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House wine generally refers to an inexpensive drinking wine served in
Grapes & Grain
, ''Orange Coast Magazine'' (January 1979), p. 95. and sold by the glass, promoted by a restaurant primarily on the basis of the wine's low cost. A 1979 article asserted that "so called 'fine' restaurants, those serving the ''haute cuisine'' or those considered posh or plush, will not carry a house wine". In the 21st century, due to a general rise in the availability of high quality wine, house wines have improved in quality in restaurants in the United States, and frequently may be produced by or for a specific restaurant, although house wines will still usually be on the cheaper end of the wine list for any given restaurant.
House wine generally refers to an inexpensive drinking wine served in restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...
s. Restaurant menus often omit detailed descriptions of a house wine's country of origin, winery or grape varietal, listing it simply as "house red" or "house white", depending on the wine's style. Some restaurants offer more specific categories of house wines, such as a "house chardonnay
Chardonnay (, , ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern French wine, France, but is now grown wherever wine is produced, from English wine, Englan ...
", or a "house merlot
Merlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name ''Merlot'' is thought to be a diminutive of ''merle'', the French name for the blackbird, probably a reference to the ...
".
Production and sale
House wines generally rotate, with restaurants typically transitioning from one kind to another based on availability or season. House wines are typically wines that a restaurant feels will appeal to a large proportion of its clientele, determined either by its past success as a normal entry on the wine list or because the wine is easy to drink and pairs well with a significant amount of menu items. House wines are often bought in bulk by restaurants, enabling the restaurants to further lower their prices. While house wines are still usually offered by the glass, many restaurants also offer them by the carafe or bottle.Historical trends
Historically, house wine was usually poor quality, possibly " jug wine" derived from a second pressing of the grapes,Henry Front,Grapes & Grain
, ''Orange Coast Magazine'' (January 1979), p. 95. and sold by the glass, promoted by a restaurant primarily on the basis of the wine's low cost. A 1979 article asserted that "so called 'fine' restaurants, those serving the ''haute cuisine'' or those considered posh or plush, will not carry a house wine". In the 21st century, due to a general rise in the availability of high quality wine, house wines have improved in quality in restaurants in the United States, and frequently may be produced by or for a specific restaurant, although house wines will still usually be on the cheaper end of the wine list for any given restaurant.
See also
* Table wineReferences
{{Wines Wine Drinks Restaurant terminology