This discussion has been locked.
You can no longer post new replies to this discussion. If you have a question you can start a new discussion


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?

No Data
  • I use a coravin for BTG, and the biggest potential problems for wine integrity I have encountered are
    1) failure to clear air and liquid from system prior to using and
    2) a needle and/or pour spout that have residue of previous pours in it. I unscrew and run warm water through the needle and then through the pour spout at least daily if not more frequently, and immediately before and after using coravin to pull a glass, press the trigger a few times to blow wine residue out.

    A couple of other coravin tidbits i've picked up over time -
    *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.
    * natural cork does not immediately expand to seal the hole made by a coravin needle. Store the bottle upright till the hole has sealed...I give mine at least 1/2 hour. Making repeated (6+) punctures (especially in the same area of a cork) probably compromises its integrity at some point, so I limit pokes to 4. Plenty of leeway to glass out a bottle of wine.

    Hope this helps!