A restaurant with a cellar full of great bottles—such as the more than 3,500 winners of Wine Spectator's 2016 Restaurant Awards—is a joy for wine-loving diners. But sometimes all you want is a glass. New wine-preservation systems and devices—including the Coravin, which allows the extraction of wine without even removing the cork—have made it easier than ever for restaurants to offer a diverse, interesting selection of wines by the glass. These programs allow customers to explore unfamiliar grapes or regions, or to indulge in a taste of a pricey cuvée or old vintage without paying for a full bottle.
July 20, 2016