Spring Changes
By Ryan Robinson, Advanced Sommelier-CMS, WSET Diploma and WSET Educator
Spring is the season of reset. We swap heavy coats for lighter layers, open the windows, and suddenly everything feels possible again. Contrary to the predictions of Punxsutawney Phil, I want to believe that spring is right around the corner. Your wine-by-the-glass (BTG) program deserves that same fresh start. If your BTG list hasn’t changed since fall, or worse, since last year, now is the moment to shake it up. Not overhauling it. Not reinventing the wheel. Just bringing it back to life.
Much like the effort put into creating your identity through your food menu, your décor, and your staffing, that same level of uniqueness should be placed on your wine program. All too often, a wine-by-the-glass program is an afterthought, filled with the same big names that are stacked in the endcaps of any local wine shop. However, it is where most of your guests interact with your wine program. It’s the entry point, the first impression. It’s part of your identity and what can set you apart from the restaurant, bar, or lounge down the road. And yet, it’s often treated like an afterthought. Spring is your excuse to re-energize that space.
Make your wine list work for you. Put thought into its layout and use it as a tool to help your staff engage with guests. I most always construct lists in a progressive format. Display your list from lightest in body to heaviest. Start with Sparkling, then White Selections, followed by Rosé & Orange as a single category. Yes, add an orange wine! There are fresh, vibrant options that will spark uniqueness to your list, such as the Côté Mas Orange Vin de France. Finish with red selections and then add your sweet wine offerings at the end.
Do not, I repeat, do not let your sweet wines, Sauternes, ice wines, ports, etc., go to die on the elusive dessert menu. Be proud of what you’ve curated. Within each subsection – take red selections for example – list your options once again in a progressive format: Light Body (Gamay, Mencía, Pinot Noir) to Full Body (Brunello, California cabernet). This becomes a tool for inexperience staff…if a guest asks for a light body wine, staff merely need only to point at the top of the list.
As the weather warms, palates naturally shift. Big, oaky reds that felt cozy in January can suddenly feel heavy in April. This doesn’t mean abandoning reds; it means reframing them. Think medium-bodied, higher-acid options that keep energy in the glass: Sangiovese, Mencía, Frappato, Blaufränkisch. Wines that feel alive rather than exhausting. If your BTG red lineup still leans heavily on Cabernet, spring is your permission slip to broaden the conversation.
Whites (and rosés), of course, get their time to shine, but not all are created equal. Spring BTG programs work best when there’s a clear spectrum. One crisp, clean, mineral-driven white. One aromatic option with lift and personality. One textured, slightly richer selection that still holds freshness. This is where grapes like Grüner Veltliner, Vermentino, Albariño, and Chenin Blanc earn their keep. They overdeliver on food pairing, they don’t fatigue the palate, and they give staff something interesting to talk about.
Let’s also talk about sparkling. If you’re not offering at least one sparkling option BTG, you’re leaving money on the table. Period. Sparkling wine isn’t just for celebrations anymore. Prosecco works, but spring is a great time to rotate in alternatives: Crémant, Cava, Franciacorta, even pét-nat if your audience is open to it. Bubbles signal freshness, and freshness is the entire point of a spring refresh.
Now let’s address the elephant in the room: Sameness. Guests notice when the BTG list never changes, even if they don’t consciously say it out loud. Regulars get bored. Staff get complacent. A spring reset doesn’t require doubling your selection, it requires intention. Give them a reason to ask, “What’s new?” It opens the door to conversation, recommendations, and trust.
There is comfort in familiarity. I am not suggesting that you create an obscure list that only those sporting beanies and twisty-mustaches will enjoy. You need big names because that’s what your guests want and we are in the business of hospitality, but that doesn’t mean you can’t get creative alongside those. I always have a hidden gem in each menu category. A wine with a story, a wine that invites the unsuspected. Don’t stop at wine. Every wine list should have a ginjō or daiginjō style sake. Bottles are stored with white wine selections, can be served in a wine glass, last longer than wine once opened, pair well with food, and add a unique layer of creativity to your offerings.
Revitalizing your wine-by-the-glass program isn’t about chasing trends. It’s about paying attention. Paying attention to the season, to your guests, to what’s moving and what’s stalling. Spring gives you cover to make changes without resistance. It’s a challenging balance to offer uniqueness and familiarity. Be careful not to let your big brands cannibalize the creative selections you’ve added. A great BTG program doesn’t just fill glasses: It creates your identity and that identity builds memories; and memories are what will bring your guests back throughout any season.
RYAN ROBINSON is the Director of Education for Brescome-Barton Inc., and Worldwide Wines in Connecticut, an Adjunct Professor at the University of New Haven, and is the Principal at SommCentric, a beverage education and consulting agency. He is a member on the USA Wine Tasting Team, representing the United States and the World Wine Tasting Championships and holds the credentials of Advanced Sommelier-CMS; WSET Diploma and WSET Educator in Wine, Sake and Beer; Rioja Wine Educator; VIA Italian Wine Ambassador; Wine Scholar Guild Educator and Italian and Spanish Wine Specialist; and Certified Scotch Whisky.
