Why is the arrangement of a wine list is as such?

Question

A wine list starts with white wine,followed by red wine..why is this so???

Answer 1

If you have ever wine tasted, they start you out with white wine before red wine because it is less complex and powerful. If you drink a red before a white wine you will never fully taste the white due to the overpowering flavor and tannins of the red. So if you want to get two bottles of wine at a meal, you would probably start with a lighter white before moving on to the heavier red so restaurants put whites before reds and probably pinot noir (a lighter red wine) before say a Cabernet.

Answer 2

There is no set way to design a wine list, but most places separate red, white, pink, sparkling and dessert and fortified wines.

Thats because most consumers know what type of wine they want, and it can be hard telling just from the name what color the wine is.

If you separate them, then which goes first? Many people start a meal with a white or sparkling, then go to red and finish with a dessert. Where to put the pink? After the white makes sense.

But some restuarants with large amounts of wine have separate lists for each category. Some with small lists will have all the whites on one side of a sheet and all the reds on another.

You can group wines by where they come from, their cost, their style (eg heavy, light bodied), Parker points etc.

There are no hard and fast rules. How would you do it?

Answer 3

Usually, you start your meal with a lighter bodied wine . . usually a white . . most of the time that's what chosen for first course, for example, smoked salmon, mozzarella and tomatos, asparagus, salads and quiches, anything type of first course (except maybe beef carpaccio) is well paired with white. Then you have the choice of rosé, for light main courses, bbq, chicken or fish, (if your not crazy about white) . . then for your main course they suggest a red, even for chicken and fish, you might want to try a light red wine that is served chilled, such as a beaujolais, a fleurie moving on to a pinot noir, also good with poultry, but would be fine with the heavier meats as well, and finally, finishing up with the full bodied meritages, cabernets, merlots, all good with beef, lamb, pork . . so that will explain why they are presented in that particular order . . .

Answer 4

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Answer 5

alot of times it is arranged by thr wine company who prints it often for the restaurant. Thus their wines r given top billing.

Answer 6

actually white wine is followed by rouge wine and then red wine

Answer 7

don't forget the ports, fortified wines and dessert wines at the end of the meal.

Answer 8

Ask all those pompous asses on the Bravo series Top Chef.