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Hotels and restaurants that want to provide high-quality wine service need an experienced wine director and sommelier. You can benefit from having just one of these professionals, too, but it would be best not to put wine directors vs sommeliers and hire both. They have a lot to bring to the table, especially when you have a large beverage program and need help with wine list curation for each season.
Sommeliers and wine directors can help with the best wine pairings, which will increase customer satisfaction. They can also help with the wine list curation process. However, sommeliers work more in the restaurant, directly with customers, while wine directors are more into the business part of things and make sure wine storage and inventory are well taken care of.
For the ultimate fine dining experience, you need to have experienced professionals on your team. The wine specialists will also train the waiters on quality wine service, which will boost customer experience and in turn, help you improve the business’s profitability. Most importantly, wine directors and sommeliers will help with wine list curation when you change your food menu, when the seasons change, or for any other occasion. Let’s see how this should be done!
Wine List Curation Tips from Experienced Wine Directors
Crafting a wine list is an art in itself. That’s why the best wine directors approach it with a blend of passion, strategy, and deep knowledge. A truly great wine list is not just one that will complement the food menu of the restaurant - it will also help create memorable experiences for guests. Here are the key elements that wine directors consider when doing wine list curation:
1. Understanding the Restaurant’s Cuisine and Concept
The first and most important step when doing wine list curation is to understand the restaurant’s concept and cuisine. Whether it’s a fine-dining restaurant or a farm-to-table bistro, the wine program must reflect that.
The wine director must analyze the menu and choose wines that will enhance the flavors of each dish. For example, a seafood restaurant may need more white wines, crisp rosés, and lighter red wines. A steakhouse, on the other hand, may need more bold, tannic reds.
If the restaurant is more casual, it’s important to have more approachable wines at lower price points. In case the place is more upscale, the wine director will make sure to feature rare or vintage selections to attract true wine enthusiasts.
Key Takeaway: Wine list curation is an important job that can help you tremendously when it comes to providing great customer service and having people come back to your restaurant. Always trust a reliable wine director with the job and your business will become even more profitable!
2. Balance Between Familiar and Unique Wines
True professionals know that variety is key when making wine list curation. A balanced wine list includes popular varietals like Chardonnay, Cabernet Sauvignon, and Pinot Noir. However, they also introduce lesser-known wines and exciting options.
Since not every guest understands wine well enough, it’s important to have popular options. At the same time, wine directors like to add more unique varietals like Grüner Veltliner or Lagrein to intrigue more adventurous diners.
A good wine list spans multiple regions. That’s why it’s common for lists to feature classic areas like Napa Valley, Bordeaux, and Tuscany, alongside emerging regions like Portugal, South Africa, and Eastern Europe.
3. Price Point Strategy
Creating a wine list that fits the restaurant’s pricing model is very important. A thoughtfully structured list will have a range of price points to cater to different customers while still maintaining profitability.
It’s important to offer wines across the spectrum, from budget-friendly to high-end. A good rule of thumb is to include affordable wines that provide excellent value and splurge-worthy wines that are special enough for customers to indulge in.
Also, having a diverse and rotating by-the-glass wine selection allows guests to try multiple wines without committing to a full bottle. This is a great way to encourage experimentation and gives the wine program flexibility to introduce limited-release wines.
4. Seasonality and Flexibility
The wine list curation should be done seasonally to match better the dishes served during different times of the year. Lighter wines are more popular during the warmer months, while full-bodied reds and rich whites are often picked during the colder months.
A wine director will always suggest making seasonal rotations when doing wine list curation. When you regularly update the wine list, you will keep things fresh. You can also add limited-edition wines to the list every once in a while to make the experience more exquisite. A wine director can find rare vintages, limited edition wines, or wineries that produce smaller batches of exotic wine that will fit perfectly with the dishes in the restaurant. It’s important to invest in some unique bottles because this is a quick way to the hearts of true wine lovers.
5. Education of Staff
A step that you should never miss when you change up the wine list is educating the rest of the staff. Everyone needs to know about the latest wine list curation and to be able to provide incredible wine service that will earn you return customers.
If you trust the wine director to create a digital wine list with a reliable platform like SproutQR, you can make things even better and easier for everyone. The digital list can be automated in real time and any bottles that are no longer available will be removed, which will prevent customer disappointment.
The Best Tip for Wine List Curation
When you are curating a wine list for your restaurant, one of the best things you can do is use the power of a beverage management app. Not only wine tracking will become easier and error-free, but you will also be able to analyze data from previous periods, which will help you make better decisions for the future. If some wines are not as loved as expected, you can easily phase them out and replace them with other options when you are working with a reliable system like BinWise.
BinWise will help you stay on top of your beverage inventory, do better wine list curation, and build a better relationship with vendors. You can set different notifications and automatic orders to save yourself from unpleasant understock situations. Book a demo now to find out more!
Frequently Asked Questions about Wine List Curation
If you have more questions about wine list curation, this section is for you. We have answered some of the most common questions people have on this topic!
What Is Wine List Curation?
Wine list curation is the process of selecting and organizing wines that align with the concept of the restaurant, cuisine, and guest preferences. A well-curated wine list offers a diverse selection of wines, catering to different price points, wine styles, and regions, while enhancing the overall experience.
How Often Should a Wine List Be Updated?
Wine lists should be reviewed and updated at least seasonally to reflect the changes in menu items and seasonal trends. However, regular adjustments can be made based on wine availability, guest feedback, and trends in the wine industry. Limited-edition wines or special offers can also create a dynamic, ever-evolving list.
What Are the Key Trends in Wine List Curation Today?
Some of the latest trends in wine list curation include:
- Natural and low-intervention wines: Wines made with minimal chemical intervention or additives are gaining popularity.
- Wines from emerging regions: Offering wines from lesser-known regions like Mexico, Eastern Europe, and Portugal.
- Wine with lower alcohol content: Lighter, more refreshing wines that appeal to health-conscious guests.