So true!
Almost all imported wine from big brands ends up getting cooked in transit. Very few ship in climate controlled containers and even when they do the cases usually end up in a hot warehouse while they wait to clear customs or wait to be received by the distributor.
Only small brands with limited amounts of inventory can control the shipping process end to end
Really just drives home the need to shift the pendulum back to smaller production across the spectrum.
Can you share more about the import process? I always assumed climate control
Really depends on the supplier and importer but if moving a ton of cases they always end up on a container and there are lots of steps between getting off the boat and actually getting to a restaurant or wine shop.
Have to get through customs, get transported/unloaded into a distributors warehouse, picked/packed in the warehouse to be loaded onto the box truck for delivery. Very rare climate can be controlled through all these steps
Really high end wine will typically be shipped in smaller quantities and be sent via air freight to avoid this
There are just so many details that you never think of. I'm going to have to look into this more on my own. Really interesting insight. Thanks for sharing!
