How can you create a wine list that appeals to all customers?

The best approach, in my experience is to use your lists and blackboards to conduct A/B research on your customers. Print one list with descriptions and one without. Print one in which you list wines by country and another, by style. Keep track of how customers react over a few similar occasions and give them what they show they like - while maybe keeping some alternatives in reserve.

Procurar ter uma Carta de Vinhos para agradar a todos os clientes, considero ser um mau princípio. Ela deve agradar ao maior número possível de clientes, e se for bem feita isso acontece naturalmente. Muito importante também, deve agradar da mesma forma ao restaurante (ser rentável). Também deve ser possível de gerir com base no staff, tempo e espaço/equipamento disponíveis. Antes de embarcar em ter uma carta que vá de encontro às preferências da clientela é deveras impactante analisar tudo "à volta". De nada serve ter os vinhos preferidos da clientela se depois não estão disponíveis ou há um mau serviço de vinhos. Uma Carta de Vinhos nunca está terminada. O sucesso parte de uma actualização e adição de novidades com alguma regularidade.

Understand that your audience knows more than you think they do and less than you think they do. The world of wine is forever changing and the best approach will always be authenticity. What excites you? Share that.

One thing I've found helpful is to look at popular wines, look at trends in the world of wines, look at wines that matches your cuisine, look at small unknown producers that you can introduce to your guests, look at some iconic wines , look at some rare , auction wines and lastly have a range that suits every pocket. With the above I believe you will have a variety that is approachable to all your guests palate, lifestyle and pockets.

I believe that customers would like to be experienced! meaning they would like whatever is in fashion or whichever wines that are worth a try, staring with introducing them to different regions, and sub region within the Wine World, from classics to up and coming!

With balance and quality in mind, introduce wine lovers to regions, varieties, styles, and producers that they may or may not have been introduced to otherwise. They are looking to you, the expert, to do this extensive research for them and not to recommend the same wines as everyone else.

Este punto depende mucho del país que te encuentres, muchas veces no existe la variedad que nos gustaría tener. Pero creo super importante ser claros al momento de armar la carta, en mi actual restaurante en Colombia, optamos por poner los vinos por cepa, para facilitar la elección al comensal.

Acredito que sejam 3 eixos. Qualidade, Variedade e Valor Percebido. Um vinho que atende essas três características é uma "jóia rara" e que faz realmente uma ótima carta de vinhos ser facilmente compreendida pelos clientes e é o melhor exemplo do trabalho de um bom Sommelier. Então na maioria dos casos temos cartas que puxam para um dos três eixos e raramente conseguem chegar num equilíbrio entre eles.

If someone discovers a new variety or winery while they are in your establishment, and then it becomes their new favorite, that positive memory is indelibly tied to your business and that's a great thing. However, if your list is exclusively discovery varieties and labels, you risk alienating guests who are not confident enough to ask for a recommendation! Having a variety of wines that offer new experiences but also wines known for quality and varieties that are comfortable ensures you won't miss out on any wine sales!

You almost can't give diners too much information about wine and the wine list. They are often intimidated by this category, while even the most expert sommeliers don't know every bottle on a long list. Most consumers want to know if a wine is sweet or dry and would like some basic tasting notes at the very least, yet few wine lists offer this information.

Be prepared for confusion. State the obvious and be clear on details. Nothing intimidates wine drinkers more than the complexities of wine - so why not minimize that and offer them clarity. That way they can be free to do the one thing they came for - taste excellent wine.

Harmonia é definida literalmente como o equilíbrio entre a soma de diferentes fatores. Ou seja, a organização é a melhor ferramenta para uma boa apresentação da carta. Ter uma carta fácil de ser compreendida pelos clientes, sem muitos detalhes que não são necessários para a escolha, um vocabulário eficiente e leve, são características que sempre busco colocar nas cartas que elaboro.

Regular tastings are key - as are efforts to involve staff in buying - if only indirectly. Ask their opinion of samples you've been asked to list by suppliers. Give them the chance to buy wines at generous staff discounts. And - important - invite a wide range of staff to tastings on occasion. You never know. The guy who's washing dishes today may be a somm tomorrow (Jamie Oliver only got his big break from comis chef to TV star because he was filling in for a colleague on a day when a film crew happened to be there. The colleague was apparently having an affair and that was the only time he could get to see his lover. Oliver says he owes his career to his friend's libido)

Making learning a part of your business culture is key. Tasting wine, food, spirits every day, every shift is doable. It doesn't have to be fancy or formal. It can be an open bottle and a technical sheet, a website and a roundtable chat during pre-shift. Everything is learned one wine, one region, one variety at a time. The key is to not start because it is overwhelming. Challenge your distributors and supplier partners to help! They want to.

Todo sommelier debe saber que los sommeliers no somos los únicos vendedores de vinos, si no tenemos un equipo formado correctamente de nada sirve leer muchos libros; y ver miles de videos. Para el exito del servicio, es vital la capacitación del staff de servicio.

A wine list should evolve slowly. Change monthly, no more, and not completely ever. Wine is not metrics. It’s personal and emotional. And to perform all these measurable tasks requires huge consistent effort, the results being… profits? Or guest (not “customer”) experience?

It's essential to remember that you have lots of different kinds of customers who behave differently depending on the occasion. My advice is to learn from good cocktail bars: always have the items people expect to find - and are likely to ask for - while offering a few novelties that keep things interesting. The success or failure of these, by the way, will help you decide what to add to your list when it's time to refresh it

Wine and Culinary must work together. Pairings for the Chefs table, for daily or seasonal menus, and even a house wine program tied to the cultural and culinary vibe of the venue will make the wine list more relevant and accessible.

We can’t satisfy “all” customers- unless you’re a wine megastore/restaurant and even then they can’t. Combine your central demographic/customer profile with you mission. Blend the two. We can’t please everyone. What is your business trying to do/say? And who is listening most? And acting on it? Only then apply these questions to those more narrowly defined customers.

Consider adding a number of local wines to your list if possible. The buy local movement is huge and now is the time to provide local products, wine included, to meet that need.

Extraordinary Wine 🍷 made from Chemical Free Growing Grapes 🍇 Discover the Nature’s Impact on the Quality of the Vines with Plasma Ozonized Water 💦 Ernie Wilmink President AGRIOZEIN INT. LLC