I work with a team of Sales professionals who are asking for tips to upgrade their wine service when presenting wine served by Coravin. Any suggestions as a community of buyers? I also asked Coravin - their answer was basically the stock answer of how to technically use the system, along with a kind offer to come and present it in person. Appreciate your thoughts on the topic.
Couple of neat steps to go about it here as to how to enhance the presentation. I’m assuming it’s a restaurant setting.
1. Present the bottle, the coravin and a carafe for the wine at the table(in my experience coravin pours are more appreciated in small carafes rather then straight into a glass-ppl always ask for “a lil extra” you can bring all of that on a small tray that could sit on the table for the process like a pedestal.
2. The bottle should be already prepped-top foil cut off(don’t pull it off-use a cutter on your wine key). Since it’s not a service of a full bottle you shouldn’t waste time on cutting the foil and all that tableside, but be respective of proper bottle handling.
3. Pour the wine(half pour, full pour-whatever your serving is) into a carafe. There might be some dripping/splatter as you finish pouring so be careful with rapid movement of the coravin and the bottle. Have a folded linen on you just in case.
4. Pull the coravin out tableside, very carefully but firmly. If the bottle is cold it might be difficult. Fold it back up so it’s safer to carry, place the bottle and coravin back on the small tray and retreat. Don’t forget to pour some of the wine from the carafe into the wine glass.
This way ppl can nurse even a small pour, they don’t feel underserved and the conversation whilst you’re pouring can be about many things-the device, the wine, recommendations on how to appreciate that particular wine best-give it a minute to breathe, maybe a good pairing suggestion.
hope it was helpful
Yes, thank you for the thoughtful reply.
Honestly... for this reason and Sputtering wine out on a guest's clothes before; I use Repours only.
I’m curious, How many Repour’s do you think you use in a month? Do you use them on all of your wine or just the wine that you would normally use a Coravin on.
following this thread
I have been using Repour for roughly 2 months and have not been impressed. Reds keep upright and at a constant cellar temp of 55 still seem to oxidize within 2 days. Any suggestion?
Just wines that require a coravin... I do everything $30 wholesale-ish area. Right now I have Rizzi Barbaresco, Pieropan Calvarino, Domaine Faiveley Gevrey and Olivier Leflaive Les Champlot 1er Cru under Repour. I go through about 20/week roughly
Daniel do you put them on immediately? I've never had issues with repours like that? Bad pack?? You need to almost to an obsessive level keep oxygen from getting in them. They shouldn't be exposed to the air longer than a second when putting on. same for each time using. Put them hole side down on a flat hard surface to prevent oxygen from getting in and only use one repour per bottle. They are good typically for about 5 pours with the bottle being depleted. If you deviate from these instructions at all, it's like storing with a bad cork; Do not let the repour get oxygen saturated before the bottle is poured. Make sense?