We wanted to try new and interesting wines, understand a bit about who made them and why, and help support independent winemakers. But that gets really expensive, really quickly when you start paying $30 or $40 for a bottle only to discover you don’t like it.
There’s only so much wine you can pour into your Spag Bol recipe. And, sometimes you get the ‘guilts’ opening a bottle mid-week - we like the idea of enjoying a glass with dinner, rather than feeling like you have to finish the bottle. So we sell wine only by the glass. Well, technically it’s more than a glass, 200mL rather than the standard restaurant serving of 150mL, but hey, what’s an extra 50mL between friends.
UPDATE: We find ourselves in the Covid-19 epidemic and our support for independent winemakers feels more important now than we could have ever imagined, so too our support for sommeliers and the hospo trade.