Grapes of the Rhone Valley: Bourboulenc
Tracking the Changing of the Seasons: November Brings Transformation

How to reopen tasting rooms indoors (more) safely... and why we won't be, at least at first

Since we reopened our tasting room in June, we've been operating outside only. Why? It's much, much safer. Even though in June we could have chosen to open indoors, we decided outdoors was the only way that we were comfortable. The state of California, a month later, made the same determination, and has required outdoor-only operation for winery tasting rooms ever since.

Fast forward five months. California's reopening plan has evolved as more science became available, eventually settling where it is now, with four different color-coded stages measuring county-level Covid risk, from yellow (minimal) through orange (moderate) and red (substantial) to purple (widespread). Since the plan was released, all the wine country counties have been in purple or red, both of which limit winery tasting rooms to outside operation only. But with San Luis Obispo County approaching the threshold of orange (moderate) Covid risk, and Napa and Marin counties already there, we're again in a period where wineries will have the option of choosing to offer indoor tastings. But should we? I am skeptical. 

Closed TR Looking Toward Door

There is a terrific interactive graphic in El Pais that models the likelihood of Covid transmission under various indoor environments, including private living rooms, bars, and schools. These models are based on research by José Luis Jiménez, an atmospheric chemist at the University of Colorado and an expert in the chemistry and dynamics of air particles. It makes for fascinating and helpful reading, whether you're a business owner thinking of how to design the safest-possible spaces, a customer deciding what sorts of businesses are safe to patronize, or a government administrator determining which sorts of businesses can safely reopen.

Jiménez's research demonstrates that it is ventilation first, and proximity second, that is the most important determinant of transmission. The analogy in the piece that I found most helpful was to think of the aerosol clouds that are the principal form of Covid transmission as like smoke. If a room doesn't have good air flow, and people are in it for an extended period, whether you're within a few feet or across the room won't make much difference. The clouds of aerosols will permeate a space, and eventually even render masks ineffective. Actions like shouting or singing, or not wearing masks, increase the speed with which those aerosols are produced and enter the environment. The flow of fresh air determines how fast those aerosols dissipate. 

The fact that your risk of infection is determined by the viral load you inhale means that it's not a binary do-you-come-into-contact-with-a-Covid-particle question. It's a how-much-virus-do-you-come-into-contact-with question. This is why outdoor activities carry very low risk unless you're right next to an infectious carrier for an extended period: fresh air keeps the concentrations of potentially infectious aerosols low. So, if a winery is considering moving back into their indoor tasting room, what should they do?

  • Maximize air flow and ventilation. First and foremost, I would be doing everything I could to keep outside air moving inside. Open doors and windows, and make sure the air is flowing in, with fans if it's not moving naturally. This isn't just for your tasting room; when I get into our office I make sure we have as many windows and doors open as possible, and I ask the rest of our team to do the same.
  • Install high quality purification HVAC systems. Not every room has great access to outside air. And that definitely increases the risks. But there are still ways that you can keep fresh air flowing in an interior room. At Tablas Creek, to protect everyone in our offices as best we can, we've put in UV air purifiers as a part of our HVAC system. You can get a similar protective effect from filters, though because the filters that can filter out aerosol particles are quite dense, they may require upgrades in fans and these filters need to be changed regularly. HVAC systems have been shown to spread Covid if not upgraded, so it's not as simple as just making sure that existing fans are on. 
  • Focus on seated tastings. Bar tastings are problematic for the same reason bars are problematic. The format puts your customers face-to-face, unmasked, in close proximity to your staff. In that situation, even increased fresh air flow may not be enough to protect them. A seated tasting, like an encounter at a restaurant, makes maintaining distance easier. It also means that the amount of time spent in close proximity (remember, accumulation of exposure matters) is less.
  • Limit the number of people in a room at once. Obviously, the fewer people you have in your space, the lower the chances that anyone, at any time, is infected. It's also essential if you hope to maintain distancing. But beyond those considerations, it also reduces the volume at which everyone has to speak to make themselves heard. Because shouting releases something like five times as many aerosols as speaking in a normal voice, reducing the ambient noise level is an important consideration. If you can also install noise-reducing insulation, that's worth considering too.
  • Make sure people are wearing masks consistently and properly. This is especially important for your own team, and for guests when they're moving around your space and past other guests. If your air flow is good, you're just trying to make sure that no one ever gets a blast of infected aerosols or (god forbid) the larger respiratory particles that the CDC was initially most concerned with, and which spurred the 6-foot social distancing guideline. Masks are great at slowing and minimizing aerosols, and almost totally effective at eliminating respiratory droplets.   

So, given all that, what would the safest indoor tasting look like? It would be a seated tasting, given plenty of space, in a room with good outside air flow. Honestly, not all that different from what most of us have been doing outside, except inside. But I still don't think we'll be moving inside as soon as the state says we can.   

Why? Our space isn't ideally set up for that sort of optimally-safe indoor experience. We designed our tasting room to be surrounded by the cellar, with big windows that show the work that's going on. The two exterior doors are pretty close to one another, both toward the same corner of what is essentially a big, square room. It wouldn't be easy to get the air from outside into that space. And the cellar spaces are designed to be well-insulated, exactly the opposite of the well-ventilated rooms we would want.

There's also the question of the physical space. Our main tasting room has built-in bars around the outside and a permanent merchandise installation in the middle of the room. Because I feel that standing bar tastings are an unacceptable risk, we'd be left with a room that's unsuited to the sort of tasting we'd want to offer. I could see us using our smaller semi-private room (which we previously reconfigured for seated tastings) because the space works and we have big doors to our patio we could open. But that's only big enough for maybe 3 tables, distanced, and right now it's also the space we're using to stage all the glasses and bottles we're using in the flights we're offering, because it's closest to the patios where everyone is sitting. Putting tables in there would make it harder to serve the (much larger) patio spaces.

Plus, and I keep coming back to this, wine tasting is a non-essential activity. Sure, it's a fun and pleasant activity. And it's good for our bottom line. But I don't think that's enough: our risk has to be exceptionally low in order for me to feel comfortable with us operating. That's a high threshold. As we're operating now, outdoors only, well spaced, with good cleaning and sanitizing protocols, groups limited to 6 or fewer, and with all our people masked (and our guests masked unless they're seated at their tables) I think we clear that threshold. The fact that we haven't had a single case of Covid among any of our tasting room team, over thousands of interactions over the last five-plus months, bears that out.

But as the evolving Covid safe-operation guidelines have shown, just because the state or county (or even the CDC) says you can do something, doesn't mean that it's a good idea. We opened outdoors-only in June, even though the state said indoor tastings were allowed. A month later, they changed their guidance and everyone had to move outside. I am still committed to a cautious approach. We've invested in heaters and will be covering over the rest of the top level of our patio so we have more space that's available to us if it rains. Most winter days in Paso Robles are nice enough that with a little extra heat, being outside is a pleasure. If we have to close a few days because it's stormy, I'm willing to do that. It's better than opening in a configuration that puts us, and our guests, at risk.

So, if you're looking forward to visiting Tablas Creek this winter, bring a jacket, and plan to check the conditions. It will most likely be lovely; winter here is my favorite season. And at the very least, you can be confident you'll be enjoying a social activity that doesn't put yourself or anyone else at risk.