There are a lot of moving parts that come to play in pursuit of the #PerfectServe — Show, Taste, Pour, and Enjoy. Arguably, the most important component to a successful wine-by-the-glass service is controlled oxidation on all open bottles of wine & Champagne.
To craft an exceptional wine experience, the winemaker pays painstaking attention to detail regarding oxidation in the winemaking and bottling process. The winemakers hope their wines are served just as they intended—freshly hand poured from the bottle at the correct serving temperature into appropriate stemware. Often the winemaker’s intentions are not always realized. Some wine-by-the-glass services simply don’t do enough to ‘sweat the details’ that guarantee their guests receive the refined experience they are looking for. Quite literally, there is a lot more to the perfect pour than just opening the bottle.
Once opened, wine needs to breathe…
Wine has a love / hate relationship with air. It needs to breathe for the thousands of volatile compounds to develop its character, aromas and taste. But too long an exposure to air and the wine will degrade, go stale, and ultimately turn to vinegar. It will lose much of the positive attributes that make the wine experience special. This oxidation on opened bottles needs to be controlled.
It takes between 12 to 24 hours for oxidation to completely set in and ruin the wine, making it no longer palatable or as the winemaker intended it to taste.
When that happens, you might as well pour that wine down the drain and, along with it, your bottom line. The larger risk is to your reputation, should that stale wine be served to your guests, which without effective controls in place will happen with alarming regularity. A typical restaurant with 25 wines-by-the-glass will have approximately 60 glasses of wine open each night, oxidizing. Regardless of how quickly you sell your wines, these 60 guest experiences will be substandard or considered stale by the next day. The thought of serving 60 guests a premium wine in poor condition is normally enough to move wine service professionals to invest in a commercial grade preservation system like Le Verre de Vin. The added bonus is the elimination of waste on the $200 worth of open wine, resulting in a win-win for all—elevated guest experience for the guest and a boost in wine sales and profits for the restaurant.
The combination of oxygen and wine can be difficult to control. Proficient regulation of the level of exposure to air once the bottle is opened depends on keeping the wine preserved at an optimal level of vacuum; too much and you risk damaging the delicate volatile structure of the wine; too little and the wine will oxidize at its normal rate.
For champagne preservation, the problem is how to lock in the fizz that naturally occurred during fermentation. Again, Le Verre de Vin precisely re-seals with a controlled pressure of carbon dioxide, effectively locking in the natural effervescence, and keeping the Champagne or sparkling wine fresh for 3 weeks.
The Le Verre De Vin preservation system delivers this and more—reducing waste, guaranteeing quality thereby stimulating sales and customer retention, and demonstrating a unique attention to detail that is enjoyed by all.
Over the last 25 years, we’ve enabled over 40,000 establishments to deliver the #PerfectServe. Every pour has been preserved to the minutest of degrees, allowing you to offer wine-by-the-glass as the winemaker intended.