Food and wine by the glass



Gastronomy and wine go hand in hand, so it’s hardly surprising that restaurants the world over are offering their customers wine. Wine (wine by the glass, or in the bottle) is an inseparable element of the French meal, which has been a UNESCO World Heritage Site since 2010.

According to a 2013 survey of 6,000 cafés, hotels and restaurants by the CNIV and FranceAgriMer, the country’s restaurants offer an average of no fewer than 39 references on their wine lists. But with the growing trend towards wine by the glass, the number of wines available for tasting is decreasing: in general, for wine by the glass, restaurateurs select just 5 wines.

However, wine by the glass opens up new possibilities for foodservice professionals. Following the example of gourmet cafés, restaurateurs can now offer “gourmet wines”: wine by the glass served with savoury bites. This concept is particularly well-suited to people who want to eat quickly, but still have access to quality products.

The benefits are mutual: for consumers, the idea is to “consume better”, while for professionals, wine by the glass enables them to offer higher-quality bottles (because they are better preserved) at a higher margin.


The Wikeeps wine-by-the-glass preservation and service systems (Coffrets Essentiel and Grandioso) preserve a bottle from deterioration for up to 20 days after opening. The system developed (a Bordeaux patent!) introduces argon, a neutral natural gas, into the bottle.

With such a long shelf-life, restaurateurs can better manage their stocks and maximize their profits. Wikeeps (Wibox) refrigeration systems keep open bottles at the ideal temperature.