- I've only been crafting a menu now after two years in business, and it's a short list (typically 6-7 each reds and whites, 8-9 "reserve" bottles, and a sparkling or two) so limited experience... but I'd say less is most definitely more on a wine list. And I mean less narrative. Leave it to/train the servers to tell those stories where appropriate. More narrative, IMO, actually narrows appeal- few customers come to a description of wine in the way you might, assigning various different meanings to the same words. You may actually turn a customer away from a wine because they take a description differently than you.
Previously we wrote more description- but tight space continued to edit that down. We're selling more than ever and the staff is better having to know rather than rely on menu text.
Originally Posted by RedLantern
Case in point, rather than offering two very similar Cab/Malbec/Syrah blends, both at low prices, I would just offer one and give a blurb about the character of the wine.
Might that space best be used to add another wine to the menu that increases diversity, rather than talking more about one?
Do you have data to analyze what your customers are buying and want?Edited by Cary Grant - 2/18/16 at 5:37am