One of the most important criteria to judge a restaurant is the wine list.
A good wine list is an indicator of taste and class in a restaurant.
So how does a wine list measure up?
When weighing a wine list, consider four factors: adaptability, variety, consumer friendliness and pricing.
Adaptability means that all the wines selected on the wine list work well with the items on the menu.
If the restaurant has spicy dishes, the wine list should have wines that go well with the spicy dishes.
For many restaurants, the easiest way to do this is to pair local wines with local dishes.
Italian dishes to do most of the tomato sauce, with acidity of the Italian wine is very suitable.
Diversity is also important.
The wines on the wine list should be as diverse as possible, giving guests different choices, while taking into account the wines and dishes on the list.
Diversity is reflected in the types of wine, red wine, white wine, sparkling wine, rose wine should be covered.
For example, if a restaurant focuses on Italian food, the wine list should include different kinds of wines from different wine regions in Italy, which can be used with different dishes.
Of course, the wine list is consumer-facing, so it shouldn’t be an eye-opener for restaurant guests.
The wine list should be simple and easy to read. It should not have long abstract tasting notes.
The wine list can be classified by wine type or region, with basic information on each wine for consumers to choose.
Finally, pricing is critical.
Although the amount of markup varies from restaurant to restaurant, the principle is to keep prices reasonable.
If the price is three or four times the retail price, customers who come to the restaurant may be very critical of the price.
Therefore, the price of a restaurant wine list should be as reasonable as possible, including the necessary services, so as not to be too high and affect the dining experience of the guests.
In short, the wine list is very important to the restaurant, and consumers can also measure the service quality of the restaurant by the wine list when they approach a restaurant.
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