In France, 8 out of 10 consumers order wine by the glass when ordering wine at a restaurant. This was not the case just a few years ago. The way wine is consumed has changed completely: customers prefer quality over quantity, want to be able to match wine with food, discover new wines and new terroirs without fear of being mistaken, control their consumption and budget. In other words, drink less but better.
Restaurants have adapted to this new trend: more than 9 out of 10 establishments now offer a wine by the glass list. While wine consumption is falling steadily, wine bars are proliferating in Paris and in major cities. Because the very status of wine has changed: it is no longer a mandatory component of a meal, it has become a drink associated with pleasure and celebration. It is drunk more and more often as an aperitif. Regular consumers give way to occasional drinking. All this contributes to the rise of wine by the glass, whether in the restaurant or at home.
The phenomenon of wine by the glass will become even more predominant, especially as innovative solutions remove the obstacles to this way of consumption: wine dispensers like Edgar preserve the qualities of the wine and allow it to be served at the right temperature, immediately and continuously. They simplify service, reduce waste, save time and avoid having to handle and store bottles.