What wines should you offer by the glass according to your venue type

Glass selection is not a miniature version of your bottle list. It's an independent offering that should adapt to your audience, your cuisine, and your operations.

Not all restaurants need the same glass selection. An urban gastrobar with fusion cuisine doesn't have the same clientele or operations as a seafood restaurant on the coast. However, most design their glass offerings out of habit: "the house red, the house white, and not much else."

Why glass selection should be strategic

The glass is the gateway to wine for 35-45% of diners who wouldn't order a bottle. If your selection doesn't match your venue's profile, you lose those sales. Selection criteria that should guide your choices: - Customer profile: expert, curious, indifferent? The less experienced the customer, the more accessible the glass should be. - Cuisine type: the natural pairings from your food menu define which glasses will have the most appeal. - Average check: determines the acceptable price range for glasses. - Operations: how many seatings you run, how much you can control wastage, whether you have a preservation system.

Recommended selection by venue type

Casual dining / gastrobar (check â¬20-35) Customer profile: young adult, seeking informal experience, price-sensitive. | Glass | Profile | Suggested PVP | |---|---|---| | Sparkling | Cava brut or fresh Prosecco | â¬4-5 | | Fresh white | Verdejo, Albariño or Sauvignon Blanc | â¬4-5 | | Young red | Garnacha, Mencía or Monastrell | â¬4-5 | | Rotating special | Different reference every 2 weeks | â¬6-8 | Total: 4 glasses. Prioritize fast rotation and minimal wastage. Fine dining restaurant (check â¬40-65) Customer profile: foodie, open to discovery, willing to spend more on experience. | Glass | Profile | Suggested PVP | |---|---|---| | Sparkling | Corpinnat, small producer Champagne | â¬7-10 | | White with character | aged Godello, Viognier, Riesling | â¬7-9 | | Fresh white | Albariño, Txakoli, Picpoul | â¬6-7 | | Medium red | Pinot Noir, altitude Garnacha, Nerello | â¬7-9 | | Structured red | aged Tempranillo, Syrah | â¬8-10 | | Premium rotating glass | artisanal wine, limited vintage | â¬12-16 | Total: 6 glasses. The premium glass justifies a preservation system. Fine dining (check â¬70+) Customer profile: expert or aspirational, values exclusivity. | Glass | Profile | Suggested PVP | |---|---|---| | Champagne | Grower, vintage or cuvée | â¬14-22 | | Large format white | Burgundy, aged Ribeiro | â¬10-14 | | Fresh white | Chablis, premium Albariño | â¬8-11 | | Elegant red | Burgundy, classic Rioja, Barolo | â¬12-18 | | Powerful red | Ribera, Priorat, Napa | â¬10-16 | | Dessert/fortified glass | Amontillado, Sauternes, PX | â¬8-12 | | Sommelier's glass | Personal rotating selection weekly | â¬15-25 | Total: 7 glasses. Preservation system required for glasses over â¬12. Hotel / resort Adapt the selection to the restaurant's profile within the hotel. The pool bar needs fresh and easy glasses (2-3 options). The fine dining restaurant follows the fine dining model.

Common mistakes in glass selection

- Only house red and white: it's like having only one appetizer and one main course. Too limited. - Glasses identical to the cheapest bottles: if the customer can order the same thing by the glass or bottle, the glass cannibalizes the bottle without adding value. - No rotation: the same glass for 6 months loses all narrative interest. - Glasses that don't pair with your cuisine: a sushi restaurant with an aged Ribera del Duero is an obvious mismatch.

Frequently asked questions

Can I offer the same wine by the glass and by the bottle? Yes, but strategically. The glass works as a tasting: the customer tries it by the glass and, if they like it, orders a bottle. Don't put your cheapest bottle by the glassâput one you want the customer to discover. How often should I rotate the glasses? Standard glass: every 2-4 weeks. Premium/special glass: can be weekly. Rotation generates narrative for your team and curiosity for your customers. How many glasses are too many? If you have more glasses open than you can sell in 2 days, it's too many. Start with 4 and increase based on rotation data. --- â [Glass pricing calculator](/tools/glass-wine-pricing-calculator) â [Guide: serving wine by the glass without losing margin](/guides/how-to-implement-wine-by-the-glass-without-losing-margin) â [Wine by the glass diagnostic](/tools/wine-by-the-glass-diagnostic) â [Request demo](/demo)