What are the most important factors to consider when selecting wine for your restaurant's menu?

Wines from your area if at all possible. In the sacramento region, a restaurant must emphasize wines from Amador and surrounding counties—educate customers on what is accessible as well as what is a once a year or decade choice.

Totalmente de acuerdo, la carta del vino debe ser proporcional con la apertura de tu carta gastronómica (si tu carta es versátil, tus opciones de vino también deben serlo)

Agree. There is a reason that this system for pairing works. A Winemaker's most important market is their local area. So they strive to create wines that work pair well with local cuisine.

It is entirely about knowing what the guests in your particular region enjoy. For example, in Miami we move through an enormous amount of big, heavy Napa Cabernet Sauvignon. Despite the heat and humidity, guests love those wines. We highlight wines that are a bit more aligned with the region and particular cuisine, but that’s only because those wines would be lost in a wine program that features the big Cabs. “The best wine in the world is the one your guest enjoys” is the guiding quote for this industry.

One interesting fact I've discovered is that, in North America at least, the largest wine buying cohort are millennials. They represent 41% of wine consumption. They not only look for producers who embrace sustainable viti and vini practices, they are also interested in lesser-known regions and varieties.

No podría estar más de acuerdo. Tomando esto en cuenta puede destacar sobre el resto de restaurantes en su zona. Lo que se traduce en éxito

A veces no se toma en cuenta este punto y es casi que primordial, el inventario. No puede realizar una inversión sin antes hacer el estudio de factibilidad. Muy acertada esta recomendación

Al igual que el punto anterior, este tiene tanta importancia y relevancia a la hora de marcar la diferencia. Tu personal debe demostrar pasión y seguridad al hablar y recomendar un buen vino a tus clientes.

Wine lists can be a source of super profits and super losses. A well priced list that can be sold by the least trained on your team is your ticket. Keep it tight and build with time and experience with your core diners. Resist the temptation to go big early unless you plan to always keep highly skilled sommeliers - ive often seen wine programs fail because the wine consultant or a sommelier is let loose and once theyve move on, your team just cannot sell it. Keep it simple - be adventurous on a fraction of the list unless your entire concept is natural wine. 80% of your sales will come from 20% of your wines. The demographic of your team is unlikely to match your biggest spenders. Don't buy exotic wines and expect a 70 year old to buy. ;-)

It may appear trivial, but when investing in a relatively expensive bottle of wine, I appreciate it being served in quality stemware or at least being asked about my preference. There's nothing more disappointing than enjoying good wine in a cheap glass.