For a gift, I'd probably bring an additional bottle of the wine I bring for tasting to leave with the hostess for later imbibing.

How about those sets of wine glass magnets/collars? They have some cute ones for the Holidays.

Here's a couple favorites of ours:
Diane's Home Cookin Chapter: Appetizers

Greek Pinwheels
===============
Thaw 1/2 pkg of puff pastry about an hour, carefuly unfolded it on a lightly floured board and spread on a
mixture of 1 package of thawed chopped spinach (squeeze out as much water as
possible), 1/4 cup chopped, drained sun dried tomatoes in oil, 1/2 cup crumbled
feta cheese, 1/2 cup mayonnaise, 3/4 teaspoon dried oregano and salt and pepper
to taste. Spread the mixture to within 1/2 inch of the edge of the dough and
roll up from the long side into a log shape. Wrap the roll in plastic wrap and
refrigerate for at least an hour.
. Slice into 1/2 inch slices, and brush tops of slices with an egg wash.
Bake in a 400 degree oven for 12 - 15 minutes or until nicely browned.
These are crispy and so delicious. They are a perfect appetizer and
pair nicely with salads and soups. I'll be making this again soon.

from Pepperidge Farms

+++++++++++++++++++++++++++++++++

Olive Crisps
============
Ingredients1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
1 egg
2 tablespoons water
6 tablespoons tomato paste
6 tablespoons olive tapenade
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
. Preheat oven to 400 .
Stir the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 10x10-inch square. Spread half the tomato paste on the
pastry. Top with half the tapanade. Sprinkle with half the mozzarella
cheese and half the Parmesan cheese. Starting at one side, roll up like
a jelly roll, only to the center. Roll up the opposite side to the
center. Brush between the rolls with the egg mixture, then press the
rolls together. Repeat with the remaining pastry sheet.

Cut each roll into 20 (1/2-inch) slices, making 40 in all. Place the
slices, cut-side down, onto baking sheets. Refrigerate for 20 minutes.
Brush the slices with the egg mixture.

Bake for 10 minutes or until the pastries are golden brown. Remove the
pastries from the baking sheets and let cool on wire racks for 10
minutes
+++++++++++++++++++++++++++++++++++++++

Rosemary Asiago Cornbread Madeleines
====================================
LCBO Holiday 2005
By: Jill Snider

1/3 cup (75 ml) butter, softened
½ cup (125 mL) granulated sugar
1 egg
1 cup (250 ml) buttermilk
1 ¼ cup (300 ml) all-purpose flour
1 cup (250 ml) yellow cornmeal
½ tsp (2 mL) baking powder
1/3 teaspoon (0.5 ml) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) grated Asiago cheese
1 clove garlic, minced
1 tablespoon (15 ml) finely chopped fresh rosemary
. 1. Preheat oven to 350ºF (180ºC).

2. Spray Madeleine molds with nonstick cooking spray. (Tip follows)

3. Beat butter, sugar and egg on medium speed of electric mixer until
light and creamy. Add buttermilk; mix well. (Mixture will look
curdled).

4. Combine flour, cornmeal, baking powder, baking soda, salt and
pepper. Add to creamed mixture on low speed, mixing until smooth. Stir
in grated cheese, garlic and rosemary. Spoon batter into prepared
molds, filling about three-quarter full.

5. Bake in centre of preheated oven for 7 to 9 minutes or until firm on
top. Remove from molds and cool completely on wire rack.

Tip: If you don't have madeleine molds, use miniature muffin tins, but
you will need to bake them longer - about 10 minutes or until set but
not browned, and you will get fewer, about 26.

I am thinking a mix of olives would be easy and delicious. Our grocery store deli's carry marinated olives of many varieties.

These mushrooms would be nice with wine, too. They are delicious and super easy!

Balsamic Mushrooms

1/4 c olive oil
12 oz button mushrooms
3 T balsamic vinegar
1 tsp coarse salt
1/4 tsp red pepper flakes
fresh ground pepper

Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature.

Linda

I think a lovely wine stopper would be a great hostess gift, perhaps even a seasonal one. I saw some beautiful snowflake stoppers the other day for $10.

As for the appetizers, that all depends on how serious a wine tasting group this is. I have been to serious wine tastings ( boring!) and the only food was hunks of bread and water crackers...like I said ...boring! LOL

Having said that you really don't want to take away from the wines. You can't go wrong with cheese. Perhaps bring one really special cheese and some water crackers or baguette slices. Make sure it's not a fancied up cheese with all sorts of flavourings.

Another choice is a selection of really good olives. Even though they are strong flavoured they do seem to go well with wines. Another good choice would be some extra special olive oil and baguette slices for dipping.

I'm going off in another direction.......

I like all the appy ideas, but I'd take something for the hostess that isn't related to the wine. Homemade bread and jam? A cookie plate (not very creative, I know). A great new book.

Just something to enjoy later.

Deanna

I'd have never thought of olives..as I don't like them..but it is a good idea for those that do...

Great idea on the wine/bottle stoppers...never would have crossed my mind..

I will be taking her a candle from my kitchen..;o) and can definitely do the bread and jam...
And maybe just stick with that..unless I find a cute bottle stopper to "tie" on the basket..

Seconding what chase said...a seasonal stopper would be lovely....and cheese.
Even a not at all serious wine tasting frowns on things that are "pickely" or have vinegar or strong lemon. If you are not sure how serious they are...cheese is always good and a box of Carrs water crackers or some sesame wafers....or a nice box of chocolates to go with that port!
Linda c

Terri,
So what's your favorite port??? Hubby likes port and I'm clueless. He just bought a white port to try (can't even tell you what kind....he put it in the cart...)

We have a "just the two of us" opportunity on the 26th.
We'll be spending a night away from home in a motel room!
Hee hee.......

Deanna (who doesn't get out much)

Well Deanna, it's called Whidbey Port...
I just used the last of the bottle in a short rib braise Monday night. OMG!

Figures. I coulda got some when I was there! :-)
I'll have to see if MY Freddy's has any....I happen to be going there tonight.

Thanks!
Deanna

Sized for two is this lovely Zinfandel port from Rutherford Ranch. Really yummy. Have it with a bit of Stilton.