Pour form: why wine is a tough sell

The industry’s move away from BYO dining is about more than just the licensing and labour costs, writes our Industry Observer. I remember a time when you would grab a bottle from the fridge and head out to a restaurant for dinner. Seems simple and I’m not recollecting something from the dim dark past; even 20 years ago it was commonplace. A couple of companies even specialised in making little chilled carriers to get your bottle there safely – they even had one for a cask bladder – ahh the joy of youth.