What would be the perks compared to Coravin?
The 3 biggest perks I know of are:1) Cost: 24 Coravin capsules at $200 will save ~62 bottles = $3/bottle for use. Compare this with $1/bottle for Repour2) Ease of use: With Coravin there is some upkeep, maintenance and cleaning to ensure you have an uncompromised puncture of the cork. With Repour, you pull the foil off the bottom and stick it in the bottle.3) Range of use: Coravin isn't supposed to be used on sparking wine, synthetic cork etc. Repour works on any bottle it can get a good seal for.Drawback: Repour'd bottles have to be stored upright once you open them.
The only other drawback I can think of would be that I don't imagine they make a tight enough seal for sparkling wine that the stopper wouldn't eventually pop off due to pressure build up. This would obviously mean they wouldn't work for sparkling, although I can't say I've tried it myself. I wonder if they couldn't come up with a system that seals and anchors below the lip like some sparkling stoppers, but with their proprietary preservation system included. That would be a game changer.
Funny you should mention that! Stay tuned!
We had a writer in Texas duct tape a repour to a bottle, six weeks later it had the same bubbles as a freshly opened bottle. He even got it on video, texaswinelover is his name.
I wholeheartedly agree. I heard about Repour's Kickstarter, and was thrilled when it became available on Amazon. I bought some and did some testing. Here's the column I wrote about it, in which I attempt to translate some of Tom Lutz's scientific jargon into language that wine people can understand. Tom, the inventor, was eager to send samples to interested somms, so get in touch with him (or maybe with Robert Champion, who I see below) to check it out.
Bought a pack of ten and I have been trying them at home. Always have several bottles opened after our tasting group meets. Opened a 2005 Cru Bourgeois on Tuesday, put a repour in with a half bottle left. Opened it last night with dinner and it tasted the same as on Tuesday. The Repour had a resounding pop when I took it out of the bottle. Had a half bottle of 12 Rows Syrah that was capped with a Repour for 2 weeks, no signs of oxidation after 2 weeks. My experience has been very positive with Repour.
I just ordered my first 10 pack. Always interested in extending the life of my blind tasting wines so I'm hopeful for this system.
That's pretty cool. I wasn't sure since the system is basically supposed to suck out all of the free oxygen, would it also remove the bubbles? I guess there's at least one good report on sparkling.
There are a couple of chemistry principles at play here that work to our advantage (Henry's Law and Dalton's Law). Repour works by reacting with oxygen in the air, in doing so it creates a 21% vacuum in the bottle. While reduced air oxygen levels is the start, the real effectiveness in wine preservation comes from what happens to dissolved oxygen in the wine itself. By actively removing the oxygen in the air, coupled with Henry's law, Repour reduces DO to below 0.03 ppm which is the magic that keeps the wine fresh until your return to pour another glass (still or sparkling).
In terms of bubbles (carbon dioxide), Henry's Law and Dalton's Law come into play again. In short, carbon dioxide doesn't care what's happening with oxygen within the bottle...i.e. oxygen vacating the system and creating a 21% vacuum doesn't impact what happens to carbon dioxide. A bottle of sparkling, when opened, will start the degassing of CO2 from the wine (Henry's Law). As you know, it is important to re-stopper very soon after opening to stop this process which results in in re-pressurization of the bottle (Henry's Law again). Just like any standard sparkling stopper today, the impact on bubbles is be dependent on how long the wine is opened prior to re-stopping, how many times it is opened, and the ratio of liquid to air in the bottle. When it comes to oxidative degradation of a sparkling wine, Repour's effectiveness has been tested and validated to be the same on still or sparkling wines. With this in mind, we are working on a clamp so that Repour can be aggressively held into any bottle to keep wine fresh.
Very cool stuff.
I've always found the difficulty with traditional clamp style champagne stoppers is their lack of variability. The neck and lip of many champagne/ other sparkling bottles can vary in size in terms of height, width, etc. They form much better seals on some than others. I personally prefer this style better:
I realize that they don't work on every sparkling bottle (nothing does) but just a thought in terms of a different approach/ style that might work for you. This type of system would be implemented around the repour but in the bottle. Maybe even a hybrid that does both? Expands in the neck as it clamps around the top, below the lip.
Hey everyone. I tested these for 6 weeks before even thinking about making an opinion. And to be certain, I went in entirely skeptical. I thought Coravin was the biggest and greatest thing since Sliced Bread. But after realizing that cross contamination happens even with the best "cleaning and hygiene" I gave up. I don't even like the way my own wines from Bien Nacido and Solomon Hills show the day after I access them on Coravin.
But, now we use Repour for all samples pulled on a multi day trip, as well as starting to roll them out with our tasting room team. The biggest thing is we are only open 5 days a week and we have bottles of wine which retail for $45-100 per bottle. So pouring samples down the drain is not easy. With Repour they show perfectly even up to 6 weeks later.
The only Con I have seen, is that I tend to drink more wine from my cellar. ;) I never opened a bottle of wine on the weekday because I didn't have it in me to finish it on a school night. Nor pour it down the drain. Now. I can have a glass everyday, and not worry about it. It hurts my collection, but makes me happy to try more and more wine.
Anyone have experience using a repour multiple times on the same bottle? i.e. opening it, removing 25% sealing with repour, opening it, removing 25%, resealing with same repour, etc. We're trying to see if we can use these for our tasting group.
I have done this and had poor results, HOWEVER, I reached out to the Repour team regarding this and they set me straight. In a tasting setting, the filter can become saturated more quickly because the volume of air being filtered is greater than simply pouring a glass at a time. The solution is to simply use 2 Repour (Repours? Repouri?), 1 until you drink about 1/2 the bottle and then another until the bottle is empty.
1 glass gone = 150 ml
2 glass gone = 300 ml
3 glass gone = 450 ml
4 glass gone = 600 ml
5 glass gone = empty
Total Air = 1500 ml