Mon | May 4, 2026

Ready to wine & dine

Published:Thursday | November 10, 2011 | 12:00 AM
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Marilyn Bennett shows how to pour a glass of wine. - photos by Barbara Ellington
Mavis Williams (left), and Kimberly Hobson-Chung check out the colour of the wine.
Lascelles brand manager for imported wines Melissa Barnett shows the correct way to hold a glass of wine.
Wine expert Marilyn Bennett and facilitator of a series of seminars on behalf of Lascelles Wines for The Gleaner-sponsored Restaurant Week, tells listeners that it is very important to read labels and get information about the wine.
Lascelles wine - Gladstone Taylor/Photographer
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The seventh renewal of The Gleaner-sponsored Restaurant Week will run from November 11-19 and, in preparation, wine expert Marilyn Bennett took management and editors of The Gleaner through some basic steps to understanding and appreciating wine when they head out to the more than 60 participating restaurants.

Bennett covered a wide range of topics from grape varieties to corks, storage of wines, taste, colours and what senses are engaged when wine goes into the mouth. She showed the group how to pour wines, swirl the glass, hold the glass and savour the taste of various vintages. Her presentation was interspersed with many anecdotes and practical examples of personal experiences with wines.

The session that included tasting of both red and white wines ended with Bennett's answer to several questions posed by The Gleaner team. The wines and stemware were provided by Lascelles, one of the sponsors of this year's Restaurant Week.