New World Wine List project – Creating a wine menu for use in a restaurant.

You will create a Wine Menu suitable for use in a restaurant, consisting of three parts: Wines offered by
the glass, wines offered by the bottle, and a wine flight paired with a multi-course food menu.

PART 1 – Wine by the Glass Menu

Create a “wine by the glass” menu priced appropriately to hit target beverage COGS (Cost of Goods

Wine by the Glass Menu

  1. 1) Consist of 15 to 20 wines from New World wine regions we have studied in class.
  2. 2) You will need to have wines in the following categories:
    1. Sparkling

      1. Traditional method
      2. Tank Method
      3. Rose
    2. Still white

      1. Dry, crisp, light, no oak
      2. Off-dry, light, no oak
      3. Medium to Full-Body, oak-aged
    3. Still rose

      1. Dry Rose
      2. Off-dry Rose
    4. Still red

      1. Light body, less tannin
      2. Full-body, more tannin
      3. Riper fruit vs. more earthy flavors
      4. Aged red wines

e. Dessert

  1. Botrytis
  2. Late Harvest
  3. Frozen
  4. Dried
  5. Fortified
  1. 3) You should have a range of grape varieties, styles, winemaking techniques, climate expressions,
    price points, etc.
  2. 4) Wines will be chosen from the “Wholesale Wine Catalog 2019” which is uploaded to the
    “Project Materials” module in web campus.
  3. 5) The menus should be presented in a format suitable for an actual restaurant wine menu. Please
    submit as a “Microsoft Word” document.
  4. 6) Target beverage cost for the Wine-by-the-glass Menu is 26% for a 6-ounce serving. Dessert
    wines should be a 3-ounce serving, but Beverage cost is still 26%. Determine the cost per ounce


for the product, use that to determine the cost for the serving, and price accordingly to hit the
26% COGS.

Project Format:
Cover Page with your name and class listed

Page 1 – Wine-By-the Glass Menu formatted as if it were to be used in a restaurant. Please submit a
Microsoft Word Document

Page 2 – your math. Use the “Final Project Spreadsheet” to fill in your wines, bottle size, serving size,
cost per ounce, price listed on the menu, and actual beverage cost per item. This file is located in the
“Project Materials” Module in Web Canvas.

Key points –
To achieve maximum points please use the following guidelines:
A. Section headings – Your menu should have the following section categories


This is

Sparkling Wine
White Wine
Rose Wine
Red Wine
“Sweet Wine” or “Dessert Wine”

the preferred order as well. It follows the typical serving sequence of the wine.

B. Wine Style Diversity – Within each category, you should have at least 1 example of each style listed
below. To find out the characteristics of a wine, you should look up winemaking information on the
winery or importer’s website. In the column on the “Final Project Spreadsheet” called “wine style”
please use the styles listed below that best describes the wine. You should look up technical
information about the wine to make sure your style selection is accurate.

  1. 1) Sparkling – Traditional Method and Tank Method
  2. 2) White –
    1. Dry, no oak
    2. Off-dry to medium sweet
    3. Oak-aged white wine
  3. 3) Rose – at least 1 dry rose. You may have more than one selection and you may include an
    off-dry style.

    1. Dry Rose
    2. Off-Dry Rose
  4. 4) Red–
    1. 2 light red wines (Light body, less tannin)
    2. 2 full-bodied styles of red wine (Full Body, more Tannin)

5) Dessert
i. At least two selections but they should be made using different techniques (Late

wine –
Harvest, Botrytis, Ice Wine, Fortified Wine, etc.)

C. Proper Menu pricing – make sure you are calculating an accurate cost per ounce, cost per serving,
and appropriate menu price based on target beverage cost. Be sure to ROUND UP to the nearest
whole dollar for the price listed on the menu. Prices for a glass of wine should range between $5 to
a maximum of $50 per glass, with a majority of the wines between $8 and $25.

  1. Proper Wine List Grammar – There are many ways to format a list but please use the following
    format for listing your wines on the By The Glass Menu:

    1. 1) Grape Variety, Producer (Winery), any special name or vineyard, region, country, vintage
    2. 2) If it is a blend of grapes, find out the dominant grape and list that grape followed by “blend”.
      For instance, If a wine is a blend of the following grapes – 65% Grenache, 25% Syrah, 10%
      Mourvedre, list the wine a “Grenache Blend”.
  2. You will lose points if you simply copy and paste the wine description from the wine catalog.

Here is an example: This wine is listed as a “Blend-Languedoc” under the grape variety in the Catalog:


If you list it like this on your wine menu, you will not get full credit:

FRANCE, 2012

After consulting the website (
roussillon-villages/) , it appears that the dominant grape is Grenache, followed by Syrah. An acceptable
way to list it would be:

Grenache Blend, Hecht & Bannier Côtes du Roussillon Villages, France 2012 price
Grenache-Syrah Blend, Hecht & Bannier Côtes du Roussillon Villages, France 2012 price
D: Please include the excel file with all your wine listed and the form filled out appropriately.
Part 2 – Wine Bottle List

For this portion you will be creating a list of wines the restaurant will offer by the bottle. This
will also be created in a Word.doc format.

Project Guidelines:

The Bottle list must have at least 50 selections. You are welcome to use the wines listed in the
wine by the glass menu as part of your 50, just make sure they are priced and formatted properly. Your
target beverage cost for the bottle list is 39%. Please follow the same format when listing wines by the
Bottle as used for the wine by the glass portion. You must include at least 1 white wine and 1 red wine
from each of the countries and regions listed below. For Dessert wine, you must have at least 1 example
listed for each method of production. You need at least 2 rosé wines as well. Please use headings similar
to the By the glass menu for each section (Sparkling, White, Rose, Red, Dessert)

1) United States

  1. California

    1. Napa Valley
    2. Sonoma County
    3. Mendocino County
    4. Paso Robles
    5. Santa Barbara County
  2. Oregon

i. Willamette Valley
c. Washington State

i. Columbia Valley (includes any sub AVAs like Walla Walla, Yakima, et al.)

  1. 2) Chile
  2. 3) Argentina
  3. 4) South Africa
  4. 5) Australia
  5. 6) New Zealand
  6. 7) Dessert Wine
    a. Late Harvest
    b. Botrytis affected
    c. Ice wine
    d. Fortified wine

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