The wine industry is still far too full of snobbery and clap trap.
London (PRWEB UK) 21 September 2016
Peter asserts, “Its been said before but I am going to say it again, the wine industry is still far too full of snobbery and clap trap. For some reason us wine buffs feel the need to surround our knowledge in superlatives and ridiculous descriptions that make our wine drinkers feel inadequate and out of their depth.”
Peter has researched this over some time and here are a few examples that illustrate his point.
In one wine programme a consumer was asked by the wine expert what he could smell and received a frosty look when he responded “grapes”.
One US based wine journal used 8 adjectives to describe one wine whilst a rival journal only used 4 and not one of these were the same.
Peter illustrates some of the most ridiculous taste descriptions he has seen in his years delivering wine events:
- "toasted bracken – really? Do you know anyone who has ever toasted bracken and then tasted it?"
- "wet river stones - have you ever put wet river stones in your mouth – it might be a bit dangerous to try!"
- "bulls blood – my question here is whether the bulls blood is cooked or not?"
- "friendly – have you ever had a bottle of wine introduce itself to you?"
Peter thinks that the time has come for de-bunking the myths and finding a common ground from which consumers can derive genuine value from a critics remarks rather than being left pondering when if ever they had sniffed and logged the smell of Bergamot or the flowers of a Seville Orange tree.
Peter accepts that the organic nature of wine frequently creates analogies between the liquid and other organic matter however, saying that a wine bouquet is reminiscent of a "Long Island Potato field after an August rain" is almost certainly stretching things a bit far.
There are many more examples and Peter is forever seeing completely contradictory reviews from different wine experts about the same wine. So how are mere consumers supposed to decide when the descriptions from the so-called wine experts are often ridiculous and contradictory. Lunzer Wine Events has always taken a more honest and user friendly approach to wines and is advocating that the rest of the industry follows suit with the “Get real” campaign. Peters approach is to provide background information about wines and their methods of production so that every guest has the freedom and encouragement to trust their own judgement and most importantly, decide what they like.
To find out more about the Lunzer Wine Events “Get real” campaign then get in touch with Peter who has files full of ridiculous examples of wine descriptions to share alongside his own very honest and down to earth approach to helping mere mortals like us just enjoy the wine we drink without feeling like idiots.
For more information please contact Sofia Lunzer on sofia(at)lunzerwineevents(dot)com or call 020 7060 6820.
Notes to Editors
Lunzer Wine Events – http://www.lunzerwineevents.com
For the last 20 years Peter Lunzer has focused on corporate entertainment and has built up a broad international network of corporate clients who seek his presentational skills in hosting wine-themed tastings and dinners. Peter has a bee in his bonnet about some of the ridiculous bunkum used in wine descriptions and now is his opportunity to do something about it.
Peter has hosted events all around the world from London to New York via Hong Kong, from Bermuda to Moscow via Istanbul, and dozens of other places besides. The list of clients have been drawn from a Blue Chip Who’s Who of international enterprise and organisations – Credit Suisse, PWC, Goldman Sachs, Financial Times, Royal Society of Medicine, Standard Chartered and Schroders.
Check out our “Get Real” Campaign at http://www.lunzerwineevents.com/getreal - please add your own examples.