Wine and Culinary Tourism Editing and Proofreading Services

Wine tourism has a problem it rarely writes about. The product involves drinking, the venues are rural, and the guests arrive by car. A tasting described as six wines is between two and three units per person if the pours are honest, a day of three cellar visits is considerably more, and the responsibility for what happens on the road afterwards is distributed between the winery, the tour operator and a guest who feels fine. Almost no operator addresses this in the material that sells the experience.

We edit what wineries, culinary tour operators and food and drink experience businesses produce — tasting and tour descriptions, experience itineraries and timings, transport and designated driver arrangements, pour size and quantity information, spitting and moderation guidance, food and matching descriptions, cellar door and shop copy, wine descriptions and tasting notes for retail, harvest and production explanations for visitors, cookery class and demonstration descriptions, dietary and allergen handling in an experience setting, group and private booking terms, accessibility of vineyards and cellars, and shipping, duty and export information for purchases. Our editors work on the practical alongside the pleasurable.

The drinking-and-driving question is the one the sector avoids and the one an honest operator can turn into a service. We write these so the quantity is stated rather than implied — six 50ml pours is roughly two and a half units, a full day across three producers is eight or more, and here is what that means for driving; so the transport options are presented before the booking rather than as an afterthought, with the local driver's number, the cost and the pickup point, since the operator knows this and the guest does not; so spitting is described as what tasters do rather than as a concession, because a guest who has been told feels able to; so the designated driver is looked after with something better than tap water, which costs the winery almost nothing and is remembered; and so the itinerary is built with the arithmetic visible. Operators who handle this well sell more transport, more wine and considerably more return visits.

Everything you send is treated in confidence, including experience material, commercial terms and supplier arrangements. We are editors rather than legal, licensing or health advisers, and we offer no view on drink-driving limits, licensing requirements, alcohol regulation or any health question. What we can do is make the experience descriptions clear and the practical arrangements visible before someone books.