In this first of a two-part series, sommelier
William Rizzo outlines the curation of a wine list
to turn a meal from ‘good’ to ‘memorable’.
A wine list can be more than just a catalogue
of bottles.
Done right, it’s a profit driver,
a storytelling tool, and a key part of your
brand identity. Guests often remember
three things about a dining experience:
the food, the service and the wine.
While the kitchen
works its magic, your wine list can turn a good meal into
a memorable one, and boost your bottom line in the
process.
Unfortunately, too often restaurateurs enter
into commercial deals with singular wine suppliers that
in best cases only restrict the selection, while in the
worst examples the selection is identical to many other
restaurants and unrelated to the outlet’s concept and
vibe.
The way forward is simple - a restaurateur / sommelier
needs to work with a handful of distributors that can
supply wines that align with the outlet's concept, pricing
and volume demands.
Start with your concept and audience
Your wine list should be an extension of your venue’s
personality.
A fine-dining restaurant might focus on
curating a selection of iconic producers, premium
appellations and rare vintages, while a relaxed trattoria
could lean into familiar names while also offering value
through lesser-known regions and varieties.
The wine
selection should also reflect the outlet’s overall concept
and personality, reinforcing the story told through the
food and atmosphere.
It is reassuring to see a thorough
selection of South American wines in a South American
themed restaurant, or a curated list of crisp and aromatic
whites in a sushi focused restaurant.
This shows that the
wine list has been hand-picked, contributing to a more
complete guest experience.
Balance is everything
A wine list should offer variety without being
overwhelming. I don’t believe in Malta it is sustainable
to have a gigantic list of 400+ bins.
Although it can
be a wine geek’s version of Disneyland, it is close to
unmanageable due to our market dynamics and trends.
Aim for a selection that covers the full spectrum of styles
without being a burden on the establishment.
Wine is
not just about white, rosé and red. Sparkling and fortified
wines are excellent upselling options, can be great
accompaniments to a meal and should not be relegated
to just pre- or post-meal serves.
Don’t forget Maltese wines deserve their own section
whatever the concept. The quality has improved
dramatically over the past decade and showcasing
them supports local producers while adding a point of
difference.
There is tremendous value to be found in
some of the local wines – however avoid having six local
Chardonnays listed one on top of the other.
A wine list shouldn’t be a repetition of the same four
varietals from different origins. The world of wine is
much more varied and richer.
Although Sauvignon Blanc
and Primitivo sell, Albariño, Chenin Blanc, Riesling,
Negroamaro, Malbec and Grenache can add diversity on
a wine list.
In the next edition: curating the food menu, staffing
considerations and keeping it fresh.