Writing a wine list

Based on concept and food of restaurant

Concept controls wine list as much as it does the menu

Wine list should be a compliment to the food and vice versa

Wine by the bottleWine by the glassAlternative formatsOther beverages

Beer, spirits, coffee, tea

Most obvious part of list

Dependent on concept

Alternative formats Lots of large parties would have

magnums on list Lots of couples – may want half bottles

on list

More than just cheap house white and red

Ability to offer unique wines not on bottle list

Offer wines that normally would not be affordable to many customers

Excellent approach for a dessert menu

Wines by the glass served in groupings Horizontal Vertical Themed

Can also do flights of two when doing food pairings

Regional

Varietal

Style

Price or other system

Bin numbers Used as an organizational system in the

cellar

Allow space for new additions

Also on menu, when it helps customers who can’t pronounce the label

Partially based on concept and part on consumer

Breadth or depth Breadth – lots of variety Depth – lots of focus

Hot zone Based on entrée price 30-50% of entire list should be in the

zone

Basically double to triple the average cost of an entrée

Kickers

Straight markup Added percentage

Flexible markup Different percentage based on price

Cost plus Set amount added to cost

Reserve list Really good wines that may make list

look expensive

Take sale price and divide by 5

Other strategies Slightly increase glass price to make

bottle a better deal

Divide price by 4, then last glass is profit

Need a tasting panel with chef and sommelier

Need to address several kinds of palates

Not looking for wines that match precisely, but a backbone of a style

For pairs listed on the menu

Wine dinners Tasting wine and creating food or Creating food and matching wine to it