11 Responses to “Poll: Automated Wine Tasting — Love It Or Hate It?”

1. noble pig
   July 24th, 2008 at 9:13 am

   Personally I hate them, but I can see where folks who are maybe intimidated by wine and all the tasting expectations they feel this is less obtrusive?

   But it’s not for me.

2. RichardA
   July 24th, 2008 at 9:14 am

   I love the Enomatics, and in MA they do not cost anything for customers to use. There are only a couple wine stores in MA though that have them. You do miss the personal interaction but something you don’t want that, you just want to taste. And there is usually staff around to answer questions about the wines if you want to know more.

3. VinquireThea
   July 24th, 2008 at 9:20 am

   That depends on the service at the wine bar.

   Example 1: VinoVenue - large, lots of machines. No staff save the cashier, and the only guidance are table top rounders. NOT a good use of the technology.

   Example 2: Artisan Wine Lounge. One red box, one white box. Small venue, you can ask about anything they have currently in the Enomatics and the small but knowledgeable staff will help guide you.

   I find that the younger generation (i.e. 25) really likes the automated 2.0ness of the venue because it’s not intimidating if you don’t know wine. You can just walk up to a box, stick your card in an pour. It’s a great way to get in to wine without feeling like you are overwhelmed or that everyone is looking at you funny for picking a *gasp* sweet rose.

   As long as you can get help when you need it, I’m all for it since it reduced the staff to customer ratio.

   Cheers!

4. Sharon
   July 24th, 2008 at 9:44 am

   I chose option 1, although I wouldn’t classify myself as a misanthrope. I guess I like both human pours and using the Enomatic tasting machine. I know of 2 stores in MA that have one. I just like the option of tasting before buying, however it is delivered.

5. Walla2 Wine Woman
   July 24th, 2008 at 9:48 am

   I am torn. I love technology and new ideas like this, but I also think it will depend on how it presented. Technology combined with self-serve is no excuse for ridding of all customer service. If I were a winery or a wine store (oh wait - - I am a wine store!), I would still want some charismatic staff explaining my wines. That touch is going to make a big difference in wine sales. And that is all I have to say for now - - consider yourself lucky.

6. Sonadora
   July 24th, 2008 at 10:02 am

   I agree with Thea. I also like them because it seems less wasteful to me than throwing away a bottle of wine because it’s past its prime after a few days and won’t showcase well any longer. However, I’d like it coupled with knowledgable people there to talk to me about the wines and the producers and all that jazz. Boy, am I demanding! Actually, I’d really just like knowledgable people in wine stores in general….

7. Oenophilus
   July 24th, 2008 at 9:27 pm

   As the others - much wiser than I - have said, the Enomatic will bring in many people who might otherwise be intimidated by a wine bar with a list and staff person. GOOD staff on hand to answer questions and give guidance is very important to the use of this machine as a tool. Inventory management is also crucial as gas only slightly prolongs the inevitable. It is not a replacement for staff - just a very cool sales device to be used by a very good manager. Can you lease one to try it out?

8. Robert
   July 24th, 2008 at 11:11 pm

   Nicely leading questions!

   I am a fan of these systems, although I have limited experience of them (we have issues to do with weights and measures of serves in the UK).

   The fact that they serve wine without the need for staff is not a way of avoiding the personal contact. It just means that the person can get on with talking and educating (and selling) instead of worrying about pouring, cleaning, sealing, storing the bottles each time. It helps to make a wider selection available.

   It is similar in some ways to the debate on screwcaps and sommeliers. Are screwcaps bad because the sommelier no longer spends the time pulling corks? No! Now the sommelier can get on with the REAL role of advising on wine choices and passing on information, instead of the distraction of mundane tasks.

   So, where are you planning on using them?

9. Doug Cook
   July 25th, 2008 at 12:06 am

   Haven’t had used these since I was last in Chianti (is that where they originated?) Agreed with Robert, it all depends upon how the machines are used. If as a supplement to knowledgeable, friendly staff, to allow for larger selection, great. But not as a replacement for service, friendliness, or knowledge (not that that was what you were thinking!) There is something lovely about the pouring ritual, but if I had to trade that for a larger selection of better-preserved wines, I’d do it in a second. Inert gases (just as “natural” as O2) don’t hurt the wines at all (the wines are made this way anyway… the “chemical layer sensation” must be psychological). It’s O2 that kills the happy juice.

10. 1WineDude
    July 30th, 2008 at 5:25 pm

    OTHER: I enjoy wine, but I prefer a nameless, faceless corporation to limit the selection, and to provide me a pour in nameless, faceless way so that I can learn as little as possible about each wine as I taste them.

    

11. Doug
    August 2nd, 2008 at 3:23 pm

    I’m somewhere in the middle. I’m fine with the self-service aspect, but I’m far from a misanthropic. I love tastings with a lot of people and a host, but using a room full of Enomatics was a great way to check out some different wines without any pressure to really buy one thing or another. Plus, how often to you get to taste a Chateau d’Quem or other lofty labels without having to drop a small fortune?

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