Essential Tips for Curating a Captivating Wine List for Your Restaurant

Size as needed (160 dpi, 25p x 33p), Philip Brooker color illustration of people looking at wine list as waiter with bottles stands in background. (The Miami Herald/Tribune News Service via Getty Images)

The majority of wine lists I encounter often disappoint. Many large restaurant chains and hotels typically have core lists that are standardized across all their locations, restricting a wine director to only add a limited selection of new wines that complement the menu or locale.

In my recent relocation to Miami, I was intrigued by how sommelier Jorge Mendoza manages to curate the diverse international wine list at the Ritz-Carlton Key Biscayne Miami. From my recent experience, standout wines included the Pierre Péters Grand Cru Champagne and El Sueño de la Alondra 2021 from Ribera del Duero. The extensive and diverse selection at this hotel was truly impressive, especially for a city that typically offers predictable choices on many of its wine lists.

All responses have been edited and condensed for clarity.

Liza B. Zimmerman (L.B.Z.): How do you approach a new wine list for a new restaurant menu?

Jorge Mendoza is the sommelier at the Ritz-Carlton Key Biscayne.

Jorge Mendoza (J.M.): When approaching a wine list for a new restaurant, I start with an open mind and a comprehensive review of the chef’s cuisine and unique dishes. It’s crucial to align with both the local taste preferences and the wider, international wine trends. Identifying what the local community favors enables me to create a wine list that is not just appealing and progressive, but also economically viable.

L.B.Z.: Are there set, core wines, that you always include on a restaurant’s wine list, such as Champagne or Burgundy?

J.M.: Absolutely—Champagne is a must. As the saying goes, “When in doubt, Champagne.” Burgundy is another favorite, especially for those who appreciate its depth and complexity. I also have a soft spot for Riesling as well, which pairs beautifully with many dishes here in Miami. Spanish wines, with their great variety and value, often make the cut, as do Italian white wines, which offer a delightful range of flavor profiles.

Arial view of Key Biscayne Bay overlooking Miami Downtown

L.B.Z.: Do you have to carry some of the wines that the other Ritz properties carry?

J.M.: Yes, there are certain wines that you will find across all our properties. These selections reflect the hotel’s commitment to offering a consistent wine experience.

L.B.Z.: Is there a set number of wines by the glass that you like to offer in a restaurant?

J.M.: We typically offer six reds, six whites, four sparkling wines and one or two rosés by the glass. Occasionally, we will introduce a “Sommelier Selection” featuring a lesser-known wine to keep things fresh and exciting, reflecting current market trends.

The dining room at Lightkeepers.

L.B.Z.: How often do the wine by-the-glass (btg) and by-the-bottle (btb) offerings change?

The btg selections usually change yearly or seasonally, while btb offerings can change as often as weekly. Sometimes, I’ll have just a few bottles of a particular wine, and when they are gone, it’s time to update the list. There are days when I am adjusting the list daily!

L.B.Z.: How much about creating the wine list is focused on food pairings, versus price points or what might interest clients: and do you prioritize locals over visitors or how do you meet both their needs?

J.M.: Food pairings are crucial when creating a wine list, but the quality of the wine is the top priority. While price is a consideration, it’s more about ensuring that the wine offers excellent value. Our goal is to cater to a wide range of guests, whether they’re locals or visitors.

L.B.Z.: How do wine preferences of different types of guests differ?

Preferences do vary based on background, but ultimately, everyone is looking for a wine with character that enhances their dining experience.

L.B.Z.: How did your wine list change when you switched from an Italian restaurant concept to Lightkeepers? This was a change that happened in 2017.

Oysters in Key Biscayne.

J.M.: The shift was significant—Italian wines went from dominating 60 percent of the list to making up just around 10 percent. We also streamlined the selection, cutting the number of offerings in half.

L.B.Z.: How do you source allocated wines?

J.M.: Building and maintaining relationships is key. I make a point of attending fairs, visiting vineyards, and participating in tastings whenever possible. Meeting winemakers and vignerons personally help establish the connections necessary to source these exclusive wines.

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About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!