Final Project Spreadsheet Wine List Project With

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

Sold).

Parameters:

Wine by the Glass Menu

1)

Consist of 15 to 20 wines from New World wine regions we have studied in class.

2)

You will need to have win

es in the following categories:

a.

Sparkling

i.

Traditional method

ii.

Tank Method

iii.

Rose

b.

Still white

i.

Dry, crisp, light, no oak

ii.

Off

–

dry

, light, no oak

iii.

Medium to Full

–

Body

, oak

–

aged

c.

Still rose

i.

Dry Rose

ii.

Off

–

dry Rose

d.

Still red

i.

Light body, less tannin

ii.

Full

–

body, more tan

nin

iii.

Riper fruit vs. more earthy flavors

iv.

Aged red wines

e.

Dessert wine

i.

Botrytis

ii.

Late Harvest

iii.

Frozen

iv.

Dried

v.

Fortified

3)

You should have a range of grape varieties, styles,

winemaking techniques, climate expressions,

price points, etc.

4)

Wines will be chosen from the

“

Wholesale

Wine Catalog

2019

” which is

uploaded to

the

“Project Materials” module in

web campus.

5)

The

menus should be presented in a format suitable for an actual restaurant

wine

menu.

Please

submit as a “Microsoft Word” docum

ent.

6)

Target beverage cost for the Win

e

–

by

–

the

–

glass Menu is 2

6

% for a

6

–

ounce

serving.

Dessert

wines should be a

3

–

ounce

servin

g, but Beverage cost is still 2

6

%. Determine the cost per ounce

for the product, use that to determine the cost for the serving

,

and

price accordingly to hit the

2

6

% 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

–

T

o achieve maximum points

please use the following guidelines:

A.

Section headings

–

Your menu should have the following section categories

1)

Sparkling Wine

2)

White Wine

3)

Rose Wine

4)

Red Wine

5)

“

Sweet Wine

”

or

“

Dessert Wine

”

This is 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 loo

k 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 t

o make sure your style selection is accurate.

1)

Sparkling

–

Traditional Method and Tank Method

2)

White

–

i.

Dry, no oak

ii.

Off

–

dry to medium sweet

iii.

Oak

–

aged white wine

3)

Rose

–

at least 1 dry rose. You may have more th

an one selection and you may include an

off

–

dry s

tyle.

i.

Dry Rose

ii.

Off

–

Dry Rose

4)

Red

–

i.

2 light red wines

(Light body, less tannin)

ii.

2 full

–

bodied styles of red wine

(Full Body, more Tannin)

5)

Dessert wine

–

i.

At least two selections but they should be made using different techniques (Late

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.

D.

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)

Grape Variety

, Producer (Winery), any special name or vineyard, region, country, vintage

2)

If it is a blend of grapes, find out the dominant grape and list that grape follow

ed 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”.

E.

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:

HECHT & BANNIER, COTES DU ROUSSILLON VILLAGES, LANGUEDOC ROUSSILLON, FRANCE, 2012

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

BLEND

–

L

ANGUEDOC

,

HECHT & BANNIER, COTES DU ROUSSILLON VILLAGES, LANGUEDOC ROUSSILLON,

FRANCE, 2012

After consulting the website (

https://hechtbannier.com/en/wines/c

rus

–

du

–

roussillon/cotes

–

du

–

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

Or:

Grenache

–

Syra

h

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 ros

é

wines as well.

Please use

headings similar

to the By the glass menu for each section (Sparkling, White, Rose, Red, Dessert)

1)

United States

a.

California

i.

Napa Valley

ii.

Sonoma County

iii.

Mendocino County

iv.

Paso Robles

v.

Santa Barbara County

b.

Oregon

i.

Willamette Valley

c.

Washington State

i.

Columbia Valley

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

2)

Chile

3)

Argentina

4)

South Africa

5)

Australia

6)

New Zealand

7)

Dessert Wine

a.

Late Harvest

b.

Botrytis affected

c.

Ice wine

d.

Fortified win