Wine lists

Our manufactory produces wine lists that are individually adapted to your ambience. We offer you a wide range of design options in terms of materials, sizes, formats and colors. Our wine lists are available in various designs such as leather, wood, artificial leather, synthetic or linen. When selecting the format, you can choose from our wide range of standard formats – special formats are possible for most models. The wine list is also embossed, giving it additional recognition value and elegance.

Since 1982, experts have been producing menus and drinks menus by hand in our manufactory. From the very beginning, our aim was to produce the cards exclusively from high-quality materials. We attach particular importance to precise, skillful craftsmanship and thus to high-quality workmanship. The end product should meet our and your quality standards.

A UHL wine list should present wines to your guests for as long as possible. The quality of the card must guarantee that it retains its high-quality look and feel with daily use and under external influences. Thanks to our experience, the processing of high-quality materials and skilled craftsmanship, UHL wine cards can guarantee exceptional durability. That way, they will stay with you for as long as possible.

Of course, the care and cleaning of our wine lists is also uncomplicated. The materials used for covers and surfaces are water and grease repellent and wipeable.

We offer you a wide selection of card types, formats and systems. Each choice brings individual advantages and gives your menu additional character. You can choose between portrait or landscape format, bound or flexible, hard or soft cover.

In addition to high-quality materials and workmanship, the quality of a wine list also includes a functional design. Design that bears your style and your signature. Only when look, feel and function complement each other can UHL wine lists work in the intended gastronomy concept. Our various card models offer the ideal conditions for meeting your design requirements.

Wine lists serve to inform your guests and are also a valuable sales tool. A good structure and the right language will help you to skillfully combine these two goals.
First organize your wine list according to categories such as the type of wine, i.e. red wines, white wines and the other special features of your wine cellar. With regard to the type of wine, we recommend listing by region. Proceed from near to far or from north to south.

Describe your range of wines in short, concise words. Depending on your guests, it is advisable to stick closer to the familiar wine language or to consciously deviate from it. If your restaurant conveys a trendy image, then the language of the wine list can also be based on the trend. List special wines with a story to tell early on the wine list. Many guests appreciate a short conversation with some background to the chosen wine.

A well-designed wine list knows how to convey a feeling of quality to the guest, both visually and haptically. Properly attuned, the guest will also appreciate the wines on offer. Therefore, do not set your wine list too narrowly and leave plenty of visual freedom. A clear typeface, where the guest does not have to reach for his reading glasses, supports the positive first impression.

Avoid thin inserts, which look cheap, as do manual deletions. Instead, choose a wine list in which you can easily insert new and updated pages. If you have frequently changing specialties, then present these wines on a traditional page. This means you only ever have to replace this one side. At the same time, your regular guests will quickly know where to find the current specialty.

The guest himself can expect to find information about the quality of the wine, its origin and the type of wine on a wine list. As a drinks menu is legally a price list, there are also some mandatory details. In the case of wine, this includes the price and the quantity in the glass or bottle. A single, clear declaration is sufficient to indicate the currency and the VAT rate.

A single entry on the wine list should contain at least the vintage, the name or the place with the location of the wine. In addition, information about the grape variety, quality, taste, winemaker or bottler and growing region is useful and desirable. By indicating whether you are offering the wine by the bottle, quarter or glass, you save your guests from having to ask the sommelier and make the purchase decision easier.