Create a wine list in the restaurant: selection, structure, and description

How many wines

Anyone who wants to create a wine list first faces the question of scope. A large list demonstrates competence but ties up capital in the cellar and overwhelms many guests. For most restaurants, a manageable selection that suits the kitchen and that the team knows is sufficient.

• Some open wines in white, red and rosé, plus a sparkling wine.
• A small selection of bottles in various price ranges.
• Regional wines, if your establishment is located in a wine-growing region.
• A few special bottles for occasions when your guests ask for them.

Sort by color, region, or style

The classic order begins with sparkling wine, then white, rosé, red, and sweet wine. Within the colors you can sort by region or by style.

• By region: clear for experts and with many origins.
• By style, such as “light and fresh” or “full-bodied and spicy”: easier for guests who know little about wine.
• Sorted by price ascending within each group: simplifies selection and enhances transparency.

Glass and bottle

Open wines should be listed on the menu by volume, typically 0.125 l or 1/8 l. For those offering bottles, the size should be specified, usually 0.75 l. Offering certain wines both by the glass and by the bottle helps guests who wish to sample first.

For open wines, it is worth looking at the shelf life: items that are not ordered frequently are better listed only by the bottle on the menu.

Descriptions that help

A good description is short and translates technical terms into flavor. Instead of long tasting notes, two to four keywords are sufficient:

• Green Veltliner, Weinviertel – peppery, fresh, with fried chicken and salad
• Blaufränkisch, Mittelburgenland - dark berries, robust, with game and roast

A menu note is often more helpful than any description. And do not forget the allergen information: wine generally contains sulfites. On the digital menu from Same-QR, you can write the description and the allergen abbreviation in the additional line.

Changing cohorts

Wine lists become outdated quickly: one vintage is consumed, the next arrives, a wine becomes more expensive. Printed lists often still show the old vintage. If you specify the vintage, you must maintain it; if you omit it, you should inform the staff which vintage is currently being served.

A digital wine list can be quickly adapted in such cases. Same-QR offers a wine category in the menu template and custom designs for wine establishments. A small printed selection at the table complements this well, especially for guests who prefer to hold the list in their hands.

Incorporate the team

A wine list is only as good as the advice given about it. Not every establishment has a sommelier, but every team can learn to recommend the wines on the list:

• Regular short tastings of the open wines in the team.
• A wine recommendation for every main course that everyone knows.
• A cheat sheet with grape variety, origin, and two keywords for taste.
• The note that guests are allowed to taste a glass before the bottle, if that is possible for you.

Guests are more likely to order wine when they feel well advised. A short, understandable menu and a team that knows them are the best foundation for this.

Frequently asked questions