So you want to open a wine bar?

July 12, 2011

Philippines Wine Supplier Yats Wine Cellars is pleased to share with you these articles about starting a business or establishing a career in wine

Recently, I joined a friend who was writing an article determining San Francisco’s best wine bar on a field trip and it started me thinking about what I like and don’t in a wine bar. Mind you, I don’t own a wine bar nor have I ever worked in one, but I have been to many. So perhaps it’s best to think of the following as a collection of thoughts from the peanut gallery—notes from Andy Rooney’s trip to a couple of wine bars.
First and foremost a wine bar must sell good wine. While making the rounds for the “best of” review, a few friends and I sat down for some glasses at a well-designed, but remotely situated, newcomer to the wine bar scene. We started off with some whites and a couple were bad and I mean bad–not corked–but bad. We actually sent two of the offending wines around the table for a vote on the worst. After tasting mine, someone remarked that it might go well with a communion wafer. The rest of the wines that we tried that night never were able to overcome the taste of the first glasses of plonk. The wine bar’s first responsibility is to serve good wine. And for those that don’t: uh, duh.

Source: http://www.intowine.com/so-you-want-open-wine-bar