1. Setting the stage
For both big and small producers, direct sales are important to increase the market.
Direct sale of wine is often coupled with the tasting of some other food products along with wine itself.
It is therefore important that the product has optimal organoleptic characteristics otherwise there will be a threefold loss given by:
- A bottle of wine is opened up
- A person is getting paid to present and serve the wine;
- The wine is not sold so there will be a loss of image and money
The best place where to sell should be:
- Fit for the right conservation of the wine product
- Fit for the tasting of the wine
2. Direct sale
The optimal direct sale of the product should accommodate an outlet towards the public entrance and an outlet to the inside storage of the wine bottle.
- Because of its nature, the wine product is exposed to external factors like light and temperature (6 – 8 degrees for white wines, 16 -18 degrees for red wines) so shops and sale rooms should make sure these two factors are kept under control
- Once opened, bottles will inevitably rest opened for a period of time that needs to be checked carefully
- A bottle opened in the evening, can be used up till the day after
- The area would be odourless so that perceptions and feelings are not altered during tasting sessions
3. Ιssues of direct sale
- The wine product ready to be sold should be placed in the tasting room or the sale point only for a short amount of time and it would be advisable to swop bottles
- We need to keep in mind that bottles on the shop and the storage are exposed to currents, light and temperature variations
- Τhe hosting room generally has a temperature of 19-22°C for the pleasure of the customers while the wine should be served at a lower temperature. This difference should be kept in mind since it affects the characteristics of the wine itself
- Οpen bottles, regardless of the kind of stabilization they have gone through, will change their organoleptic characteristics (acetic cue or snappy wine)