1/7/2014

More restaurants are offering smaller pours and investing in equipment to keep opened bottles fresh, making 2014 the perfect time to order wine by the glass, writes Roger Morris. The Coravin has led the charge by keeping expensive and rare wines undamaged for weeks between pours while local wines are getting better and distributing farther, giving sommeliers a reason to offer flights and smaller glasses so patrons can try what's new.

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