“Tasting” wine, so-called, isn’t only about taste, about the wine’s flavors. It’s also about its color, aromas, temperature, and texture across our palate. Tasting wine requires us to tune into a mix of signals entering our sensorium, then make sense of the mess.
Wineries buy fruit all the time. However, The Winery at Holy Cross Abbey is the only one I know of that buys grapes from a prison.
In my experience, vins clairs tastings are a rare opportunity to catch a glimpse of the wine before the bubbles, and to imagine their development over time; they are a unique foray into the magical kingdom of champagne.
In the world of marketing and sales, it is always good when you can keep things simple. Of course, this can be quite a challenge for an industry like the wine industry, where realities of place, grapes, vintages, styles, and terroir add up as so many variables to take into account—enough to confuse everyone but the aficionados.