Restaurants are boosting sales of wine by the glass by creating tasting menu pairings, listing complementary wines with dishes on the menu and using the Coravin system to preserve bottle freshness and allow for the tasting of more rare wines. "When they enjoy [the tasting menu], they start coming back and exploring the bottle list," said Jason Wagner, beverage director at New York City's Fung Tu. "It's lifted the restaurant up to a second tier of people."