Industry Roundtable: Tasting Rooms
Converting goodwill into sales
by Lance Cutler
Apr 2010 Issue of Wine Business Monthly
Back in the day, my first wine business job found me working weekends in the tasting room for a small family-owned winery. I was the only employee, and we were only open Saturday and Sunday from 11 a.m. to 4 p.m. The tasting room consisted of a simple table in the front corner of the winery, just a couple of feet from the lab bench. A standing barrel served as the bar and had bottles of our four wines standing on top. It was pleasant enough in the summer, except for the fruit flies; but if adve...
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