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+--- Thread: help with wine list (/thread-219.html)
- sriggsbee - 09-22-2004
Will somebody edit my wine list? I am trying to make a wine card for my servers to carry in their books and I want to make sure my descriptions are clear. Thank you in advance.
Wines
Red-from heartiest/full bodied to light bodied
Shiraz-Black Opal, Australia btl-26/gls 7.5
Shiraz-Tyrrell’s “Moore’s Creekâ€, Australia btl-22/gl 6
Syrah-Windmill Estate, CA btl-25/gls 7
Zinfandel-Renwood Sierra Series, CA blt-25
Merlot-Ironstone, CA btl-28/gls 8
Merlot-Round Hill, CA btl-25/gls 7
Cab-Sterling “Vintner’s Collection†btl-28/gls 8
Cab-Glass Mountain, CA btl-24/gls 6.5
Cab-Beringer “Founders Estatesâ€, CA btl-22
Pinot Noir-BV Coastal, CA btl-24/gls 6.5
Chianti-Ricasoli 1141, CA
Lambrusco, Italy btl-20/gls 6
White-from dry to sweet
Chardonnay-BV Coastal, CA btl-25/gls 7
Chardonnay- Sterling “Vintner’s Collection†btl-28/gls 8
Chardonnay-Clos du Bois btl 30
Sauvignon Blanc-Brancott, New Zealand btl-25/gls 7.5
Pinot Grigio-Cesari Due Torri, Italy btl-28
Pinot Grigio-Torresella, Italy btl-26/gls 7.5
Reisling-J.Lohr, CA btl-25/gls 7
Gewurtztraminer-Fetzer, CA btl-24/gls 6.5
Liebfraumilch btl-20/glass 6
Blush
White Zin-Beringer btl-22/gls 6
White Merlot btl-24/gls 6.5
Sparkling
Brut Cuvee btl-30
Brut Chateau Imperial btl-12
Brut Rose-Korbel btl-28
White Star Extra Dry-Moet btl-75
Asti Spumante-Gemini split 6
House
Cab, Merlot, Chardonnay, White Zin gls-5.5
Alcohol free Chardonnay & Cab split 5.5
- Innkeeper - 09-22-2004
Hi Sriggsbee, and welcome to the Wine Board. Am not sure what you mean by "descriptions." Do you mean are they listed in correct order (full to light body for reds, and dry to sweet for whites)?
- Thomas - 09-22-2004
Where are the descriptions?
- sriggsbee - 09-22-2004
I am sorry for not being clear. I meant bodied for the red and sweetness for the white. I am trying to make a cheat sheet for the servers to carry in their books. I want them to have a simple reference guide for the guests questions. I am also trying to upsell their checks by knowledge of the menu.
- Innkeeper - 09-22-2004
I would put the Cabs on top of the reds, then Zin, then Shiraz, then Merlot, then Pinot et al.
Would the SB on top of the whites, then Chard, then PG, then Gewurtz, then Reisling.
- sriggsbee - 09-22-2004
Thank you for your reply. I found a Fetzer wine guide that told me to set up the list the way I did it. I thought it was wrong and I wanted somebody to verify the correct way. My servers do not drink wine and they do feel comfortable with the wine language.
- Thomas - 09-22-2004
sriggsbee,
For my two cents worth, and I do teach restaurant people how to sell wine, you might also offer your staff descriptions. There will be customers who appreciate a server who knows at least something about the wine, not just its ranking in the heavy, light, sweet list.
In fact, you might offer your staff the chance to taste the wines on your list so that they know exactly what the stuff is like.
Cheat sheets only work well if the person cheating has somewhere to start.
- Zinner - 09-22-2004
I'd second what Foodie says. The restaurants around here that sell the most wine do a lot of staff training, including some tasting
You don't say what sort of menu you serve but you might want to give some thought(or get some outside help) in making sure that your wine list complements your cuisine. You don't have to have the biggest list as long as it is well-matched.
It is the total experience that your customers will remember.