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?
Lauren Helm said:*realize that any argon in excess of what was necessary to pull the glass exits the pour spout (the hissing noise at the end) creating a layer over your glass of wine which traps its aromatics. Swirl the glass a few times before serving to your guest to blow off the argon.
That's a pretty good observation, argon is heavier than air, we need to swirl the glass [Y]