Things can get crowded at Wine Tastings, so it can be as much of a challenge to get to the Spit Bucket as it is to find a spot at the table itself.
I noticed a few individuals who carry their own spitit cup.
At least they stare only at their own leftovers.
You might find the whole spitting thing gross but who can drink if only a bit of anywhere from 50 to 200 wines at a tasting without getting sloppy drunk.
Can you do it with elegance, I am not sure.
It helps if the buckets are cleared quickly so the level in them is low, prevents accidents.
In How to Spit Wine (Chow, June 27, 2009), all around wine guy Matt Skinner practices the pursed method (see video below) and suggests you keep (swallow) one quarter of each wine for a real sense of taste and texture and spit the rest.
Before I leave the scene, I might get some food and a second helping of a wine I particularly enjoyed that day.
I did just that at the Top Rated Sud de France Wine Tasting on July 13 with cheese, charcuterie and La Coume du Roy 'Maury' (2004, 100% Grenache).
How do you handle it?