This is one of my last wine lists that I wrote for a wine bar/gourmet burger place in Dallas. We wanted to have a wide ranging list representing wines at all price points from virtually all major regions. My intention with this style of list was to make it interactive without a sommelier on the floor and a minimally trained staff. The question I asked was how will this list work when I'm not there on the floor to sell it. I borrowed heavily from Paul Grieco's lists at Terroir and Hearth plus Antonio Gianola's list at Catalan in Houston. We kept the inventory churning with very low pars (ordering bottles) and a low inventory cost. There were always a lot of 86s to keep track of but ordering up to 3 days a week kept it moving. I also tried to keep the markup as low as possible. I ran around 40% on bottles and with 5oz pours on BTG wines I could keep the glass pricing below bottle cost. We wanted to encourage experimentation with low pricing and a diverse selection. We also had a lot of industry business who knew where to find the 'easter eggs' I hid on the list. It was a really fun list to work with and I think it's a good template for a busy casual place.