Here’s how the blind wine tasting works: The 5 wines in the tasting are covered with a wine bag and everyone tastes through the flight of mystery wines, one at a time. You should use a blindfold while the wine is being poured and until the first taste when we will ask you if you can tell the colour of the wine.  You are then encouraged to discuss each wine with Martha and the other guests as you go.  If it’s your first blind tasting it’s fine to keep talk to things like appearance, aroma and structure. At the end of the tasting, we reveal the bottles and further the discussion.   You will make notes on your ‘educated’ guesses as to the wines’ variety, locality and best of all -PRICE.

During the BIG REVEAL – Martha will show the wines you have been drinking and go through the actual regions, varieties and prices of each wine in the flight.   This may sound like a tough task but it really helps you

At the end of the tasting we will tot up the correct answers and the guest with the most accurate scores will win a flight of wines and pairing plate for 2 at Martha’s Vineyard for a later date.

You will enjoy relevant food pairings with each wine:

Something starchy: Bread or crackers are a must. Their blandness cleans everyone’s palate, and they’re filling, to stave off drunkenness.

Something cheesy: Why? Its creaminess is a good foil for acidity in wines. If the wine is lighter and brighter, we use mild cheeses like triple-crèmes and fresh chèvres. Big, bold reds can stand up to funky cheeses, like those that are aged, blues and stinky, bloomy-rind cheeses.

Something meaty: The fattiness of meat can work with wine in two ways: either tame tannins or contrast acidity. Cured meats like salami or prosciutto can go with more powerful wines.

Something fresh: Sliced fruit or a crudité platter to add brightness and a bit of texture. It’s also fun to take bites of different fruits or vegetables and then take sips and see how wine’s taste differs with assorted food.