Venues are assigned one of three categories, depending on how many wines they offer by the glass. \u201cExcellent\u201d for 20-40, \u201cOutstanding\u201d for 41-60 and \u201cExceptional\u201d for more than 60. There is also a category called Greg\u2019s Hidden Gems, named after Coravin founder Greg Lambrecht, which highlights smaller venues that The Coravin Guide creators regard as having creative or inspiring wine lists.<\/p>\n
Lambrecht says The Coravin Guide was born from the same philosophy that led him to invent Coravin more than a decade ago.<\/p>\n
\u201cWine by-the-glass should be about discovery, not limitation, and is literally why I invented Coravin. Too often people feel they need an occasion to open a special bottle, or they miss out because a full bottle feels like a commitment. The Coravin Guide gives wine lovers the freedom to find venues that share that same philosophy, where you can taste, explore and savour wine one glass at a time.\u201d<\/p>\n
As a wine enthusiast, it\u2019s easy to get on board with the concept. We all need more variety than what is on offer much of the time. How many wines by the glass have we seen that cost an uncannily similar amount by the bottle, had we chosen to venture to the supermarket rather than the same-same bar or restaurant?<\/p>\n
Coravin\u2019s chief commercial officer, Richard Yeomans, says the key reason for launching The Coravin Guide is to give people the chance to try top-quality wines without committing to a full bottle.<\/p>\n
\u201cEconomics and moderation is part of it too, whether that\u2019s driving home or simply choosing one great glass over several average ones,\u201d says Yeomans.<\/p>\n
It\u2019s why I can get on board with this guide instantly: even if I want two or three glasses of wine when eating, it\u2019s extremely unlikely I want to drink the same wine in each glass. I adore wine so I want to explore it. That means embarking on a journey of discovery in the glass.<\/p>\n
Yeomans says the response from the hospitality industry has been excellent.<\/p>\n
\u201cWe went live with more than 25 venues at the launch and have plenty in the pipeline to expand. That tells us New Zealand venues are proud of their by-the-glass programmes and want people to find them.\u201d<\/p>\n
The timing seems uncanny, given the arrival of the inaugural Michelin Guide mid-year, which is continuing to boost restaurant business around the country.<\/p>\n
The question is: will The Coravin Guide see the same uptake in by-the-glass wine drinking? And will it boost sales of wine by the glass in restaurants nationwide?<\/p>\n
According to Coravin\u2019s research, more than half of those who dine out and order wine are ordering by the glass more often than two years ago. Rather than committing to a full bottle, consumers increasingly want the flexibility to try different wines throughout a meal and higher-end wines that might otherwise sit outside their budget.<\/p>\n
\u201cThe biggest change is that people are drinking less, but drinking better, and they want to explore,\u201d says Yeomans.<\/p>\n
So, how does The Coravin Guide help you find places where wines by the glass are plentiful, diverse and affordable?<\/p>\n
For a start, The Coravin Guide is available online. Its overarching theme is categorising venues and wine experiences into volumes of wines. There are 25 venues across the country in the inaugural New Zealand Coravin Guide. These include Cassia in Auckland; Odeon in Christchurch and R\u0101t\u0101 in Queenstown, all of which were also recognised in the 2026 Michelin Guide New Zealand.<\/p>\n
Odeon Restaurant. Photo \/ Supplied<\/p>\n
Restaurants and bars with extensive by-the-glass wine lists have traditionally faced challenges. Once a bottle is open, it typically needs to be consumed within two to three days so the wine is enjoyed at its best rather than turning volatile (a strong risk with reds) or oxidising (reds and whites). One of the biggest game changers has been the invention of the Coravin. For those unfamiliar with it, the Coravin is a device that allows bottles of wine to be opened without removing the cork (or screwcap, as the case may be). Coravin technology (a needle with a hole in it) allows wines to be poured without opening the bottle in the traditional fashion, giving restaurants greater confidence to offer high-quality wines by the glass without worrying about wastage.<\/p>\n
The Coravin Guide is a natural extension of that technology, says Yeomans; however, a hospitality venue does not need to use a Coravin device to be included in the guide.<\/p>\n
Yeomans says New Zealand\u2019s inclusion reflects the country\u2019s growing reputation as a wine-producing and wine-consuming destination.<\/p>\n
What about the global decline in wine consumption? Even if many people are consuming less wine, those drinking it are showing a greater appetite for experimentation, with tasting flights and curated experiences selling well in wineries around the country.<\/p>\n
If The Coravin Guide can offer one thing, it\u2019s options. The option to experiment regularly, not only on special occasions but during the week when one interesting glass might be tastier and more pleasurable because it transports you for a moment to Greece or Armenia or Portugal or France\u2019s southern Rh\u00f4ne Valley.<\/p>\n
Why be stuck on a single favourite when there\u2019s a whole world of wine to explore \u2013 and better quality than ever before from Auckland to Central Otago?<\/p>\n
The Coravin Guide in New Zealand <\/p>\n
Exceptional <\/p>\n
60+ wines by the glass<\/p>\n
\u2022 Ki M\u0101ha, Auckland<\/p>\n
\u2022 Twenty Seven Steps, Christchurch<\/p>\n
\u2022 Toast & Oak, Queenstown<\/p>\n
Outstanding <\/p>\n
41\u201360 wines by the glass<\/p>\n
\u2022 Downstairs, Christchurch<\/p>\n
\u2022 Hayez, Christchurch<\/p>\n
\u2022 Roki Collection, Queenstown<\/p>\n
\u2022 Charley Noble, Wellington<\/p>\n
\u2022 Sugarloaf at Flockhill, Christchurch<\/p>\n
\u2022 Tonic Bistro, Martinborough<\/p>\n
\u2022 O\u2019Malley\u2019s Bar & Kitchen, Wellington<\/p>\n
\u2022 The Wine Room by David Nash, Auckland<\/p>\n
\u2022 Advieh, Auckland<\/p>\n
\u2022 Atelier, Auckland<\/p>\n
\u2022 Rimu Wine Bar, Nelson Tasman<\/p>\n
\u2022 Cibo, Auckland<\/p>\n
Excellent <\/p>\n
20\u201340 wines by the glass<\/p>\n
\u2022 Harbour Society at SO\/Auckland, Auckland<\/p>\n
\u2022 Rata Restaurant, Queenstown<\/p>\n
\u2022 Mulan, Auckland<\/p>\n
\u2022 Cassia, Auckland<\/p>\n
\u2022 San Ray, Auckland<\/p>\n
\u2022 The Dining Room at Rosewood Cape Kidnappers, Hawke\u2019s Bay<\/p>\n
\u2022 Cocoro, Auckland<\/p>\n
\u2022 Rosella, Wellington<\/p>\n
\u2022 Odeon, Christchurch<\/p>\n
\u2022 Sage Restaurant \u2013 Paroa Bay Winery, Bay of Islands<\/p>\n
\u2022 Rogue Hop, Napier<\/p>\n
\u2022 No 7 Balmac, Dunedin<\/p>\n
\u2022 Marlowe, Christchurch<\/p>\n
\u2022 Oyster & Chop, Auckland<\/p>\n
\u2022 Fideliio Caf\u00e9, Wine Bar and Shop, Blenheim <\/p>\n
\u2022 Rosewood Kauri Cliffs, Northland<\/p>\n
\u2022 Kaizen at Go Vino, Coromandel<\/p>\n
\u2022 Onemata Restaurant at The Park Hyatt Auckland<\/p>\n
\u2022 Cazador, Auckland<\/p>\n
\u2022 The Grill at Horizon Hotel, Auckland<\/p>\n
\u2022 The Athens Yacht Club, Christchurch<\/p>\n
Greg\u2019s Hidden Gem<\/p>\n
Inspiring discoveries<\/p>\n
\u2022 Est 1901, Auckland<\/p>\n