We spent over $1,000,000 on wine!

Master Sommelier Carlos Santos goes behind the scenes of building a $1.5 million restaurant wine list for a new Byron Bay venue created by chef Shannon Bennett.From $35,000 magnums to $40 best-selling wines, we break down how sommeliers curate world-class wine lists, negotiate rare allocations, and balance prestige bottles with everyday drinkers.

You’ll learn:

• How a Master Sommelier builds a wine list from scratch

• Why some wines sell more than others

• The hardest wines to source in Australia

• How trade tastings and supplier relationships work

• Why Australian wine is dominating restaurant lists

• How price psychology shapes customer ordersIf you love wine, restaurants, or the behind-the-scenes world of hospitality, this episode is for you.

Recorded at our new Collins Street studio by SESSION in PROGRESS.

SPONSORS

Grays.comhttps://www.grays.com/search/wine

RIEDEL: https://www.riedel.com/en-au/shop#sort=bestSeller

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

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TIMESTAMPS

00:00 $1.5 million wine list reveal

01:30 Building a wine list from scratch

05:10 Choosing wines for Byron Bay diners

08:20 Hardest wines to source

12:00 Back vintages and vertical tastings

16:40 Why $40 wines outsell $1,000 wines

19:30 The $35,000 bottle

22:00 Trade tastings & negotiation secrets

25:00 Supporting Australian wineries

Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.

Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.