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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 am a fan of the Coravin, particularly for sales reps from distributors. Because the wine isn't exposed to air at all, this means that everyone gets to taste it like the cork was just popped. Great for retail accounts with multiple locations.
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