Wednesday afternoons at University Wine Company bustle with activity as groups of mahjong players gather to enjoy their games paired with glasses of wine. The backdrop of rolling countryside framed by grapevines adds a nostalgic charm, yet this year’s weather has posed challenges, with frost blighting the early growth of the vines, leaving winemaker Jeff Proch a bit unsettled. Despite obstacles from nature, Jeff finds solace in the assurance that he can produce quality wine.

Perched on a rise along Tussey Mountain, University Wine Company is a blend of family legacy and budding success. Jeff, whose parents have roots in viticulture, grew up surrounded by wine culture. His father, Jinx, managed Mount Nittany Winery, and from such beginnings, Jeff unearthed his purpose. After earning a business degree from Bucknell University and spending years in New York City in a high-pressure financial job, he returned to Central Pennsylvania in 2009, seeking fulfillment and a life grounded in his roots.

Collaborating with his father, Jeff experimented with wine products, leading to the birth of University Wine Company in 2011—initially starting in his parents’ garage. The flagship product, U-Freeze Wine Slush, garnered instant popularity at festivals, drawing a loyal customer base. Within years, the winery transitioned to producing bottled wines, eventually acquiring their own property, where they established a vineyard.

In 2017, they took a significant step forward, purchasing land and planting various grape varieties, although not all thrived. But with persistent dedication, they cultivated successful plants, leading to the winery’s official opening in October 2020, despite the pandemic challenges.

Today, the vineyard offers a selection of wines that include local Pennsylvania grapes, grown alongside their estate, and supports a diverse line-up of social events—from trivia nights to music sessions and food trucks, attracting community engagement. As Jeff embraces each aspect of the winery, from selecting grape sources to overseeing production, he stands ready to provide joy through quality wines, maintaining the family’s dream.

For those seeking an escape, University Wine Company offers both a serene environment and vibrant community events, proving to be a delightful alternative to more distant wine destinations.

In recent trends, diners are actively shifting away from ordering wine bottles at restaurants, significantly altering their eating habits. According to Liberty Wines, a UK-based distributor, this transition marks a movement from traditional group orders of shared bottles of wine to individuals customizing their beverage choices during meals.

Experts attribute this change to a range of factors, primarily focusing on healthier living preferences, a growing focus on culinary diversity, and a heightened sensitivity to costs. The U.S. wine industry is facing substantial challenges as younger generations curb their alcohol consumption, while aging baby boomers are exiting the market.

To counterbalance the decline in wine sales, many restaurants are adjusting their pricing strategies. They are increasingly offering non-alcoholic spirits and zero-proof alternatives that align with the pricing of craft cocktails. Sri Divel, a marketing and brand strategist, notes that the complexity of these modern mocktails—often featuring various ingredients and intricate preparations—justifies their higher price points, thus maintaining profitability without compromising guest experience.

Furthermore, patrons are likely to revert to consuming less at restaurants, preferring to drink moderately at home before dining out, which diminishes the perceived pressure of committing to a bottle. As the market evolves, the traditional practice of ordering a bottle resonated as a common choice for tables of four is becoming less typical.

Instead of feeling penalized for choosing not to drink, diners are now presented with intricate mocktails that can stand on par with alcoholic beverage offerings. This change reflects a broader movement in the dining experience—providing genuine value and engagement for all guests, regardless of their drinking preferences.

Restaurant-goers are encouraged to explore alternatives such as bringing their own bottles and paying corkage fees to continue enjoying wine during meals while mitigating costs. Overall, the dining landscape is adapting to these new consumer behaviors, leading to sustained innovation within the beverage offerings at restaurants.

When you order a bottle of wine at a restaurant, you’re likely accustomed to a specific ritual: the bottle is presented to you, the cork is removed, and you are offered a taste. This moment not only signals quality service, but it also enhances your wine experience. However, when it comes to ordering wine by the glass, this ritual can often be omitted. The wine typically arrives already poured, leaving you without the opportunity to see the label or taste before you commit.

For a more engaging experience when ordering wine by the glass, ask for the wine to be poured tableside. This practice not only adds transparency—allowing you to see exactly what you’re drinking—but it also builds a connection to the wine and the story it represents. Albert Señor, head sommelier at Quirat in Barcelona, emphasizes this approach stating that it fosters trust between guests and the restaurant.

Seeing the wine bottle informs your understanding of the wine’s heritage—it’s not just fermented juice, but a product influenced by regional practices and vineyard choices. Experts like Andy Fortgang, co-owner of Canard and Le Pigeon in Portland, Oregon, believe that the label offers more than just marketing; it’s part of the wine’s story, enhancing your connection to it.

The experience can also change depending on whether you see the bottle being poured or not. Kristina Hayden Bustamante, wine director at Rosewood Inn of the Anasazi in Santa Fe, New Mexico, points out that seeing the bottle can alter your perception of the wine’s value. If wine is poured out of sight, you might not fully appreciate what you’re drinking.

So, should you sample the wine before committing to a full glass? If the wine is presented before you, it makes sense to offer a small taste. This helps confirm that it meets your expectations. The chance to taste allows you to fully enjoy the experience or consider a different option if necessary.

Despite the obvious benefits of tableside pours, logistical challenges often prevent this practice from being standard. Efficiency and temperature control can impact the service, leading some restaurants to avoid it. However, it’s acceptable to politely ask if tableside service is possible; a straightforward request may yield positive results.

In conclusion, ordering wine by glass doesn’t have to lack ceremony. By requesting a tableside pour, you invite a richer experience, transforming the simple act of drinking wine into a memorable occasion.