The secret of a great wine list? Keep it short

Restaurant wine lists should be slim, seasonal and pared-down, Decanter’s guest columnist Tom Harrow – aka The Wine Chap – argues this month.

Harrow, whose website winechap.com reviews and recommends restaurant wine lists around the world, reckons the days of 40-page wine lists are over.

‘Who wants to linger over a 40-page restaurant wine list?’ he asks. ‘Two people and a …200-bin list means either a hasty choice or one person staring at the wall for 15 minutes.’....