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Vinipedia

Wine consultancy for restaurants & hotels

A wine programme built around your guests, your team and your business

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Burçak Desombre reading the label of a bottle she holds in both hands, in front of a restaurant cellar’s bottle wall.

Looking at the whole wine programme

A strong wine programme is more than the bottles on the list. I look at the selection, the cellar, pricing and the way the team presents and recommends wine as parts of the same picture.

Whether you are creating a wine list from scratch or improving an existing one, I work from your concept, cuisine, clientele and operational needs to identify what should stay, what could work better and where the priorities lie.

Wine list, cellar and team

  • The wine list

    • Creation, review or restructuring of an existing list
    • Selection aligned with your concept, cuisine and clientele
    • Balance across regions, styles and price levels
    • Pricing structure and margin guidance
    • Clear, consistent organisation and presentation of wine information

  • The cellar

    • Inventory, rotation and value held in stock
    • Storage conditions and potential losses
    • Purchasing guidance: what to buy, when and in what quantity

  • The team

    • Practical wine service and the essentials done well
    • Helping staff recommend wine confidently and naturally
    • Training adapted to the knowledge and needs of the team

How I work

    • Audit of the existing wine list, cellar and service
    • Clear, prioritised recommendations
    • Practical tools to support pricing and decision-making
    • Implementation and team training where needed
    • Seasonal or ongoing review as the list, stock and needs evolve

Experience grounded in hospitality

Working with wine lists and hospitality teams has been part of my career since I entered the wine trade in 2007, first through distribution and brand roles and later through Vinipedia. My experience ranges from building and reviewing wine lists and structuring detailed wine information to training teams and advising on selection, cellar management and service.

Over the years, this work has included projects with restaurants, hotels and hospitality businesses such as Vakko Bistrot, Wyndham Ankara Söğütözü and Hillside Fethiye. I also reviewed and restructured Şans Restaurant’s wine list for its successful Wine Spectator Restaurant Awards application.

Let’s talk about your wine programme

Tell me about your property, your current wine programme and what you would like to improve. We can identify where my support would be most useful and the right way to move forward.

Discuss your wine programme →

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