The wines ‘by the glass’ revolution is here…
Innovation & Sustainability at The Xara Collection
August 20, 2022
A Look at the ITS Study Programmes
August 23, 2022It used to be difficult to find a local restaurant, other than the odd fine dining establishment, that offered a good range of quality wines ‘by the glass’ but that has all changed in the past few years.
This is also reflected in the buying behaviour of all demographics, which is showing a shift in favour of environmentally conscious businesses and brands; in particular those with a tangible commitment to safeguarding future generations.
Today, Malta’s leading hotels and restaurants are
joined by an ever increasing number of popular
eateries which are now offering anywhere from
8 to 40 truly good wines and Champagnes by
the glass, adding another exciting chapter to
the blossoming local gastronomic story.
The concept of wines by the glass has been around for many years but, in the past, it was typically limited to a very narrow selection of the cheapest wines on the wine list. Of course this did not give the wines ‘by the glass’ concept a good reputation as consumers were not thrilled by the poor wines available and restaurants often suffered high wastage costs as, once opened, a bottle had up to 3 days life and Champagnes lost their effervescence within 2 days no matter what top or stopper was used.
This all changed as wine preservation technologies were being developed to protect the opened bottle of wine from losing its flavours and overall quality. As technologies progressed, even Champagnes and sparkling wines became a viable option for ‘by the glass’ service, as their full flavours and the intensity of their bubbles remained in perfect condition for up to 20 days from first popping open. Consumers have responded to this development very positively and wine sales have significantly increased as a result.
Consumers have several different reasons for preferring to order wines by the glass. The main reason being that one can drink less but better, where quality is preferred over quantity. Wine by the glass is also more economical and there are occasions, like a light lunch, where a glass is often preferred to a full bottle. Wines by the glass will also offer the opportunity to discover new wines and grape varietals and it also allows restaurants and their Chefs to match wines with specific dishes to facilitate the best dining experience. Indeed, wine pairing has become a very popular feature that consumers have enjoyed.
Restaurateurs have adopted the latest wine preservation and serving system technologies as they are motivated by two overwhelming objectives. Firstly, their desire to give their clients the best dining experience, choices and service possible. Secondly, their drive to increase their sales and profit margins. While the restaurant sector continues to expand with more new competitors and dining concepts, it also faces the challenge of absorbing ever increasing costs, whether in terms of staff costs, food costs or commercial rents. These costs cannot always be passed on to their clients as the market is so competitive, so they are seeking creative solutions in areas which the consumer actually appreciates.
The consistently growing demand by consumers in wines in general terms, and quality wines in particular, has been a great opportunity for the restaurant industry. Now, with the availability of new wine preservation and serving technologies which are easy to use, very practical, efficient and cost effective, both the restaurant operator and the consumer are able to enjoy the benefits of the wines ‘by the glass’ sensation.
The concept of wines by the glass has been around for many years but, in the past, it was typically limited to a very narrow selection of the cheapest wines on the wine list. Of course this did not give the wines ‘by the glass’ concept a good reputation as consumers were not thrilled by the poor wines available and restaurants often suffered high wastage costs as, once opened, a bottle had up to 3 days life and Champagnes lost their effervescence within 2 days no matter what top or stopper was used.
This all changed as wine preservation technologies were being developed to protect the opened bottle of wine from losing its flavours and overall quality. As technologies progressed, even Champagnes and sparkling wines became a viable option for ‘by the glass’ service, as their full flavours and the intensity of their bubbles remained in perfect condition for up to 20 days from first popping open. Consumers have responded to this development very positively and wine sales have significantly increased as a result.
Consumers have several different reasons for preferring to order wines by the glass. The main reason being that one can drink less but better, where quality is preferred over quantity. Wine by the glass is also more economical and there are occasions, like a light lunch, where a glass is often preferred to a full bottle. Wines by the glass will also offer the opportunity to discover new wines and grape varietals and it also allows restaurants and their Chefs to match wines with specific dishes to facilitate the best dining experience. Indeed, wine pairing has become a very popular feature that consumers have enjoyed.
Restaurateurs have adopted the latest wine preservation and serving system technologies as they are motivated by two overwhelming objectives. Firstly, their desire to give their clients the best dining experience, choices and service possible. Secondly, their drive to increase their sales and profit margins. While the restaurant sector continues to expand with more new competitors and dining concepts, it also faces the challenge of absorbing ever increasing costs, whether in terms of staff costs, food costs or commercial rents. These costs cannot always be passed on to their clients as the market is so competitive, so they are seeking creative solutions in areas which the consumer actually appreciates.
The consistently growing demand by consumers in wines in general terms, and quality wines in particular, has been a great opportunity for the restaurant industry. Now, with the availability of new wine preservation and serving technologies which are easy to use, very practical, efficient and cost effective, both the restaurant operator and the consumer are able to enjoy the benefits of the wines ‘by the glass’ sensation.
