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CORAVIN - YES OR NO?

I work at a restaurant that seats around 100 guests and I do wine pairings with our tasting menu that changes every two weeks. However, we don't sell enough wine pairings in those two weeks to guarantee that the guest is getting a fresh wine every time. To prevent the wine from spoiling I use a Coravin that fills the void in the bottle with an inert argon gas. In your opinion, do you feel this alters the integrity of the wine in any way?

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  • I guess I will be the dissenter. I see significant changes and oxidation is most wines after a couple weeks of accessing a bottle via Coravin, even when correctly purging the needle prior to plunging it. For 5-10 days, the wine in a partial bottle seems just fine, so I think it is a real asset with a pairing/btg program that has decent flow through, but not enough to just pull the corks.
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