Red Wine in Gastronomy

In most cases, diners choose white wine to accompany their meal—unless they are beer drinkers or abstain from alcohol for personal reasons. When a group of three or four people dines together, the host often considers ordering a bottle. One bottle for four? That’s manageable.
As a result, red wine often gets left behind. A full bottle of red is too much for just the cheese course, and house red wines don’t always meet expectations.
Smart restaurateurs offer their guests half-bottles (0.375L)—the perfect quantity for 2-4 people to enjoy a selected wine with a dish.
Another key point: Red wines are typically more expensive than their white counterparts. A full bottle of red can often exceed the restaurant budget—who wants to pay over €100 for a single bottle, in addition to other dining costs?
A half-bottle isn’t exactly cheap either, but it’s easier to fit within a meal’s budget.
So, dear winemakers: Make your reds more accessible and bottle them in half-bottles for gastronomy. This also promotes moderate wine consumption!
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