WINE LIST
My Guide to
Layouts, Inspiration, and Advice
Notice the focused price range and the curated selection of classic wine styles with only two or three 'off-piste' selections. Training focuses on instant recognition of all listed wines, the ability to recommend high margin references by the bottle, and verbal selling of specials/by the glass.
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This playful layout presenting wines from light to heavy or dry to sweet, with notes scattered throughout, and descriptive subheadings, can work very well with short wine lists and can help guests to make a selection on their own. However, for maximum results using this type of layout, a higher level of basic wine competence from the service team is required.
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The most serious tone from the 3 examples here. The Sommelier's personality and approach come through. Expect at least one extremely knowledgeable server on the floor at all times. I love the way that the format of listing wines changes depending on the subheading.
Michael Jenni - The Sommelier Consultant
Michael is a former Sommelier with a background working in some of the finest hotels and restaurants in SE Asia, the Middle East, London, and Switzerland. While working in London, he achieved the qualification of Advanced Sommelier from the European Court of Master Sommeliers in 2010 and received the WSET Diploma in 2015. In Switzerland, Michael was named Ruinart Sommelier of the Year 2019 and Champagne Ambassador 2016-17.
Michael is now managing the wine programs for luxury hotels in Bali, with a focus on improving profitability and helping service teams consistently provide great service that keeps clients coming back for more.
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