Coravin® like Wikeeps® are patented innovations of the last decade which aim to revolutionize the way wine is consumed.
The service, the temperature and the conservation of the wine are fundamental parameters for tasting and therefore for the appreciation of the wine.
Each system is positioned on a particular moment of consumption and has found an audience according to its characteristics.
The Coravin® system uses a process in which it does not remove the cork but pierces it with a very fine needle. Then the bottle is put under pressure using Argon gas capsules in order to extract the wine. The fact of not opening the bottle has made it a very nice working tool for wine agents who go from client to client without having to uncork the bottle. The very practical aspect for the latter is especially in order to transport the bottles remaining closed.
This thus limits losses and rapid oxidation of the opened wine.
The disadvantage of this system is the slow flow of wine, which is not very suitable during the often rapid service of the restaurant. But this is not really a handicap during a professional tasting.
The Coravin® system offers needles of different diameters in order to accelerate the flow of the product but the risk becomes that the increasingly large hole in the stopper will not be able to prevent air exchanges with the outside and the wine is thus subject to more risk of oxidation.
A longer conservation used by restaurants to propose more wine by-the-glass without losses
If this process has the merit of allowing a longer conservation of the unopened bottle, the professionals of the CHR have preferred the Wikeeps® systems.
It simply makes it possible to put forward an offer of wine by the glass while ensuring a conservation of up to 4 weeks in optimal conditions (especially temperature).
And this is the whole difference of the Wikeeps system on the Coravin®: Wikeeps® combines Service and Conservation without having to handle the bottle.
Pressing the trigger automatically releases the wine (also by means of gas capsules which this time are Argon + Co2) from the spout and allows a 12cl glass to be served in a few seconds as the flow is high.
Thus, the restaurant bottle highlighted on the menu of the day can be housed in a countertop wine cellar with a temperature-controlled counter. As this is adjustable, one is then able to serve precisely reds at 14 ° C and whites at 11 ° C in a unique way…
Which is almost impossible when working with a classic cellar or an ice bucket !
Each system has its own tasting use: Coravin® for wine agents and Wikeeps® for cellars and restaurants.
Coravin like Wikeeps allow two different times of consumption.
Have a Good tasting !