Avoid A Tasting Room Nightmare!

Listen to this episode by clicking here!

We are back with another insightful episode of their podcast, After Wine School. This week, they tackled the trials and triumphs of visiting winery tasting rooms—offering stories, advice, and a glass of premier Burgundy to keep things lively.

Why Tasting Rooms Matter

As Wallace explains, “Tasting rooms are essential for wineries. For many, direct-to-consumer sales make up 40-50% of their income.” He emphasized that tasting rooms are more than just a revenue source; they offer a personal connection between wineries and their patrons. However, as both Wallace and Zerbe revealed, these spaces are not without challenges.

“They’re where your staff and the public meet to talk about your wines,” Wallace noted. “And sometimes, things go terribly wrong.”

Tasting Room Nightmares: What Not to Do

Zerbe recounted some horror stories, including the notorious “Sprinter van” groups. “Any tasting that involved a bunch of young ladies getting off a limo or van was rarely fun,” she said with a laugh. Wallace, in turn, admitted to his own tasting room faux pas.

“I once walked into a tasting room, asked a technical question about their trialing systems, and completely terrified the staff,” Wallace confessed. “We ended up leaving after just one wine. I’ve since learned to set better expectations.”

Tips for Guests

To avoid becoming a tasting room nightmare, Wallace and Zerbe offered several tips:

1. Set Expectations: “Don’t assume you’re the star of the show,” Wallace advised. “Be patient and remember, the staff may not know everything about wine.”
2. Be Respectful: Zerbe stressed the importance of kindness. “The people behind the counter love wine. They’re passionate, but they’re not making a fortune doing this.”
3. Make an Appointment: “Planning ahead can make all the difference,” Zerbe said. “If you want a more in-depth experience, request a meeting with the winemaker. Be flexible, even if it means arriving at 7 a.m.”
4. Never Ask for Freebies: “Even if you’re in the wine trade, don’t expect anything for free,” Wallace emphasized. “Compliment the wines and be genuine in your interactions.”

For the Staff: Recognizing the Audience

Wallace shared advice for tasting room staff, based on his years of experience. “You have to pinpoint your guests’ knowledge levels,” he said. “Focus on the engaged customers who ask thoughtful questions and show genuine interest.” However, he cautioned against neglecting other visitors. “Treat everyone equally. You never know who might turn out to be a loyal customer.”

Sipping Premier Burgundy

The episode wrapped with a tasting of Domaine Bouchard’s Bon de Château Premier Cru Pinot Noir. “This wine is a treat,” Zerbe declared. “It’s like walking through a garden, with floral notes of violets and lilacs, underpinned by earthy aromas of forest floor.” Wallace agreed, adding, “The acidity transitions beautifully from dark fruit to bright cranberry. It’s complex and soulful.”

Takeaways for Wine Enthusiasts

Whether you’re a casual taster or a seasoned wine enthusiast, After Wine School offered practical insights:

• Always be respectful and curious in tasting rooms.
• Plan ahead to enhance your experience.
• Avoid making snap judgments about wines—context matters.

As Zerbe concluded, “Be your best self in tasting rooms, and you’ll often get way more back than you gave.” Wallace echoed this sentiment: “Remember, wine is about enjoyment. Own your mistakes, learn, and have fun.”

For more wine wisdom, laughs, and tips, subscribe to After Wine School and raise a glass to learning and savoring the world of wine.