Top Tips for Creating The Perfect Wine List
World Restaurant Trends 2015.
There are no great wine lists, just those which are a good read. The outcome for a restaurant is to receive an order and not host a bible reading session, so the simpler the list, the better your customer will feel. You see after several pages the wine list morphs into a book and people who are eating, dining or just hanging out don’t require volumes of information about wines. Most diners never get past the first one or two pages anyway, they turn off and hungry people become distracted by what their waiter or sommelier has to offer.
So you get my drift, big belting lists are out of fashion in this mobile world. The only saving grace for a longer offering is a digital list; the customer can scroll through the pages in seconds or use the search key, which also hides the hundreds of wines cleverly sitting in the data base. This acts as a concealed cellar resulting in a clean, simple read! Excellent… and nobody knows how many wines there are!
By Peter-Scudamore-Smith, Master of Wine
Published in blog.klaremont.com, June 2015
