Notes from the Tasting Room Trenches

After taking a bit of a hiatus from binNotes this summer to learn the business side of wine, I return to the keyboard not quite refreshed,  but definately more informed about the realities of the wine industry.

I’ve learned about retail and distribution and production, in addition to fluffy events and marketing.  I’ve interviewed, hired, trained, and sweat alongside tasting room troops. I’ve worked weekends, holidays, and evenings  throughout the summer while others play. And I don’t regret a minute of it.

Indeed – working the biz side has only strengthened my appreciation and respect for the wine world  – as art and as industry.

Bottom line: The wine industry is not for slackers.

At the end of the day, Pourers gonna pour. Drinkers gonna drink. Geekers like me gonna geek. It’s all good.

So the next time you belly up to the bar of a tasting room near you,  give it up to the folks behind the counter.

And remember: Pourers pour because they want to, not because they have to. Not a lot of cranky people in the wine industry.  Every day in a tasting room is a good day – and only gets better with each guest that crosses the threshold to share in The Joy That is The Juice.


Meanwhile, back on planet binNotes, bear with me as  I get back in the saddle of word-slinging while studying about Burgundian AOC’s, soil types, slope elevations, viticultural and vinicultural practices and exceptions…ALWAYS exceptions in Burgundy….before heading to France in October for my French Wine Society Bourgogne Master-Level Immersion Program, with time off for bad behavior in Paris and Avignon…

…So stay tuned for binNotes’ Adventures of a Wine Geek in Burgundy

NOTE:
Have a question about the wonderful wine region of Burgundy you’re dying to ask? Leave it below…and I’ll get back to just as soon as humanly possible! Cheers~

☂☂☂

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