Wine and Spirits Tasting Etiquette: A Visitor’s Guide

Cellar doors and distillery tasting rooms are among the friendliest places in travel, and the etiquette is mostly common sense. A few conventions, though, make the difference between a polite visit and a great one.

Before you arrive

• Book. In Burgundy, Tuscany and Champagne especially, many producers receive visitors by appointment only.
• Arrive on time. Small producers often schedule you around vineyard work.
• Skip the perfume. Strong scents interfere with everyone’s tasting.
• Eat first. A proper breakfast makes the whole day better.

Spitting is normal

Professionals spit, and so should anyone with more than two visits planned. There’s always a spittoon; use it without embarrassment. You can also pour away what’s left in your glass — nobody is offended.

Pace the day

Two or three visits a day is plenty. After that, palates tire and memories blur. Build in lunch — in wine regions, it’s the second main event.

Asking questions

Producers love talking about their work. Ask about the vineyard, the year, what makes this plot different. “Which is your favourite?” is always a good question.

Buying — and not buying

At a large house with a paid tasting, there’s no obligation to buy. At a small family producer who poured you six wines for free, buying a bottle or two is the customary thank-you. Planning to fly home with them? See our guide to bottles in luggage.

Spirits are different

Distillery tastings are smaller pours of stronger drink. Add a drop of water to open up whisky; sip mezcal rather than shooting it; don’t try to finish every sample. Our whisky explainer covers the vocabulary.

And the drive home

Nobody drives after a tasting day. Plan the transport before the first glass — see getting around wine country without driving.