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The new legislation regulating nomenclatures carries significant consequences for the structuring of wine lists, which are still inadequately addressed by the restaurant trade and wine merchants. One still finds inaccurate designations such as "Grüner Veltliner DAC" or "Chardonnay Kamptal" on wine lists and price lists.

A picture shows wine lists
© AWMB

But it is important that wines are correctly identified and wine lists are correctly structured in the technical sense. In all cases, the legally precise origin according to the label must be given. Often it is the back label, bearing all the required data, that is the legal one, in order that that the front label may be attractively designed. The indication of origin, however, should in any case be stated on the front label. This is already obligatory for the DAC appellations Kremstal, Kamptal, Traisental, Weinviertel, Neusiedlersee, Leithaberg, Mittelburgenland, Eisenberg and Wiener Gemischter Satz.

There are many different possibilities for structuring a wine list. An initial organisation of the wines according to basic type is nevertheless necessary for all wine lists. Further levels of organisation are possible, oriented according to the type of establishment, the breadth of the selection and the preferences of the propreitor and designer.

1st Level of Classification: Wine Type
White wines – Rosé wines – Red wines – Sweet wines (or Predicate wines) – Sparkling wines/Semi-sparkling wines (may also be named "Sparkles", "Bubbles" ...). Some exclusive restaurants have two wine lists: Whites (including rosé wines, sweet wines and sparkling wines) and Reds.

2nd Level of Classification: for example, by country (Austria, Italy, France, …)
Within the thus structured categories – for example "White Wines from Austria" – there are again different subdivisions.

3rd Level of Classification: for example, by grape variety
Within a type of wine and country one can also arrange wines by grape variety.