When Christian was transferred to the West Coast 5 1/2 years ago, he did not dream of what was going to happen next: invitations to small, medium, and extra large wine tastings; invitations to private home tastings; invitations to be master of ceremonies at wine events and some very exclusive tastings. The world of wine has opened up a whole new world of experience for him. By immersing himself in wine tasting and gaining more knowledge and experience, he has become more popular than ever. His voice sparkles with loving enthusiam and passion whenever the topic of wine is discussed. It’s a distinct pleasure to listen to him.

We asked a few people
.....Do you have rules you make for yourself when planning to attend a wine tasting?
.....Do you have any particular ideas about what kind of clothing to wear?
.....Do you always learn something?

Michael Miller, Director of Franklin Bowles Gallery, San Francisco
I attend a blind tasting on the second Thursday of each month with a group known as SF Winos. It is a group of about ten men and has been going on for some 30 years or so, with members rotating in as others retire out. Membership is by nomination of existing members and must be approved by a group majority after the new candidate has tasted and supped with us as a guest several times. We each bring our own six wine glasses, and the host serves up six bottles–usually of a single varietal at mixed price points–accompanied by hors d’oeuvres and a simple dinner of meat, potatoes, green vegetable and salad–fare that is hearty enough to stand up to so much tasting but that does not complicate the palate too much. We each have a score sheet and pencil provided by the host so we can rate and make notes with each sip. The whole affair usually breaks down into the rudest forms of merrymaking, but not until after we have gone round the table tallying the scores of each wine, A–F, and then unveiling the bottles from their bags. You would be surprised how often there is strong accord on ratings and how seldom top scores correlate to higher prices. In other words, a lot of wine drinkers, especially of California varieties, would appear to be getting ripped off on a regular basis. Stick with tried and true cheapies for every day, and when all else fails go for French Rhones! Later, we retire to cognacs, armagnacs, scotches, whatever, and a smoke. No one drinks water–ever.

Betsy Cameron, attorney, Fort Lauderdale, Florida
Last fall, my husband and I met our dear friends Bob and Dianne at Copia for a big benefit tasting. (You know, logo glass, all of the best wineries in Napa, gourmet food pairings, and lots of chichi peopld). Expecting to blend in with the West Coast chic on what was surely the hottest day of the year, I decked myself in white linen and a broad brimmed hat. Well, balancing a spicy Zin, pared with a roast suckling pig barbecue, and trying to see out from underneath the hat, I somehow managed to pour the wine down the front of my outfit, making a complete spectacle of myself. I had to fend off a lot of jokes the rest of the afternoon.The happy ending is that dry cleaners today can get red wine out of anything! Wear dark colors!

GraceAnn Walden San Francisco Chronicle, Inside Scoop columnist; unique San Francisco neighborhood walking tours diva. gaw@sbcglobal.net
Clear your palate often. Don’t stand next to someone you hate, it will affect the wine. Don’t taste more than 12 wines at a time, otherwise palate fatigue.

Michael Goldstein, Michael Goldstein Events(Family Celebrations), Novato
The best time to taste wine is in the morning, before one’s palate becomes dull. Remember to taste not drink; drinking on a relatively empty stomach could be disastrous. Swallowing has nothing to do with tasting for this reason a spit receptacle is a good ides. One very prominent wine maker learned to taste from his father at a very early age. The total wine in the glasses had to be the same at the end of the tasting as in the beginning; if not, he couldn’t attend the next week’s tasting.

Paul Rogers, Balzac Communications, Napa, specialists in wine marketing
The only thing that gets my goat and hampers the volatile esters, or as us common folk say bouquet of the wine, is people who wear heavy fragrances. Better NONE AT ALL.

Betty Fussel, Author, New York City
Before a wine tasting, I slug down a milkshake to coat the esophagus and prevent acid reflux. I always wear a dark burgundy blouse because although I never spill a drop, one quick turn from a fellow taster and the game is up. Besides, while white wine doesn’t show on burgundy, burgundy sure shows on white. Generally, I learn more about my fellow tasters than about the wines. It’s easy to spot the journalists (aged veterans of thirst) who are here to get high. And potential buyers (sober men in sincere suits) who are there to make money. And glass twirling, ostentatious spitting connoisseurs who are there to sniff out the amateurs. And the good time charlies who want to compare notes and jokes and check out the female quotient. Once in awhile I actually remember to taste the wine.

Sybil, The Desert Queen, (former San Francisco bank executive), Arizona
We have a wine aficionado resident here in Saddlebrooke, John Keating, who does wine tastings once a month between October and April each year. He supplies the 6-8 wines (his choice, usually with a specific country or theme), glasses, and assorted cheeses and crackers. He only uses three glasses and we wash each out with water at the table. At the end he gives a wine away, raffle style. He always gives us a short lecture on the wine topic of the night with humor and knowledge. $22 each! We love it because the pours are large and everyone gets happy! We dress in desert casual and always learn something about the wine or region. Peter usually limits himself to just small tastes unless he finds one he really likes. I drink everything in sight in copious amounts. Peter drives the golf cart home!

There will be many more funny, outrageous and informative opinions next issue. Stay tuned! But one more word......

What, No Triple Sec? When your mother’s name is Necessity, you make the margarita with 2 parts tequila, 1 part orange-peach-mango fruit concentrate, l part lime juice over ice. Don’t forget salt on rims. Delicious!

Dianne Boate is a San Francisco-based writer and photographer. Her work can be seen at www.danielakart.com. Robert Meyer is a consultant to the wine and spirits industry. They have been tasting together for 25 years.