Any restaurant, for any budget, should offer a wine list to measure up with its customers, if not surprise them. A wine list doesn’t need to be ten pages long, it might as well present six wines to satisfy and excite your customers. All time classics but above all unusual proposals which be drank well along the offered dishes will please the curious customer. All this can happen at reasonable prices.
I find important to offer a good selection by the glass: not only new vintages but also older ones. New technologies allow restaurateur to pour wine glasses without opening the bottles, prevent oxidation.
A good wine wine list is essential.