Assuming the country isn't fully closed for business in a week (at the rate our fiends in DC are going, it's possible), we get to celebrate the World of Pinot Noir February 27-March 1 at the Ritz-Carlton Bacara. It's even the 25th anniversary for this fest, with, as usual, numerous, worldwide fine purveyors of Burgundian wine there to celebrate.
You can go check out the full schedule of events at the WOPN (yep, pronounced as in a hoppin', WOPN good time) website to see all the seminars--you really do learn stuff as you drink at these, plus folks tend to be funny in either charming or ornery ways (turns out farmers and winemakers are good at both those traits). Then there are lunches and dinners, chances to discover new food and wine pairings, while delighting in some more info and some sparkling tableside repartee.
But let's face it, the major action happens at the Grand Tastings on Friday and Saturday. See that picture above, that's one of them one of these years. It's a scene, which is part of the fun. The event will be a tad smaller this year than some previous, particularly prior-to-Covid editions--59 producers on Friday, 77 on Saturday--but that just gives you more room to move and an easier job to focus. But not too easy, as each producer generally shares two to four wines. You do the math, but do it before you start tasting anti gets hard.
So you still need a plan. I've tried to do the tip thing in previous years, but here's my most comprehensive stash of ideas:
If you can financially swing it--just ask some baby DOGE bro who has spied on your bank account, he can tell you--do the VIP Grand Tastings, as you get a bonus hour with a much less congested room. Think of it like an old school Disney FastPass, but instead of Space Mountain, you get to hang at the Louis Latour table.
At least peruse the website to see which wineries will be pouring on the day of your grand tasting. Start deciding who your can't miss Pinots will be. Make one of those the first table you hit--you might even get a chance to chat that way. Don't forget to cheers. (This is a wine event--have some manners.)
No matter when you begin, scan the room before tasting anywhere. Some years it's completely alphabetical, some years regions are clustered together. Find the water table and know where food is. This will help you move more efficiently later.
At best, if you wisely do the sniff-sip-sip-dump tasting method (which I know, hurts, you're pouring out some fine juice, but you don't want to be sloshed an hour in, do you?), you can taste about one wine every 4 minutes (this is based on past experience, promise). You are not going to taste everything. Find whatever is slightly zen in yourself and say that's OK. It might even make what you do taste more precious. (Like life.)
Be strategic. Only drink Pinots from one region, or only drink wines of a single vintage or focus on wines with stem inclusion or only one Pinot clone (as I've written before, there will be so much talk of clones, you'll feel as if you're in a sci-fi movie).
Be random. Choose based on whether you like the outfits worn by the pourers. Only visit a table when no one else is tasting there (plus then you're sure to get someone to chat a bit). Consult an oracle. To be honest, having a specific plan or none at all can be just as fun. (Like life.)
Drink water. At the least, a bottle (there will be tables with bottles) an hour, if not more. Don't worry, the bathrooms are very swank at the Bacara.
Eat before arriving--belly ballast helps soak up the wine--but you can snack up at the event, too. All part of the entry fee, after all.
When a place has sparkling--or only has it, and there'll be a few--go for it. Scrubbing bubbles help reset your palate. And given you'll be mostly enjoying Pinot Noir for hours, something to taste beyond cherry/strawberry is very helpful. (And might even be your most memorable sip.) Similarly, if a place will pour you any other varietals, take them. Obviously there'll be some Chardonnay, but on occasion a Syrah might lurk under the table for someone acting appreciative of a winery's official offerings.
Develop tasting table manners. Don't hog the spot in front of a person pouring. Pay attention to other attendees hoping to get their Pinot on, too. Sure, slip to the side if you have a question, or if the pourer is chatty and really wants you to know about their barrel program or their vineyard's limestone composition. Do watch blocking dump buckets, too, not just to be kind, but to avoid a spendy dry cleaning bill afterward.
Take notes. Everyone thinks you're serious, then, so wineries like you better and other WOPN-goers admire your gravitas. Doesn't even matter what you write, although it is good to at least list everything you taste, since the better and longer that list gets, the shorter and poorer your memory will get, too. It's a mathematical proportion, promise. Another bonus of notes--you can laugh later when you try to read them and see how your handwriting deteriorates towards the afternoon's end.
Don't drive yourself home. We're 45 years past the founding of MADD. I don't need to explain this one.
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