Wine by the glass: The professional solution that changes everything
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Serving wine by the glass profitably requires two elements: preservation systems (like Coravin) to prevent oxidation, and instant temperature control. LeChiller® enables restaurants to serve any bottle at ideal temperature in 3-5 minutes, turning entire cellars into by-the-glass offerings without pre-chilling dozens of references. This combination unlocks 300-500% margin improvement over traditional glass pours.
The Problem: By-the-Glass Programs Are Limited by Temperature Logistics
Most restaurants restrict their by-the-glass menu to 8-12 references—not because of preservation technology (Coravin solved that), but because of temperature management.
The typical constraint:
- Bottles must be pre-chilled for hours before service
- Staff can't predict which references guests will order
- Storage space limits the number of chilled "ready" bottles
- Premium bottles (€50+) sit unopened because they're not at temperature
The result: High-margin by-the-glass opportunities are lost. The wine list stays conservative. Revenue potential remains untapped.
Comparison: Traditional vs. LeChiller®-Enhanced By-the-Glass Program
| Metric | Traditional Program (8-12 refs) | LeChiller® Program (Unlimited) |
|---|---|---|
| References offered by glass | 8-12 (pre-selected) | 50-200+ (any bottle) |
| Pre-service prep time | 2-4 hours (chilling) | 0 minutes (on-demand) |
| Storage space required | 3-5 m² dedicated fridge | 0.25 m² (LeChiller® unit) |
| Average glass price | €6-12 | €12-35 (premium access) |
| Monthly BTG revenue | €3,000-8,000 | €12,000-25,000 |
| Waste from spoilage | 5-8% (open bottles) | <1% (Coravin + temp control) |
Key insight: When any bottle can be served at temperature instantly, the entire cellar becomes a by-the-glass menu.
Technical Data: How It Transforms Economics
The LeChiller® + Coravin stack:
Coravin preserves wine for weeks/months by extracting without removing the cork
LeChiller® brings the bottle from cellar temperature (14-16°C) to optimal serving temperature (6-18°C depending on varietal) in 3-5 minutes
Result: Any bottle, any time, no waste, perfect service
Economics per restaurant (60 covers, 3 services/week):
| Without LeChiller® | With LeChiller® |
|---|---|
| 10 BTG references | 80 BTG references |
| Avg. glass: €8 | Avg. glass: €18 |
| 40 glasses/service | 65 glasses/service |
| Monthly BTG: €9,600 | Monthly BTG: €28,080 |
Incremental revenue: +€18,480/month
LeChiller® ROI: 2.8 months
Sources: LeChiller® client data (2024-2025); National Restaurant Association BTG benchmarks.
Case Study: Bistro-Wine Bar, Paris 11th Arrondissement
Profile: 40-seat bistro with 400-bottle cellar, ambitious wine program, limited kitchen space.
Challenge: Owner wanted to offer premium Burgundy and natural wines by the glass but couldn't justify dedicating fridge space to low-rotation bottles. Traditional BTG menu was stuck at 8 commercial references.
Solution: LeChiller® Pro + Coravin system installed in bar area (0.5 m² total footprint).
Results after 4 months:
- BTG references expanded from 8 to 75 — including €40-120/bottle Burgundies
- Average glass price increased from €7.50 to €16 (guests ordering premium)
- BTG revenue increased 240% — from €4,200/month to €14,280/month
- Customer feedback: "It's like having a sommelier-curated wine flight every night"
- Staff impact: Servers more confident recommending expensive bottles; no fear of waste
Owner quote: "LeChiller® didn't just improve our wine program—it became our wine program. We're now known in the neighborhood for by-the-glass offerings you can't find anywhere else."
Implementation: March 2025.
Frequently Asked Questions
Q: Does this work with natural/low-intervention wines?
A: Absolutely. Precision temperature is even more critical for natural wines, which show greater aromatic variation with temperature. Serving a natural Chenin Blanc at exactly 10°C (vs. 7°C or 13°C) makes the difference between "interesting" and "exceptional."
Q: What about red wines? Do they need chilling?
A: Yes. Most reds are served too warm. Ideal service temperatures: Light reds (Pinot Noir, Gamay) 12-14°C; Medium reds (Merlot, Sangiovese) 14-16°C; Full reds (Cabernet, Syrah) 16-18°C. Room temperature (20°C+) mutes complexity. LeChiller® can cool or gently warm to precise targets.
Q: How many bottles can you serve per hour?
A: One LeChiller® Pro (3-bottle capacity) handles 12-15 bottles/hour at peak. For higher volume, restaurants install two units. Average fine dining service: 8-10 BTG bottles/service easily covered by one unit.
Q: Does it work with magnums or half-bottles?
A: Yes. The chamber accommodates 375ml to 1.5L formats. Cooling time adjusts proportionally (half-bottle: 2-3 min; magnum: 6-8 min).
Q: Can guests see the process?
A: Many restaurants place LeChiller® in visible bar areas as a "theater" element. The sleek design and vapor effect create conversation. Others prefer back-of-house placement.
About LeChiller® Group
LeChiller® Group has equipped leading wine bars, bistros, and Michelin-starred restaurants across Europe with precision temperature technology since 1992. Our systems are designed by oenophiles for oenophiles, combining French engineering with intuitive hospitality-focused design.
CEO Frédéric Lévy brings 15 years of Nespresso experience (including 8 as President, North America) and former global leadership of Coravin—the definitive wine preservation brand.
Unlock Your Full Wine List by the Glass
See how LeChiller® + Coravin transform wine program economics.
Book a 15-minute consultation with our wine service specialist.
2026
Author: Léa Tabart