Jefford on Monday: Lessons from the list
For most of the last decade, I’ve acted as the wine-list consultant to a London restaurant. The list isn’t laden with first-growth verticals. Instead, we try to make it as enchanting and user-friendly as possible, with bottles from as many origins as possible, each given a short description and listed within their relevant sections in price order. The sommelier I work with loves the notion of the ‘garden of grape varieties’, so if we have a guiding principle, that’s it: variety above all.