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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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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