Sinzer is clear that the glasses don’t act alone: A wine glass is just one component of the restaurant’s set of aesthetic and programmatic choices that create a specific guest experience ...

A great selection of wines by the glass is in the long-term interests of the teetering restaurant and wine industries.

Wine brings thoughts of fun things, like celebrations or just relaxing. Sharing meals with good friends. Pulling a cork ...

No surprise, then, that most people opening a bottle at home think there are basically four glasses of wine in it, while restaurant staff (and owners) tend to feel there are five. When the size of ...

The wine being poured should be tasty ... to grab a less-than-ideal glass to avoid having to walk all the way to the main restaurant or bar? Perhaps the stemless glasses were just close at hand, or ...

Environmentally minded restaurants often ditch their plastic straws and containers. But how many can turn wine glasses into ...

Aya Brackett for The New York Times Supported by By Eric Asimov The typical restaurant wine-by-the-glass selection is overpriced and predictable. Many people can recite it by memory. There’s a ...