One of the advantages of visiting small wineries is that you almost always meet someone who has an operating interest in the winery. The woman pouring your wine probably just got done sweeping the floor, dusting the tasting room or stocking the shelves. After you leave, she might arrange for bottles and labels for the next bottling. And she has a story. Ask her how the winery got started or if there is any significance to the winery name or the design of their label. She’ll be happy to tell you and you will walk away with some great wines and some great stories.
The Olympic Peninsula is a show-off in spring. April and May produce a variety of flora not available in other parts of Washington. Just as nature starts its’ growing season, so do the wineries. While not all the Peninsula Wineries are fortunate enough to have acres of vineyards, almost all of them are involved in some sort of agricultural endeavor from flowers to vegetables. Come now and see the Peninsula leap into bloom.
Here are a few hints to help you get the most out of your tasting room experience:
1. As soon as you enter, head for the tasting bar where you will be greeted and receive information about the winery and the wines available for tasting.
2. Most wineries will be very aware of the amount of wine they are pouring and will give you enough to savor the flavors but not so much that you won’t be able to enjoy the rest of your day. Tasting pours are usually 1 to 1 ½ ounces.
3. Designated drivers are always recommended for serious wine tasting ventures.
Next time: What about the kids?