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Other
products just don't work for most restaurants serving
wine by the glass. For example, spray and vacuum systems
are used at the end of the night, when the restaurant closes,
because they take to much time to use during the day.
But what happens when a bartender pours two glasses
of wine from a bottle at 2 o'clock in the afternoon? That
wine sits on the shelf, oxidizing, until closing time (10
to 12 hours later) when the staff finally gets time
to use a spray or vacuum on the bottle. That wine has already
started to spoil!
Let's
look at what is available;
Wine Dispensing Cabinets
- If you are fortunate to have enough revenue to
justify one of these units you are more than likely going
to spend between five and ten thousand dollars just for the
unit alone. Vintage Lock™
will protect your wine and cost far less per bottle
than gas dispensing systems.
Spray
can preservers - These products require four
to five sprays, of an intert gas, into the wine bottle
before corking so that air is displaced by the
gas. Really though, how do you know that the bartenders
actually used the product at the end of the night?
You can't look at the bottle and tell. It still looks
like there is air in the bottle! Besides, how many
of the bartenders are going to want to mess with
a spray can every
time they pour a glass of wine, when there are tipping
customers waiting for them on the other side of the bar? With
the Vintage Lock™
you can see the wine level at the top of the bottle and
be sure that your product is protected.
Vacuum
pumps - What happens when you use a vacuum pump
to remove air from a wine bottle?
You are going to pump 10 to 20 times, trying
to get the air out, but the air is never really totally removed
after you pump. Even if it didn't take extra time
away from serving customers vacuum
systems just don't work! (see Wall Street Journal 12/12/88);
they just don't remove enough oxygen to stop oxidation. |
