Balance across regions and styles
Build a coherent list in which every wine has a clear role.
What this reference helps you decide
Balance does not mean parity. It means that every region, style and type on the list follows a logic: the restaurant's cuisine, the guest profile and the venue's identity.
How to use it
Qualitative analysis based on wine-list composition principles. There are no universal proportions: each list must respond to its own context.
Key points
Consistency with the cuisine
The list should reflect the restaurant's culinary identity. A Mediterranean restaurant needs more whites and rosés than one with a different specialisation.
Local vs international regions
A common balance places 50-70% domestic/local wines and 30-50% international wines, depending on positioning.
Diversity of styles
Including varied styles (fresh, structured, oak-aged, natural) lets you serve different guest profiles.
Avoid redundancy
Two wines that play the same role on the list compete with each other. Each reference must be distinguishable.
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