'Wine by the glass' is not a new experience for New Zealand dinners - who have had this option offered for many years now. But around the rest of the world 'wine by the glass' programs have only grown in size and popularity across the more 'casual dining' outlets over the past 10 years or so.

A few things to be aware of. If the wine is available by the glass, you can feel comfortable asking for a taste before committing to an entire bottle. A bottle contains enough wine for four to five glasses of wine, a comfortable amount for a two-person dining occasion.

One detail to note - is that there is no standard pour size. A 175ml pour is a typical glass of wine in some countries, but for staff this can lead to unequal pours and a second bottle required to top up a glass; however, many establishments in New Zealand prefer a 150ml pour as it allows them to serve exactly five glasses of wine per bottle, versus three or four in some outlets.

The mark-up per glass varies considerably - across the world there is an extreme range in calculations as to what people charge for a glass pour. It is also very common for two local restaurants to charge considerable different prices even when located across the street from each other - depending if it is a casual dining or more formal fine dining restaurant.

Remember an open wine can spoil quickly - most restaurants do not use wine preservation systems. The wines poured at the beginning of service are often open from the night or day before. On larger wine lists some wines can be open for multiple days. The wines that are left open the longest tend to be ordered the least: obscure brands, unknown styles-varietals, high-priced wines, sweet and fortified wines. Having a well chosen wine by the glass selection - you can match a wine with an entree, main and dessert for your guests.

Another key part of a successful 'wine by the glass' program is educating your staff. Then the correct storage of open wines is also an issue with a large 'wine by the glass' list.