Checklist for Detection of Dead Wine and Low Rotation
Identify references that aren't moving, quantify immobilized capital, and make informed decisions about what to keep, promote, or remove.
The downloadable file is in English.
The hidden cost of dead inventory
Wines that aren't being sold don't just take up space in the cellar: they immobilize capital, generate storage costs, and can deteriorate. Many restaurants don't know how much money they have 'sleeping' in non-moving references.
Capital immobilized in bottles that haven't sold in months or years
Risk of deterioration that turns inventory into direct loss
Over-dimensioned list that confuses customers and complicates staff
Lack of a system to detect and act on low rotation
What's included in the checklist
A structured process to audit your cellar and identify references that need immediate action.
Rotation inventory
Template to record each reference with last sale date
Automatic classification: active (< 30 days), slow (30-90 days), dead (> 90 days)
Immobilized capital calculation by rotation category
Pattern identification: what types of wines tend not to move?
Decision criteria
Decision matrix: keep / promote / relocate / remove
Factors to evaluate: margin, pairing potential, seasonality, replaceability
Protocol for special vintage vs regular wines
Checklist of liquidation options: glass, menu, events, return
Prevention plan
Entry rules: minimum criteria to add new references
Monthly rotation review calendar
Early warning protocol: signals that a reference will die
Maximum stock limits per reference by type
Who is this resource for
- Sommeliers and purchasing managers responsible for cellar management
- Controllers and CFOs concerned about immobilized capital
- Restaurant owners with deep inventory ranges
- Restaurant groups with centralized inventory
When to use it
- Quarterly as routine rotation audit
- When you notice cellar investment growing but wine sales aren't
- Before placing a new order with your distributor
- When preparing seasonal wine lists
What this resource gives you
Frees capital
Identifies and moves immobilized inventory that generates no return.
Cleaner list
Eliminates references that add no value and simplifies navigation.
Smarter purchasing
Prevents future accumulation with clear entry rules.
Frequently asked questions
After how many days without sales is wine considered dead?▾
The typical criterion is 90 days without any sales. Between 30-90 days is considered low rotation. But it depends on restaurant type and service frequency.
What do I do with wines I identify as dead?▾
Main options are: offer by the glass at special price, include in tasting menus or pairings, negotiate return with supplier, or sell at a liquidation event.
How often should I conduct this audit?▾
At least quarterly. If your list has more than 250 references, monthly is more effective.
Related content
Control rotation with Winerim
Winerim automatically monitors rotation of each reference and alerts you when a wine isn't selling. No manual audits.