If one ordered a dessert wine in a restaurant by the glass, what would be considered a normal pour (ml or oz)?
Would it be expected for a venue to disclose if it was something non standard?
My assumptions have been that dry still wines are 150ml pours
I would expect 150mL as a dry wine pour size and half of that for a dessert wine. If the restaurant is deviating from those standards, I would expect some notation on the menu.
I will say that I’ve often gotten tastes of dessert wines that are close to 75mL just to see if the bottle that has been open for awhile is worth the price of a pour. I always ask about how long things have been open if they are likely to be carried over multiple days. The best instance of this was a free pour of d’Yquem because the bottle had been open a few days.
Cheers,
fred
Always ask if it’s not listed. Always.
conventional pours are 5oz for still wines and 2oz for dessert. sometimes you see 3oz for dessert but not the norm.
I’ve seen a few places list some ‘normal’ BTG dessert wines (~4oz pours on average) and then separately have a ‘reserve’ list where the price is quoted by the oz, usually with options for 1 or 2oz
On our honeymoon in 1990, we went to a restaurant that listed 1983 Ch. D’Yquem for $40 per glass. At the time the retail price was about $200/bottle and we had never tasted Yquem. I figured we would get a 2oz pour, but they came out with a regular pour, probably 5oz. I think they were just happy that someone ordered it!
I’ve always poured 5oz for sparkling and still wines, with the option of 1/2 glasses. Sweet wines are 2.5oz. Baller wines sold by the ounce (drc, yquem, ancient Madeira, dagueneau jurancon…). The size of pour is always noted on the btg pages.