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National Tasting Project


The 2019 National Tasting Project: Terroir of Napa  Valley




The National Tasting Project 2019 is a terroir study of the Napa Valley.  The valley, while known for Cabernet Sauvignon, offers many other varieties that thrive in the varied terroir of this diverse region.  The in-depth PowerPoint includes notes for the presenter and is designed to customize based on the level of information you wish to include.  This year we have partnered with Napa Valley Vintners and Constellation Brands and have selected 12 wines for the tasting.  You can taste as few as 6 up to all 12 wines, if you wish, or break it up into 2 tastings of 6 or more wines each, your choice.  The average price for 1 bottle each of all 12 wines with estimated shipping is $440 (approximately $28 pp for 16 people).  Please meet with your Chapter Chair to coordinate these tastings, and select which wines to feature.  The tastings are designed to be BLIND.  Wines should be purchased by the end of April, and the reporting form is due by October 10th, at the latest, to be included in the final nationwide results.


Chapter Chairs will receive a copy of the Power Point presentation (which is best on a laptop/monitor or can be printed out) and an Excel Master Packet.  The Excel packet has everything needed:  instructions, wine list, ordering information, reporting form and survey.


 This information will be sent to the Chapter Chairs in January.  If your chapter did not receive a copy, please contact the AWS Executive Director.


Direct questions about the program to:

Sharyn Kervyn, NTP Chair 


PowerPoint:  Vince Williams

Reporting Form:  Chris McCutcheon


2019 NTP Committee Members:

Vince Williams, Chris McCutcheon, Margy Natalie, Pam Davey, Joe Broski, JoAnn DeGaglia, Gary Pavlis, Danny Klein, Pat Valas, Walt Rachele, Dave Barber, John Mahoney, Joanne Mahoney, Bob Rone, Diane Rone, Khadija Woods, Sunita Gupta, Kumar Gupta and Sharyn Kervyn (Chair)



About The National Tasting Project


The National Tasting Project is an educational wine tasting opportunity for AWS chapter members across the United States.  Each year the NTP committee chooses a theme and selects several wines that show different styles within a theme.  Chapters hold tastings to sample the wines and then see how their ratings compare to other AWS chapters. ALL CHAPTERS ARE INVITED TO PARTICIPATE!



Thanks to all chapters who hosted the 2018 National Tasting Project | Wines of Portugal. 


Click here to see the results  





How to Conduct the Blind Tasting

Use the PowerPoint (or sheets if you’re not using a computer) in conjunction with this blind tasting.  Since it is blind, do not give out the tasting spec sheets until after the scores are tallied.  PowerPoint instructions are built into the presentation.


Blind Tasting Preparation

Do not reveal the wines to the participants before the tasting.


Supplies Needed

·         Paper bags long enough to cover the bottles

·         Water pitchers

·         Tape

·         Marking pen

·         Corkscrew

·         Extra blank corks (optional)

·         Pencils

·         Scoring sheets (included with PowerPoint or printed presentations)

·         Dump buckets

·         Plastic cups (2 per person 1 for water, 1 for spitting)

·         Wine glasses (at least 2; with 12 wines, the more glasses the better).



1.    Review the tasting instructions, background material, PowerPoint and/or printed material and reporting information before the tasting.

2.    A suggested order of wines has been provided. You may rearrange the wines if you choose. 

3.    Completely remove the foil capsules from the bottles. After opening the wines, hide the corks or screw caps to prevent identification.

4.    Number the bags. 

5.  Place each bottle in the proper numbered paper bag to correspond with your list and tape the bag shut near the top, so the wine cannot be identified.

6.  The whites should be chilled in the refrigerator. Remove each wine 20 minutes before serving. Reds should either be kept at cellar temperature (55 degrees) or placed in the fridge 20 minutes before serving. This is to assure proper aromatic appreciation. Aromas are volatile and are muted when too cold or seem out of balance (particularly alcohol) when too warm.

7.  It is important that each participant use an AWS scoring sheet to write down descriptors and scores. Only full and half points should be used when scoring the wines. Encourage everyone to score the wines. However, if someone has concerns about scoring, please make sure he/she is counted in the total attendees on the reporting form. PLEASE SHARE THE SCORE SHEET VIDEO BELOW WITH ALL ATTENDEES.

8.  If someone is an AWS Certified Wine Judge (CWJ), he/she needs to mark CWJ in the upper right hand corner of the scoring sheet. It is important for proper data analysis that judge status is identified.

9.  Prior to the formal tasting, or during the social period, educate the participants with the background information provided or your own research on the regions and wines.

10. Begin the PowerPoint presentation and follow the instructions on the pages (this is duplicated on the printed sheets if not using a computer).

11. When ready, ask volunteers to pour the first wine (Bag #1) or as many wines as you have glasses. Allow a few minutes for everyone to taste, score and write comments before proceeding to the next wine. Continue until all wines have been poured and sampled. When a new wine needs to be poured into a previously used glass, turn the first glass upside down on napkins to ‘drain’ while tasting the next glass.  No need to rinse with water, which dilutes the next wine (rinsing with wine is preferred but to save $ better to drip this way and pour the next wine).

12. We highly recommend that the tasting be conducted with no discussion, so each participant can form his/her own opinions. Once all the wines are tasted and scored, continue the PowerPoint (or sheets) to reveal the wines.  You can then remove the bags to reveal the wines and encourage discussion about them.

13. When the tasting is finished, collect all scoring sheets. Follow the instructions provided for reporting the results. If desired, tasting forms can be returned to the attendees after the results have been tabulated.

14. The reporting form should be completed on a computer using the Excel document and e-mailed to ntp@americanwinesociety.org within 2 weeks after the tasting. All results must be received by October 10.

15. Please contact Sharyn Kervyn if you have any questions about the wines or conducting the tasting.



Have a great tasting and enjoy the wines!

Please take our survey.

We want your feedback!


How to Report Your Results




·         You must have Microsoft Excel and internet access.

·         Get a copy of the 2019 reporting form from your chapter chair. (Do not make your own form or use a form from a prior year.)

·         Get all scores from the AWS 20-point scoring sheets filled out by attendees at your tasting.

·         Fill out the chapter information sections at the top of the form


In the wines section:

·         Enter the wine number or select it from the dropdown box.

·         The vintage and wine name will be automatically filled in.

·         Change the vintage, if necessary.

·         Enter the cost for each wine.


In the results section:

·         You MUST mark Y(es) or N(o) to designate whether the taster is an AWS Certified Wine Judge, or the average scores will not be correct.

·         Record each taster’s scores for each wine. Only full and half-points are allowed.

·         Include scores for all tasters, rather than summary information.

·         If tasters do not want to have their scores recorded, please do include them in the number in attendance.

·         Do not send participants’ names.


The sheet is protected so you cannot accidentally put information into the header cells. The last page of this package shows an example of the reporting form.


Submitting the results

·         Email the completed Excel form to ntp@americanwinesociety.org  within 2 weeks after your tasting. All scores MUST be received by October 10 to be included in the final report.

·         Complete the NTP survey

·         Email any additional comments you have on the tasting.

·         Send good quality pictures of your event, so we can include them in the final report.


Thank you for your participation! Enjoy the tasting and if you have any questions, contact Chris McCutcheon by email (ntp@americanwinesociety.org) or phone/text Sharyn (856)745-3104.


Ordering wines for personal use after these tastings may be difficult, given the wineries have only agreed to allocate a small amount to us for these tastings until April 30, 2019.   After this date, they may or may not have some leftover to purchase.  Please order directly from MarketView or your state’s contact for availability after the April deadline. 





Prior National Tasting Project Results


The 2017 National Tasting Project "Organic, Sustainable & Biodynamic Wines"

Click Here for the 2017 NTP Results 


The 2016 National Tasting Project "Rhone Rangers"

Click Here for the 2016 NTP Results


The 2015 National Tasting Project "Austria and Hungary"

Click Here for the 2015 NTP Results

The 2014 National Tasting Project "Spanish Wines"
Click Here for the 2014 NTP Results


The 2013 National Tasting Project "Rhône Style Wines"
Click Here for the 2013 NTP Results


The 2012 National Tasting Project, "Subtle & Soft - Pinot Noir"
Click Here for the 2012 NTP Results

The 2011 National Tasting Project: "Merlot- The Wine that Gets No Respect"
Click Here for the 2011 NTP Results


The 2010 National Tasting Project "The Wines of Chile and Argentina" 
Click Here for the 2010 NTP Results



Contact ntp@americanwinesociety.org if you have any questions or comments about the National Tasting Project. 


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