Wine list

A wine list, regardless of the drinks menu within the menu, is an overview of the wines of a catering operation and its prices.

Task

The wine list has to present the wines offered the job and explain. The guest will provide an overview on the complete range of the wine cellar will be given. This must be triggered and / or enhanced impulse buying. This is particularly important when the customer the company size or category of the restaurant not a trained sommelier can stand for the advice. The restaurant recommends guests the appropriate wines to their dishes. It serves as a calling card of the innkeeper, as reflected in the text and design of the claim of the wine cellar and the overall concept offered; Here it must be adapted to the image of the company and may not raise false expectations. The wine list is after the " first impression ", the impression of the service personnel gives the guests and the menu, the fourth factor, which acts before he places an order to the guest for the assessment of the premises.

Molding

But to play these tasks are not generally available as print format the card. The wines can be presented in other ways. Markings on slates allow for example to draw attention to a rapidly changing offer. Anschreibetafeln, posters and road signs carry the wine list to the guest room on the road and demonstrate originality, diversity and individuality of the wine offer. The use of monthly or weekly wine lists, wine lists or online special reference wine lists as a recommendation to the menu are feasible and practicable.

The individual creating the wine list is used as a marketing tool with the corporate identity is expressed should reflect the category and claim the catering operation. This can be seen as a first impression in the selection of materials for the card. The different cover and page materials such as cardboard, paper, plastic, or (artificial ) leather and corporate design reinforce the first impression the guest. The choice of material depending on the durability of claim plays an important role. Important is a handy format, that is, when you open the card the neighbor should not be molested, nor should already covered glasses impede the study of the map.

Content and structure

The guest would like next to a standard offer experience regional, country or varietal characteristics. From simple wine with a protected geographical indication ( Geographical Indication protégée ) or IGP wine, to elite wine Great Growth are a wide range of quality levels, the selection should be tailored to the concept of catering establishments since these wines are part of the overall experience for the guest are.

First, the open wines and then the bottles of wine are presented. A basic selection of wines by the glass or open wines includes each a dry red, rosé and white wine; increasingly semi- dry wine is in demand again. Half bottles ( 0,375 l) are available either on the open range, or as an alternative to standard bottle, 1 /1 or Eintelflasche. Sparkling wine up to the champagne may appear before or after the selection of wines by the aperitif digestive principle.

Further selection may vary by designing an operation on regions or nationalities, eg German, French, Spanish or Italian wines extend. This should be at the same time but also emphasize taste typical differences, so fruity and extremely dry cover, for example, the bandwidth between the target typicality and the best possible expression of the terroir. Whether this also rarities so very old vintages, or other high-priced wines, such as cult wines depends (eg Sassicaia ), available from the claim of the restaurateurs.

Alternative construction scenarios of a wine list are the arrangement of the vine, so initially all Rieslings, then Pinots, Silvaner and new breeds, information about taste or quality levels. For regional maps the outline for wineries comes into question. Here, the recognition can be supported by Picture of a wine label. A certain vintage variety should be offered, but also arises in the course of time by remaining stocks.

Basically, with more than 100 positions, the wine list should be divided by a table of contents. In any case, logical arrangements or construction are important! Likewise, a single dealing with classifications, quality labels and languages; if in a foreign language, then consistently, for example, " Appellation d' Origine " or " Vino de Pago " etc..