Part of the Wine Mastery school. Class 6 of 6.
The capability: you can build a short list that covers the room's actual requests.
Prerequisites: Modules 27, 28, 55.
The practice
Map the current twelve bottles to style positions. Note the gaps and the redundancies.
Then check velocity against format. Anything selling under a bottle a week is a purchasing problem, per Module 28.
Then check the conversations. What do guests actually ask for, in what words?
And rebuild the list against those three findings.
The reference
The room's own conversations, recorded rather than remembered.
What you are building
The recognition that the selection question is answerable from the room rather than from a textbook — does the list have one of each position this room's guests actually ask for?
And that redundancy is a quality risk as well as a cost, because two bottles doing the same job means one of them is slow and slow means oxidizing.
Verification and boundary
The mapped list with decisions attached.
Boundary: this confers no wine credential, and purchasing and trade practice are governed by TABC.