Recently, Lawrence Zammit wrote an article in his regular Times column entitled ‘Valuing the local product’, highlighting the economic benefits that can be gained in the long run, from the domestic consumption of locally produced products, especially wine. He went on to question whether an ‘attitude change’ is possible and his conclusion was that given the right support the answer is yes!

I would like to echo those sentiments, but whereas as every wine consumer and restaurateur can play his or her part, I believe less obvious but equally important support can be improved considerably at the very top of our society. I’m talking about the ‘appropriate use’ of classified Maltese wine by official bodies at government functions, during press visits, at diplomatic dinners and events both locally and overseas, at trade fairs and of course, whilst dining out in hotels and restaurants with influential visitors.

When I say appropriate use, of course I mean using local wine, but equally as important I mean ‘serving the right wine at the right time’. Every wine has its ‘right time’. There are crisp, fruity white wines that are perfect as a welcome drink but no good when served with certain foods. There are red wines that will go down well with a peppered steak but will be totally out of place as a pouring red at an official reception.

Unfortunately I have found that the tendency by most of these bodies is to use the ‘one wine fits all’ approach, and that is such a missed opportunity, when between Malta and Gozo we have such a diversity of wines to offer. There is more to life than Chardonnay and Cabernet Sauvignon. There are times when a local Vermentino or Sauvignon Blanc will be far more suitable and interesting than a Chardonnay and a Sangiovese or Syrah rather than a Cabernet. Not to mention Malta’s two unique indigenous grape varieties Girgentina and Gellewza, which in my opinion makes one of the most palatable rose wines in the world.

I would like to share with you a quote from a letter received at the Delicata winery by the Vice President of the German Journalists Association, Michaela Pilters, after a recent visit to Malta by a group of German journalists. “We were very pleased to taste the different wines. It was a great discovery for all of us that Malta has such good and different wines. We didn’t know that there is such a variety and quality of Malta wines which fit exactly to the various dishes. And we appreciated this kind of degustation very much”.

These comments came after an occasion whereby different Delicata wines were chosen to match each and every meal these journalists ate during their brief stay. Used properly, Maltese wines can raise the whole culinary experience of visitors dining on these islands. The easy option would have been to give this group one red and one white, but they would not have left these shores with the same attitude towards Maltese wines.
With just a little bit of extra time and effort Delicata has managed to convert these influential journalists into verbal ambassadors for Maltese food and wine.
There is no reason why, with a little consultation with the industry if need be, that this exercise cannot be repeated over and over again at various levels, and that is one tangible type of support that would really help the local wine industry, and at no extra cost, just a little bit of thought and planning by the people at the sharp end organising these events.