%0 Journal Article
	%A A. Oliveira-Brochado and  R. Vinhas da Silva
	%D 2014
	%J International Journal of Humanities and Social Sciences
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 88, 2014
	%T The Wine List Design by Upscale Restaurants
	%U https://publications.waset.org/pdf/9997962
	%V 88
	%X This paper investigates the structure and content of the
wine lists in upscale restaurants in Portugal (N=61). The respondents
considered that a wine list should be easy to use and to modify, welldesigned,
modern and varied. Respondents also stated that they
perform on average 6 revisions to the wine list per year. The
restaurant owner, the restaurant manager and the sommelier were the
main persons in charge of the wine list design. One of the most
important reasons for selecting wines across most restaurants was to
‘complement the menu’ and ‘pairing food with wine’. Restaurants
also reported to be relatively independent from suppliers and
magazine evaluations. Moreover, this work revealed that the
restaurant wine list is considered by restaurateurs as a strategic tool to
sell wine as a complement to the menu, to improve customer
satisfaction and loyalty, to increase restaurant value and to enhance a
successful positioning.

	%P 1052 - 1056