Here’s how to build a compact list that punches well above its weight.
1. Sparkling – Crémant de Loire or English Sparkling Wine
A celebratory pour that’s more affordable than Champagne but still premium. Great for aperitifs, seafood, and upselling.
2. Light White – Picpoul de Pinet
Zesty, saline, and brilliant with shellfish or fried starters. A go-to for seafood menus and summer service.
3. Aromatic White – Albariño or Bacchus
Fresh, floral, and food-friendly. Works with salads, white fish, and lighter dishes. Also a great by-the-glass option.
4. Textured White – Unoaked Chardonnay or Vermentino
Rounder mouthfeel without oak heaviness. Versatile with chicken, creamy pasta, or vegetarian mains.
5. Rosé – Provence or Languedoc Style
Dry, pale, and all-season. Ideal for daytime service, sharing boards, or casual dining.
6. Light Red – Gamay or Pinot Noir (Chillable)
Low tannin, high acidity. Serve lightly chilled for summer menus or pair with salmon, charcuterie, or veggie mains.
7. Midweight Red – Tempranillo or Côtes du Rhône
Approachable, food-friendly, and crowd-pleasing. Works with burgers, roast meats, and sharing plates.
8. Bold Red – Malbec or Primitivo
For steak nights and red meat mains. Rich, smooth, and easy to upsell.
9. Wildcard – Something Offbeat (e.g. Greek Assyrtiko or Austrian Zweigelt)
Adds personality and gives your team something to talk about. Great for discovery drinkers.
10. House Pour – Reliable, Margin-Friendly White or Red
Your go-to by-the-glass option. Should be consistent, easy to describe, and priced to move.
Why It Works
A small list means:
- Faster staff training
- Lower stockholding
- Easier storytelling
- Stronger margins
At United Supplies Wine, we help venues across the North East build compact, curated lists that work – on the floor and on the books.
Looking to streamline your wine list without sacrificing choice?
Get in touch and let’s build a list that does more with less.