"A restaurant wine list is praised and given awards for reasons that have little to do with its real purpose, as if it existed only to be admired passively, like a stamp collection. A wine list is good only when it functions well in tandem with a menu."
Source : Jacqueline Novogratz (2012). “The Blue Sweater : Bridging The Gap Between Rich And Poor In An Intercnnected World”, p.167, HarperCollins Publishers