Uncorking your list’s potential
Despite the spate of wine-led restaurant concepts springing up in the UK in recent years, the majority of operators still don’t pay as much business attention to their wine list as they should.
While individuals may be interested in or even passionate about wine, too few actually approach their wine list as they do their menu: namely as an opportunity to surprise and delight their customers, as a vital selling tool, and as a central (but never simple) source of profit.
In a bid to rectify this, Restaurant magazine have teamed up with the Wine Institute of California to put together this guide: Making Your Wine List Work. Led by Peter McCombie MW, our experts and sommeliers outline the strategies, tips and challenges relevant to contemporary restaurant businesses.
At the same time, we showcase what California has to offer wine buyers beyond the state’s big-name beasts.
As they say on the West Coast: enjoy...