Geoff Nishiura promotes his wine lists with a few key principles.
Geoff Nishiura, Director of Restaurants and Banquets at Forsgate Country Club in Monroe Township, N.J., oversees an award-winning, 225-bottle cellar.
Here are the principles that guide him in assembling and promoting his wine list:
•Keep it member-friendly. Watch what they buy, and stock the cellar with their favorites.
•Feature smaller, boutique producers at monthly tasting events. If the response is enthusiastic, add to the list.
•Start a wine-of-the-month program, offering one new red and white by the glass, and whole bottles at a special price.
•There’s no need to be exhaustive. Pick quality labels to represent the most important regions and varietals.
•Nobody wants to read a book at the table. Put a long list online, so people can study it before they come in.
•Fine wine isn’t just for the dining room. Serve it at the pool, from beverage carts, and at all club events.conditions