Theory Session
How do you go about pricing a wine list?
Managing resources correctly is an essential aspect for any business. A sommelier must therefore have an in-depth understanding of management culture.
Pilar Cavero (Best Sommelier in Spain 2013 and former sommelier at El Celler Can Roca***) will talk with writer and culinary and restaurant consultant David Rupert about wine management for restaurants. During the talk they will answer key questions that any sommelier or front-of-house manager might ask themselves when designing their wine list: How much can we invest in wine? What should our wine list be like? Have we got our pricing policy right? What is the right percentage margin for a wine? Do all restaurants calculate prices in the same way?
Related talks
Theory Session
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Spain’s Great Wine Lists
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Rafael Sandoval
Sommelier and co-owner at Coque** (Madrid, Spain)
Mohamed Benabdallah
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José Antonio Navarrete
Sommelier at Quique Dacosta, Restaurante*** (Dénia, Alicante, Spain)
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Peter Sisseck
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François Chartier
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Hitoshi Utsunomiya
Japan Sake and Shochu Association
Pablo Alomar Salvioni
Founder and CEO Salvioni Alomar
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Falsehoods about wine
12:00 - 12:40 HRS
Juancho Asenjo
Journalist
Tao Platón González
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Antonio Tomás Palacios
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The world of fine wines
12:45 - 14:00 HRS
Jochen de Vylder
Founder of Ampersand Wine Auctions
François Passaga
Founder FAP Grand Cru
Daniel Carnio
Founder of and CEO at Oeno (London, UK)
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10:50 - 11:30 HRS
François Chartier
Creator of harmonies. Chartier LAB Barcelona
Ricardo Pérez Palacios
Oenologist at Bodegas Descendientes de J.Palacios
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The great wine lists of the world
10:00 - 10:40 HRS
César Román
Ex-sommelier at Le Chalet de la Forêt** (Brussels, Belgium)
Pieter Verheyde
Owner and sommelier at Terminus (Watou, Belgium)
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The drink and the morsel: Partners in wine
11:40 - 13:10 HRS
Marc Segarra
Chef at Refectorio* (Sardón de Duero, Spain)
Rubén Pol
Sommelier at Disfrutar** (Barcelona, Spain)
David Robledo
Sommelier at Ambivium* (Peñafiel, Castile Leon, Spain)
Cristóbal Muñoz
Chef at Ambivium* (Peñafiel, Castile Leon, Spain)
Agustí Peris
Sommelier at Refectorio* (Sardón de Duero, Castile Leon, Spain)
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Theory Session
Bullipedia Volume IV
13:20 - 13:50 HRS
