How many wines should be on a wine list?
Quick answer
The ideal number of wines on a list depends on your venue: 25-40 for a bistro, 50-80 for a mid-range restaurant, and 100-200+ for fine dining. The golden rule is that 40 well-chosen, always-available wines beat 120 references riddled with stock-outs.
Detailed answer
Sizing a wine list is a balancing act between variety and stock management. Too few references and guests feel restricted; too many and you are sitting on dead inventory.
For a bistro or wine bar, 25-40 wines hit the sweet spot. Cover the essentials: 8-10 whites, 12-15 reds, 3-4 rosés, 2-3 sparkling, and maybe 2-3 dessert wines. Each wine should sell at least 2 bottles per week — if it does not, swap it out.
A mid-range restaurant can manage 50-80 references, offering real depth across regions and vintages. A classic split is 30% white, 50% red, 10% rosé, 10% sparkling/dessert, adjusted to your cuisine.
Fine-dining venues with a sommelier can handle 100-200+ wines. The list becomes a prestige tool — verticals, rare allocations, grand cru selections. Expect EUR 15,000-50,000 tied up in inventory.
A practical test for every wine on your list: can you explain in one sentence why it is there? Entry-level crowd-pleaser, perfect match for the signature dish, or celebration splurge. If a bottle has not sold in six weeks, move it to the by-the-glass list or replace it.
| Venue type | Recommended references | Stock value | Target rotation |
|---|---|---|---|
| Wine bar / bistro | 25 - 40 | EUR 2,000 - 5,000 | 2+ bottles/week/ref |
| Mid-range restaurant | 50 - 80 | EUR 6,000 - 12,000 | 1-2 bottles/week/ref |
| Fine dining | 100 - 200 | EUR 15,000 - 50,000 | Varies by prestige |
| Luxury hotel | 200 - 500+ | EUR 50,000 - 200,000 | Dedicated sommelier managed |