13:I[2754,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 14:I[8387,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],"default",1] 16:I[2972,["2972","static/chunks/2972-6f5d56019c5c6a42.js","3868","static/chunks/app/tags/%5Bid%5D/page-e0de42c5bec059fc.js"],""] 15:T5f9,

Wine by the Glass: A Smarter Way to Sip

Gone are the days when wine by the glass meant mediocre selections and oxidized pours. Today's forward-thinking restaurants are reimagining how they serve wine, creating experiences that delight both casual drinkers and serious oenophiles.

Modern wine programs are leveraging technology and innovative preservation techniques to offer higher-quality selections. Using systems like Coravin and argon gas preservation, restaurants can now:

Serve premium wines without compromising bottle integrity
Offer rare and expensive wines in smaller, more accessible portions
Provide greater variety and rotation in their wine selections

Top sommeliers are also curating more diverse and adventurous wine-by-the-glass menus. Instead of predictable Chardonnay and Cabernet, diners can now explore lesser-known regions and grape varieties. This approach not only educates consumers but also makes wine more approachable and exciting.

Price points are becoming more consumer-friendly, with many restaurants offering high-quality glasses between $10-$15. Some establishments even provide wine flights, allowing guests to sample multiple wines in smaller quantities, reducing financial risk and expanding palate experiences.

For wine lovers and casual drinkers alike, these evolving wine-by-the-glass programs represent a win-win: more choice, better quality, and a more engaging dining experience.

Sommelier Selection on FusePop