I am curious to who uses a preservation system, and their thoughts on it. What made you go with the one you are using? Price? Size? Ease of use? The look of it on display, or behind a bar? Have used both Wine Emotion and Cruvinet. Looking for other options and thoughts. Something where people can see it at the bar, and ease of use. As much as I love my Coravin, some people find it hard to use, and for multiple BTG options does not seem to be the best option.
Thanks in advance for all the wisdom and ideas! Cheers
I've been using Repour for about a year now and they work great. I'm just finishing up a more "scientific" 4-week trial with them and so far, the stoppered wines have held up amazingly. Definitely well enough that you could pour the wine for a not-pallet-trained customer and they wouldn't be able to detect any difference. At less than $2.00 per stopper, they're unbeatable for results vs. price.
We use the Corivan system. It is effective on all cork bottles and allows to do some high end wines by the glass. If you are going through enough wine you can work out deals with vendors to get your hands on some. We got one of the two we use for free. We use two one for red and one for white. And keep them behind the bar. Due to the cost of the argon gas canisters they use I would only recommend this with nicer wines. Over all I have had great results with it. Also, without doing a cost analysis I would imagine the long term costs would be slightly less than that of the Repour
Ben have you tried repour on Nebbiolos? For some reason I don’t think they don’t work as well on Nebbiolo.
I have not but I will add this to my list. What specifically have you noticed?
We just use vacu vin (for our inexpensive bottles - Coravin for high-end). I've found that if you pump the bottle as soon as you pour the wine, the wines can actually last a pretty long time (depending on the level of the bottle). We don't throw away nearly as much wine as we used to.
We have the Napa Technologies System at my restaurant, I think works well and looks great. Essentially a large Coravin, it replaces the wine with Argon.I have tried the wines side by side, end of old and new bottle, and there is no difference, if anything the wine has just opened nicely. Upsides- Looks great behind the bar, exactly measured pours so no waste/over pours. Downsides- Trouble holding the colder temps in summer when the ambient temp is higher, system over all very expensive. I have heard the Repours work well, but that they are single use? I have qualms about being the cause of so much single use plastic..
Thanks for the information. I was looking for more of a whole system, like Wine Emotion. I've used the Repour, and for a long application of many bottles, for me is a waste. Cheers
Thanks. We have used both of those at the restaurant, and was looking more for people's use of wine machines.
Thanks for your insight. I was really looking for information on people's use of a "machine" that dispenses wine and keeps them at temperature and under gas. I've used the vacu, and it does work great, but for an application of constantly pouring glasses will take too much time to do over and over during service. Cheers
Great! I have not know anyone to use the Napa System. Thanks for your insight. We are looking for a system like them that holds bottles under gas and hopefully at temp. I've used repour, and have the same qualm as you, it is a waste, and you have to constantly order them, and then store them somewhere. And in my opinion not practical at a wine bar when you are pouring many many glasses a night. Cheers.
It works very well, if investment money is no object. We made the mistake of having ours somewhat enclosed by cabinetry, albeit to the specs listed with the machines, but I do think that that is the reason we have issues in the summer months keeping the whites at a proper temp (they are realistically fine, just not as cold as many people drink their whites!). I also was worried about Argon eating into my percentages, but the tanks last for around 300 bottles of wine, so hasn't really been the case, my math based on what I pay for the tank and a rough # of pour is an additional .04 cents a glass. End of the day looks/works great and not expensive to run, but not a cheap investment!
I have used Repour on plenty of Barolo and they have worked great. The one thing that I find is that they over-emphasize their re-usability. As long as I only use a single top only once, they have worked pretty spectacularly for everything.
Thanks!! That's really, really helpful information. And exactly what I was looking for. They are prepared for the initial investment costs for the whole system, if it doesn't add too much in the long run, and helps preserve BTG selections, and looks nice on display! Cheers
.04 doesn’t sound too bad!
It is pretty amazing how long some wine can last just by pumping! As long as you can take out ‘most’ of the sitting oxygen ‘most’ wine can last a while and still be just as good. I’m constantly amazed at how long some wines last simply with a cork sitting in my fridge. In another thread someone mentioned transferring half used wine from 750mL to 375mL then 187mL bottles as working very well. I thought that was an awesome idea but obviously would not work as well in a restaurant environment versus at home.