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April 2010
Industry Roundtable: Tasting Rooms
Converting goodwill into sales
by Lance Cutler
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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