Bolney Wine Estate’s Post

As Steve Martin yelled, "The new phone book is here!" In my case, it's the latest issue of SOMM Journal, publishing my usual Bottom Line column. This time around, on how small, smart, focused, food-centric wines lists should be considered just as prestigious as gigantic ones that lists wines just for the sake of having them listed or winning "grand" awards. Now more than ever, makes sense for restaurants, aspiring sommeliers (who want to keep their jobs) and, most importantly, guests. #restaurantlife #restaurantwine #sommelierlife #sommjournal #winelist #hospitalityindustry #HospitalityManagement #sommelierbusiness #sommelierdreams #winelist #foodandbeverage #foodandbeverageindustry

After working and managing the wine programs in successful establishments in Sydney and having consulted in new restaurants openings and wine list development for other restaurants, I have learned one key thing in getting or maintaining 3 goblets and building an overall high performing wine program, it is all about balance. Balance between iconic and emerging producers, balance between expensive and more affordable wines, balance between younger and aged wines, balance between new and old world wines. It is also helpful to go past mainstream producers and explore smaller, boutique wineries that can offer an exceptional product at an excellent price allowing restaurants to get healthy margins and consumers to get good value. Many restaurants either can’t afford or don’t need a full time sommelier, but they still need a wine list that can sell itself and represent the style of the restaurant. What are your tips in building a successful wine program?

🍾 English sparkling wine is gaining global recognition as a serious contender in the premium wine market, thanks largely to the effects of climate change. Southern England’s climate now mirrors that of Champagne 50 years ago, allowing English producers to grow the same key grape varieties used in Champagne—Pinot Noir, Pinot Meunier, and Chardonnay. The region’s cooler climate, combined with improved growing conditions, has led to the production of exceptional sparkling wines with crisp acidity, fine bubbles, and a unique character that rivals traditional #Champagne. 🍾 Over the past two decades, English sparkling wine has developed a reputation for quality and innovation. Once seen as mere imitations of Champagne, these wines now boast their own distinctive identity, with pronounced fruit-forward flavors, balanced by toasty, elegant notes that reflect the region’s unique terroir. Talented winemakers in #England have embraced these favorable conditions and are producing award-winning wines that stand on their own merit. 🍾 English sparkling wines from producers like Nyetimber, Gusbourne, and Ridgeview have earned accolades in international competitions, cementing England's status as a rising star in the sparkling #wine industry. With its combination of history, craftsmanship, and climate advantage, English sparkling wine is becoming a must-try for wine lovers and should be on everyone’s radar as a premium alternative to Champagne. More at www.Somm.Site. #wineeducation #business #courses #learning #innovation #hospitality #management #digitalmarketing #fyi

A Guide to Pairing Wines with Your In-Flight Meals

Somm.Site is #innovation in #hospitality #education... ❓️Does your leadership team have a solid training and development program in place? ❓️How can you expect michelin stars, great Forbes reviews and positive shoppers reports without it? I can teach your team more with www.Somm.Site. #hospitality #training #wineeducation #hospitalityindustry #management #business

The next chapter begins…

There are those of us who really ‘know’ their wine, and those who just know they like it. But the wine experts across Morris Group are making it their mission to close the wine gap and make better quality wines more accessible to more people, without the pretentiousness. Find out how https://bit.ly/3wvuyTM

Recently, I've been thinking about wine, a lot. Tasting wine, enjoying wine, studying wine, creating a company that represents and markets wine... Presenting, Finestro (pron. 'fin-ess-tro') 🎉 A collection of ‘always open’ cellar doors, showcasing boutique local and international wine producers, Finestro makes it easy for you to shop and buy wine directly from winemakers across the world. Our mission is simple: we connect people who like wine directly with people who make wine. Finestro is not a wine club. There are no sign-up fees, no monthly payments and no mystery boxes. You can purchase what you want, when you want, with no hidden costs. If this sounds delicious to you, check out the Finestro website, buy some wine and sign up to the newsletter, wine friend! https://finestro.com.au/ Or, if you're in Melbourne, join us at the Good Food & Wine Show, across 31 May - 2 June where you can taste and buy some of our producer’s wine. I still market things, love hotels, hospitality, brand design and strategic comms., (so if you need me, call me), but for the minute, wine wins. #wine #finestro #marketing #goodfoodandwine #newcompany #boutiquewines #wineappreciation

💡How do you work with restaurants post-sale to ensure your wines are well integrated into their menus and promoted effectively? 👨💻Just created custom table tents to support wines featured at a restaurant's wine dinner last week. Beyond the design, I believe in the power of follow-up support to enhance experiences and ensure success. But it got me thinking: How do you ensure your placements continue to thrive post-delivery? ✔️Follow-up isn’t just about ticking a box; it’s about building relationships, understanding impacts, and fostering continuous improvement. #wineandspirits #wineindustry #hospitality

What challenges do restaurant owners face when creating culinary experiences that harmonise wine and gastronomy? In the "Gourmet Talks" series, Marinela Ardelean delves into their world to discover each one’s unique vision, the role of wine in defining a restaurant’s identity, and the balance between Romanian wines and imported ones. 🍷 In today’s episode, Marinela Ardelean speaks with Ovidiu Oroian about what it means to run a restaurant in Romania, the challenges of the market, how a winery or wine is selected for the menu, and what producers could do more or better in their relationship with restaurants. This episode was produced with the support of the SERVE winery. (Available in Romanian only) ❤