, the Seller’s distinctive spiel is likely to be heard.

 

This is a continuation of Power Tasting’s guide to the different sorts of Servers wine tasters may encounter in their expeditions into Wine Country.  The previous edition introduced the Pourers, the lowest form of Server.  In this section of the field guide, we present the Hosts.

What is a Host?  A Host pours wine and delivers it to wine tasters.  He or she knows nothing about wine in general or even the wine that is going into the taster’s glass.  The Host’s objective is simply to make sure that everyone is having a good time.  This is often an admirable trait and it can be quite pleasant to deal with a Host in his or her own habitat.  Unfortunately, interacting with a Host can be quite frustrating if a taster is interested in knowing anything about the wine being consumed.  It is unclear whether a Host can tell the difference between a Pinot Noir and a Petite Sirah, or a Chardonnay for that matter.  But while in the company of a Host, it’s Party Time!

How can you recognize a Host?  A Host appears to be in perpetual motion, moving from taster to taster quickly enough to avoid questions.  You will often hear the cry of the Host, “What’ll you have next?”  If you are able to stop a Host long enough for a question, you will be promised an answer shortly, often giving the Host a chance to ask someone else behind the bar for help.  Hosts can be recognized by

• Big smiles, even when inappropriate
• Fast talking
• Eagerness to explain his or her life story, but not to say anything about wine
• Two or more bottles in his or her hands

Hosts will keep refilling your glass, which is both a positive and a negative.

What can you expect from a Host?  Wine.  Lots of it, along with a smooth patter and a snappy joke.  When being served by a Host, it’s often a good idea to just catch the spirit and go along with the party atmosphere.  Wine is a social lubricant and there’s nothing wrong with having a good time.  Who doesn’t like a good party?  As would anyone throwing a shindig, the Host will introduce you to fellow tasters, get a conversation going and keep you involved.  The risk, of course, of dealing with a Host is overindulgence, so know when to say you’ve had enough for a while.

How to get the greatest advantage from a Host?  Let the Host run the party; you taste the wine.  Have fun by all means but do it slowly.  For one thing this keeps the party going longer.  For another, you can actually get to appreciate the wine, often in the type of setting when you might be serving it back home.

Where are Hosts found?  Oddly, Hosts may be found in really fine wineries as well as in sellers of plonk.  You are most likely to meet one on a weekend when tasting rooms are the most crowded and the winery needs the most people to serve their visitors.  Look around for a happy, giggly party in a corner of a tasting room.  You’re likely to see a Host pouring the wine.