Cheers Summer 2025 | Page 30

Wines By the Glaß by MELISSA DOWLING

Wines By the Glaß by MELISSA DOWLING

What makes a wine a good choice to offer by the glass? It depends somewhat, but most wine and beverage directors agree on a few things.

“ A wine that is thoughtfully offered by the glass should be intriguing, versatile in its food pairings, and exhibit a well-rounded character,” says Lauren Clark, beverage manager and sommelier at The Americano in Atlanta.“ It should come from a notable producer, showcasing quality and craftsmanship that resonate with discerning palates.”
Considering that most people choose a restaurant because of the cuisine,“ wines that complement the dishes on the menu are easy for servers to offer and can elevate the overall dining experience,” says Lindsey Fern, director of wine at The Inn at Little Washington in Washington, VA.“ I also like to feature more boutique wineries when I’ m able to, because it creates the opportunity to engage with the guest and create a memory that’ s specific to your restaurant.”
Since not every guest is going to order a bottle, the selection of wines by the glass has to have enough variety to stand up to the food, says Maurice DiMarino, sommelier at Casa Gabriela Mexican restaurant in San Diego.“ It is also good to use grape varietals that are not prone to oxidation, as open bottles can lead to an undesired pour.”
You also don’ t want any( or very many) surprises on your by-the-glass list, says Winn Roberton, lead sommelier at Bourbon Steak DC.“ Since we are a high-volume restaurant, I want both my staff and our guests to be confident in selling / ordering a glass of wine.” If or when they may be pouring a more esoteric selection,“ the staff must understand what the wine is all about and know how and when to relay that info to the guest.”
Choosing the perfect by-the-glass wine is both an art and a science, says Evan Geis Panzano, assistant general manager at Panzano Italian restaurant in Denver.“ It’ s not just about picking a great bottle— it’ s about finding a balance between taste, cost, seasonality and availability.”
What specific wines do professionals like to offer by the glass? We asked seven for their bythe-glass picks, how much they sell it for and why they chose it.
30 Cheers • Summer 2025 www. cheersonline. com