Short definition
A restaurant's menu of available wines, typically organized by region, style, or grape variety with prices per bottle and glass.
Wine lists range from a single laminated page to leather-bound volumes with thousands of selections. Most organize by region or style — whites, then reds, then sparkling, then dessert. Look for the restaurant's strengths: a French bistro will have a deep French selection, a steakhouse will load up on big reds. The sweet spot for value is usually in the second-cheapest tier — skip the cheapest option and the most expensive, and explore the middle.