Star Wine List’s Post

FEATURE - NATTY WINE AND OYSTERS “It comes down to how you ethically and morally want to run your business. Are you prepared to take the hit to perhaps make slightly less money on a glass of wine that you know is well and responsibly made?” While natural wine comes at a greater cost and certainly adds to the difficulty of running a wine programme, for Martin Waugh and Matt Francombe, respective restaurant managers and sommeliers at Restaurant Hjem and French bistro Ophelia, both of whom have been recognised by the Star Wine List, it is also “the honourable choice” so they “make it work”. And despite its detractors and the naysayers who dismiss natty wine as a mere flash in the pan, the growing popularity of the natural wine movement is reflected in the number of fine dining establishments and bottle shops throughout the region that are serving and stocking natural or organic wines. As we found out from Martin and Matt, far from being a fad, this ancient farming technique that dates back to the Romans is here to stay, certainly at Hjem and Ophelia, who pride themselves on sourcing locally, reducing air miles and minimising their carbon footprint. Find out more about this potential new trend in the North East hospitality industry as a growing number of businesses look towards operating more sustainably and ethically, despite the cost: https://lnkd.in/eQqcRYcd Photography by James Alexander Grieves #NET #northeasttimes #NETCurated #Hjem #Ophelia #restaurant #bistro #Gosforth #hospitality #northeasthospitality #naturalwine #nattywine #organicwine #winemaking #sustainability #drivingconversations #makingconnections

Today’s Substack chapter from Culinary Approach to Wine In Restaurants delves into why wines customized for restaurants make sense, and exactly how to execute it. #sommelier #sommelierlife #sommjournal #hospitalityindustry #winelist #hospitalitymanagement #restaurantwine

The most sophisticated menus are minimalist… so why aren’t the wine lists? Not so many moons ago, the fanciest restaurants used to have menus that went on for DAYS. The logic was, I think, that the finest establishments catered to the most particular customers, which meant satisfying their every whim. Caviar for breakfast, in the restaurant famous for the best tajine in Marrakech? Why of course, Sir, let me whip up some porridge and dollop it on. But for a good while now, we’ve been in the era of the tasting menu. The single page. The we’re-so-confident-in-our-food-we’re-going-to-give-you-whatever-we-decide-and-YOU-WILL-LOVE-IT phase. And I’m all for it. Too much choice is stressful. If I’ve booked to go somewhere because the chef is great, I’ll gladly accept what they recommend. But wine lists, generally, aren’t there yet. I’ve regularly been handed a tidy piece of A5 with 3 choices per course, and then a whacking great leather-bound encyclopaedia of wine. It’s so normal, I hadn’t really thought about it, until today. If we’ve got over the concept that fine dining means subservience to all particularities and preference, why haven’t we done the same with fine wining? Of course, many places with tasting menus offer a wine pairing, and that’s in line with this sort of thinking. And there are high-end restaurants slimming down the wine offering - being more prescriptive and daring with what they recommend. But wine is certainly lagging behind food here. And that’s interesting from a sustainability perspective. Outside of switching to a more eco-friendly wine format (like lovely Laylo boxes!), one of the most eco friendly things a restaurant can do with their wine list is trim it down. I don’t know what’s coming here - I’m not necessarily proposing that less choice is the future. I’m just interested by this discrepancy. What do you think? Do you still associate weighty wine lists with quality, or is slim pickings a pleasant surprise? #winetrends #wineindustry #finedining #restaurants #ontrade #boxedwine #sustainability #winelist #barmanagement

🍷 Wine Pairing Review at a Michelin-starred BBQ in Singapore 🍷 I recently experienced the full wine pairing at a Michelin-starred BBQ in Singapore, priced at $185++ per head. While the wines and sake were well-paired with the dishes, I must say I was quite disappointed with the overall value and experience. - **Wines and Beverages List**: - 🍾 Champagne Charles Heidsieck Brut Réserve - 🍇 Domaine A Cabernet Sauvignon 2019 - 🍷 Tolpuddle Vineyard Pinot Noir 2021 or Paringa Estate Pinot Noir 2019 - 🍷 Yalumba Barossa Shiraz Cabernet Sauvignon 2019 - 🍶 And a sake whose name I can't recall... The wines were good but not exceptional. The timing of the pairings felt off, and by the time we reached dessert, there was no wine or sweet digestif to complement it. I was hoping for a surprise ending to elevate the experience, but it fell flat. I'm willing to pay for a wine pairing with lower-priced wines if the experience makes me say, "Wow, what a find!" But this was not the case here. My advice? Opt for a good bottle of wine that you can choose yourself. For 432 SGD, you will surely find a beautiful bottle on the wine list. The wines were good but didn't justify the cost. If you're considering the wine pairing at this Michelin-starred BBQ, my advice would be to think twice. It didn't meet my expectations and certainly didn't justify the experience. To the professionals and sommeliers out there: Is it really worth opting for the wine pairing at restaurants? What do you think? #WinePairing #MichelinStar #BBQ #WineReview #Foodie #Disappointment #ValueForMoney

Just published - our latest Blog “Take it from us: understanding grape varietals and which meals match them best is sure to create a flavor explosion that you won’t soon forget. Whether you seek to match textures, or balance out flavors, pairing wine with intention can take your dining experience to the next level.” Read it here ⬇️ #SonomaValley #WineCountry #California #HolidayTravel #TravelAdvisor

In today’s Substack snippet from the upcoming book Culinary Approach to Wine In Restaurants, some food for thought on wine by the glass markups. #restaurantwine #winebytheglass #winemarkup #HospitalityIndustry #HospitalityManagement #foodandbeverageindustry #foodandbeveragemanagement #sommelier #winelist

Designing a Wine List that Reflects the Soul of the Restaurant When crafting a wine list, it’s important to move beyond simply offering a commercial selection designed to meet market demand. A well-thought-out wine list should tell a story, expressing the identity of the restaurant and intertwining seamlessly with the philosophy of the cuisine and the experience we want to offer our guests. The wine becomes an integral part of the sensory journey, rather than just an accompaniment. To create a wine list that truly stands out, one must first deeply understand the restaurant, its story, and its clientele. The idea is to select labels that reflect the essence of the menu, enhancing the uniqueness of a terroir, the philosophy of a winemaker, and the characteristics of grape varieties that align with the restaurant’s vision. Words like sur lies aging, carbonic maceration, or appassimento can be used to describe wines with unique stories, capable of evoking emotions, much like the dishes from the kitchen. If the cuisine speaks of authenticity and tradition, the wine list should mirror these values, perhaps with a selection of artisanal producers or lesser-known indigenous varieties, surprising and enriching the guest’s dining experience. Far from simply aiming to increase sales, a well-curated wine list sparks curiosity and awareness, inviting the guest to explore and understand the deep connection between wine and food.

Today's Substack chapter previewing my upcoming book on managing restaurant wine programs: To paraphrase Cole Porter, "clams do it, lazy jelly fish do it, English soles in shoals do it, goldfish in privacy of bowls do it"... red wine with fish has become even more of a gastronomic norm because of the rapid expansion of food-versatile red wines that go great with increasingly inventive preparations of seafood. #restaurantlife #restaurantwine #sommelierlife #sommjournal #winelist #hospitalityindustry #HospitalityManagement #sommelierbusiness #sommelierdreams #sommeliers #winelist #foodandbeverage #foodandbeverageindustry #wineandfood

ORDERING WINE IN RESTAURANTS If you are nor sure about wine consult the server or sommelier, if there is one. State your budget . In well managed restaurants the sommelier will know in advance what you ordered, and if he does not, tell him. This is the first thing the sommelier will try to find out. Make it easy for him by giving them a hint from the start, This will allow him to offer you relevant vintages if you inform him about your tastes. Don't limit yourself to well-known appellations such as Bordeaux, Burgundy, for white or Rhone Valley, California, Piedmont for red, the most interesting options are often hidden in the lines of the menu you skim over, for fear of getting lost. If your budget is limited, remember to choose the most expensive wine from a modest appellation than the cheapest from a prestigious region. knowing how to talk Rather than talking about regions or grape varieties, dare to talk about your tastes in general: are you more of a tea or coffee person? if you're talking about an aromatic bouquet, don't hesitate to be specific. Do not hesitate to mention the latest wines that you liked, this will guide the sommelier on the style of grape varieties and the typicality of the wines you prefer. Inquire about half bottles if you like to order an appetizer that requires a white wine. For a couple a full bottle for the appetizer and another one for the main course is too much. If you are older than 70 you will probably be better off by ordering a glass of white wine for you appetizer, and a half bottle for red with the main course, if such is the case. Local wines are often less expensive than imported and well known appellations. Don't forget that you have the right to ask for a taste but only if the restaurant has such policy. Expensive estate wines are obviously not available for such requests.