I'm trying to plan a pre-lunch tasting of aged Alsace late-harvest pinot gris, three VTs and three SGNs.
What would be an appropriate-sized pour for each guest? Post-tasting, we will (somehow) cleanse our palates and proceed to a conventional lunch, so I am not budgeting for the guests to take any excess wine to lunch.
I am mindful of not having stingy pours, but also of the potential sugar overload that may come with so much sweet wine.
Any thoughts and suggestions will be gratefully received.
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