So my wife and I would like to host an offline (8-12 ppl) at our home in the coming months, to meet some new people and most importantly share some great wine. I love to cook, and would like to provide a platform for sharing some wine and food. I've been through the forums and read up on basics/ettiquite etc. Well, I have a few more questions regarding some specifics when hosting at your home. If you could answer and or all of my questions based on your experience I'd be very appreciative.

Most importantly in you are in or around the San Jose area and are interested in attending please let me know.


1. It seems that people favor a variety of wines, rather than a specific varietal. Do you suggest what people should bring (meaning person A should bring a white for appetizers, person B a red for entree etc.) or just have it a free for all.

2. When preparing a meal is it best to inform the others what would be served in an effort for wine selection?

3. I've only been collecting for a year, and have a modest collection, but most of my wines are quite young, is a young but good wine okay to serve, when others may be bringing wine that has been layed down for 10+ years?

4. Do you inform others what you will be sharing for wine?

5. I have Reidel's entry level glasses, due to breakage I don't have a consistent number of each (Bordeaux/cab, pinot/nebbiolo, white/viognier). I have at least 8 of each, but what if I have 12 people coming. Do I run and grab some more, or is it common for others to bring glassware?

6. Do I suggest a price range for wine?

7. Any other suggestions you may have are most welcome.

Thanks.

This message has been edited. Last edited by: jryoung,

7. Invite tbird. Provide helmet. Watch.

Instant entertainment.....

Rule Number 1)

Start with Champagne...

PH

1. The “theme” is very dependent on the group attending. I would recommend strongly suggesting a single varietal, but remain flexible so you can adapt to what people have or want to bring. You can ask them for suggestions from their cellar and you can work with what they have. You should have some starter wines and dessert wines which helps to fill out the need for variety.

2. Yes, always best to inform. You will also need to know about any special dietary requests. The best off-lines that I have attended, the wine and food were paired properly.

3. Sure. You can also look towards auctions to help you find a few special bottles.

4. Yes, unless you want to do a blind tasting. This goes hand in hand with items 1 & 2.

5. Yes, you can ask folks to bring stemware to help out. You can also pick up some less expensive stemware like Spiegelau. Also suggest folks bring decanters, unless you have several.

6. No, but as the group develops and some wines are “declared,” most people get the right idea about bringing bottles in a similar price point.

7.

A. Be prepared for the group attending to continue to morph (drop outs/count-me-ins) up until the moment the first cork is pulled.

B. Keep the group at no more than 12 so everyone can get a respectable pour. With more then 12, you will need 2 bottle of each wine.

C. If you are hosting this at home, have people bring desserts, salads and sides to help with the food prep.

Actually the CRS group has two hard and fast rules when it comes to offlines.

1. One bottle per person (at least)

2. Bring something good.

Other than that, Chaos Reigns Supreme.

This message has been edited. Last edited by: Gigond Ass,

What GA and GD said and I would agree that the 12 person limit (when feasible) should be the max. but for different reasons. We had 19 people at the ottawa offline and decent pours were served with at least 1/5 to 1/6 of the wine still left in the bottles afterwards.

The problem with big groups is that there are too many wines to concentrate on and larger groups often result in a poorer group ambiance.

Thanks all for the advice, I had assumed most of what you had said, I just wanted some confirmation from those with experiance.

One more question, if I am preparing all the food is it appropriate for me to only provide a "filler" wine? Meaning something that is outiside of the theme, say a some bubbles to start or a port to finish? Not that I would, I love to open wine, just trying to get a feel for what you all have experienced.

Finally, anyone in the San Jose area interested for sometime in early February?

We sometimes get motiviated to drive down to San Jose for offlines if they aren't too late. Obviously, we need a designated driver or I have to spit continuously...

My girlfriend and I are interested. This would be our first time though.

quote:

Originally posted by Peer Gynt:
My girlfriend and I are interested. This would be our first time though.

Perfect, since this will me my first as well!

I'd certainly be interested. You might want to post on VinoCellar too. There's a fair number of South Bay folks who hang out there, some of whom only rarely venture onto WS. Considering how many there are of us it's amazing that we don't get out more often.

1. It seems that people favor a variety of wines, rather than a specific varietal. Do you suggest what people should bring (meaning person A should bring a white for appetizers, person B a red for entree etc.) or just have it a free for all.
There are no wrong answers. If you're hosting, you make the rules. The simplest answer is to have people say what they are thinking of bringing, that way you can ensure you don't end up out of balance.

2. When preparing a meal is it best to inform the others what would be served in an effort for wine selection?
It depends on what sort of event you have planned. At some events I've been to there's been a tasting, often blind, followed by dinner.

3. I've only been collecting for a year, and have a modest collection, but most of my wines are quite young, is a young but good wine okay to serve, when others may be bringing wine that has been layed down for 10+ years?
Everyone's collection is different, everyone's interests are different, everyone's budget is different.
The cardinal rule is to bring something that you want to share, that you think will be interesting, not just something that you want to get rid of.

4. Do you inform others what you will be sharing for wine?
If you want to make it a surprise then that's fine, especially if you're planning on holding a blind tasting of any kind.

5. I have Reidel's entry level glasses, due to breakage I don't have a consistent number of each (Bordeaux/cab, pinot/nebbiolo, white/viognier). I have at least 8 of each, but what if I have 12 people coming. Do I run and grab some more, or is it common for others to bring glassware?
If you ask people to bring stems they will. Some people may do anyway, whether you ask them to or not. If they do, it's not meant as an insult.

6. Do I suggest a price range for wine?
You can suggest, but don't be surprised if it doesn't get adhered to very strictly, especially at the top end. Some people can be insanely generous with their wines, and will bring more and better wines than you expect.

This message has been edited. Last edited by: Dave Tong BBP,

Thanks all for the info, the wife and I will probably pick sometime in early Feb. Shoot me an email if you are interested, and I'll get some details together shortly.

jamesyoung38@yahoo.com

quote:

Originally posted by Gigond Ass:
7. Invite tbird. Provide helmet. Watch.

Instant entertainment.....

Rule #7 cannot be repeated enough

quote:

7. Any other suggestions you may have are most welcome.

Thanks.

Sorry I am late to the party. let me give some humble thoughts.

You are hosting this in your home, no? I would keep the fist one a bit smaller than 12. Eight seems about right. It woluld give you a chance to get to know everyone. If you are purchasing the food, I would be less worried about matching others bottles. Don't worry about young good wines. Just serve them last. I would stipulate a pricepoint just to give a guideline. I have heard horror stories. Any idea is '_____ wines that don't suck, $45-75'. Feel free to put any varietal into the blank.
I find a little structure makes it more interesting.


Keep it fun and informative. In time you will be an old hat at it. You will be sure to make some new friends. Most wine people are usually very nice.

I must say this, inviting strangers to your home is a ballsy move. I do it but only with people I know. Sometimes people show up at my offlines that are usually respectable and nice, but not someone I would let into my home. I am into my 6th offline and I am comfortable doing so now.

Mike

I'm in.

I have a little more time this morning for a detailed answer:

1. It seems that people favor a variety of wines, rather than a specific varietal. Do you suggest what people should bring (meaning person A should bring a white for appetizers, person B a red for entree etc.) or just have it a free for all.

My nickname for the San Jose group is "The group that never writes anything down". We're a pretty free for all group in general, but we've had some success in assigning wines for people to bring. Most of the time I pick a basic theme like, "Syrah's", or "women winemakers", but there have been pretty detailed ones as well like Cult Cabs, and 96 Bordeaux

2. When preparing a meal is it best to inform the others what would be served in an effort for wine selection?

I think we post or email the menu pretty much all the time.

3. I've only been collecting for a year, and have a modest collection, but most of my wines are quite young, is a young but good wine okay to serve, when others may be bringing wine that has been layed down for 10+ years?

Honestly I think the San Jose group is the most generous in the country. DavidN is famous for showing up with a 12 pack with a retail value usually running about $3-4k, and yhn pulls out these wonderful 20-30 year old gems all the time.

4. Do you inform others what you will be sharing for wine?

I usually give people an idea, but mostly people just show up, unless it's a pretty strick theme and you need to track the details.

5. I have Reidel's entry level glasses, due to breakage I don't have a consistent number of each (Bordeaux/cab, pinot/nebbiolo, white/viognier). I have at least 8 of each, but what if I have 12 people coming. Do I run and grab some more, or is it common for others to bring glassware?

You can ask people to bring glasses. I generally use 'White Wine' stems available at Bed Bath and Beyond for about $2.50 each. They are sold by the dozen, and have the right shape and size. I've loaned them out for people to use. I've got about 90 in inventory.

6. Do I suggest a price range for wine?

Sometimes? Whatever you suggest, DavidN ignores it.

7. Any other suggestions you may have are most welcome.

Start with Champagne. Post on Vinocellar, there are just three of us here, Dave, yhn and myself who post regularly, vs about 15-20 South Bay guys on Vinocellar.

I'm in.

Yeah, I agree with you providing the Champagne (or whatever) to start people off with. You wouldn't want to have a bunch of people standing around waiting for the person bringing it to show up, would you.

Personally, I feel hosting is quite generous enough. You can suggest people bring appetizers, salad, sides, dessert, "filler wines", etc. (I tend to bring dessert wines.) The most generous wine person I know had a bring-your-own-steak tasting. It's really up to you.

Count on breakage. Get cheapies like Paul suggests and keep the nice stemware in reserve in case something really nice gets opened. Or you might want to consider some tinanium crystal: http://www.klwines.com/find/search.asp?w=schott&ob=an&wr=e These are supposed to be good quality and very difficult to break. Chech the fora for threads on these.

I'd love to join you.

You need to get a date. February is a very busy month. The best days for me are Mon., Tues. or Thurs.

I will not bring any wine.

1. It seems that people favor a variety of wines, rather than a specific varietal. Do you suggest what people should bring (meaning person A should bring a white for appetizers, person B a red for entree etc.) or just have it a free for all.

If you want to set a "theme" that is fine. If you don't then don't.

2. When preparing a meal is it best to inform the others what would be served in an effort for wine selection?

Sure but it is not mandatory. Maybe if there is something "special" that might want a "special" pairing (like if one was having foie gras you would want someone to bring an Yquem).

3. I've only been collecting for a year, and have a modest collection, but most of my wines are quite young, is a young but good wine okay to serve, when others may be bringing wine that has been layed down for 10+ years?

In the many years I have been doing this I'd guess that less than 10% of the wines I've had at tastings were over 10 years old. I like to taste younger CA wines. If I find something I like I can try and buy some. OTH if one was doing a Burgundy tasting one would definitely want some wines with some age on them.

4. Do you inform others what you will be sharing for wine?

No.

5. I have Reidel's entry level glasses, due to breakage I don't have a consistent number of each (Bordeaux/cab, pinot/nebbiolo, white/viognier). I have at least 8 of each, but what if I have 12 people coming. Do I run and grab some more, or is it common for others to bring glassware?

Have people bring their own stems. The main reason to do this is that you don't have 50-75 dirty glasses crying out "clean me" in the morning.

6. Do I suggest a price range for wine?

There is no reason to do this other than if you want to set a minimum price.

7. Any other suggestions you may have are most welcome.

If your table will seat 12 people with room for five glasses at each sitting go for it. Only have the number of people you have room for. Don't do a dinner unless you have professional help. I recommend a small buffet of finger-foods. Everyone will be happy to bring something for the buffet. Put a small plate and silver at each setting and people can graze at the buffet all night long. I understand that you like to cook so make the entire buffet yourself. This is if you want to have the focus be wine. If you want the focus to be on the food then you can have a dinner.

I wouldn't worry about a bunch of odius people coming. I once did an offline BBQ and had some 60 people come. It was great and I now count some of them as very good friends. The wine-geek community is wierd in that 99% of the people are nuts and wonderful.

I wouldn't post my address on the public web though. As people respond you can private-mail your address, etc. to them.

Tip;

Bed Bath & Beyond has Riedel Magnums on sale; $3.50 each!

I bought 60

quote:

Originally posted by davidn:

I will not bring any wine.

I figure that means 4 bottles instead of 12

Thank you so much for all the info, I think I'm going to stick with a simple meal for this event. I'm going to prepare something that is pretty hands off so I can enjoy the wine and the company.

So here is a rough sketch, it can certainly be altered to best suit those attending.

When: Saturday February 3rd, 6:00pm (weekends are easier for me this time of year, but I could probably work out a weeknight if needed)

Menu:
To start:
Cured Meats, cheese and crackers/bread

Salad:
Corn jicima shrimp salad

Entree:
Roasted loin of lamb, with cous cous (or stuffed meatloaf, I haven't fully decided)

Dessert:
Traditional ricotta pie (or chocolate cake di abruzzo)

That's it for now, looking forward to meeting those that can attend, let me know if any changes would make it easier for you to attend.

Cheers