Less may be more on a restaurant wine list.(Entertainment)

From: Cape Times (South Africa) | Date: March 20, 2008 | Copyright information

What makes a good restaurant wine list? Do I hear you say, "when it's cheap"?

I am sorry to say that I think the practice of subsidising the menu through the wine list is here to stay.

With very few exceptions, restaurants mark wines up 300% or more and offer comparatively little in exchange - not even storage or maturation, as they order only a few bottles at a time.

Is a good wine list a long one? No, although it is more likely to be better than ...

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