Ever wondered what it would be like to take a detour from the preset flights at a wine tasting menu? It might seem rogue, but asking to taste something not included in the menu could quickly unveil a winemaker's preferences and offer you an opportunity to discover new wines. This unorthodox tactic could entirely transform your wine tasting experience. 

Robyn West, the director of hospitality at The Prisoner Wine Company in California's Napa, considers off-menu inquiries as indicators of engagement and curiosity. She asserts, "It proves you're not merely breezing through a tasting, but actually seeking to comprehend it." This engagement often paves the way for more profound connections.

Asking for non-listed wines could also help the winery staff better comprehend your wine tastes, fostering interactions akin to a sommelier and patron relationship in a restaurant. Sierra Wright, hospitality manager at the Chehalem Estate in Oregon's Willamette Valley, explains, "It helps us customize the pourings and indicates that a guest has a specific wine variety they're passionate about."

Conversely, Chevonne Ball, founder of Dirty Radish and hospitality and experience strategist from Oregon, acknowledges that querying rather than requesting off-menu items could be a better approach. She suggests questions like "What are you excited about currently?" or "Would you open something for a regular?" to open up possibilities rather than bluntly pushing for something off-script.

Showing interest in the staff's current preferences or dialogues shifts the interaction from transactional to conversational, resulting in a more natural experience, West explains. Clear articulation when expressing curiosity is helpful, according to Maryam Ahmed, CEO of Maryam + Company, a Napa-based food and beverage consulting firm.

Doffo Winery's CEO and winemaker Damian Doffo in Temecula Valley, illustrates that tasting room staff at Chehalem Estate love to grant "bonus pours" from another set, and generally reciprocate curiosities posed to the staff - as long as it doesn't compromise integrity for other guests. However, not all requests can be accommodated due to limitations such as low inventory of older vintages, strict liquor laws, or even due to the need to avoid overconsumption, as pointed out by Ahmed.

Nevertheless, engagement becomes key to discovering off-menu opportunities, as West opines. A lively discussion with a larger group or an intimate conversation with a smaller one just as often opens doors to off-script experiences.

While Doffo prefers groups of four or less, he stresses that the atmosphere is crucial. "A sincere, passionate wine connoisseur, genuinely engaged, is easy to recognize," he insists.

Wright also supports the idea that smaller groups allow the hospitality associate to more readily say yes, as there tends to be more harmony between the guests. She, however, also adds that wineries are generally more flexible during peak times such as weekends.

Getting denied doesn't mean a closed door. West encourages to look for other rewarding options, while Schafer reminds, the best off-menu moments aren't about grabbing extras, but about creating a genuinely personalized experience.