Last month, when international investor Brian Hogan took an important client to his favorite Midtown restaurant, he wanted to impress them. His guest ordered Chablis in a glass instead of a bottle, and the sommelier poured it with respect.
But when a mild-mannered client looked down at his glass, he was shocked by the tiny size of his serving. He summoned the manager and asked him to bring a measuring cup.
“He found the pouring ridiculous and unpleasant,” Hogan said. “When he measured it, it turned out to be only 4 ounces.” The manager quickly delivered more wine to the glass, with a large apology.
inflation I bumped into a bottle. From taverns to fine dining restaurants, people who dine in the city Price-raised wine.. A standard wine bottle contains 25.4 ounces. That means 4 tablespoons with a generous amount of 6 ounces, 5 tablespoons with a standard 5 ounce glass, and 6 tablespoons with just 4 ounces. Diner says they are being offered more and more spouts, and industry insiders confirm their suspicions.
“I worked for Danny Meyer, and we always gave 6 ounces,” said the popular new downtown restaurant sommelier. “When I got here, I was immediately fixed and instructed to pour only five.”
Another Manhattan hotspot, Som, confessed, “During COVID, I was told to take five glasses out of the bottle instead of the four we were used to.”
Vladimir Colotian, a partner of both restaurants, said: “So I added $ 1 to some of the price of the glass and kept it the same, but never touched the size.”
Naughty servings create awkward situations.
An entertainment lawyer in the Upper West Side explained to his ex-wife what to do after she saw the invoice from dinner with young adult children.
“She was plagued by the number of wine glasses consumed, but I explained to her that she actually drank the same amount of alcohol as we normally drink. We more. I had to order glasses, “said the man who asked to remain anonymous for personal reasons.
Even people in the wine industry sympathize Rising restaurant costsIs disturbed by the trend.
Mark Fang, a 41-year-old wine blogger and certified sommelier at Hell’s Kitchen, said:He recently ate Marea And he ordered a glass of Grüner Veltliner for $ 18, which was only 4 ounces.
“Usually I only get a glass of wine, but this time the spout was so small that I couldn’t hold it beyond the appetizer,” he said. “I like to enjoy wine with Entree, so I ordered a second glass … I know the price of the bottle, but it hurts.”
(A spokesman for the Altamarea Restaurant Group in Marea said, “The standard operating procedure for pouring a glass of wine in Marea is 5 ounces. We acknowledge that there are occasional margins of error to take into account.”)
Karen Harris, 59, an account executive for wine importers and distributors living in the Upper East Side, said prices for her entire portfolio have risen for the first time in four years. Still, she is stunned to reduce servings.
“I go to several places and think,’Are they serious?'” She said. “I’m amazed at how small the spout is.”
Many restaurant owners argue that some of the problems tend to use larger, better stemwear that makes the wine look smaller.
Maximilian Riedel, CEO and President Glassware company RiedelI think the cause is the isolation of COVID.
“This is a matter of perception,” he told the post. “For the last two years, we have everything [been] Help yourself what’s in [our] Cellar. Now that we’re back to a face-to-face meal, the measured infusions on the server will appear to be more suppressed. “
To ensure the server achieves its goals, Riedel Glass has a subtle 5 ounce indicator on the curve of the glass that the company considers to be the ideal spout.
However, some restaurant owners claim that 5 ounces is not enough for demanding customers.
Zach Erdem, owner of Southampton Hotspot 75 Main and Blu Mar, said: ‘
You’re not crazy, the wine pour is shrinking
Source link You’re not crazy, the wine pour is shrinking