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?
Have you tasted Coravin on Burgundy? Is it worth it? I am thinking of by the glass of Grand cru thanks to Coravin but I'm worried that the wine is not stable. Thanks for your feedbacks