We spent over $1,000,000 on wine!

About this episode

Master Sommelier Carlos Santos discusses the intricacies of creating a $1.5 million wine list for a new restaurant in Byron Bay.

Master Sommelier Carlos Santos goes behind the scenes of building a $1.5 million restaurant wine list for a new Byron Bay venue created by chef Shannon Bennett.From $35,000 magnums to $40 best-selling wines, we break down how sommeliers curate world-class wine lists, negotiate rare allocations, and balance prestige bottles with everyday drinkers. You’ll learn: • How a Master Sommelier builds a wine list from scratch • Why some wines sell more than others • The hardest wines to source in Australia • How trade tastings and supplier relationships work • Why Australian wine is dominating restaurant lists • How price psychology shapes customer ordersIf you love wine, restaurants, or the behind-the-scenes world of hospitality, this episode is for you. Recorded at our new Collins Street studio by SESSION in PROGRESS. SPONSORS Grays.comhttps://www.grays.com/search/wine RIEDEL: https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) FOLLOW GOT SOMME Instagram: https://www.instagram.com/gotsomme/ Studio: https://www.instagram.com/session.in.progress/ Subscribe for new wine episodes every week. TIMESTAMPS 00:00 $1.5…

People in this episode

Host: Carlos Santos

Topics covered

• wine list building
• sommeliers
• wine sourcing
• Australian wine
• restaurant wine
• price psychology

Keywords

• wine list
• sommeliers
• Australian wine
• restaurant
• wine sourcing
• price psychology
• trade tastings

Sponsors

Grays.com, RIEDEL

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