Are wines sold by the glass at restaurants the best deal? | Canada Voices

A restaurant’s by-the-glass wine list usually features popular wine styles to make it easy for consumers to order. In large chains and establishments, you can count on seeing mass-produced Marlborough sauvignon blanc, Mendoza malbec and Italian pinot grigio on offer.

Depending on the type of establishment, the by-the-glass list may also include more unique labels that the sommelier or chef wants to introduce to customers seeking something new without committing to a full bottle. I prefer choosing from a few thoughtful options rather than poring over an encyclopedic list and enjoy starting with a glass of sparkling or white wine before trying a different selection later in the meal.

Buying a bottle of wine is always the better value, but the benefit of a good by-the-glass list is selection and controlled consumption. However, the markups on each bottle are higher due to the risk of spoilage. That means the price per glass is typically around the wholesale cost of the entire bottle, allowing the restaurant to cover their expense with the first glass and make a profit with subsequent sales.

Seven red wines from $18 to $60 to savour at the dinner table

The restaurant industry is facing increasing challenges with high operating costs and lower consumer spending. Nevertheless, a good wine list should not only be a profit centre but also enhance the overall dining experience. I admire restaurants that carefully consider the wine’s compatibility with the menu offering a variety of styles and flavours. Additionally, a healthy five-ounce pour is essential.

A restaurant’s markup on wine seems more reasonable to me when they invest in quality glasses and pour at the table. Seeing the label and ensuring you receive what you ordered enhances satisfaction.

Of course, not all by-the-glass experiences are ideal. There is a risk of receiving wine from a bottle that has been open for too long or not stored correctly. Red wines may be served too warm, white wines may be too cold. Seeing open and neglected bottles of wine on the bar counter doesn’t instill confidence in their suitability to drink.

If you’re concerned about the freshness of your wine, lean into the theme of the establishment. There’s sure to be quick turnover on robust reds at a steakhouse or classic Italian labels at Italian eateries.

When you see unfamiliar wines on a restaurant’s by-the-glass list, ask the server which ones are popular or describe your favourite wine style. If you’re interested in trying something new, ask for a taste before buying the glass. Use the opportunity to expand your horizons.