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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.
  • We tested it by tasting wine side by side with week old-half full-coravined bottles and fresh ones and could tell the differences right away. Also when sales rep bring in samples to taste using coravin and I always notice oxidation if the bottles aren't fresh. I think if you're offering expensive bottles by the glass the guests should get to enjoy them at their best, so we didn't go that route. I'm with on this, go with half bottles.
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  • We tested it by tasting wine side by side with week old-half full-coravined bottles and fresh ones and could tell the differences right away. Also when sales rep bring in samples to taste using coravin and I always notice oxidation if the bottles aren't fresh. I think if you're offering expensive bottles by the glass the guests should get to enjoy them at their best, so we didn't go that route. I'm with on this, go with half bottles.
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