In “Casablanca,” Humphrey Bogart’s parting line, “Here’s looking at you,” wasn’t just dialogue, it was a toast to timeless romance. Wine service works the same way, offering guests a chance to slow down, connect, and savor each moment.
From a buttery Chardonnay alongside roast chicken to a bold Cabernet Sauvignon paired with Piancone® Epicureo Veal Short Ribs, the best pairings never go out of style.
As a Certified Specialist of Wine, I’ve seen how even small adjustments can elevate both guest experience and check averages. Here are some approachable, cost-conscious ways to upgrade your offerings.
Meet Guests Where They Are
Wine lists can feel intimidating to diners, especially in local eateries or family-friendly settings. If you’re looking to level up with fine-dining touches, keep your offerings approachable by including familiar varietals (like Chardonnay, Pinot Noir, and Cabernet Sauvignon) alongside one or two “curiosity” options to start — perhaps an Albariño from Spain (dry, crisp, and citrusy) or a Barbera from Italy’s Piedmont region (dry, light-medium, and cherry forward). The goal isn’t to overwhelm, it’s to create an easy entry point for guests at all comfort levels.
Sip tip: Add brief, friendly tasting notes to your menu. Something as simple as “bright and citrusy, perfect with seafood” or “bold and dark-fruited, perfect with steak” can encourage a choice without requiring a sommelier on the floor.
Think Beyond the Glass
Wine doesn’t have to be limited to stemware. Consider integrating it into your recipes and offerings. A bold red can be reduced into a sauce for hearty meats, while a sweet white can be whisked into a cream sauce. Even a splash of sparkling wine in a cocktail can create a signature twist. These integrations not only diversify your menu, but they also help move through inventory more efficiently.
Turn every pour into an experience — tableside decanting not only elevates presentation but also gives your staff a chance to share the wine’s story. Wine flights invite guests to compare styles side by side, try different varietals, and create their own pairings for each course — perfect for upselling without pressure.
Even small touches, like a surprise pour of an off-menu wine between courses or a chocolate paired with a fortified wine with the check, add an elevated touch that makes the meal feel more special.
Pairing Is Caring
Just as you rotate specials in the kitchen, do the same with your wine list. Seasonal offerings keep things fresh and give your team an easy way to start conversations, while allowing you to swap in wine without maintaining a large list year-round.
- Starters & Light Bites: Consider whites and rosés for salads and seafood.
○ A crisp Albariño, Chablis, or Provençal Rosé complements salads, charcuterie, shrimp, and even scallops. For something aromatic, a Grüner Veltliner from Austria brings peppery notes that elevate veggies.
- Casual Plates & Shareables: All about chillable reds and fruit-forward whites.
○ A lightly chilled Beaujolais is perfect with herb-roasted chicken, and a New Zealand Sauvignon Blanc offers zesty citrus to match fish tacos or ceviche. For something a little different, try a Vinho Verde with its subtle green apple notes alongside fresh oysters.
- Mains & Desserts: Earthy reds bring depth to heartier dishes, while full-bodied reds and fortified wines complement rich, comforting options.
○ Pinot Noir from Oregon shines alongside a mushroom risotto or Allegiance® roast pork, while a Barbera brings bright acidity to braised dishes. For game, a Northern Rhône Syrah adds a peppery depth. Cabernet Sauvignon from Napa Valley is a classic partner for prime rib, while Malbec from Mendoza complements beef stew or grilled lamb chops. For the sweet finish, Sherry and Ports pair perfectly with chocolate desserts.
- Bonus Bubbles: Available for any occasion!
○Keep Champagne, Cava, and Prosecco on hand for brunch pairings, happy hour oysters, or to upsell with dessert. Even a sparkling rosé can make a Tuesday night feel like an occasion.
Train Your Team
Educate your staff with a few pairings for popular menu items ― and let them taste the experience! For example: “Our Bay Winds® General Tso Salmon is an excellent match for the Gewürztraminer. The wine’s spice and subtle sweetness play perfectly against the glaze’s sweet heat.” Or, “If you like bold flavors, the Malbec is a perfect match for the Braveheart® Gourmade™ Jalapeño Bacon Marmalade Burger. The burger’s smokiness and sweet heat enhance the wine’s dark fruit and spice.” The key is confidence paired with genuine enthusiasm.
Guests respond well to sincere recommendations over scripted pitches. By approaching wine as a way to enhance both the flavor of the dish and the overall dining experience, you not only add value to the meal but also create moments that feel personal, memorable, and worth coming back for. Cheers!