How to Read a Wine List Properly

The type of venue generally determines the range of wines available, which in fine dining restaurants can often include several hundred labels. To make sense of this variety, a well-organized wine list follows a clear layout: it begins with wine varieties – white, red, rosé, sparkling, sweet and occasionally fortified wines, meaning those with added alcohol.

This is followed by information about the grape variety, region of origin, winemaking style and vintage. These details give valuable clues about a wine’s profile, aging potential and character. The bottle size also matters – whether a half-bottle (375 ml), standard (750 ml) or a Magnum (1500ml). Being able to interpret this information allows a clearer understanding of what’s in the glass – and helps narrow down the choice.

Such knowledge becomes particularly useful when pairing wine and food. While there are no hard and fast rules, some core principles have proven helpful:

• Dishes rich in umami – such as mushroom-based dishes – pair well with fruit-forward wines not aged in oak. Varieties like Pinot Blanc, Pinot Grigio or Chardonnay are excellent options.
• For bitter dishes, opt for low-tannin wines to avoid accentuating the bitterness. Fresh white wines or an elegant Schiava (Vernatsch) work well here.
• Acidic dishes should be matched with equally crisp high-acid wines – for instance, a mineral-driven white from Valle Isarco – to ensure the wine doesn’t taste flat.
• Spicy foods call for fruity red wines such as Pinot Noir, or – if the heat is paired with bold, intense flavors – for aromatic white wines with refreshing acidity, such as Sauvignon Blanc.
• With desserts, the classic rule is sweet with sweet. Alternatively, aromatic whites such as Gewürztraminer can create a lovely balance and lift.

One often overlooked aspect is price. A well-curated wine list includes options for every budget, allowing for an enjoyable selection without overstepping financial limits. Equally important is the expertise of the service staff. In many South Tyrolean establishments, the selection results from a close collaboration between chef and sommelier, who taste dishes and wines together to craft harmonious pairings.

Ultimately, the wine list becomes more than just a guide – it’s an invitation to understand the philosophy of the house, to explore authentic local expressions – and to develop one’s personal taste, one sip at a time.

Discover the winners of the Alto Adige Wine Culture Award – restaurants and hospitality venues that stand out each year for exceptional wine quality, service, and taste – and let their wine culture inspire you.