The wine list at Smithereens, a new seafood restaurant in the East Village, is shocking to say the least. Of its 62 selections, more than half, 32, are rieslings.

How did your wine list change when you switched from an Italian restaurant concept to Lightkeepers? This was a change that happened in 2017. Oysters in Key Biscayne. Liza B. Zimmerman .

How Does the Wine List Compare to the Restaurant’s Food and Style? It sounds simple enough, but a restaurant’s wine choices should match its food. Think a little more deeply about that.

GO LOW If you’re looking for a lower ABV percentage, you can always check a wine’s label—if you’re in a store. You’re unlikely to find that number on a restaurant wine list, however.

Given the attention that the second-cheapest bottle receives on a wine list, Muriello’s assertion makes a lot of sense. The intent, though, can be mutually beneficial.

Lee Campbell was an early advocate for the natural-wine movement. At Borgo, she’s put together a list that points to natural wine’s more mature future.

The typical restaurant wine-by-the-glass selection is overpriced and predictable. Many people can recite it by memory. There’s a glass of Champagne at $30, with a cheaper sparkler like Prosecco ...