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It’s all in the Pour


 

Let’s talk wine.  Not so much the varietal or the vineyard, lets’ talk about the pour.  Seems that’s what many people are talking about and what they’re basing their wine experience on in your restaurant. There’s no legal U.S. minimum for how much a glass should contain, although a “standard” drink in terms of alcohol use is defined as 5 ounces of wine. Using that as a measure, a restaurant would get five glasses to a bottle.  However, some restaurants will pour as much as 6 ounces and a few may offer less, depending on the price of the wine. Pouring isn’t an exact science, so there’s always a chance of a light or heavy hand.  According to Diane Teitelbaum, who is the wine consultant to American Airlines, the standard pour used to be 4 to 5 ounces, but in the last few years ‘supersizing’ has been the order of the day.

The glassware makes a difference, too; a smaller glass will make it seem like there’s more wine, and if you have a big balloon glass, even a generous pour will look skimpy.  That’s right the standard pour can look different depending on the size and shape of the glass.

Then there is the human factor, those damn humans…It seems the more you engage your server, or better yet the sommelier, the better the chance of getting a bigger pour. W. Blake Gray of wine-searcher.com did a survey of several restaurants and their standard pour and found this to be true in several cases.  He had an interesting discussion with 20 Spot manager Eva Welles but didn’t order the suggested wine.  He was disappointed in the pour and her response:

But, “I thought you were somebody who cared about wine,” Welles said. “You said you were an adventurous person.” She confessed that might have affected her pouring judgment.  He summed up by saying: if you’re ordering by the glass, my best advice for getting a big pour is to sound like you care about wine. W. Blake Gray wine-searcher.com

Why is any of this important?  Because wine glass serving sizes are not officially regulated, and service training differs greatly between establishments, you could end up with almost a third of a bottle in a glass. While your customers might not mind your bottom line certainly will.  We’ve found what we think is a viable solution in Cardinal’s Wine Pour control glasses .

They claim, rightfully so, that using the right glass in your wine service makes a difference not only in the customer’s experience, but in the operation’s bottom line.  Arcoroc® and Chef & Sommelier® offer a variety of wine glasses and carafes in innovative shapes that easily identify the appropriate amount of wine to serve with a natural or decorated pour line. With proper pour control you can increase your profits and save your business money.

They’re right because over and over guests believe that consistency and the proper glass make the best of the pour…learn more and let us know if you agree.

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