Join the Cleveland Scene Press Club. Because No News is Bad News.

How to Drink 

Wine-tastings come with their own set of rules.

Now in its 11th year, the Heinen's/WVIZ World Series of Wine returns November 2 through 4, with 14 different events at venues throughout the city. The winery dinners and seminars are fab, of course, but the highlight are the three Grand Tastings, held in the Terrace Club at Jacobs Field, on Friday evening and twice on Saturday.

Featuring nearly 400 wines from around the globe, the Grand Tastings are a world-class educational opportunity. Sure, more than a few revelers seem intent on simply drinking themselves silly. But for those who actually want to learn something, it helps to have a game plan. Here are some tips:

· Take a few minutes to study the tasting program when you arrive. Along with space for your notes, it includes the names of the wineries represented, their floor location, and the wines they're pouring.

· Decide on a strategy. You simply can't taste everything, so it's good to have a plan. Do you want to learn more about Chilean wines? Discover a favorite Pinot Noir? Compare Australian and Californian Cabs? Using the Tasting Program as a guide, head for the tables that further your studies.

· Limit your intake. Don't plan on finishing every sample you try. Take a sip or two, then empty the remainder into the dump bucket. Even then, realize that after six or eight samples, your ability to distinguish flavors is going to head south. Anything you drink after that point is recreation, not education.

· Talk to the winery reps, who are hugely informative.

· Take notes. No matter how impressive a wine seems at the time, the details will be foggy by the end of the night. This we know from experience.

For tickets and additional info, visit or call 888-281-WINE.

Late-night fiesta . . . Momocho, the "Modern-Mexican" restaurant in Ohio City (1835 Fulton Road, 216-694-2122), now stays open late on Fridays, with a tasty-sounding menu of brunch and dinner fare. Items like huevos rancheros, masa and buttermilk pancakes, and housemade churros (doughnuts), fresh from the fryer with Mexican chocolate sauce, join standards like guacamole and adobe-braised pork, from 10:30 p.m. to 1:30 a.m. every Friday. Besides feeding night owls, the menu, says chef-owner Eric Williams, is a warm-up for spring, when he hopes to launch Sunday brunch.

We welcome readers to submit letters regarding articles and content in Cleveland Scene. Letters should be a minimum of 150 words, refer to content that has appeared on Cleveland Scene, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Cleveland Scene works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Cleveland and beyond.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Cleveland's true free press free.

Read the Digital Print Issue

September 23, 2020

View more issues

Most Popular

No recently-read stories.

Visit the archives…


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.