Broadly, yes, there is a proper way to list a wine on your list. The format can vary based on preference and house style, but generally includes: Producer, name of the wine, region, vintage. A large list will also include a bin number. And, of course, a price.
How would you describe wine in writing?
Following are some common descriptors used to describe wines: Aroma or bouquet: The smell of a wine; bouquet applies particularly to the aroma of older wines. … You can classify a wine as light-bodied, medium-bodied, or full-bodied. Crisp: A wine with refreshing acidity.
How do you describe a great wine?
Wines with full, pleasant flavours that are sweet and ’rounded’ in nature are described as rich. In dry wines, richness may come from high alcohol, by complex flavours or by an oaky vanilla character. Decidedly sweet wines are also described as rich when the sweetness is backed up by fruity, ripe flavours.
How do you classify wine?
According to the color, wine can be divided into three categories: red wine, white wine, and pink wine. This is also the most common way to classify.
What is the aim of a wine list?
The goal of any wine list should not be to showcase the wine knowledge and experience of your restaurant – it should be offering and presenting great wines that pair well with the food dishes being served every night.
How do you present a wine list?
Tips to Presenting your Wine List
- Keep it Legible. For menu items, try to use a font size of 10-12pt minimum and avoid having busy images or logos set behind the text. …
- Set it Apart. …
- Ditch the Vintage. …
- Raise A Glass. …
- Order, Order, Order. …
- Enough Confucius. …
- The Nitty Gritty.