I'm teaching a Cabernet Sauvignon class at my store and we have eight different wines to pour for the tasting. I need help figuring out the order of how I'm going to pour. Dryest to least Dry? Least expensive to most expensive? Start on one side of the world and move to the other? There's quite a mixture here.
The wines I am pouring are:
Italy: 2016 La Mozza I Perazzi Cabernet Sauvignon $18.99
France: 2014 Ch. de Braude Haut-Medoc $43.99
Australia: 2015 Two Hands Sexy Beast $30.99
Argentina: 2015 Terrazas de los Andes Reserva Cabernet Sauvignon $21.99
Chile: 2014 Casa Silva Los Lingues Cabernet Sauvignon $22.99
Washington: 2014 Wines of Substance Jack's Cabernet around $50
Paso: 2016 Daou Cabernet $23.99
Napa: 2014 Antica Cabernet around $60
I will take any advice! Thank you! There will be assorted meats/cheeses on the tables, and the tasting will take place over the course of an hour and a half. 1.5 oz pours.
If you are teaching a class and pouring them as you speak, I would pair them off and speak to each of them as such:
Italy vs. France
Chile vs. Argentina
Napa vs. Washington
Australia vs. Paso
I think climate and style should factor in to your educational points and the richer warmer climates should come last. If you are just arranging a table, it does not matter at all. People will like what they like.
Keith made an excellent suggestion, I think that would work best.
Alternatively - look into going lightest to fullest.
Typically: the Daou will be huge, Antica is a "bigger" wine but going from memory is lighter than Daou.
Jack's should be in there as well. Bordeaux and Italy should fit somewhere in there. Australia - never had this one, . Chile and Argentina.