How do you approach creating a wine list for a new restaurant?

Your Answer

How To Answer This Question?

When answering this question, it's important to demonstrate your comprehensive understanding of wine and your strategic approach to curating a wine list that complements the restaurant's concept and menu. Here's how you can structure your answer:

1. Understand the Restaurant's Concept and Menu: Explain that your first step is to thoroughly understand the restaurant's theme, cuisine, and target audience. For example, a fine dining French restaurant will have different wine needs compared to a casual Italian eatery.

2. Diverse Selection: Emphasize the importance of offering a diverse selection of wines that cater to different tastes and price points. Mention that you would include a mix of well-known labels and unique, lesser-known wines to intrigue and satisfy a wide range of customers.

3. Pairing with Menu: Discuss how you would collaborate with the chef to ensure that the wines complement the dishes on the menu. Provide an example of a specific dish and the type of wine you would pair with it.

4. Seasonality and Trends: Highlight the importance of keeping the wine list dynamic by incorporating seasonal selections and staying updated with current wine trends.

5. Supplier Relationships: Mention the significance of building strong relationships with wine suppliers to ensure access to high-quality wines and possibly better pricing.

6. Customer Preferences: Explain how you would take into account customer preferences and feedback to continuously refine the wine list.

Example Answer:

"When creating a wine list for a new restaurant, my first step is to immerse myself in the restaurant's concept and menu. For instance, if it's a Mediterranean-themed restaurant, I would focus on wines from regions like Spain, Italy, and Greece. I would ensure a diverse selection that includes both popular and unique wines, catering to various tastes and budgets. Collaborating closely with the chef, I would select wines that enhance the flavors of the dishes. For example, pairing a rich, full-bodied red wine with a hearty lamb dish. I also believe in keeping the wine list fresh by incorporating seasonal wines and staying abreast of wine trends. Building strong relationships with suppliers is crucial to access the best wines and pricing. Lastly, I would continuously gather customer feedback to refine the wine list and ensure it meets their preferences."