"Wine crowns a moment of pleasure, and it is good to diversify the experience to discover new ideas and sensations."

From behind the bar of a music venue in Desenzano to leading the selection of over 140 references at one of Lake Garda's most popular trattorias, Simone Monese's journey is a story of quiet perseverance and deep love for wine. Trained at the AIS headquarters in Brescia and seasoned through private events linked to Lugana DOC, Monese is today responsible for the wine list, pairings and wine service at La Vecchia Griglia (Sirmione), where he champions a pairing philosophy that is both coherent and sensorial: grilled meat and wines with structure, maturity and soul. His specialisation in the Garda area gives him a deep knowledge of local wines — from Lugana to Valpolicella, from Bardolino to Franciacorta — which he combines with a broader Italian and international vision. Wine pairing philosophy The first thing is to understand what your "thirst" — in the sense of desire — tells you, and following it is never a mistake. Then you need to think about the structure of the dish, seeking a wine that in terms of intensity can balance the pairing experience. Debunking a myth Sparkling wines pair perfectly with meat, just as light reds go beautifully with fish! Wine crowns a moment of pleasure, and it is right to experiment with various pairings to seek new stimuli. A surprising wine recently Terroir al Límit Terra de Cuques Blanc 2022, Priorat. Best value wine Arpepe "Il Pettirosso" Winerim Winerim streamlines the search for useful information to always be prepared to interact with diners and offer personalised recommendations.

How it fits the wine workflow

"Wine crowns a moment of pleasure, and it is good to diversify the experience to discover new ideas and sensations." is not an isolated page: it belongs to the Winerim decision workflow for structuring the wine list, understanding sales, spotting slow-moving references and turning wine recommendations into a simple routine for the floor team and management.

Data worth checking

Before changing the list, teams should review average ticket, margin by reference, wine weight in total revenue, rotation by style and bottles with no movement. Those signals help prioritize decisions that affect buying, pricing and staff training.

How the floor team uses it

"Wine crowns a moment of pleasure, and it is good to diversify the experience to discover new ideas and sensations." should also be clear for waiters, floor managers and operators. The page connects the digital decision with service language: what to recommend, why it makes sense and how to explain it without relying on a sommelier every time.

Connection with the wine library

When the decision touches styles, regions, grapes or pairings, it should connect back to the wine library. That keeps each list change tied to service language, sales arguments and internal staff training.

Recommended next step

The natural next step is to analyse the current list, identify margin opportunities and choose a small number of measurable actions: improve one category, activate wine by the glass, strengthen pairings or request a demo with real restaurant data.