Restaurant · supplier · Bordeaux
Wine for your restaurant, direct from a Bordeaux wine merchant
Trade prices, grands crus classés and old vintages in stock, wines by the glass, champagne. No exclusivity, no hidden minimum. A quote within 48 working hours, and two free tools to build your wine list and set your by-the-glass prices.
What you get
Transvins has been a Bordeaux wine merchant (négociant) since 1986, based at 19 rue Édouard Faure in Bordeaux. The trade consists of buying from the châteaux and the brokers of the Gironde, storing at a constant temperature, and selling on to restaurant professionals at wine merchant prices. So you buy at the source, with no middleman between the wine and your cellar.
- Trade prices, sliding with volume, with an invoice that lets you reclaim the VAT.
- Wines by the glass that hold up for an evening once opened: Bordeaux at €8 to €16 a bottle that leave a decent markup at €6 or €7 a glass.
- Grands crus classés and old vintages, in stock, for the top of the list and the tables that ask for a specific year.
- Champagne, supplied. Crémant, on request.
- Shipping costs stated on the quote, depending on volume and destination, never added afterwards.
How we work
Samples
On request, for the wines you're considering by the glass or as the core of your list. We don't ask you to buy a whole case blind.
Quote within 48 hours
Wines named, vintages, prices excl. and incl. VAT, shipping costs. You know what you're paying before you order.
Order
By email or phone, paid remotely. No platform, no account to create, one contact who knows your list.
Delivery
To your premises, in parcels up to 120 bottles, on a pallet beyond that. Lead times and costs on the delivery page.
For which kind of restaurant
Bistro, brasserie. Three or four solid Bordeaux by the glass, a red and a white by the carafe, two sparkling. Volume matters more than depth; sliding prices come into their own. For a pizzeria or an Italian restaurant, the what wine with pizza page explains what a young Bordeaux Supérieur brings by the glass.
Fine dining. Classified growths and vintages that are ready to drink, which you don't have to keep in the cellar for ten years. The stock of old vintages is what sets a wine merchant apart from a general wholesaler.
Wine bar, wine bar with food. Fast turnover, wines that change, formats suited to serving by the glass. We work wine by wine, without imposing a range on you.
For a hotel with a restaurant, bar and room service, the wine for hotels page covers the formats and uses specific to hotels.
Two tools before you order
The wine list structure tells you how many wines you need and how to spread them by colour and price, with a printable generator. The by-the-glass markup calculator gives the selling price and the real margin per bottle opened, losses included. Both run in your browser and name no brands.
Reply within 48 working hours. No commitment.
Is there a minimum order?
No minimum is imposed, but a wine merchant is only worthwhile from a regular order of a few cases: below that, your local wine shop will do as well and faster. Prices really start sliding beyond about ten cases.
Do you ask for exclusivity?
No. You keep your other suppliers. Bordeaux is our core business; we also have champagne and a short selection from Burgundy, the Rhône and the Loire, mostly big names. For a full range in those regions, your usual supplier is still the right one.
Do you take back unsold bottles?
No. Unopened cases are not taken back, which is standard practice among wine merchants. Order tight, reorder often: the delivery lead times allow it, and it's cheaper than stock sitting idle.
Do you deliver everywhere in France?
In mainland France, yes, in parcels or on a pallet depending on volume. The costs depend on the number of bottles and the destination, and are shown on the quote. Nearby countries are handled case by case.
Depending on your place: bistro and brasserie, fine-dining restaurant, wine bar and wine bar with food. Opening? The opening cellar: how many wines, for what budget. An independent sommelier or consultant buying for several restaurants? See sommeliers and consultants.