A wine list is the most carefully priced document in a restaurant and the least studied. It cannot be read from a delivery platform, because alcohol is not sold there, so any dataset built on aggregators has nothing to say about it at all.
MenuIndex reads the list where the restaurant publishes it. One useful structural finding sits behind the report: lists rarely head themselves with the word wine, but almost always print the colour, and inside a colour the next level is the country. The report follows that structure rather than one of our own.
The questions this answers
- Where does our list sit against the market, by the glass and by the bottle?
- How does the market price the same colour at different levels of the list?
- How deep does a market-standard list go, and where does ours stop?
- Is our by-the-glass offer priced in line with the bottles above it?
What is inside
Why this one
Bought by beverage directors positioning a list, and by groups testing whether a price point already has room on the city's lists. At the higher tier the same subject is broken down further by cuisine or by price level.
What MenuIndex does not do
- No aggregators. Delivery platforms, reservation sites, review portals and listing directories are excluded as sources. A menu published through those channels is edited for the channel and priced for a different margin, so it is not comparable with a dine-in menu.
- No restaurant is identified. Reports describe the market. No individual business is named, quoted or ranked, in the text, in a table or in an example.
- Nothing is estimated. A price is never inferred, modelled or filled in from a similar dish, and any breakdown drawn narrowly enough to point at one business is withheld rather than published.
- No advice. A report is market intelligence, not consultancy. It states what the market prints and leaves the decision where it belongs.
This title sits in Wine, Spirits & Bar. Full rules in the methodology.