Wine bar

A wine bar is an establishment specializing in serving wine, often by the glass, alongside light food. Its selection and service center on wine rather than a full restaurant menu.

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Wine by the glass: Wine service in which customers order individual servings rather than a full bottle. It lets guests sample a wine bar’s selection without committing to a bottle.
Wine: An alcoholic drink made by fermenting the juice of grapes or other fruits. Wine is the bar’s defining product and the basis of its menu.
Wine shop: A retail business that sells wine for customers to take away. Unlike a wine bar, its primary purpose is retail rather than on-site drinking.
Enoteca: An Italian wine shop or wine-focused venue that may also serve wine and food for consumption on site. The enoteca is a close Italian counterpart to the contemporary wine bar.
Wine culture: The customs, knowledge, institutions, and social practices surrounding wine. Wine bars are public settings where wine culture becomes part of everyday social life.
Wine tasting: The sensory evaluation of wine through its appearance, aromas, flavors, and texture. Many wine bars make guided or informal tasting part of their service.
Viticulture: The cultivation and study of grapevines, especially for wine production. Vineyard conditions influence the grapes and wines that a bar can feature.
Restaurant: An establishment where prepared meals are served to customers for consumption on the premises. A wine bar generally gives wine a more central role than a full-service restaurant.
Bouchon: A traditional Lyonnaise restaurant known for regional dishes and a convivial atmosphere. Bouchons illustrate a French tradition of informal dining with local wine.
Third place: A social setting outside home and work where people gather informally and regularly. A neighborhood wine bar can function as an informal place for meeting and lingering.