Looking to buy an Ah So but I am having trouble finding info on the qualities of different brands and the general value/quality difference between a cheap vs more expensive option. Anyone have any thoughts/ recommendations?
Every restaurant that serves wines over 10 years old should own a Durand. It should be located in a secure location near the decanting station. I bought one for myself and never took it home. My staff knows not to open any bottles older than the 2010 vintage without it. It is an immense time saver when compared to breaking a cork in the middle of service and having to use cheesecloth to decant. I would recommend talking to the owner of your restaurant and getting them on board to pony up the $150. It's a smart investment for them as well.