Wine List
How to make a wine list
A wine list is the curated record of every wine a restaurant pours, organized so a guest can find a bottle that fits the meal and the budget. The strongest lists group by style or region, show by-the-glass and bottle pricing clearly, and read without a sommelier at the table. MenuCrafters structures the list and publishes it to a hosted page.
A wine list is as much a navigation problem as a buying one. Guests rarely know your inventory, so the structure has to guide them — by color, then by style or weight, with enough detail to choose. Keep entries tight: producer, region, and a few words of character beat a paragraph nobody reads at the table.
How to organize a wine list
Start with color and bubbles, then sort within each by style or region so a guest moves from light to full naturally. List the producer, region, and vintage where it matters, and show by-the-glass options near the top of each section for guests who only want one.
- Split into sparkling, white, rosé, red, and dessert
- Order each block light to full, or by region
- Show glass and bottle prices in separate columns
- Note grape and region so guests choose without help
Pricing bottles and pours
Most lists mark up bottles on a sliding scale — a higher multiple on entry bottles, a tighter one on premium labels so they stay attainable. Price by-the-glass to recover your bottle cost within the first few pours, accounting for waste on open bottles.
Step by step
- 1
Sort by style
Create sections for sparkling, white, rosé, red, and dessert wines.
- 2
Add each wine
Enter producer, region, and vintage with a short tasting note.
- 3
Set glass and bottle prices
Price by-the-glass to cover bottle cost and waste; scale bottle markups by tier.
- 4
Publish the list
Publish a hosted page and add a QR code so guests browse at the table.
Frequently asked questions
- How should a wine list be organized?
- Group by sparkling, white, rosé, red, and dessert, then order each section light to full or by region. Showing by-the-glass options at the top of each block helps guests who only want a single pour.
- How much should I mark up wine?
- Most restaurants use a sliding scale: a larger multiple on entry bottles and a tighter one on premium labels. By-the-glass pricing should recover your bottle cost within the first few pours, allowing for waste.
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