I like quartinos

How does that work? Do you get a bottle that holds 1/3 of a bottle? Or do you simply buy by the glass, and they pour a third of a bottle into the glass?

My system (at home) is that I save half-bottles and quarter-bottles, and when I open a (full) bottle, I immediately fill a half-bottle and a quarter-bottle and cork it up and put it in the fridge. The rest is what I drink with the meal, so I get four glasses out of a bottle. It's a nice pour, but I often wish I had another couple of sips (but not another quarter bottle). Sounds like dividing into three would be real nice, if I could get quartino bottles.

Jose

Quartinos are typically served as small carafes (250 ml)

Well, I think it's a common size in vinotecas in Italy. In NYC it became popular when Mario Batali and Joe Bastianich starting using them in several of their places (Otto, Babbo, Esca, etc). Now lots of other NY places do it (especially Italian cuisine), but I saw a review of a Chicago place called Quartino. Unsure re rest of country.

A number of restaurants and wine bars in Columbus use the Quartino however I would be hard pressed to verify that they actually give customers 250ml of wine. It seems like more of a marketing ploy so they can wring $15.00 out of a slightly larger glass pour of $3.00 wine.

Brutal! I'm not moving to Ohio! :)

One uses the little carafes (a bit like beakers), it's pretty clear where 250 is. Makes for a nice pour (they had Schott Zweisel Forte Bdx stems, a little over 4 oz in each of our glasses is a perfect pour). Every quartino was about retail for one bottle (the Riesling, along with Sepp Gruner and Cairnbrae SB were $11, the Babich $15).

Nope. Oakley's Bistro in Indianapolis serves many wines in quartinos. A local wine bar also does.

Mark Lipton