Master Sommilier Tips Restaurants

I promised on our last show to post these tips for our restaurant owner listeners by Laura DePasquale, MS, VP of Fine Wine Development, Palm Bay International.

So, at long last, here they are. Details on the Sommelier Spiral Decanter are found at the bottom of this post. ---------------------------------------
Source: iSante Magazine
Gone are the heady days of wine and roses pricing as the competitive landscape dramatically intensifies. Customer loyalty, repeat diners and guest satisfaction have taken on monumental new meaning critical to the success or failure of many restaurants. Here are six simple, savvy techniques that I've observed in my business travels that will keep your guests coming back for more.

1. Focus, Focus, Focus. Wine and beverage programs that meander all over the place cost more money and result in confused customers. Have a point of view and choose wines and cocktails that reflect that point of view.

2. Did I mention value? It’s top of mind for every guest today. The days of high mark-ups (3-4 times) on wine are over. Successful wine programs have scaled back on percentages and offer “discounted nights” or “end of bin” values.

3. Tap into off-beat varieties. There’s great value to be found in premium quality wines made from lesser-known varieties or hailing from non-traditional regions. Look to Carmenère, Malbec and Sauvignon Blanc from South America and Albariño from Spain for interesting, delicious and budget-friendly by-the-glass pours.

4. Champion indigenous varieties. I’ve seen a major trend in successful establishments towards the classics – wines that are familiar, reflect a point of origin and actually taste like what they are. Great examples include Nebbiolo from Piedmont, Chianti and Sangiovese from Tuscany, Syrah from the Rhone, Riesling from Germany, and so on.

5. Create food & wine pairing gurus. Your entire team of servers should be well-versed in specific wines across price points and styles that pair well with each menu item. The "sell" becomes much more authentic and accurate. An excellent first step is increased collaboration between the sommelier and/or wine buyer and the chef in selecting wines that reflect the cuisine. Next step? Staff education and tasting sessions!

6. Have an open mind, and know your customer. Quite simply, successful sommeliers are listening to their customers much more in choosing wines and not just asserting their own preferences into the list.

If you have a question for the Master Sommelier, email info@palmbay.com.

The Ravenscroft Sommelier Decanter in the photo is from 125West.com and is handcrafted by European craftsmen. They are available in shapes and sizes to meet the needs of the world of fine wine. These breathing decanters combine a long neck for oxidation during the decanting process with a broad, shallow reservoir for further aeration while the wine rests before serving.