Your wine list deserves
better than a clipboard.
Vintages, bins, and bottle-level variance for a working restaurant wine program — free, inside the same open-source program that runs the rest of the bar.
Wine doesn’t behave like the rest of the bar.
A spreadsheet built for liquor or beer will choke on a wine list the moment vintages start repeating and bottles start living in two different places at once.
Every bottle is its own SKU
Vintage, producer, and format turn one label into a dozen line items — a generic inventory sheet flattens them into noise.
It sells two ways
By the bottle and by the glass, off two different price points, so a wine program's variance math isn't the same as liquor's.
Storage is split
Working stock behind the bar, deeper stock in a cellar or bin room — the count has to match where the bottle actually lives.
Inside the Program
What it tracks for your wine program.
Wine gets its own tab in the same master workbook that runs liquor, beer, and mixers — one program, one bar map, one weekly cycle.
Bottle-level counts by bin and location
Cellar bins, back-bar stock, and by-the-glass pours are mapped to where they physically sit, not lumped into one 'wine' total.
Vintage and producer as real fields
The product database keeps vintage, producer, and format as their own data, so two bottles of the same label don't collapse into one row.
Variance against POS, by the glass or bottle
The same variance engine reconciles by-the-glass pours and full-bottle sales against your POS export for the same period.
Built for the restaurant wine list, not a home cellar
This tracks a working wine program — reorder points, cost, and turn — not tasting notes or a personal collection.
The Short Version
Map the bins. Count the bottles. Match the pours.
Map cellar and bar wine by voice
Bin numbers, back-bar wine fridge, and by-the-glass pours all get named where they actually live.
Count against the approved map
A weekly count follows the same bin order every time, so nothing gets missed in the back cellar.
Reconcile bottle and glass sales
POS exports split by-the-glass and full-bottle sales, matched against the count and invoices for that window.
Quick questions
Is this for a restaurant wine program or a home cellar?
A working restaurant or bar wine program. It tracks reorder points, cost, and variance for a wine list that's actively selling — not tasting notes for a personal collection.
Does it handle by-the-glass pours separately from bottle sales?
Yes. The variance engine reconciles both against your POS export for the same period, so a bottle opened for by-the-glass service doesn't throw off the count.
Is the wine tracking free like the rest of the program?
Yes — it's the same free, open-source program covering bar, liquor, and wine. No separate purchase, no seat limits.
Free Bar Inventory Software
Full program overview — spreadsheets vs paid SaaS vs open source.
Free Liquor Inventory
How the program handles your highest-cost, highest-risk category.
The Manifesto
Why the whole program is free, and why it stays that way.
The Process
The kitchen-table walkthrough of setup and weekly counts.
Count the cellar without losing a Friday night.
No signup. No email capture. Download the program and start tonight.
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