5 Must-haves On Every Wine List
This article outlines what types of wine should be included on a Restaurant's small wine list. Sometimes, the most challenging task as a sommelier is being asked to design a small wine list.
Trying to come up with a ‘complete’ list of wines with only 10 or 15 labels is significantly harder than compiling a list of one hundred labels.
When designing a small list, it is vital that the entire floor staff is well-versed with each wine and able to speak about them to diners accurately and passionately. A small list also means that that the staff can taste each wine (which is something that might not always possible with a larger list) and training your staff on the high notes of the winery’s story as well as the tasting experience should be a priority. You want to ensure that there is something there for everybody, which often means including a variety of styles in both value and icon categories, so use the feedback of your staff to evaluate your selection accordingly. Read more on BTN Academy Articles.
