Built in 1880, the Inn at Tres Pinos is a San Benito County
historical landmark. For the last 17 years, owner Mike Howard has
made it his passion to restore and remodel the building into a
quaint, rustic and welcoming restaurant
– the only four-star restaurant in the county.
Built in 1880, the Inn at Tres Pinos is a San Benito County historical landmark. For the last 17 years, owner Mike Howard has made it his passion to restore and remodel the building into a quaint, rustic and welcoming restaurant – the only four-star restaurant in the county.
With such pedigree, I wanted to explore Mike’s philosophy of creating a wine list. How does he choose from so many wines? What factors are used when deciding the mark-up? How often does the list change?
Upon my arrival, I was greeted by manager Guy Balestrieri. Like all the other employees, Guy was hand-picked by Mike to work at the restaurant. His first job, at age 16, was as a bus-boy.
“The wines we serve at the Inn are the end product of what our customers want. We let our customer’s palates decide what wines we continue to serve, what new wines we bring in or what wines we eliminate,” Guy said.
Howard shared with me his two golden rules: “No. 1, wine is food. From start to finish, wine should be viewed as an accompaniment to what we are eating; No. 2, we do not call it a wine list, but rather, a wine menu. Wine should not be an afterthought to the meal – here are our specials, and oh by the way, here is our wine list.”
The wine menu at the Inn is comprised of mostly local wines, but all the wines have had a personal relationship with Howard, established by being a member of the community.
About two-thirds of the wines are local and the rest end up being built around that core.
After receiving a degree from the University of Nevada, Las Vegas in hotel administration, Howard joked about the learning curve he had when he first started the restaurant. “Our first wines were boxed wines that were mediocre at best. Eventually, common sense prevailed and we started a practice of taking what’s here and showcasing the uniqueness of the area. I also like to carry wines that you are not going to find everywhere.”
“We want to demystify wine and make it less intimidating. There is no “right or wrong” about wine. You may like a particular wine, another person may not. That’s OK,” Howard said with more than a little conviction.
Mike pointed out that his highly trained staff is asked to describe the wines to many people who are not from the local vicinity.
“We like to tell the story behind the wine. By knowing the history and styles of the local vintners, it intrigues people to try it.”
The Inn at Tres Pinos offers 14 wines by the glass, another excellent way for people to become familiar with what is available.
The subject turned to the pricing of wines, particularly in restaurants. I personally have been disappointed by the seemingly high mark-ups that you find in so many places.
Mike responded by saying “There are some misconceptions out there. Most people think there is a formula that is used, but really, it all comes down to what the market will bear.”
Mike reminded me that there are costs associated with wine service that a lot of people do not think about – storage, transportation, shipping, supplies – and businesses cannot give the store away.
But we agreed that a lot of places are charging too much for their wine, simply because people are willing to pay for it.
“Many restaurants make their money on bar sales. Here at the Inn in Tres Pinos, our wine sales far exceed our liquor sales.
“Wine is part of the overall picture of promoting a “dining experience” – a combination of great food, great wine and excellent customer service.
“I am interested in making relationships and doing the common things, uncommonly well,” Howard said. “That’s why I try to keep my mark-ups low, reasonable and flexible.”
A look at the Inn’s pricing is testament to his beliefs!
This dovetails into Howard’s newly formed “San Benito County Culinary Hospitality Foundation.”
Howard has created a foundation that will expose, educate and generate interest in the fields of travel, tourism, food and beverage business management and the wine industry.
This will be accomplished through senior internships, scholarships, interactive field trips and guest teachers in the classrooms.
“I want to leave something lasting, not just throw money at something.
“I want to introduce the fun and challenges associated with these industries to a new generation.”
Where can I sign up?
Cheers!
