An extensive wine list, a few house wines by the glass, and if you fancy something special, you can order a whole bottle. Is this traditional model slowly changing?
Text: Ingrid Larmoyeur (The Wine Institute)| Image: Unsplash
In a recent analysis, the American wine magazine *Wine Spectator* has highlighted a shift in the restaurant industry. Diners are becoming more selective about what and how much they drink. They are looking for quality, distinctive wines and the story behind the bottle, but also want more freedom of choice. They would rather try a few interesting wines by the glass than commit to a single bottle straight away.
We are seeing similar signs in the Netherlands too. This spring, Misset Horeca noted that the boundaries between wine bars and restaurants are becoming blurred. Wine bars are increasingly offering a full-fledged menu, whilst restaurants are adopting elements of the wine bar: a more informal atmosphere, a wider selection of wines by the glass and dishes that lend themselves to various pairings.
Developments
A recent example is the revamped Bistro Jean. The wine list there is now more clearly organised, with a wide selection available by the glass. Those who wish to explore the range in greater depth can consult the sommelier to choose from a cellar containing over 500 wines.
This is part of a wider trend. Wine consumption is falling in the Netherlands, but wine lovers are increasingly opting for better quality when they do drink wine. A good glass of a special wine can therefore be more appealing than automatically buying a whole bottle.
Techniques for keeping opened bottles fresh for longer also make it possible to serve more expensive wines by the glass. As a result, the wine list is increasingly becoming an invitation to taste and discover.
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