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.
Essencia will last well over a month if not two (or longer?) before you start to see any real degrading nature to the wine, assuming it's rather young around 10 years of age. I'd be careful for using it for high end Madeira simply because if it's been in bottle a particularly long time it would do the wine a great benefit of allowing it to have some air before serving.The newest model of the Coravin also allows you to run water through it, so if you were to rinse it quickly, it shouldn't pose a problem, not sure if this is recommended for the older models