Comments on: New course for tasting room employees

By: STEVE HEIMOFF| WINE BLOG » Blog Archive » I don’t hate cult Cabs, I just hate cult Cab writers

Mon, 10 Nov 2008 07:11:24 +0000

[...] I blogged on Nov. 3, I’m of two minds when it comes to so-called luxury wine. Part of that whole elitism [...]

By: Eric

Eric — Tue, 04 Nov 2008 21:05:28 +0000

YES on Obama, NO on 8, and Six Degrees I suspect, because my 99 Veuve Cliquot is out of reach tonight…

By: Dr. Horowitz

Dr. Horowitz — Mon, 03 Nov 2008 18:30:13 +0000

Thanks for mentioning SSU.

I hear the Wine Business Program phone line is blowing up–call (707) 664-2260 everyone!

By: Morton Leslie

Morton Leslie — Mon, 03 Nov 2008 18:15:21 +0000

The title of the class instead should be “Marketing Wine as an Interesting Product.” You can always avoid the pitfalls of wine snobbery by remembering to focus on the world of real stuff that makes wine smell and taste the way it does. This approach works with the serious collector, the hedonist, the snob, and the greedy individual who has to possess what others can’t have – all luxury wine buyers. But it doesn’t turn off the curious wine novice who just wants to learn more. Marketing wine as a “luxury” product is much easier, you simply parrot the Parker scores.

By: larry schaffer

larry schaffer — Mon, 03 Nov 2008 16:40:34 +0000

Steve,

Thanks for highlighting the Sonoma State certification program. I think it is a great concept and I think tasting room staffs – and especially managers – can always work to improve what they do to increase revenue $.

I also agree with your take on ‘wine as luxury’ but I’m a bit less bi-polar.In my dealings with folks coming through our tasting room down here (Fess Parker), there is a huge disdain for the ‘pompousness’ that still prevails in our industry. I’ve talked to quite a few people – both newbies to wine as well as those consuming high end stuff – and there are challenges in talking with both – and therefore you need to speak to each VERY differently. This is a HUGE challenge in our industry at the tasting room level – talking TOO customers – not above or below them . . . I’m hoping this will be covered as well!

Cheers!