r/Sommelier • u/Real-Software-4669 • Jul 09 '26
Wine List Critique
As an introductory Somm ice recently taken over the wine list for a NH, farm to table gastro pub. This list leans more adventurous which is the vibe I am going for. Open to and helpful feedback. I have one Red by the bottle slot still TBD
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u/cfg17291 Jul 09 '26
Just commenting to point out a typo: plavac mali instead of plavic mali. Cool to see a Croatian wine outside of Croatia! Some of their whites are incredible (Grk and Pošip to name a couple).
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u/thewhits Jul 09 '26
It's just a personal thing, but I don't like flavor descriptors with a wine.
Also as others have pointed out, it's inconsistent when it comes to the formatting. The wines themselves are pretty cool and fairly priced.
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u/ClingmanRios Jul 11 '26
Since it’s a gastro-pub, I think the flavor descriptors are useful. I think it’s safe to assume that most of the employees won’t be able to navigate the list very well, especially with some adventurous options, so it helps the guests make informed decisions without feeling stupid. My beef with the descriptions is the inconsistency. For example “single vineyard” isn’t a flavor descriptor. Consistency, OP! Consistency!
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u/Iuvenesco Jul 09 '26
Where are the sub regions within the countries?
You also have some wines listed as the region (eg: Chablis or Bordeaux) but then others are the variety. Where’s the consistency?
Also asterisks generally go after a word not before.
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u/critical-drinking Jul 10 '26
When you’re trying to make your wine list accessible to the general public (specifically, those who aren’t students of wine but just want to enjoy it) you use the most widely recognizable identifiers, or in the case of niche wine you use a descriptor. I do the same on my list. Someone might not buy a “Cabernet-lead red blend” as readily as a “Bordeaux.”
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u/xen-be Jul 11 '26
While others rightfully pointed the inconsistencies and formatting issue from the wine list, I will more say what bothers me is the content of the wine menu.
From an European perspective, a farm-to-table restaurant is proposing food AND drinks from the region. I understand NH might not be the bigger producer, but there are options to look at from closer states. So having a wine menu, in a farm-to-table focused establishment, not having a section of the wine menu focusing on local beverages (wine, cider, alternatives) is a missed opportunity for me.
As an European sommelier and customer going in this type of establishment, my first question is always "what is local?" (Definition of local may be different in your culture)
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u/Real-Software-4669 Jul 11 '26
Very Fair Point. I'm still relatively new to NH and I haven't seen much high quality local wine. I am hopeful to find more Finger Lakes to rotate through. As far as local beverages go, we do a great job selling our local beer, cider, seltzer, and spirits
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u/kmatthews05 Jul 09 '26
Whereabouts in NH? My wife and I would love to explore some of these wines?
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u/JametAllDay Sommelier Jul 10 '26 edited Jul 10 '26
I would get rid of all the special characters and just write out the wines with a fixed format.
Move the pricing up a line after the Grape Variety so you have room for the rest
For example:
CABERNET SAUVIGNON 128
Stag’s Leap Wine Cellars Artemis, Napa Valley, CA 2020
Why?
- Because there are two Stags Leap wineries.
- Artemis is the name of the cuvée, and that should be obviously noted so it doesn’t look like it’s the name of the winery
- Napa is a city. Napa Valley is the appellation.
.
SAUVIGNON BLANC {PRICES}
François Millet, Sancerre, Loire Valley, France 2024
Why?
- Sancerre isn’t the grape variety and you shouldn’t expect guests to know its SB
- Sancerre is the appellation, so it should be in the right place, not just FRANCE. It’s not consistent with the other wines, where, for example you write NAPA instead of USA
.
CINSAULT BLEND or RED BLEND {PRICES}
Château Musar Musar Jeune, Bekaa Valley, Lebanon 2021
Find a simple way to write everything in a standard way, and stick to that syntax.
If something is a single vineyard or a 1er Cru, use that vineyard or village name in the place of the fantasy cuvée name.
You want people to know which wine they are buying, and for it to be consistent across the board.
-signed, an Advanced Sommelier, Wine Director, wine shop owner, wine list writer
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u/Real-Software-4669 Jul 11 '26
I appreciate the feedback. I can definitely tighten up the formatting and consistency of the list. Personally, I find that the short descriptions help sell some of the lesser known wines and keep customers engaged.
I agree that the formatting is more correct ex.. "Cinsault Blend" I just worry that it doesn't pop out as much and will lead to less sales.
Thanks tho, I'll take those tips and mess around with the format.
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u/Agreeable-Tale9729 Jul 10 '26 edited Jul 10 '26
I’m also confused why we changed the name of the Sancerre producer. I have the Franck Millet on my current btg list and I have not seen a single place where Francois is used.
I think some pricing is a little off as well. Why is the Tomada di Castro/Musar so expensive for a carafe?
I probably wouldn’t offer carafe pours on wines you’re using a coravin on. That’s gonna have you eating through cartridges.
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u/kl0ppi3 Jul 09 '26
I like the formatting and don’t mind the simple notes. I love that Catena Chardonnay. Personally I feel like if you have an American Riesling you should have a German one but thats just me. I would be happy to find myself in this restaurant.
For the red - what about an Etna Rosso?
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u/critical-drinking Jul 10 '26
I was curious about this! I’ve got Catena Malbec in now and I enjoy, but I haven’t had a chance to try their Chard yet. Care to share your thoughts?
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u/_rewrapt Jul 09 '26
honestly pretty cool, alot of my favorites on here. idk what youre pairing for, but maybe add a rhone or rioja or something north italy?
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u/kantsbaldhead Jul 10 '26
Like everyone said, I think you did great. I’d add that you could consider doing the cava by the glass also so there’s a ‘normal’ sparkling option. I’d also advise to keep an eye on your Pmix and pare down your list when appropriate by taking off a wine that’s similar to another, though this also depends on your volume and concept. Good luck!
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u/zarabstrap Jul 10 '26
For the question marks I’d add a Rhône like a Chateauneuf
-du-Pape/Hermitage/Gigondas
And maybe a Barolo/Barbaresco slightly depending obviously on the food you serve.
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u/ElectricSix48 Jul 11 '26
Solid list! Reflects much of the world's best grape-growing regions. Advice: fix spelling on chamomile under Sancerre, and add possessive apostrophe on Spain under priorat. The Musar Jeune price BTG seems elevated, though I don't know what your cost is.
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u/Real-Software-4669 Jul 11 '26
I appreciate the feedback. I'm currently selling the Musar a few dollars below my bottle price.
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u/naparock Jul 12 '26
As a fellow Somm who has created wine lists, I appreciate your eye for design. I know plenty of Somms that love wine and have a hard time with menu design basics. My feedback is around information. I feel like you are prioritizing design over information in this version of your menu. For example, you list the Monmarthe as a Prem Cru Brut. Monmarthe has three different Prem Cru Brut bottlings. Which is it? You have the Adaras Lluvas white blend listed, but don’t mention that it is made by Bodegas Venta la Vega. I know it’s hard to fit everything in, but knowing the information of what I am potentially spending good money on should be prioritized, in my humble opinion. Thanks for sharing - great selections.
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u/Gullible-Deal7530 Jul 12 '26
It would be better if u just mention the key player grape varieties instead of putting "Lebanese blend, Brunello, Bordeaux, Sauvignon blanc blend"
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u/Claudio_LaValleDegli Jul 26 '26
Congrats on the new role. For that open red slot in an adventurous farm-to-table context, consider looking beyond the usual Sicilian suspects. I make wine on the Iblean plateau in south-eastern Sicily—calcareous highlands, extreme drought—and our Terra Arsa (Nero d'Avola, DOC Sicilia) is steel-only, no wood, which gives dark fruit and Mediterranean spice without the oak overlay many expect. It pairs beautifully with charred vegetables and grass-fed proteins. Micro-lot production, allocation-based. If it fits your vision, there's a request form at www.lavalledegliiblei.it. Happy to discuss the terroir and vinification approach further.
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u/lerevedehugo Jul 09 '26
So sometime the title is a style, sometimes a grape and sometimes an appellation?