Wine List

The wine list, together with the menu, enhances and qualifies the products sold in the restaurant. It must be neat and clean, without stains, creases or erasures, written in a font that is easy to read and easy to consult. If completed by hand in perfect handwriting, it is very elegant. If printed, it must leave breathing space between entries.

A key should be provided, i.e. a criterion by which the wines are listed so that the customer can easily understand where to find the desired wine without reading the whole list. An initial subdivision can be made into Sparkling Wines and Champagnes, Whites, Rosés, Reds, Sweets and then a subdivision by country or region. Another possibility is to start with the geographical area (region or country) and then subdivide it by type of wine (Sparkling...).

A page with wines characterised by an excellent price/quality ratio could also be very well received.

Once you have decided on the card, the elegant font and the spacing, you have to write down the information for each wine. The indispensable ones are: name of the wine, winery, vintage, price. Never put prices (an anachronistic custom outdated today) on the card to be presented to the ladies. Information on wine pairings and organoleptic characteristics should be avoided because they weigh down the card.

Updating the wine list is essential for the restaurant menu. If any wine runs out, it must be indicated with an asterisk. If many wines are sold out, the list must be reprinted.

Elegance must be inherent in the graphic design, whether it is a large album or a card. The sommelier must sign the wine list as a seal of his personality and professionalism.

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