It is important that wines are correctly identified by bars, restaurants and wine merchants and that wine lists are correctly structured in the technical sense. One still finds inaccurate designations such as "Grüner Veltliner DAC" or "Chardonnay Kamptal" on wine lists and price lists.
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 Prädikatwein) – Sparkling wines/Semi-sparkling wines (may also be named “Sparklers”, “Bubbles” ...) – Alternative wines. 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.