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Memphis Food and Wine Festival

Jay Adkins-Memphis Food & Wine Festival

Memphis Food and Wine Festival is this Saturday, October 16th at the Memphis Botanic Garden.

This annual event features chefs from not just Memphis, but around the world. In addition to world class food, the festival will host over 30 wineries, each bringing several wines from which to taste.

John Adams of Southern Glazer’s Wine and Spirits of Tennessee offered some tips for wine tasting at home, or at an event like Memphis Food & Wine Festival.

Keep it cool

Make sure the wines are served at the proper temperature for their varietal. White and rose wines should be served slightly warmer than refrigerated temperature, about 49 to 55 degrees. Red wines should be served slightly cooler than room temperature, about 62 to 68 degrees. And finally, anything sparkling should be served “ice cold,” or between 38 and 45 degrees.

Choose the right stemware

Use a universal tulip-shaped glass and make sure the pour is about two to three ounces. This way you can fully enjoy what the wine has to offer.

Make sense

Use your senses to appreciate what the wine offers. John says to smell the aromas (nose), look at the color (eyes), feel the body or weight of the wine and taste the flavors (mouth).

Be sure to refresh

Keep water on hand to hydrate and make sure you rinse your glass in between tastings.

Clear your palate

Nibble crackers or bread in between tastings to reset.

At a wine festival

John says to keep a slow pace and sip and taste your way through. You can go back and revisit your favorites after. While you’re tasting, engage with the chefs and vintners; ask them any questions about what is being served.

John’s final tip: Have fun and sip smart!

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

For more information on chefs, vintners and tickets, visit memphisfoodwinefestival.org

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.