The restaurant's wine list
Not all restaurants they have a sommelier available to help select a wine list. In fact, very few do. That means it is up to the owner or manager of the restaurant find the best wines to complement your dishes and please your customers.
Follow the tips below to design a wine list that is profitable for you and attractive to guests.
Tips for designing a wine list
Whether you are dedicating a page on your menu or creating a separate wine list for each table, there are a few ways you can make your menu easy for the customer to read while maximizes profitability for you :
- Don't organize wine by price
- Keep the list simple and provide important information such as vintage, country of origin, body, and price per glass or bottle.
- Offer a variety to attract multiple Prices and tastes.
- Organize it in an order that makes a 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 for sale or display.
- Suggest food and wine pairings on menu items
- Keep your wines rotating seasonally to prevent them from getting too old or boring.
Tailor your wine selection to match your establishment's menu. For example, if you have a restaurant For meats, you will want many bolder, full-bodied reds and less floral whites. If you run a restaurant Asian, you'll want more delicate wines, full of spices and bubbly fruits and roses to counter the heat. Or you can choose to fill your menu with only wines from the same country as the food you serve.
Wine flavor profiles
The taste and mouthfeel of wine can vary based on a number of important factors to consider when creating a well-varied menu. For example, higher sugar content results in a wine with a sweeter taste, while high levels of tannins make the wine feel drier or bitter in the mouth. Other common terms used to describe the taste of wine include spicy, fruity, floral, spicy, earthy, and smoky.
As you select a wine selection that best fits your food menu, consider the following factors and profiles that are commonly used to describe the taste of wine:
When pairing on a menu, the wine should always be at least as sweet as the food.
- Descriptive terms: dry, semi-dry, semi-sweet, sweet
The more acidic the wine, the better it will cleanse your palate. This makes it ideal to pair with especially rich and creamy dishes.
- Descriptive terms: from lowest to highest
Wines with complex flavors should be paired with simpler foods, while simple wines work best with more powerful and flavorful dishes.
- Descriptive terms: simple to complex
Wines with a lower alcohol content tend to go better with especially salty or spicy foods.
- Descriptive terms: low, medium, high
The more oaky the wine is, the better it will combine with robust, smoky flavors.
- Descriptive Terms: None to Oaky
What are tannins in wine?
Tannins in wine are natural polyphenolic compounds found in parts of plants, including the skin of grapes. They are found in many foods, such as tea leaves, walnuts and almonds, and dark chocolate. When wine is made, some tannins are extracted from the fruit or from the wooden barrels in which the wine is aged. This is what causes the sensation of dryness in the mouth when drinking a full-bodied red wine.
Most of the wines with higher levels of tannin are red wines, although white wines can have tannins if they are aged in wooden barrels.
What is the cause of the headache caused by red wine?
A red wine headache is caused by histamines that are released in your body from drinking aged wines or by tannins found in the skin of grapes. For some, drinking just a glass or two of red wine can lead to headaches or migraines, while others feel no effect.
Histamines are the same chemical that is 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 be sensitive to tannins, their body reacts poorly to a glass of Cabernet Sauvignon or Merlot.
La temperature at which you serve your wine it will depend on the variety:
- Red wine It should be served at room temperature between 62 and 68 degrees Fahrenheit.
- The White wine It should be served cold below 55 degrees Fahrenheit or cold.
- Sparkling wine It should chill at least 3 hours in the refrigerator before serving.
When creating your wine menu, consider modifying the wine based on the temperature at which it should be served. For example, customers are more likely to order a hot, full-bodied red wine in winter and a cold glass of sparkling rose in summer.
Common types of wine
There are countless varieties and blends of wines in the world, all with unique characteristics, but choose some types Popular of red and white wines from our guide below will make your wine list restaurant have 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 your strategic are much more manageable. Remember to offer a diverse menu to appeal to a wider audience while ensuring your list is complementary to the dishes on your restaurant.