What’s the most popular wine by the glass in Hong Kong?

For a long time a restaurant’s wine by the glass programme was an afterthought, a quick and convenient way to dispose of half opened bottles or make a bit of extra money out of cheaper wines; a chance to make a quick profit from drinkers who didn’t want to commit to a whole bottle. But that’s not necessarily the case any more in Hong Kong.

It’s generally established with a respectable restaurant or a wine bar that a good mix of diverse, novel and quirky wines are not just there to please, but surprise and even challenge patrons.

In restaurants, depending on the size of the operation and focus, wines by the glass can vary from a a mere handul to a few dozen, but it’s commonly acknowledged it should a good mix of sparkling, white, red, fortified and sweet wines.

But what works for a good wine-by-the-list programme without sacrificing quality or profit? We asked a few sommeliers and bar owners in Hong Kong about what works and what doesn’t. Perhaps unsurprisingly, Sauvignon Blanc is the white grape variety that seems to be the main crowd-pleaser on many lists, and Pinot Noir straddles both the Old World and the New.

Click through the pages to check out what they have to say.

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