“Our wines are priced the same per ounce whether guests order a bottle, six-ounce glass, flight, or a two-ounce taste. In other words, there is no price penalty for ordering wines by the glass, taste, or flight. As a result, we serve many more wines by the glass than by the bottle. For speed of service, wine bottles are stored in refrigerated bins; glass wines are poured at the table from small carafes to insure the proper six ounces are served.”
–Marian Jansen op de Haar, director of wine, Fleming’s Prime Steakhouse & Wine Bar

“At Frasca, our wines by the glass are served in Riedel “Extreme” glassware so that all guests have great glasses. Glass wines are served in beakers; just a little is poured at the table so that the beautiful glasses aren’t overfilled and guests can serve themselves as much as they like. We also present the bottle at the table to provide the same service touches as if the guest ordered a bottle.”
–Bobby Stuckey, MS, co-owner, Frasca, Boulder, CO

“With only 24 tables, we have the luxury of pouring glass wines at the table, which I do think has become a trend these days. Because guests may not be familiar with a lot of our wines, telling them about the appellation, varietal, producer, and vintage with the bottle in hand at the table is an excellent way to enhance their experience and memory of the wine. All our servers have tasted the two dozen or so wines we offer by the glass and are highly knowledgeable.”
–Chad Ellegood, sommelier, Tru, Chicago, IL