Why This Washington Winery Runs Like a Brewery w/ Andrew Gerow (Part 2)

Ep 167What if wineries have been creating the wrong experience all along?For many people, walking into a winery can feel intimidating. Between unfamiliar wine terminology, formal tastings, and the pressure to know what you like, it's easy to feel like wine isn't meant for you. But what if wineries borrowed a page from breweries by creating welcoming spaces where everyone feels comfortable, whether they're a wine expert or simply enjoying a glass with friends?In part two of our conversation, Andrew Gerow shares why his Washington winery, Tirriddis, was intentionally designed to feel more like a brewery than a traditional tasting room. He explains how customer feedback has influenced both the winery experience and the evolution of their sparkling wines, why balance matters more than chasing the driest sparkling wine possible, and how a small amount of sweetness can actually improve traditional method sparkling wine. If you've ever felt intimidated by wine or wondered what makes a winery experience truly memorable, this episode is for you.Be sure to listen to Part 1 (Episode 166) to learn how traditional method sparkling wine is made and why Washington is uniquely suited to producing world-class sparkling wine. Connect with Andrew:Website: https://www.tirriddis.com/Episode Highlights:Why Tirriddis was designed to feel like a breweryCreating a welcoming tasting room experienceWhy balance matters more than ultra dry sparkling wineThe truth about sugar in sparkling wineWhy listening to consumers creates better wine How tasting room feedback shapes better winesAndrew's vision for Washington sparkling wineWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected] production and management by Liz Chapman