Coravin - Taste the wine without uncork the bottle
You could start this article by immediately dividing the 2 main purposes of Coravin even before using a few lines to explain what it is, so that you readers will immediately identify which current you think you are in:
· Are you a taster, attentive to the evolution of wine over time and want to know what is the right time to open the bottle?
· Are you careful savers who do not want to deny yourself a good glass of wine without necessarily having to finish it the next day to prevent it from oxidizing?
· Are you a restaurateur and would you like to serve fine wine bottles without compromising your body?
In reality we could continue to propose possible scenarios, because Coravin is a truly very versatile instrument that basically allows you to enjoy a wine without uncorking it!
In all presentable cases, however, the main problem to be overcome, which has always been the subject of research by researchers, is to study solutions that can avoid the oxidation of wine once opened and, Coravin, seems to be a solution.
It is an instrument similar to a corkscrew, composed of a thin needle and a pressurized argon canister, a noble gas that seems to represent the elixir of long life against wine oxidation.
The instrument is hooked to the neck of the bottle and then pressed downwards so that the very thin needle that makes it cross the cork reaching the wine inside.
The thinness of the needle is such as to allow it to enter the cork, which maintains its original degree of expansion by instantly closing the channel that is generated when the needle passes, avoiding the introduction of oxygen into the bottle when it is extract.
A pump system allows the needle to aspirate the wine and literally tap it into the glass without ever opening the bottle.
In the same way, Coravin introduces inside the bottle a small quantity of Argon gas loaded in small pressurized and refillable canisters hooked to the back of the drinking system. Argon as an inert and odorless gas in no way compromises the properties of the wine and at the same time helps preserving it over time, protecting it from damage.
In practice, an ideal solution in many fields of application that allows not only savings, but also and above all extensions of possible commercial offers and more.
In the case of wine bars, wine bars with dosing or, more rarely, restaurants with glass service, Coravin allows you to expand the choices of possible wines on offer without the risk of necessarily having to finish the bottle before its degradation.
For those activities in which the administration by the glass is limited by the risk of oxidation Coravin opens up many new possibilities of choice, not to mention that it allows the opening to a customer service much more attentive to your preferences, without forcing the purchase of an entire bottle, thus diversifying the same business compared to the competition.
Most administration activities bind the customer to the purchase of a whole bottle if the intention is to taste a particular wine from the wine list, for obvious and logical "technical" reasons and, why not, marketing considering that in this way goes towards a higher receipt.
If instead we try to imagine a possible scenario allowed by the use of Coravin, made for example by a small analysis on which type of a la carte wines are most in demand, we can offer the customer the possibility to choose by the glass or quarter-liter wines that it would usually be unthinkable to propose if not to the bottle.
This is a detail not just, indeed: diversification of the offer to the customer, therefore, diversification from the competition.
In any case, it is good to open a small parenthesis that it is good to keep in mind: considering the purchase cost, the use of the instrument and the pressurized Argon gas cans that must be purchased as spare parts, an amortization cost must be considered that goes to affect the price by the glass.
In light of this it is obvious that the choice of wines offered to the customer against the use of Coravin cannot be of low cost, since the amortization of the cost per glass must be justified.
But also in this case the advantage could be found: the receipt value given by the purchase of a whole bottle is almost balanced by the purchase of glasses whose price, significantly higher than the average, would lead to a leveling of the final account.