wine storage

The latter, period.

M.

I'm planning on opening a wine bar with 30-40 wines by the glass. Although the WineBar systems seem to be most favorable to quality, I still want the romance of pouring from the bottle.

What's the current thoughts on preserving wine - over night or a few days? Whites will take care of themselves, but I'm more concerned over offering a Far Niente or comparable wine - by the glass.

One local high-end resort here uses vacuum process after each pour. Most vineyards I've talked to use inert gasses.

I want to offer a great selection btg - but don't want to throw my profits down the drain - appreciate your thoughts.

Bill

"Purple Feet Wines" skrev i melding news:EAAFd.10978$ snipped-for-privacy@newssvr21.news.prodigy.com...

Will they? Well, I had a Mosel TBA in October that had been opened in August... still extremely good, but you are not going to sell that sort of wine. Storing reds cold is not an option for selling glasses, unless you zap them in a microwave... Vacuum pumps or inert gasses have not really proven their value, I feel, but there is a lot of white knights fighting for each. Count on a great deal of spoilage whatever you do. Why not seek out the very best of BiB wines? They are not all plonk and a selection could form the backbone of your bread and butter business. Putting in a few prestige bottle names as well will add oomph to your marketing. The mid range should be some interesting bottles for the wine conscious types. You'll have to watch the business closely to see whether this range catches on and makes a reasonable profit. I guess you might count on selling 3-4 glasses per bottle (but I'm not in the business - so I don't know for sure about the economics involved) hth Anders

I can't offer a suggestion on how to preserve the wine, because I don't think there's really a way. But a friend of mine who owns a restaurant, uses half bottles of the higher quality wines to minimize waste.

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