Wine list: mandatory details in France

A wine list is monitored like any other price display in a restaurant. The rules are simple, but often poorly applied, and inspections by the DGCCRF, the French consumer protection authority, regularly target them. Here are the points to check, line by line.

The three basic requirements

For each wine offered, the list must show:

• The sales denomination: the name of the protected designation of origin (AOP) or protected geographical indication (IGP), as printed on the label, or "Vin de France" for wine without geographical indication. The name of the estate or cuvée does not replace the appellation.

• The volume: 75 cl for a bottle, 37.5 cl for a half-bottle, 150 cl for a magnum, and the volume served by the glass, carafe, or pitcher (12 cl, 25 cl, 50 cl…).

• The price, in euros, including all taxes and service. The mention "prix nets" (net prices) or "service compris" (service included) must appear.

Vintage and producer

The vintage is not mandatory on the list. However, if stated, it must be exact: serving a 2021 when the list shows 2019 is a deceptive practice. The same applies to the estate name. Many restaurateurs prefer to display the vintage to reassure customers and highlight the selection, provided the list is updated with each change.

Distinguish wines without geographical indication

Wines without geographical indication, such as Vins de France, must not appear among appellation wines, to avoid implying they qualify for one. Group them in a separate section and indicate their alcohol content. This is a common error on regional lists: a Vin de France produced in Languedoc must not appear under "Languedoc".

Sulfites and allergens

For wines served by the glass, carafe, or pitcher, allergen information must be provided to customers in writing. Almost all wines contain sulfites above the reporting threshold. A clear notice on the list, such as "our wines contain sulfites", meets the requirement. For sealed bottles, the label already bears the mention.

Outdoor display

The restaurant must display the prices of common drinks and services clearly outdoors. For wine, this usually means the price and volume of a glass or pitcher. The full wine list must be available inside and presented to customers before ordering.

Justify every entry

The restaurateur must be able to substantiate each entry with documentation: a label, an invoice, or an accompanying transport document. It is better to use the exact appellation from the label rather than an approximation, and to keep supplier invoices. These also serve for accounting and stock valuation.

Most frequent errors

• Estate name listed without the appellation.

• Missing volume for wines by the glass.

• Outdated vintage following stock changes.

• Vins de France mixed with AOP wines.

• No mention of sulfites when wines are served by the glass.

• Out-of-stock wine still on the list.

An always up-to-date wine list

A compliant wine list on print day can quickly become non-compliant as stock runs out or vintages change. Tannin generates the list directly from your stock, includes these mandatory details for each wine, places Vins de France in their own section, adds the sulfite statement for wines by the glass, and keeps everything updated with every print. Prices are calculated with your markup, and margin excluding VAT appears in your statistics.

This article outlines the rules applicable in France. It does not replace legal advice.