Tasting Room Economics in The United States
Tasting rooms are still considered an important brand-building feature in the wine business. However, they have become increasingly important as outlets for direct-to-consumer sales, particularly for small wineries that do not have extensive distribution arrangements. By avoiding a middleman and selling high-priced bottles, tasting rooms achieve much greater profits per bottle than in their wholesale operations.
According to one industry survey 59 percent of American wineries charged a tasting fee in their tasting rooms for sampling wine (although many applied the fee toward a wine purchase, if any). Tasting rooms accounted for 43% of all winery sales in California, Washington, and Oregon, and 68% in other states.
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—Henry David Thoreau (1817–1862)
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An axiom from economics popular in the 1960s, the words have no known source, though have been dated to the 1840s, when they were used in saloons where snacks were offered to customers. Ascribed to an Italian immigrant outside Grand Central Station, New York, in Alistair Cooke’s America (epilogue, 1973)
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