Looking to expand my dessert wine offerings, and I'm fascinated by Essencia. But since I'm not sure how fast it'll sell and I like to coravin as much as possible (even "bomb-proof" wines like Madeira), I'm wondering if the coravin would it even work on such a viscous wine? We served it by the literal spoonful as my last gig but they never let me pour it (or taste it!)... It seems pretty coating and gluey. Maybe you have to soak it afterwards? Help me.
And thoughts on price? Many thanks.
Seems like a good situation to try out a repour. I like the coravin and we use them extensively at work, but they’re not perfect. If you use them enough on flights with both red and white wines, even with “purging” between wines, you’ll notice the tops of both corks stain red, so you know there’s some crossover. I would imagine using that device on anything but just that essencia at one time could be problematic. For both the essencia and anything else used afterwards.
I think you could use it on the essencia but would probably be better if you have a separate coravin to dedicate to that bottle.