A food and beverage establishment offers wine not only to enhance the food it prepares, but also to obtain a greater income. In specialty restaurants the wine list is carefully thought over, it is as important as the development of a complete and harmonious menu. Both needs must be integrated considering gastronomical, psychological end economical aspects. When designing, organizing and deciding the content and price of a wine menu, two fundamental aspects must be considered. One is the style or gastronomical concept of the restaurant, the other is to know the client's expectations.
