Kristell Monot, Mugaritz, Spain
Prestige is key. This can come from iconic names, essential appellations, high scores in reviews, or rarity. Unique collaborations and exploring lesser-known regions can also make a wine prestigious. At Mugaritz, creativity is central, offering both iconic wines and unique, experimental cuvées.
Matteo Bernardi, Le Calandre, Italy
Produce genuine wines that reflect their terroir, grape variety, and vintage. Make yourself known through fairs, tastings, and personal visits, as wine reflects its maker.
Tam Chaisiri Tassanakajohn, Nusara, Thailand
Ensure exceptional quality and value. Offer tastings or wine dinners for sommeliers and decision-makers. Understand target restaurants' styles and tailor your pitch to show how your wine complements their menu.
Amanda Wassmer-Bulgin, Memories, Switzerland
Quality is essential. Approach restaurants that align with your brand values. Avoid unsolicited samples; instead, schedule tastings and engage with restaurant buyers. Be flexible with terms and offer unique bottlings to build good relationships.
Hironobu Hara, Florilège, Japan
Branded wines are preferred in Japan. Unknown producers should find a trusted importer who can recommend their wines to restaurants, as importers play a crucial role.
André Bekker, Frantzén, Sweden
Importers are key links between producers and restaurants. Build good relationships with importers to ensure good wine allocations. Importers can introduce new wines and set up meetings with producers.
Gianni Sinesi, Reale, Italy
Quality always pays off. Producers should communicate their wines' quality through social media and the internet.
Lorenzo Lentini, Ikoyi, London
In London, a good importer, a strong online presence, and willingness to visit restaurants are important. Producers need to sell experiences, sharing the story behind their wines.
Tom Ieven, Restaurant Colette – De Vijvers, Belgium
Work with reliable importers. Invite sommeliers to your estate to convey your wine's story. Avoid being pushy, as it's counterproductive.
Agnese Morandi, Table by Bruno Verjus, Paris
Travel, participate in events, and build relationships to let your wine be discovered.
These insights from top sommeliers highlight the importance of quality, relationships, and storytelling in getting your wines listed in the best restaurants. But there’s an even more effective and streamlined approach: have your wines tasted by top sommeliers from The World’s 50 Best Restaurants through the exclusive World's Best Sommeliers' Selection.
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Source: Canopy - Full article available here
