Food and wine by the glass

Introduction

Gastronomy and wine go hand in hand, so it’s hardly surprising that restaurants the world over are offering their customers wine. Wine (food and wine by the glass, or in the bottle) is an inseparable element of the French meal, which has been a UNESCO World Heritage Site since 2010.

According to a 2013 survey of 6,000 cafés, hotels and restaurants by the CNIV and FranceAgriMer, the country’s restaurants offer an average of no fewer than 39 references on their wine lists. But with the growing trend towards wine by the glass, the number of wines available for tasting is decreasing: in general, for wine by the glass, restaurateurs select just 5 wines.

However, wine by the glass opens up new possibilities for foodservice professionals. Following the example of gourmet cafés, restaurateurs can now offer “gourmet wines”: wine by the glass served with savoury bites. This concept is particularly well-suited to people who want to eat quickly, but still have access to quality products.

The benefits are mutual: for consumers, the idea is to “consume better”, while for professionals, wine by the glass enables them to offer higher-quality bottles (because they are better preserved) at a higher margin.

In the realm of gastronomy, wine plays an integral role, complementing and enhancing the flavors of a meal. It’s no wonder that restaurants worldwide offer an extensive selection of wines to accompany their dishes. In France, where the culinary tradition is deeply rooted, wine is considered an inseparable element of the dining experience, so much so that the French meal itself has been recognized as a UNESCO World Heritage Site since 2010.

A 2013 survey conducted by the CNIV and FranceAgriMer revealed that French restaurants typically boast an average of 39 wine references on their menus. However, with the increasing popularity of wine by the glass, the variety of wines available for tasting has become more limited. On average, restaurants offer just five wines for wine by the glass service.

Yet, this shift towards wine by the glass presents new opportunities for foodservice professionals. Inspired by the concept of gourmet cafés, restaurateurs can now introduce “gourmet wines” – wine by the glass paired with savory accompaniments. This innovative approach caters to patrons seeking a quick yet high-quality dining experience.

The benefits of this trend are twofold: for consumers, it promotes a culture of “better consumption,” while for professionals, offering wine by the glass allows for the selection of higher-quality bottles, preserved to perfection, and offered at a favorable profit margin.

Conclusion

The Wikeeps wine-by-the-glass preservation and service systems (Coffrets Essentiel and Grandioso) preserve a bottle from deterioration for up to 20 days after opening. The system developed (a Bordeaux patent!) introduces argon, a neutral natural gas, into the bottle.

Enter Wikeeps, with its revolutionary wine-by-the-glass preservation and service systems, such as the Coffrets Essentiel and Grandioso. These systems ensure that a bottle remains pristine for up to 20 days after opening, thanks to the introduction of argon, a neutral and natural gas, into the bottle. With Wikeeps, restaurateurs can effectively manage their wine inventory, maximizing profits while delivering an exceptional dining experience. Additionally, Wikeeps’ Wibox refrigeration systems maintain open bottles at the ideal temperature, further enhancing the quality of wine service.

With such a long shelf-life, restaurateurs can better manage their stocks and maximize their profits. Wikeeps (Wibox) refrigeration systems keep open bottles at the ideal temperature.