HOME > Chowhound > Ontario (inc. Toronto) >

Wines by the glass is cultural?

dancingTimmy Sep 25, 2007 08:58 PM

This is sort of a follow up posting to my request for Toronto Wine bars.

Basic observation is that North American most restaurants seem narrowly focused on selling wine "by the bottle" only.

I am happy to report that this fascination is not universal!

On a recent trip to Copenhagen, I attempted to locate Danish wine bars (okay I also seem to be narrowly focused). To my disappointment, I could only find a single establishment claiming to be a wine bar. But to my amazement, every restaurant (8) we went to was willing without hesitation to provide ANY wine on their list by the glass, including sparkling wine. The wines in question ranged from $20 to $200 a bottle with a cheap glass going for around $10. Purchase by the glass was considered normal, not the exception.
For example: We were the only patrons (in a very small 20 seat resturant) one evening and a $80 bottle of champagne was opened to provide me with a single glass.

Hence all of the restaurants met my criteria for a Wine Bar.

Any observations / similar experiences?
Any ideas why they can do wines by the glass and we can not?

  1. Click to Upload a photo (10 MB limit)
  1. OnDaGo RE: dancingTimmy Sep 25, 2007 10:34 PM

    Canada's insanely high liquor taxes don't make it economical...

    1 Reply
    1. re: OnDaGo
      xtal RE: OnDaGo Sep 26, 2007 07:11 AM

      Hopefully that will change as Ontario's Liquor License Act is currently under review. Though the upcoming provincial election won't help speed things along, I'm afraid.

    2. f
      FrankJBN RE: dancingTimmy Sep 26, 2007 07:29 AM

      "Basic observation is that North American most restaurants seem narrowly focused on selling wine "by the bottle" only."

      I would say that your observation is faulty. In my not unlimited but several decades worth of experience, in the U.S. it is far easier to purchase a glass of wine in a restaurant than it is a bottle.

      As to your experience with the champagne, you are lucky you got the first glass from that bottle; a week later things in the bottle will be different.

      Were I running the restaurant, I would not use up $100 worth of product to make a $10 sale.

      Show Hidden Posts