Wine list examples for restaurants
Well-structured list models for different restaurant types. Learn how to organize, design and optimize your wine list.
Bistro / Gastropub
Small restaurant
A compact, well-curated list where every wine has a clear purpose. Easy to manage, easy to recommend and easy for the guest to understand.
Recommended structure
- Group by type (whites, reds, rosés)
- Include 3-5 by-the-glass wines
- Highlight 1 recommendation per category
- Price ladder without gaps
Whites
Albariño Pazo Señorans
Rías Baixas
Verdejo Menade
Rueda
Godello Guímaro
Valdeorras
Reds
Crianza Muga
Rioja
Mencía Descendientes de J. Palacios
Bierzo
Garnacha Comando G
Sierra de Gredos
Specialist wine bar
Wine bar
A broader list organized by style and sensory profile, not just by type. Ideal for explorers who want to discover different wines.
Recommended structure
- Organize by style (fresh, structured, sweet)
- Dedicated by-the-glass section (8-12)
- Include natural and artisan wines
- Add brief tasting notes
Fresh & light
Txakoli Ameztoi
Getariako Txakolina
Muscadet Sèvre et Maine
Loire Valley
Grüner Veltliner Loimer
Kamptal, Austria
Full of character
Nebbiolo Langhe Produttori
Piedmont
Syrah Alain Graillot
Crozes-Hermitage
Old-vine Garnacha Alfredo Maestro
Calatayud
Sparkling
Cava Recaredo Brut Nature
Penedès
Champagne Pierre Gimonnet
Champagne
Haute cuisine / Fine dining
Fine dining restaurant
An extensive list organized by regions and sub-regions, with premium sections and sommelier selection. Designed to offer a complete discovery experience.
Recommended structure
- Organize by main region and sub-sections
- Featured 'Sommelier's Selection' section
- Include large formats (Magnum)
- Suggested pairings with tasting menu
- Premium by-the-glass (10-15 references)
Spain – Whites
Albariño Do Ferreiro Cepas Vellas
Rías Baixas
Viura Remelluri Blanco
Rioja
Xarel·lo Recaredo Serral del Vell
Penedès
France – Reds
Châteauneuf-du-Pape E. Guigal
Southern Rhône
Gevrey-Chambertin Dugat-Py
Burgundy
Margaux Château Palmer
Bordeaux
Sommelier's selection
Pingus
Ribera del Duero
Vega Sicilia Único
Ribera del Duero
Clos Mogador
Priorat
Practical guide
Keys to designing an effective wine list
How to organize wines
- Group by type (white, red, rosé, sparkling) in small lists
- Group by region or style in large, complex lists
- Separate the by-the-glass section
- Include a featured category (recommendations, chef's selection)
How to distribute prices
- Create a progressive ladder without sharp jumps
- Concentrate the most references in the mid-range
- Use decreasing multipliers (higher margin on entry wines)
- Avoid gaps of more than €10 between consecutive references
How to structure categories
- Each category should have at least 3 options
- Don't mix criteria (type + region) at the same level
- Place recommended wines in prominent positions
- Ensure style variety within each category
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