Champagne sourcing for restaurants and hospitality

A list your team can sell

On a restaurant floor, Champagne is a conversation. A guest who recognises every label on the page has no reason to trade up, and a sommelier with nothing new to pour loses the moment. We supply the grower cuvées that make that conversation possible: small-production wines from named villages and single growers that never reach retail, so your team has a story to tell and a margin to protect. The list stops competing with the shop down the street.

By-the-glass without the gaps

The hardest Champagne to keep on a menu is the one you pour by the glass, because volume exposes any weakness in supply. We steer pour programs toward cuvées we can replenish reliably and warn you early when a reference is tightening, so a listed glass does not go dark mid-service [PLACEHOLDER: verify — reorder lead time and minimum for by-the-glass]. That lets you price a premium pour and actually deliver it, night after night.

The formats service needs

Pairing menus want half-bottles; a full room wants magnums; the bar wants standard bottles it can move fast. We source across formats so a single order can cover the whole floor rather than forcing you to choose [PLACEHOLDER: verify — which cuvées are offered in halves and magnums]. Larger formats also carry a presence on the table that standard bottles cannot, which matters for celebration covers.

Reorders that keep pace

A cuvée earns its listing by selling, and then the pressure is speed: getting the next case in before the current one runs out. We keep your selections and pricing on file so a reorder is a confirmation, not a fresh negotiation [PLACEHOLDER: verify — reorder turnaround for hospitality accounts]. One contact, one account, and a list that stays fillable through your busiest weeks.