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BASICS OFWINE PRESERVATION
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PRESERVING YOUR WINES
BY THE GLASS
In 2005 Treasury Wine Estates, Formerly Fosters
Wine Estates Americas, sponsored a wine-by-the
glass preservation study conducted by U.C. Davis
School of Viticulture and Enology The study was conducted by internationally known
enology professor and lecturer Dr. Hildegarde
Heymann of U.C. Davis and graduate assistant,
Karen Hein.
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THE CHALLENGE
According to the National Restaurant Association,
wine-by-the-glass sales account for millions of dollars
of annual American restaurant industry gross revenue.
A wine-by-the glass program is potentially one of themost dynamic aspects of your restaurant.
Untold millions of dollars of potential restaurant
beverage revenue are lost every year due to wines
by the glass that arent properly cared for and become
oxidized and undrinkable.
You wouldnt serve bad food to your customers so why
serve oxidized wines?
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PRESERVATION
METHODS EVALUATED
The study consisted ofnine different preservation
methodsused on the 5 different wines over intervals
of 3 days and 7 days:
Control
Cork: with and without refrigeration
Cruvinet
Private Preserve Vacuvin: with and without refrigeration
Verre du Vin
Zyliss: stopper with and without refrigeration
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STUDY CONCLUSIONS
Three days:All of the wines performed well afterbeing open.
After three days: The wines attributes beganto deteriorate.
Lesson: Turn over your wine-by-the-glass inventorywithin three days.
Additional conclusions
Refrigeration was proven to be effective inenhancing the wines preservation.
Pinot Noir was the most delicate wine and showedthe clearest deterioration over time.
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OUR RECOMMENDATIONS:
YOUR WBG 12-STEP PROGRAM
If waste is an issue, limit the number of wines you offerby the glass
Move any open bottle of wine in your by-the-glass
program in a maximum of three days NO bottle
should be open for longer than three days
Bottles open for longer than three days can be used
by kitchen staff for cooking or the wait staff for
educational and training purposes.
Create and use a system of labels to track the number
of days the bottles are open.
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4
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MORE STEPS:
STAFF EDUCATION
Make sure that all wines in your by the glass program arestored properly i.e. at a constant temperature of 50-70Fwithout sources of UV light and/or vibration.
Education: create an ongoing educational program for yourfloor staff and bar staff touching on the following:
The care and storage of wines by the glass and thepreservation system your restaurant is using.
New product and comparison. Use those meetings toremind and retrain your staff about serving and preservingwines by the glass.
Value customer feedback: remember that many customerswill not complain about a glass of wine thats dull, oxidized,or otherwise undrinkable. They simply will not order anotherglass and may choose not to come back to your restaurantbecause of their negative experience.
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MORE STEPS
Research the various wine preservation systems that are
available and see if there are any that fit your budget. Try toget a sense of both the benefits and drawbacks to each
system. Some reliable, but more expensive methods
include the Verre du Vin, Coravin and Enomatic.
Inexpensive solutions include Private Reserve and Vacuvin.
No system is foolproof or will work flawlessly every time, but
they can provide generally consistent results with
appropriate staff training.
Not every system will work for a given establishment. Spaceconstraints, staff knowledge, and price points of BTG
offerings will contribute to which system will be most
profitable.
By all means, avoid putting a dirty or contaminated corkback into the bottle.
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CONCLUSION
Always remember the goal of a wine-by-the-
glass program:
To serve carefully-chosen,
outstanding wines, in the best possible
condition and at a fair price.
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BAR MANAGER WINE-BY-THE-GLASS
PRESERVATION INSTRUCTIONS
Open bottle
Affix preservation tracking label to the bottle.
Fill out the label with open and discard dates.
Put chosen stopper on bottle.
Discard cork.
Refrigerate if necessary.
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PROPER SERVING
TEMPERATURES
45-50 FChampagne, Sparkling, and Sweet
White Wines; Mineral Water; Dry
Sherry and Dry Madeira
50-60 FWhite Wines; Rose; Light Reds
60-65 FFull Bodied and Aged Reds;Tawny Port and Sweet Sherries
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