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“New World wines have taken dominance.” |
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Located at the posh G.K. II locality in the heart of South Delhi, Smoke House Grill is a modern European fine dining outlet and caters to the swish and swanky elite set of Delhi’s party animals. One of the more distinguished restaurants in town, it is set in a neo-Japanese décor and theme and has been a hit for its food and beverage offerings. The food is European and has an enviable beverage list that boasts of the Johnnie Walker King George V to a 1993 Vintage of Chateau Latour. It also has an array of smoked cocktails that have seized the attention of cocktail lovers.
Deb Dip Chatterjee, Restaurant Manager, talks with Tulleeho on the uniqueness of Smoke House’s wine list and trends that have been defining the wine drinking culture in the city.
1. Can you describe your wine list and the offerings?
Fairly extensive with a mix of old world and new world wines. Prices vary from Rs.1800 to Rs.65,000. The higher end ones being like Chateau Latour (1993), Chateau Haut Brion (1994) and Chateau Mouton Rothschild (1997). We have a extensive choice of around 14 Champagne/sparkling wines. We also have Canadian Ice Wines as an offering in the dessert wine category.
2. Was the menu created in-house or did you hire a wine consultant?
In-house.
3. Which are the labels that move pretty frequently and the ones that don’t?
As of last year, the Italian wines on our list did well. Of the new world the Chilean wines took the cake. Second to that New Zealand Sauvignon Blancs also did particularly well. While price has been a determining factor for this, the consumer’s preference for fruity wines was also a major determining factor.
4. The reds or the whites? The still or the sparkling? Any takers for dessert wines?
Reds have done better. Still wines sell more Vs. sparkling. Dessert wines move slow. There is a common liking for the Blush Zinfandels and Mateus amongst the Rose.
5. Have you noticed any preferences for wines from a particular country amongst your guests?
New World wines have taken dominance.
6. Do your guests normally see their entire meal through with one particular label or tend to prefer a wine for each course separately?
No preference as such. Most of the times consumers prefer to have their own choice.
7. Do you sell more of wines by the bottle or by the glass?
In terms of sales, its by bottle. We do have a separate wine-by-glass option menu that we change every week.
8. Do you feel it works well with the wines you serve / was it one of the focal points that helped you decide the wine menu?
Yes, the food that we served works well with the wines that we have on the menu. In fact the wine menu was made keeping the food in mind and at an average our wine menu is designed to offer 4-5 wines for each of the food items.
9. How often do you revise your menu or add new labels to it?
We normally update it once a year in the first quarter. This is reflective of the new import policies / duties /taxes that might change when the new budgets are announced. At times certain wines disappear off the market.
10. Do you have any wine cocktails on the menu?
No. Except a selection of red/white/rose wine sangria’s which have worked well with our guests.
11. At an average how much does wine contribute to your beverage APC?
During peak season, I would say the figure is around 45% while it drops to around 32%-35% during the lean season. As a whole, our beverage to food APC ratio is around 60:40.
12. How many bottles do you sell in a day / how many cases per month?
4-5 cases a week. The bulk of it are new world wines.
13. What has been your greatest challenge when it comes to up selling wines to your guests?
A lack of correct awareness on wines and pre conceived notions about it, which at most times are wrong, have been some major challenges.
14. Which kind of wines / grape varieties do you think would work well (from amongst the ones that are not currently available)?
The Chardonnay and the Shiraz (specially the Australian) have been a hit in their respective categories. I feel that the Gewürztraminer in the whites and the Merlot in the reds can do better owing to their usually fruity character that tends to appeal to the Indian palate.
15. Do you get adequate support from Wineries/Wine Marketers/Importers when it comes to product information/supply/price?
Yes we do. Most of it has been through training. We have had trainings for staff conducted by company representatives and sommeliers alike.
16. Anything that you feel could be done to affect a greater acceptance for wines amongst consumers?
An informed and aware consumer is always a pleasure to serve. We could have consumer oriented workshops that are both fun and informative. In the past we have done a few in house wine workshops sponsored by a wine company.
17. One last question…personally…on a date / celebratory occasion…wine or others??? (Honestly!)
Champagne! A rose next!
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