Luxury wines are still in demand, yet in a more measured way. Whereas restaurants once purchased high-end wines in a 12-pack format, they have now shifted to a six- or three-pack. “The emphasis is to just get on the list so that wineries can use that as a lever to grow their DTC [direct-to-consumer] business,” said Blazon. Because of that, wine sellers are also seeking new markets, spreading beyond traditional core markets to “secondary” and “tertiary” markets. The advent of technology like Coravin has also elevated the level of wines by the glass available to consumers, allowing diners to try high-end wines without the full-bottle commitment.