tag:blogger.com,1999:blog-4819914291670678530.post9088767186785497346..comments2024-03-11T05:17:53.715-07:00Comments on Cuvée Corner Wine Blog : Dining Out: Wine Service Pet PeevesWill Eyerhttp://www.blogger.com/profile/04183703307642614234noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4819914291670678530.post-68562769423097422162012-03-28T09:22:02.738-07:002012-03-28T09:22:02.738-07:00Hi Michaela,
Perhaps, I didn't state the opin...Hi Michaela,<br /><br />Perhaps, I didn't state the opinion about the issue with Champagne by-the-glass correctly. I agree with you I rather have the full 750ml bottle myself, in the restaurant environment. <br /><br />What is not desired is to have a 750ml used to serve Champagne by-the-glass; over a number of days. Thus choosing to have “splits” available is actually much better for the consumer, desiring to have a great Champagne experience. <br /><br />The concern over the carbon footprint of a “split” is relatively negligible. Thanks for stopping by and taking the time to leave a comment, cheers!Will Eyerhttps://www.blogger.com/profile/04183703307642614234noreply@blogger.comtag:blogger.com,1999:blog-4819914291670678530.post-39606999885917565872012-03-27T17:02:37.192-07:002012-03-27T17:02:37.192-07:00Totally disagree with your comment on champagne by...Totally disagree with your comment on champagne by-the-glass. Give it to me from a real bottle, show me the wine being poured, and make sure your staff is trained to sell it once the bottle is opened (although properly stoppered it should be fine the next day). Splits (quarter bottles) have a huge carbon footprint and age way too fast; quality is often chancy.Michaelahttp://villaragazziwine.comnoreply@blogger.com