A good letter is not the one that has more variety or the most rated wines, but the one that has the best curaduria. To start the amount of cutlery should be the basis of the amount of labels that must have a letter.
Letter diagram and organization
By type of wine:
The most classic. It is divided into sparkling, white, pink, red, sweet. It is functional to any kind of restaurant. It can have subclassifications (varietals and blends; style). Subclassifications will only be used if there is sufficient quantity of products. One can group without placing titles (all chardonnays together, all Sauvignon blanc together, but without titles. The order is relative and will depend on what is sought according to where force is put.By bodega:
It can be based on major trade agreements. It is in places where the public has no great knowledge of wines.By origin:
By region. The concept that shows the products of different regions By wine style: light, dry, guard, fresh and fruit. It's the most play. All wines have to be previously catered before setting the letter. It is controversial about the wine subjective. You have to have constant update.By variety/cut:
of the most used and versatile. They are functional to most endeavors. It's a simple way to order the letter. International: division by zones or countries. Segmented by price is another way too.
To summarize, the wine list will depend on:
- - Kitchen style
- - Area location
- - Target or type of audience
- - Monthly budget
- - What's the space to arm the cava
- - Hardware or dispensing types available
- - Expected average profitability
- - Ambition and aspirations
- - The type of customer
- - If there is sommelier or not. If there is a sommelier you will be able to approach the table in another way that a young man who does not know of wines.
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