How We Work
A bottle is half the work. The wine truly lives when the person pouring it knows why it was chosen, where it comes from, and how to tell that story.
The Service
Every venue we work with goes through the same considered arc — selection, delivery, training, support, and evolution.
We curate from eight countries — France, Italy, Spain, Austria, Argentina, Chile, South Africa, New Zealand — and pre-select only what makes sense for Bali's hospitality scene. Climate-resilient styles, cuisine-friendly profiles, real maisons.
Climate-controlled import, refrigerated storage in our Bali cellar, then dedicated delivery to your venue. Bottles never see the heat that ruins them — from the producer's door to yours.
Every wine we sell you, we train your team on. Before a single bottle hits your service, our sommeliers walk your staff through it — the producer, the terroir, the vintage, the food it loves, and the words that turn a pour into a moment.
A dedicated account lead. Monthly check-ins. Last-minute deliveries when you need them. Honest advice when you don't. We're a phone call, not a ticketing system.
Your wine list isn't static. Seasons change, menus evolve, your team grows. We revisit the selection together, retire what no longer fits, and bring in the next chapter — with fresh training sessions to match.
The Signature
The single most-skipped step in wine distribution is the one we built our name on. Every wine in your FineSip list comes with a training session for the people who'll pour it. No exception, no extra invoice — it's how we work.
In your venue, in your service uniform, with the actual bottles your guests will order. Glass, nose, palate, finish — your team learns the wines the way they'll meet them.
Who makes this wine, where, and why it tastes the way it does. Short, memorable, ready to pass on to a curious guest in thirty seconds.
Temperature, glassware, decanting, the dishes from your own menu that lift the wine — concrete guidance, not theory.
The phrasing that turns "a Chablis" into a moment. Your team leaves each session with a handful of lines they actually want to use at the table.
One-page tasting sheets for each wine, written in plain language. Pinned in the back of house, used the next shift, the next month, the next hire.
New vintage, new arrival, new team member — we come back. The training doesn't end at the first session; it grows with your venue.
Included in every partnership
No surcharge. No "premium tier." If we sell you the bottle, we train you on it.
Our Promise
A great wine list isn't a piece of paper. It's the confidence of the person who hands it to your guest.
Tell us about your team and your guests — we'll come back with a wine list and a training plan that fit.