The French call it an “embarras de richesses”. The closest we come in English is a confusing abundance or possibly too much of a good thing. But I really appreciated the choice and the thought behind it. Would I like to taste the producer’s wines out a Riedel Veloce Syrah, a Spiegelau Definition or a Zalto Bordeaux glass? “Try them and see what you think,” he told me. “We find that our wines show differently in each of them.”
Wine tastings are all sorts of things: a chance to engage and explain, a sales’ pitch and a shop window. When I’m visiting wineries there’s often a direct correlation between the quality of the stuff in the glass, or glasses, and the attention to detail on show. I don’t expect a red carpet or a foot massage, but there are things that producers can do to maximise their chances of a decent review.
It still surprises me how often wineries get this wrong. They spend an entire year nurturing and picking a crop, further time fermenting and ageing the stuff and, more often than not, lots of money on promotional tours, winemaker events and overseas travel. But when they have the chance to present their own wines in a controlled environment, they stuff it up.
There are mitigating circumstances on occasion. These are often the result of good intentions. Some wineries think that outdoor venues are appealing – a tasting room with a view, if you like – but forget about
