Coravin

Changing how we enjoy wine or just another fancy toy?

 


« Prev Next » 2 of 5

Coravin is a remarkable new technology that seems so simple, yet was only thought of in the last 14 years by a medical technology researcher.  The process is easy, and the results are astounding.  A small needle is inserted into the cork of any bottle; the bottle is then pressurized with inert gas, allowing the wine to pour freely, and as the needle is removed, the cork reseals itself with the argon gas left in place of any added oxygen…simple, right?  Honestly, it is, and to watch the process and enjoy a wine that was first tasted two or more weeks beforehand truly seals the deal.

My quality test was at the Coravin launch party, where I had the opportunity to taste three bottles of the same wine (a bottle I’ve tasted before at trade tastings, 2008 Produttori del Barbaresco Riserva Montestefano), but these three bottles all came from different tables at the event, and each had been tapped by the Coravin and tasted within a two week period.   Each had different amounts of wine left in the bottle, and each tasted nearly identical.  What’s more, I’d be hard pressed to say that they tasted any different than the pop-n-poured bottle I had at a trade tasting earlier in the year.

In this gallery

Mentioned in this article

Comments

  • Snooth User: sigh j
    486401 17

    Very interesting article but I was quite confused by the phrase"allowing the wine to pour freely". The phrase seem to follow pressurization of the bottle with the cork in place.

    Aug 13, 2013 at 1:03 PM


  • Snooth User: Ed59
    1303866 20

    It Works!! The Founder visited me in March 2013. He inserted the Coravin into my bottle of 1982 Cos D'Estournal and we drank half of it that night, a wonderful wine. Last week I removed the cork and drank the rest of that bottle, it had not changed at all, still wonderful. He left me his bottle of 1997 Phelps Napa cab that he drank half of in 2010. I removed that cork and finished the bottle last week, fresh as a daisy!

    Aug 13, 2013 at 4:03 PM


  • More and more wines are going to screw tops, which is a better solution than a cork. Screw tops render this device useless, though.

    Aug 13, 2013 at 6:39 PM


  • Snooth User: SGD
    610727 21

    My thoughts precisely. Screw caps are now the predominant seal, so the issue persists

    Aug 13, 2013 at 7:59 PM


  • Snooth User: foodchow
    1324482 26

    but with a screw cap, whatever air entered the bottle after it's initial pour is still there. My understanding is that this process removed the air and replaces it with gas.

    Also the screw cap hasn't been around long enough to trust with expensive wines although it is fine with everyday wines.

    Aug 13, 2013 at 8:23 PM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 168,484

    Sigh j, you read that right. I know it's hard to visualize but this really does insert into the cork and extract the wine, while leaving the cork intact, to reseal itself after the needle is removed.

    John & SGD, I must agree with FoodChow here. The quality of corks continue to increase now that the industry is starting to take screw-caps seriously. The percentage of corked bottles has plummeted and I know for a fact that many of us (including me) don't want our wines in the long-term cellar to be sealed with anything other than a cork.

    Aug 13, 2013 at 8:45 PM


  • Snooth User: MiltonM
    1332240 19

    I have one I got the first week it was released. I love it! I've used it on cork and synthetics, even though they only guarantee effectiveness with real corks. So far it seems to be working fine in the synthetic but we'll see over time. My take on that issue is that for less expensive wines that use synthetic corks, if I get an extra week or two out of an accessed bottle, it's still a huge win over anything else I've tried. Clearly it's designed for more expensive wines which still predominately use real cork. I'm thinking the long term result, if Coravin turns out to be a success, is that the industry will be pushed back to cork by demand.

    Aug 15, 2013 at 9:31 PM


Add a Comment

Search Articles


Best Wine Deals

See More Deals »

Daily Wine WisdomMore Wine Tips








Snooth Media Network