House wine part 2...Your Restaurant

quote:

Originally posted by ratso:
Think about it; use your word processor then cut and paste.

Do I have to? Can't i simply type it?

No assumptions needed:

http://paesanosannarbor.com/menus/wine_menus/fall06winelist.pdf

I'll play:

Nino Franco Prosecco
Mumm Napa Blanc de Noirs
NV Nicolas Feulliate Brut
NV Nicolas Feulliate Rose

Gysler Scheurebe QbA
Pra Soave Monte Grande
Mason SB
Schaetzel Tokay Pinot Gris
Landmark Damaris Chardonnay

Dehesa Gago Toro
Morgante Nero d'Avola
Chateau Pesquie Quintessence
La Spinetta Barbera Ca di Pian
Cazar Pinot Noir
Sequoia Grove Cabernet

Morgan Metallico Chardonnay
Argiolas Costamolino Vermentino
Kenwood Sauvignon Blanc
Pieropan Soave Classico
Diocon Moulin au Vent
Napa Cellars Merlot
Cartlidge&Browne Cab
Guigal Crozes-Hermitage
Ridge 3 Valleys
Gruet Brut Sparkling
Luzon Altos de Luzon
Joseph Drouhin Laforet, Red Burgundy

What's the mark-up at this restaurant?

Mumm Blanc de Noirs (from a magnum if turnover permits)
Kim Crawford Sauvignon Blanc
Montes Alpha Chardonnay
Kendall Jackson Chardonnay because lots of people would recognise it and order it
Beringer White Zinfandel because lots of people would recognise it and order it
Pendolds Bin 28 Shiraz
Marquis de Casa Concha Cabernet Sauvignon
BV Rutherford Cabernet Sauvignon because not everyone likes Chilean cabernets. These people are insane, but they are paying customers.
Casa Lapostolle Cuvee Alexandre Merlot
Acacia Pinot Noir
Terrazas de Los Andes Reserva Malbec
Zenato Ripassa

retail markup is usually 50 percent meaning a bottle that cost 10 sell for 15.Restaurant markup is 2.5-4 so take the retail of a wine lets say $15 so assume it cost around $10 then multiply that times 2.8 so $28 is a rough formula.

My picks (irrespective of vintages):

Apperitif:
Nino Franco Prossecco

Whites:
Matetic EQ Sauvignon Blanc
Abbazzia d'Novacello Sauvignon
Pieropan Soave Classico Superiore
Catena Chardonnay
Sebastiani Sonoma Chardonnay
R.H. Phillips Viognier

Reds:
Domaine de Fontsainte Corberies
La Crema Pinot Noir
Catena Malbec
Sebastiani Appellation Selection Merlot
Matetic EQ Syrah
Sebastiani Appellation Selection Cabernet

Sticky:
Voss Botrytis Sauvignon Blanc/Semillon

catena chard is great,I've been pouring it for awhile,however I do HATE when rest. double up on labels,theres enough good stuff out there to have a variety and not 3 or 4 wines from the same producer

so does that mean I can cancel your reservation...?

Reds
(all are consistent across vintages and at different price points and stuff I stock at home):

Greg Norman Limestone Coast Shiraz
Wolf Blass Gold Label Cab Sauv
Ruffino Chianti Classico Riserva Ducale
Banfi Rosso Di Montalcino
Antinori Villa Antinori Red
Masi Costasera Amarone
Chapoutier Les Meysonniers

Whites:
La Crema Chardonnay
Mission Hills Five Vineyards Pinot Blanc (Canadian)
Masi Masianco

Nuthin fancy just good quaffing wines that go with a lot of different foods.

Most of the so called house wines that are mentioned here will never be poured in the average rest. because they are just not in the wholesale price point that most owners want to spend on their house wine.

Casa Lapostolle Cuvee Alexandre Merlot is a perfect example. This is NOT a house wine. This is a wine that most places would have by the glass or on their bottle list at $12-15 per glass.

I think many here are missing the point when it comes to just what a house pour is. Think of GP, markup, etc. Yes, you want quality but again, most places buy cheap $3-4 per bottles of wine to use for a generic house pour.

muzikman- you can't buy crap for $3-$4 wholesale...errr...all you can buy is crap for that price point. lets assume we are dealing with fine dining...since everyone here seems to have tastes for the finer things. I sell a 6 ounce glass of my house wine for $7. That gives me a $7-$10 wholesale to work with.

I just recently added 3 wines to sell for less...2001 Schuetz Oles Korte Ranch Zinfandel at $6/glass, 2005 Pillar Box Red at $5/glass, and Marquis Phillips 2005 Holly's Blend at $5/glass.

of course we aren't discussing house wines that Ruby Tuesday, TGI Fridays, and family steakhouses with $13 Ribeyes might carry. I always draw a correlation between the entree price and glass of wine price. If the avg entree costs $24, then usually the house pour is $6...a 4/1 ratio. Where are you eating that spends $3-$4 wholesale on the house pour? That barely covers the cost of the bottle and the cork
Doesn't leave much for the juice

"I think many here are missing the point when it comes to just what a house pour is. Think of GP, markup, etc. Yes, you want quality but again, most places buy cheap $3-4 per bottles of wine to use for a generic house pour."

Yeah, well I'm not in the restaurant business so there. I'll serve whatever I want to serve, it's my joint. Markups on wine are too high to begin with. What's a $13 bottle of plonk doing on a restaurant wine list for $30 anyway?? That's why I don't eat out anymore. Heck, I can cook it up just as good at home and drink what I want

Yes, but DeVan you are in Alabama - a totally different clientele and price point then the Metro NY area.

As far as what I can and cannot buy; I really do not serve anything that is bad in my place. I replaced 40-50 wines on the list because I wanted to upgrade the level of quality to match the food. Here in NY, from what I have seen when going to various restaurants and speaking with reps, owners, etc. is that the average house pour costs the consumer in the restaurant around $8-9 per glass.

Great Bowser - enjoy the meal and the wine