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Once upon a time you could go out for dinner for weeks at a time and never come across a wine list. If the corner pub was our dining destination, this statement could be revised into years.
Interestingly, once upon a time was not all that long ago. A mere twenty-five years ago, the wines of California were seldom found anywhere besides the kitchen where their main function was as a cheap cooking wine. The Robert Parker phenomenon was in its infancy, a copy of Wine Spectator was not so easy to find, and everyone survived without the Zagat guide.
Much has changed in a short time. Today more wine is ordered in restaurants than any other alcoholic beverage. Even local bars, where bottle beer and the shot reigned supreme for decades have reported increasing wine sales each year.
Even modest drinking holes offer an assortment of wines. Wine lists have made their way into most restaurants, while smart bar and tavern owners have begun to see the light by offering at least a humble wine list.
There is, however, a big difference between having a wine list and having a good one. Read on. Let BARTENDER Magazine answer some important questions on creating a quality wine list. SIZE Bigger is Not Always Better
While quantity can be a major factor in creating a fine wine list, it is never a guarantee. Simply put, quantity does not guarantee quality. I have seen many wine lists that have embraced the ³More the merrier approach² and failed by not offering enough sound choices. I have also been to small taverns where the wine list was quite short (eight wines or less) yet presented many good choices.
Start out small when creating your list (why tie up a lot of money in inventory) and see if your clientele supports more wines. A ten to fifteen bottle wine list is a good beginning. Included in the list should be a couple of Champagnes, four or five white and red wines and two sweet dessert wines. If this list is met with approval and should you wish to expand, try adding two or three wines at a time.
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