Crafting a wine list for a small hotel is a delicate balancing act—part art, part business, and all about enhancing the guest experience. Done right, a wine list can elevate your dining service, boost revenue, and reflect the character of your establishment. Done wrong, it risks overwhelming guests and leaving staff scrambling for answers. Whether you're revamping your current selection or starting from scratch, here are some essential dos and don'ts to guide your way.
Do Include both approachable and premium options.
Don’t overwhelm with too many choices. A concise, well-curated list (around 10–20 wines) is more manageable for staff and less intimidating for guests. Focus on quality over quantity.
Do offer variety. Ensure a balanced selection of reds, whites, rosés, and a sparkling option. Include a mix of popular varietals (like Chardonnay, Merlot, Sauvignon Blanc) and a few lesser-known choices for adventurous guests.
Don’t ignore food pairings. Align your wine list with your menu. A great wine list enhances the dining experience—offer suggestions for each dish if possible.
Do support local and sustainable wineries when possible. It adds a unique touch and appeals to eco-conscious travelers. Highlighting regional wines can also give your list a strong identity.
Don’t forget staff training. Even a small list is only effective if your staff can confidently recommend and describe each wine. Regular tastings and training sessions are key.
Do refresh the list seasonally. Swap heavier reds for lighter whites and rosés in summer, and vice versa in winter. This keeps the list exciting and relevant.
Don’t mark-up excessively. Reasonable pricing encourages guests to order more and return. Value matters more than prestige in smaller hotel settings.
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