Coravin : Curiosity Poured by the Glass

There are moments in the wine world that remind you just how much remains undiscovered. This April, Coravin leans into that very idea with its Curiosity By-the-Glass campaign—an initiative designed to challenge familiarity and celebrate exploration, one glass at a time.

I experienced this firsthand at Frog by Adam Handling, in the company of Wine Director Kelvin McCabe (no relation), whose thoughtful curation brought the campaign vividly to life.

At its core, Curiosity By-the-Glass is about access—unlocking bottles that would rarely, if ever, be poured by the glass. Using Coravin’s suite of systems, from still to sparkling, restaurants across the UK are offering guests the chance to explore wines from lesser-known regions, indigenous varieties, and emerging producers without the commitment of a full bottle.

The campaign spans more than 20 venues nationwide, all featured within The Coravin Guide—a global platform dedicated to exceptional by-the-glass wine programmes. It reflects a growing shift in consumer behaviour: wine drinkers today are increasingly driven by discovery, seeking diversity over familiarity.

A Menu Designed for Exploration

Set in the heart of Covent Garden, Frog by Adam Handling is the flagship restaurant of Adam Handling MBE, a chef renowned for his bold, modern approach to British cuisine. The restaurant holds one Michelin star, reflecting a style of cooking that is confident, inventive and deeply rooted in the best of British produce.

Adam Handling’s philosophy centres on flavour, sustainability and storytelling. Each dish is designed to mean something – often drawing on personal memories or showcasing a particular region of the UK. This sense of purpose runs through the entire dining experience, from the ingredient‑led tasting menus to the open kitchen, where guests are front‑row witnesses to the precision and theatre of the cooking.

Despite its Michelin star, Frog feels relaxed and contemporary rather than formal. It is a place where technical skill and creativity meet approachability, with food that is as engaging as it is refined.

One of Frog’s most distinctive features is The Library, an intimate private dining room created for guests seeking something truly special. Designed to feel secluded yet connected to the heart of the restaurant, The Library offers an immersive experience that goes far beyond a traditional private room.

With its own dedicated kitchen and chef team, as well as personal service throughout the meal, dining in The Library feels closer to a chef’s table than private hire. Menus can mirror Frog’s celebrated tasting experience or be tailored around specific ingredients, preferences or occasions, making every event entirely bespoke.

Elegant, discreet and highly personalised, The Library is ideal for celebrations or intimate gatherings, combining Michelin‑star cooking with a sense of exclusivity and connection to the creative pulse of the restaurant.

During my lunch, the kitchen delivered a menu that balanced precision with creativity:

Crab with green chilli, Eel doughnut, Mushroom tea, Parker House bread with butter, Red mullet with saffron and shellfish, Balmoral chicken with morel and wild garlic, Chocolate with caramel and ginger and Final sweets

Each dish provided a canvas for wines that challenged expectation.

Frog by Adam Handling | Exquisite Dining Experiences – Book Now

The Wines: A Journey Beyond the Familiar

The selection, curated by Kelvin, was a masterclass in curiosity—each wine offering a distinct sense of place and personality:

Domaine Kox Blanc de Noirs Brut, Luxembourg 2018

A compelling opener—fine, persistent mousse with notes of red apple skin, wild strawberry and a subtle biscuit autolysis. There’s a crystalline acidity running through it, giving both tension and elegance. A sparkling wine that feels both precise and quietly confident.

Garnacha Rosé “Burbujas de Arquiton”, Cebreros NV

Playful yet structured, this showed lifted aromatics of crushed raspberry, rose petal and blood orange. On the palate, a gentle spritz carries bright red fruit and a lightly herbal edge, finishing dry with a refreshing bitterness—perfectly pitched for the opening snacks.

Tibouren “Cuvée Tradition”, Clos Cibonne, Provence 2023

A rosé of real character. Savoury and textural, with notes of wild herbs, orange peel and sun-dried strawberry. There’s a saline edge here, almost maritime, that adds depth and makes it particularly compelling with food—far removed from the category’s more commercial styles.

Malvazija Istarska “Alba Antiqua”, Matošević, Istria 2019 (skin contact)

Textured and complex, this skin-contact Malvazija opens with dried apricot, chamomile and a hint of honeyed spice. The palate brings grip and structure, with a gentle tannic frame balanced by freshness. A wine that invites contemplation as much as it rewards it.

Limnio, Avaton, Ktima Gerovasilliou, Greece 2020

A rediscovered ancient variety handled with finesse. Aromatically layered—black olive, dried herbs, red plum and a whisper of spice. Medium-bodied with fine tannins and a savoury, almost earthy undertone, it speaks more of nuance than power.  This was so good I’ve ordered a case of six to enjoy at home.  My Greek friends remind me that the word ‘Avaton’ meand forbidden land and this wine is blessed by God (the vineyard is in the Holy Mountain). The producer is one of the most famous in Greece for producing top quality wines

Muscateddu, Domaine Fiumicicoli, Corsica NV

A fascinating, aromatic finale—floral and lightly oxidative, with notes of orange blossom, candied citrus peel and soft spice. There’s a gentle sweetness, but it’s balanced by freshness and a slightly nutty complexity that lingers.

A New Era of Wine Drinking

As Coravin founder Greg Lambrecht notes, the campaign is about “opening the door to discovery.” That sentiment resonates strongly. The traditional model—where premium or unusual wines are locked behind full-bottle commitments—is quietly being dismantled.

In its place is something far more dynamic: a culture of curiosity, where a single glass can transport you from Corsica to Croatia, from Greece to Luxembourg.

And if this lunch at Frog is anything to go by, the future of wine may not lie in what we already know—but in what we’ve yet to taste

For your guide to finding exceptional wine by the glass, wherever you are check out the Coravin Guide  Coravin Guide | Find The Best Wine By-the-Glass Venues

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