Wine list compilation Essay
Wine list compilation
A wine list is a menu which contains wine selections for purchase in a restaurant. Usually wine lists are separate menu just for wines. A restaurant’s sommelier is usually in charge of assembling the wine list, educating the staff about wine, and assisting customers with their wine selections.
When compiling a wine list, various factors have to be considered: The type of cuisine, clientele, location and staff. It needs to be balanced wisely. The list needs to be balanced in terms of cultivar choices, price points and area. It should be attractive, clean and easy to read (language accuracy) with informative wine descriptions.
Basically Wine lists are structured to offer the following (Which could vary according to the establishment):
•A WINE LIST MAY OR MAY NOT OFFER APERITIFS. (COULD BE OFFERED SEPARATELY WITH
•CHOICE OF SPARKLING, WHITE, ROSE, RED AND DESSERT WINES BY GLASS AND BOTTLE. RANGE OF options offered varies depending on the type of establishment, clientele, locality etc.
•RANGE OF VARIETALS IN STILL AND SPARKLING WINES.
•RANGE OF WINES FROM VARIOUS REGIONS.
•RANGE OF WINES FROM VARIOUS COUNTRIES.
•RANGE OF WINES OF VARIOUS VINTAGES.
•RANGE OF VARIOUS PRICE POINTS.
•RANGE OF WINE BOTTLE SIZES.
•WINES LISTS GENERALLY FOLLOW A PATTERN. IN TERMS OF PRICE, TASTE (DRY TO SWEET), WEIGHT (light to full body) etc.
•IT COULD ALSO OFFER SPECIALS OF THE MONTH, HOUSE, REGION ETC.
•IT COULD PRESENT DESCRIPTION OF WINES OFFERED.
•IT COULD USE BIN NUMBERS FOR THE WINES OFFERED.
Next to each wine price of wine by the bottle or by the glass is mentioned. The industry
average price mark-up for bottles of wine ranges from 2.5–3 times (Conditions applied).
University/College: University of Chicago
Type of paper: Thesis/Dissertation Chapter
Date: 19 March 2017
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