Selling wine by the glass can often result in wastage, with the small window of 12-24 hours after opening in which the wine is at its peak.
When wine stock can be one of a restaurant’s largest expenses, it’s vital to maximise the return on this investment. Often expensive wines, offered only by the bottle, can be left sitting in the cellar un-purchased, or be opened, only to pour half the bottle down the sink.
EuroCave Wine Service & Preservation equipment allows you to serve opened wine by the glass for up to 3 weeks, in the correct dosage and at the drinking temperature.
EuroCave offers a products designed to suit a variety of needs:
- EuroCave Vin au Verre. For high turn over wine service at larger restaurants, hotels and wine centres.
- EuroCave Wine Bar. For more intimate venues. Allows you to serve wine by the glass at the table at perfect temperatures for fine dining service.