Build an Unbeatable Wine List

Whether you run a small café with a concise wine list or work as a sommelier in a wine bar with a more diverse offering, here are some tips on how to put together a winning wine list, along with some creative strategies for managing stock.  In a perfect world, every bottle would find its customer at very right moment, leaving the wine cellar perfectly reconciled, yet this is often far from the reality.  So here is our guide to successfully build and manage your wine list.

At Classic Drinks, we view the needs of each customer as unique, and we provide wine lists tailored to the requirements of a venue and its customer base.  As our customer, we would ask you key questions such as:

1. What channel does your venue fall into? Your wine list should be appropriate to your channel, whether that’s a French bistro, a hotel, a gastro pub, or a natural wine bar.
2. How would you describe your regular customers? Where does you spend come from? Millennials, families, big spenders?
3. What is your customer spend? Can you maximise this with a tailored, tiered approach to your wine offering and pricing structure?

Whether you work for a small French bistro or a large nightclub, here are some universal principals for building a wine list.  To benefit from a more tailored approach, feel free to reach out to the team here at Classic Drinks and we would be more than happy to run a review of your venue and offer a personalised solution for your wine needs.

 

Crafting a Diverse and Balanced Wine Selection

 

Diversity

 

When it comes to curating a wine selection that will impress your guests, diversity is the name of the game.

From crisp whites to robust reds and everything in between, offering a range of grape varieties and regions allows your guests to explore and discover new favourites with each visit.

So, what does this look like?

Consider the category of white wine as an example.  If you only serve three styles of white wine, there should be at least one that is dry and crisp, such as Frescobaldi Attems Sauvignon Blanc; along with a ripe and fruity style such as Huia Estate’s Sauvignon Blanc; and finally, a round and buttery option like Edouard Delaunay’s Bourgogne Chardonnay, ‘Septembre’.

A trained wine professional or sommelier has the skills to curate diversity in a complex wine list, but you don’t need to have this level of expertise to have a diverse and well-tailored list – just think in terms of style!

 

Balance

While it’s exciting to showcase wines from all corners of the globe, it’s important to strike a balance between Old World and New World selections, unless of course, you intend to focus on a particular country or theme.

Old World wines, hailing from Europe and other traditional winemaking regions, bring elegance, complexity, and a sense of history to the table, for example the wines of Domaine Paul Thomas in Sancerre.

On the other hand, New World wines like those of Mooiplaas Estate in Stellenbosch, with their bold fruit flavours and innovative winemaking techniques, offer a completely different experience.

By creating a balanced list, you cater to a wide range of palates and preferences.

 

Food Pairing Opportunities

 

Pairing wine with food is an art form that can take a dining experience from good to extraordinary. Consider the characteristics of each dish – its flavours, textures, and intensity – and select wines that complement and elevate those elements. This thoughtful pairing will add a layer of complexity to the meal, leaving your guests with a memorable and satisfying experience.

For light and delicate seafood dishes, look to white wines that are dry, aromatic and have high acidity; Sauvignon Blanc, Gruner Veltliner, Riesling are brilliant options here (a perfect choice would be bone-dry Riesling, such as Villa Huesgen ‘Schiefer’ Riesling!).

When it comes to hearty meat courses, a robust Cabernet Sauvignon/Merlot blend with Château la Dauphine from Fronsac in Bordeaux will have the tannin level and fruit intensity to match and elevate the dish!

Don’t forget about dessert!  A great option is to look at the sweeter wines of Prosecco, as this is already a category with great take up in Ireland, compared to traditional sweet wines like Sauternes.  An added benefit of serving a sweeter sparkling wine, is that there is lots of fresh acidity and bubbles to counterbalance the sweetness.  We suggest Masottina’s Prosecco Spumante Superiore ‘Contradagranda’ Extra Dry.

Trends

 

It’s also important to bear current trends in mind to stay relevant to customers, especially younger generations. Here are some trends we have spotted below to keep in when building your list:

1. Organic / Low intervention

Consumption patterns are shifting towards organic wine, driven by consumer concern over climate change and associated health risks.  Organic grapes are those grown without the use of chemical sprays, such as pesticides, fungicides and artificial fertilisers.  These sprays prevent the onset of vine disease but their residue can be found in some wines which does not lead to positive health outcomes.  Our range of organic wines is growing every year.  Here are just some of the certified-organic estates available in the Classic Drinks’ portfolio: Château Mourgues du Grès, Huia Estate, Chardonnay, Château Puynard, Château de la Dauphine and Poderi Gianni Gagliardo.

2. Fresh, aromatic wines

Long gone are the Parker days of overly extracted, oaky, high alcohol red wines.  Consumers today are increasingly conscious of their alcohol intake and appreciate wines with a lighter mouthfeel.  Some great examples of red wines in this category include: Weingut Zahel St. Laurent, Alexandre Burgaud Brouilly, Villa Huesgen Spätburgunder, and for a special occasion, Alvaro Palacios, Les Terrasses DOQa.

3. What’s known is still sought after – Malbec / Rioja Crianza

Trends aside, there are some wines that seem to enjoy timeless appeal.  Why not elevate the Prosecco on your list with a superb Spumante from our award-wining producer, Masottina, and consider upgrading to a quality-driven Pinot Grigio producer such as Attems?

 

Other perpetually popular styles include Rioja Crianza, New Zealand Sauvignon Blanc and Sancerre.

We recommend Bodegas Muriel (Rioja), Seifreid Estate (New Zealand) and Paul Thomas (Sancerre).

 

Managing Stock

 

Managing inventory is a critical aspect of running a successful bar, restaurant, or hotel. With a strategic approach and a touch of creativity, you can turn your inventory management into a winning strategy that keeps your customers happy and your bottom line healthy.

We’ll explore some practical tips to help you master the art of inventory management, making it both profitable and efficient.

Take Stock, Literally: The first step in effective inventory management is knowing what you have on hand. Take regular stock of your wine inventory to keep track of what’s in your cellar. This helps you identify best-selling wines, slow movers, and items nearing their expiration dates. With this knowledge, you can make informed decisions about your purchasing and upselling strategies.

 

Embrace Technology: In the age of smartphones and apps, why not leverage technology to streamline your inventory management? There are plenty of inventory management tools and software available that can help you keep track of stock levels, set reorder points, and generate reports. These digital assistants can save you time, reduce human error, and provide valuable insights into your wine inventory trends.

 

Wine Cellar Organisation: Maintaining a well-organised wine cellar not only looks visually appealing but also saves you time and reduces waste. Arrange your wines in a logical manner, grouping them by region, varietal, or style. This way, you can easily locate specific bottles, preventing the need to rummage through stacks of wine and potentially damaging them in the process.

 

Creative Upselling Techniques: Instead of letting wines gather dust on your shelves, use upselling techniques to encourage customers to explore new options. Train your staff to recommend higher-priced bottles, suggest wine flights, or offer food and wine pairing suggestions. By creating a memorable experience and highlighting the unique qualities of each wine, you can increase sales and reduce waste.

 

Specials and Promotions: Designing specials and promotions around slow-moving wines can help move them off your shelves while enticing customers to try something new. Consider offering discounted prices during off-peak hours or featuring a “Wine of the Month” with enticing tasting notes. Clever marketing and promotions can breathe new life into underperforming inventory.

 

Wine-by-the-Glass Options: Offering a selection of wines by the glass can be an effective strategy for reducing waste and increasing profits. This allows customers to sample different wines without committing to a full bottle. Rotate your wine-by-the-glass options regularly, highlighting different varietals, regions, or special offerings. It’s a win-win situation for both you and your customers.

 

Conclusion

 

The single biggest factor that leads to a wine menu generating excitement as well as profit, is preparation.  Working with a specialist importer like Classic Drinks will provide you with additional support and guidance which is invaluable for busy venues.  We have a fantastic range of wines to choose from to meet every customer need.  To benefit from a more tailored approach, feel free to reach out to the team here at Classic Drinks and we would be more than happy to run a review of your venue and offer a personalised solution for your wine needs. Alternatively, to browse our portfolio, click here.