2.  Based on concept and food of restaurant  Concept controls wine list as much as it does the menu  Wine list should be a compliment to the food and vice versa

3.  Wine by the bottle  Wine by the glass  Alternative formats  Other beverages  Beer, spirits, coffee, tea

4.  Most obvious part of list  Dependent on concept  Alternative formats  Lots of large parties would have magnums on list  Lots of couples – may want half bottles on list

5.  More than just cheap house white and red  Ability to offer unique wines not on bottle list  Offer wines that normally would not be affordable to many customers  Excellent approach for a dessert menu

6.  Wines by the glass served in groupings  Horizontal  Vertical  Themed  Can also do flights of two when doing food pairings

7.  Regional  Varietal  Style  Price or other system

8.  Bin numbers  Used as an organizational system in the cellar  Allow space for new additions  Also on menu, when it helps customers who can’t pronounce the label

9.  Partially based on concept and part on consumer  Breadth or depth  Breadth – lots of variety  Depth – lots of focus

10.  Hot zone  Based on entrée price  30-50% of entire list should be in the zone  Basically double to triple the average cost of an entrée  Kickers

11.  Straight markup  Added percentage  Flexible markup  Different percentage based on price  Cost plus  Set amount added to cost  Reserve list  Really good wines that may make list look expensive

12.  Take sale price and divide by 5  Other strategies  Slightly increase glass price to make bottle a better deal  Divide price by 4, then last glass is profit

13.  Need a tasting panel with chef and sommelier  Need to address several kinds of palates  Not looking for wines that match precisely, but a backbone of a style

14.  For pairs listed on the menu  Wine dinners  Tasting wine and creating food or  Creating food and matching wine to it