[JumpCrisscross]

> It’s better suited for restaurant use,

I'm a wine enthusiast with a restless palette. Even if I adored the last glass, I'll want something different next. This makes me a bad fit for bottles (in small groups).

Consider the restauranteur offering wine by the glass. On the upside, glasses (should) deliver a larger margin than whole bottles. On the downside, unsold product is thrown out. This is why high-volume low- and moderately-priced wines sell by the glass. Lower-volume wines would be thrown out too often. The higher price point would make that wastage more painful.

In New York, the Coravin system has saved me from having to choose between often mediocre wines and locking down to a bottle. It makes volume less critical, to the wine bar, in choosing which wines to offer by the glass. The palette thus broadens.