In this book, we discuss a very important topic for who want to organize a wine cellar of a restaurant, a hotel, or even of a simple wine lover.
I will explain how to organize a wine cellar in a professional and functional way. The fundamental issues that we will address are those relating to what the structural characteristics of the cellar should be, what should be the characteristics of the cellar to facilitate work and service, what the correct order of wines in the cellar should be, how the daily cellar should be organized, how to manage the loading and unloading of the bottles, what the correct number of labels should be, and how many bottles we should have for each label. We will also see how to manage incoming and outgoing bottles, and how to organize an effective inventory method.
We will also see in detail a practical example of organizing a wine cellar of a restaurant.