Shouldn’t All Populous Wine-by-glass Lists Equal the Wine Bars? (Reflection #4)


The first time I saw a wine dispensing machine was in Vino Venue wine bar in San Francisco five years ago. The machines were amusing and worked well. Vino Venue has been closed for a few years so I can now say the choices for the wines were not the best but their dispensing system was economical and effective. A great feature of this system was the availability of some expensive red and white bottles for small pours. An average wine bar can hardly afford to open very expensive bottles for sale by the ounce or small pours. The dispensing machine preserved the wine and an expensive bottle could be open long enough until sold. Vino Venue also carried many wines in other price categories. The machines never did catch on industry-wide, because of their high cost, but some wine bars use them for their high end wines. What every wine bar carries in addition to the wine dispensing selections is the mid-price and low-price wines. Obviously, the expensive wines are few in numbers while the rest are many. Let’s forget the expensive wines and look at the rest of the wines in a wine bar. These wines are the same as what most restaurants and cafes pour by the glass. Most restaurants and cafes carry a good number of red and whites by the glass. The wines range from inexpensive to moderately expensive. Rare and very expensive wines do not appear on the by-glass list. The wine bars and the restaurants have the same number of selections on average. What makes the wine bars so much more attractive is the individual selections for each bottle, in its category, and how the list is organized based on varietal, region and so on. Wine bars can do many interesting activities with their wines that are hard to accomplish in a very busy restaurant or bar such as flights and tiny decanters but most of the wine bar services can easily be duplicated in the typical restaurant or cafe. The important requirement is to select each bottle carefully to find a meaningful place on the list and the wine sales and guest satisfaction can be equal to a trendy wine bar. Does that not fortify the wine-by-glass program for a average establishment or will it lack compared to a wine bar?

*This post is from this week’s edition of Wine by Cush Magazine blog and published early in World of Cush

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