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Work harder on house wines, restaurants told

By Emma Eversham , 21-Oct-2008

Related topics: Trends & Reports

The Academy of Food & Wine advises restaurateurs to check the quality and value-for-money of their house wines as customers look to save cash during the economic downturn

The Academy of Food & Wine is advising restaurateurs to check the quality and value-for-money of their house wines as customers look to save cash during the economic downturn.

 

Paul Breach, the Academy`s Director of Strategy & Communications, said: "If a customer orders a house wine, they are putting their trust into that restaurant to give them something that is decent to drink at a reasonable price. If the house wine isn’t up to scratch then that customer could be lost to the business." 

 

Breach advised restaurateurs to work with their suppliers or utilise purchasing deals to find wines that are interesting and can be sold for a fair price, while also allowing for a decent mark-up. He also said restaurants could offer more wines by the glass and by the carafe.

 

Master Sommelier Gerard Basset MW, owner of Hotel TerraVina in Hampshire and Chair of the Academy’s Technical Committee, stressed the need for well chosen entry-level wines at reasonable prices.

 

"During the credit crunch people are looking at spending their money well, they don’t want to waste it, whether it is a £15 bottle of wine or a £100 bottle of wine, it has to be value for money," he said.

 

Wine sales still strong despite credit crunch

 

How to win with wine 

 

How to win with wine Part II

Keywords: Academy of Food & Wine, Paul Breach, house wine, Gerard Basset, Hotel TerraVina, wine

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