"First thing, hold the glass up and examine the wine against the light. You're looking for color and clarity. Just get a sense of it. OK? Uhh, thick? Thin? Watery? Syrupy? OK? All right. Now, tip it. What you're doing here is checking for color density as it thins out toward the rim. ... OK? Now, stick your nose in it. Don't be shy, really get your nose in there. Mmm ... a little citrus ... maybe some strawberry ... passion fruit ... and, oh, there's just like the faintest soupcon of like asparagus and just a flutter of a, like a, nutty Edam cheese."

-- Miles Raymond from "Sideways"

Even those whose palates lack the sophistication to discern a soupcon of asparagus or undertone of forest floor can enjoy the upcoming Chautauqua-Lake Erie Wine Trail Holiday Wine Weekends Nov. 3-4 and Nov. 10-11.

The wine trail -- which is part of 30,000 acres of grape vineyards and the largest grape-growing region east of the Rockies -- stretches 40 miles from North East, Erie County, to Silver Creek, N.Y. The Holiday Wine Weekends, now in their eighth year, feature 19 wineries, including three new ones at the Pennsylvania end of the trail in North East -- South Shore Inn, Heritage Wine and Burch Farms Country Market and Wine Shop.

As part of the Holiday Wine Weekends, visitors can enjoy a little holiday fare -- from pork loin to soup with wine to loads of different desserts -- and some wine tasting at each winery during a two-day weekend. Tickets are $31 for singles, $47 for couples.

Whenever free (or nearly free) wine is involved, is it any wonder that a certain hilarity and reckless abandon could ensue when one can sample a few wines at 19 different wineries? The marriage of the concepts -- nearly free and wine -- is fraught with potential pitfalls, intoxication and possibly even criminal prosecution. Therefore, some of the participating wineries have offered their own wine trail etiquette tips.

Drink responsibly and have a designated driver.

"We cannot pour to anyone who is intoxicated," says Doug Moorhead, one of the owners of Presque Isle Wine Cellars in North East. "We're allowed [to serve someone] four one-ounce samples at a time."

Wineries also can sell wine by the glass, but it must be consumed on the premises.

And remember, even those with a designated driver can be cut off if they appear intoxicated.

Please be courteous to and patient with the winery staff.

The Holiday Wine Weekends are well attended and many wineries hire extra staff to help better serve the larger crowds.

However, "You're going to come to some place where you're going to be in a small room with a lot of people, and you have to be patient," says Kathy Mobilia, one of the owners of Arrowhead Wine Cellars in North East.

Not all wines are for everyone.

"We're not bothered if they taste the wine and they don't like it," Mr. Moorhead says. "We're interested in the reasons why, if they can offer any, but we don't think less of them because they don't like a particular wine."

However, tact still is the order of the day.

"If they don't like it, they don't have to make faces and go 'ewwwww,'" says Rosalind Heinert, one of the owners of Blueberry Sky Farms Winery in South Ripley, N.Y. "It's a fruit wine, pure fruit, not infused with grape wine, so it tastes different."

Don't abuse the tasting opportunity.

"They should not come in and ask to taste every wine," says Ginny Bragg, one of the owners of Woodbury Vineyards in Fredonia, N.Y. "We have 20 wines. You can only sample six or seven wines. That's it. And some people don't appreciate us telling them that."

Don't be a cheapskate.

"If you come in and taste our wines, it's polite to buy at least one bottle," Ms. Heinert says.

Don't be afraid to be inquisitive.

"Most of us in our industry like it when they're interested in wine," Mr. Moorhead says. "They don't have to be knowledgeable, and we are very pleased when they ask questions."

Experiment.

Don't be afraid to try a new wine or a new product.

"It's a culinary experience, and you should be enjoying new sensations," says Mario Mazza, one of the owners of Mazza Vineyards.

Stay hydrated.

Carry bottled water in the car and drink water between winery visits.

"People get headaches because they get dehydrated because alcohol dehydrates," Ms. Mobilia says.

Take your time.

"You're not really tasting the wine if you try to do it all in one day," says Ms. Mobilia.

"It's a two-day event. Some people take two days and do the reds on one day and the whites on another," says Jeff Ore, owner of Penn Shore Winery and Vineyards. "You'll want to start with the white first and go from dry to sweet, and the same with the reds."

Ms. Mobilia recommends people start at the point along the wine trail that's farthest from their home. That way, with each stop (and each drink) they'll be closer to home.

"Expect it to be busy, expect to take your time and don't be in a rush," says Mr. Mazza. "If you think you're going to do all of the wineries in one day, you're kidding yourself."

Tasting tips

"When they look at wines, they should look for clarity and perhaps legs on the wine after they swirl it," Mr. Ore says. "They should smell it after they swirl it, and they should just imagine what they smell. There are over 100 different aromatic descriptors for smells in wine."

Come with a bit of an appetite.

Wine samples are paired up with food samples during the Holiday Wine Weekends, but remember this caveat:

"It's a sample, not a glass of wine and a gourmet dinner," Ms. Mobilia says. "People think they're going to get a meal."

She also suggests visitors carry snacks with them in the car to help ward off serious hunger.

"Just come and enjoy it, and you'll get to meet a lot of nice people, taste good wines and good food," Ms. Mobilia says. "It's a nice way to spend a weekend."