How to Build a Restaurant Wine List
Not every restaurant has a sommelier on-hand to help curate a wine list. In fact, very few do. That means it’s up to the restaurant owner or manager to find wines that complement the menu. To run an effective wine service, follow the tips below to design a wine list that’s both profitable and enticing. Shop All Wine Glasses Tips for Designing a Wine List Whether you’re dedicating a page on your menu or creating a separate wine list for every table, there are ways you can make your menu easy to read for the customer while maximizing your profitability: Do not organize wine by price Keep the list simple and provide important information like vintage, country of origin, body, and price per glass or bottle Offer a variety to appeal to various price points and tastes Arrange it in an order that makes logical sense such as dry to sweet, by geographical origin, or body of the wine Highlight specially selected mid- to high-priced wines on the menu to upsell or showcase Suggest food and wine pairings on menu items Keep your wines rotating seasonally to keep it from becoming too stale or boring Tailor your wine selection to match your establishment’s menu. For example, if you have a steakhouse, you’ll want a lot of bold, full-bodied reds and less floral whites. If you run an Asian restaurant, you’ll want more delicate, spice- and fruit-filled wines and bubbly roses to counteract the heat. Or, you may choose to fill your menu with wines from the same country as the food you serve. Wine Flavor Profiles It's important to understand wine tasting basics so you can create a well-varied menu. For example, higher sugar content results in a wine with a sweeter flavor, whereas high tannin levels make wine feel more dry or bitter in the mouth. Common terms used to describe the flavor and mouthfeel of wine include spicy, fruity, floral, peppery, earthy, and smoky. As you curate a selection of wines to best match your food menu, consider the following factors and profiles commonly used to describe the flavor of wine: Sweetness When pairing on a menu, wine should always be at least as sweet as the food. Descriptive Terms: Dry, Semi-Dry, Semi-Sweet, Sweet Acidity The more acidic the wine, the better it will cleanse your palate. This makes it ideal for pairing with rich, creamy dishes. Descriptive Terms: Low to High Complexity Pair wines with complex flavors with simpler foods, and pair simple wines with powerful, flavorful dishes. Descriptive Terms: Simple to Complex Alcohol Content Wines with a lower ABV typically pair best with salty or spicy foods. Descriptive Terms: Low, Medium, High Oak Influence The more oaky the wine, the better it will pair with robust, smoky flavors. Descriptive Terms: None to Oaky What Are Tannins in Wine? Tannins in wine are naturally occurring polyphenol compounds found in plant parts, including the skin of grapes. They exist in many other foods, such as tea leaves, walnuts, almonds, and dark chocolate. When vintners make wine, some tannins are extracted from the fruit or the wooden barrels they age the wine in. This produces the drying sensation in your mouth as you sip a full-bodied red wine. Most wines with higher tannin levels are red wines, though white wines may have tannins if they are aged in wooden barrels. What Is a Red Wine Headache? A red wine headache is either caused by histamines released in your body when drinking aged wines or the tannins found on the skin of grapes. For some, drinking just a glass or two of red wine can cause headaches or migraines, while others feel no effect. Histamines are the same chemical released when your body has an allergic reaction, and the release of this chemical can cause symptoms, including headaches. Alternatively, red wine contains more tannins than white. And because some people may have a sensitivity to tannins, their body reacts poorly to a glass of cabernet Sauvignon or merlot. Temperature of the Wine The temperature at which you serve your wine will depend on the variety: Red wine should be served at room temperature between 62 and 68 degrees Fahrenheit White wine should be served cool at a temperature below 55 degrees Fahrenheit or chilled Sparkling wine should be chilled at least 3 hours in the refrigerator before service When building your wine menu, consider altering the wine based on the temperature at which it should be served. For example, patrons may be more likely to order a warm, full-bodied red wine in winter and a chilled glass of sparkling rose in the summer. Common Types of Wine There are countless varietals and blends of wine in the world, all with unique features, but choosing a few popular types of red and white wines from our guide below will get your restaurant's wine list off to a great start. Without an in-house sommelier, curating a wine list can be a daunting task. But following a few essential tips listed above and gaining a better understanding of food and wine pairings can help make your decisions much more manageable. Remember to offer a diverse menu to appeal to a wider audience while ensuring your list is complementary to your restaurant’s dishes.
