It takes just one second to lose a customer but only one second to keep them
Whether you own or manage a restaurant, pub, or bar, you will likely serve lots of wine by the glass this holiday season. Customers appreciate the option to try a glass of a new wine or to conveniently drink in moderation. Business owners of course enjoy increased profit margins and more revenue.
But in that split second when your customer takes that first sip of wine poured from an already opened bottle, if the wine is not fresh…
A) the customer becomes dissatisfied
B) they may complain (if you’re “lucky”)
C) or the worse case scenario happens - they leave and never come back
Most of us know that keeping an opened bottle of wine in the fridge helps reduce oxidation. But what we now know is that there are actually TWO phases to wine going off/bad:
Phase 1: Oxygenation = oxygen gets absorbed into the wine. Phase 2: Oxidation = the absorbed oxygen then reacts with the wine.
Storing opened wine in the fridge does reduce oxidation, but… oxygenation actually increases at lower temperatures. So merely putting the wine in the fridge actually causes more of the oxygen in the bottle to become absorbed into the wine.
Fortunately, the solution is surpassingly easy, readily available, and relatively affordable - take one second at the end of the night/shift/event to use an argon gas wine preserver in the bottle first.
Argon is nature’s perfect wine preserver as it’s:
• completely inert • tasteless • colourless • odourless • harmless • and uniquely 2.5 times heavier than air
A one second application of argon into the bottle displaces the air just above the wine and forms a natural layer of protection keeping the oxygen away from the wine. Thus reducing oxygenation while in the fridge and ultimately slowing down oxidation when it comes out.
Products with 100% high-quality, food-grade argon are ideal (like the popular winesave or the more expensive Coravin) as argon is truly inert and is actually a noble gas compared to products that contain nitrogen and/or carbon dioxide, neither of which are truly inert,noble, or heavier than air.
So for this crucial busy season, take a second (literally) to protect your precious wines and keep your customers coming back again and again.