Why it is so important to use Le Verre de Vin™
Control of oxygen is the key to guaranteeing a quality glass and controlling costs.
We are fortunate to work with the leading wine service professionals throughout the world and here is a quick overview of the feedback we receive on the most current thinking on why it is so important to have a Quality Service standards for your wine-by-the-glass
The commercial case to invest in Le Verre de Vin is extremely compelling. Le Verre de Vin installations have proven to deliver on these key profit drivers:
- Control costs & eliminate waste
- Guarantee quality and increase guest satisfaction
- Boost more profitable ‘Trade-up’ sales, meeting the increased consumer demand
Consumers are more willing to try better quality wines, the challenge for a restaurant is how to meet that demand to deliver quality while controlling costs. The average restaurant has over 20 wines-by-the-glass open at any time. At the end of the night that is approx. 50 glasses of opened wine left oxidizing, or at least $150 to $200 worth of perishable wine left uncontrolled with at least 10 to 20 glasses going to waste. Or worse, instead of being poured down the drain these 20 to 50 glasses (guest experiences) are often served to a guest 12 or 20 or 48 hours later, with the resulting poor memorable experience of a kind that will probably drive your guest to enthusiastically avoid such a poor service. Hence the dramatic impact on guest retention and return rates, that mediocre wine-by-the-glass service can have on a segment of your guests
Once you crunch the numbers, the return on investment to elevate wine-by-the-glass service standards with Le Verre de Vin technology is so compelling, it can’t be ignored. Control costs, increase quality, and boost sales of more profitable ‘Trade-up’ sales…….an ideal investment guaranteed.
STILL WINE PRESERVATION
Wine has a love hate relationship with the air. Once initially opened wine needs some time to breath to let the over 1,000 volatile compounds react with the air. However left unchecked and if the wine is exposed to air at atmospheric levels for too long (a few hours at most), oxidation will cause chemical changes that diminish the taste and overall enjoyment of the wine. Think of it like bread going stale, or an apple slice or salad going brown. For a wine to be considered in peak condition it must be stopped from browning or going stale. One challenge is the initial phases of oxidation are not visibly noticeable, and therefore pose a great quality control problem that often result in guests being served day old tired wines as if they are freshly opened.
These chemical changes can happen very quickly and varies depending upon the volatile activity in the wine, but within 12 to 24 hours chemical reactions result in the wine going ‘flat’ with a diminished nose and taste, especially any fresh fruity notes.
Along with the wrong serving temperature, the serving of oxidized, tired, stale and flat wine is the most common consumer complaint when it comes to restaurant wine service. How long has the bottle been open is the first question that pops into the head of a wine enthusiast. Wine drinkers rarely complain in a hospitality setting, they just note the poor quality wine service and this most often results in lower guest retention and return rates.
CHAMPAGNES & SPARKLING WINE PRESERVATION
The preservation problem with Champagnes and Sparkling wines is not centered on oxidation, but on the loss of natural fizz or effervescence that is dissolved within the wine. During the fermentation process sparkling wines absorb the naturally occurring CO2 creating their own internal pressure. Once uncorked this pressure is lost and the wine will lose its fizz. Le Verre de Vin technology precisely re-pressures the opened bottle locking in the natural fizz and therefore preserving the sparkling wine for up to 3 weeks.