Earlier this year, Jon Bates of Fordoun, a luxury 5 Star Hotel in Nottingham Road in the scenic KwaZulu-Natal Midlands, at the foothills of the majestic Drakensberg decided to put Le Verre de Vin’s claims, of wine being preserved for 3 weeks and still being as fresh as the day it was opened, to the test . He chose their fine dining restaurant, Skye Bistro, to create a Wine and Food Pairing evening for 40 guests. Three weeks before this event a selection of wines had been opened and then preserved with the Le Verre de Vin wine preservation system. These preserved wines carefully paired to each course along with glasses of the same wine opened 5 minutes before. Diners were not told which of the two glasses was the one that had been “preserved”. And Le Verre de Vin stood up proudly to the challenge!
Jon has this to say about what happened that evening, “In each case, the ‘3 weeks ago opened’ wines proved the point that we can reliably and with confidence serve wines by the glass long after the initial opening date. In cases where individuals did note a slight difference, the question was asked – “if this ‘opened for 3 weeks’ wine was served to you without the comparative ‘just opened’ wine, would you be able to detect any deterioration or difference (even if you knew the wine)?” The answer was ‘no’. We are very enthused about the preservation system. It opens up a whole new avenue, particularly in that it enables us to encourage guests to try out wines that they may have been too timid to order in larger volumes.”
Allan Mullins, an independent wine and spirits professional was invited by Jon to present the evening and he shares his feedback about the evening below:
“40 eager, hungry and thirsty, well-dressed guests sat down for dinner and wine at Fordoun recently. Some hours later they stood up, well fed, well wined and wiser for having experienced a comparison of wines, some opened three weeks previously and some opened on the spot.
Three weeks previously a selection of wines were opened and put under a preservation system (Le Verre de Vin)which draws a balanced vacuum, sealing them from oxygen. These preserved wines were served with carefully chosen courses along with glasses of the same wine opened 5 minutes before. Diners were not told which of the two glasses was the one that had been “preserved”. I asked for honest opinions and found that there was no clear difference between the wines. Many preferred the “preserved” wine with an equal number, preferring the “new” wine. There was certainly no one who picked up oxidation or complained of it.
There are two obvious conclusions to draw from the evening. Firstly, that the Skye restaurant at Fordoun embraces the very best of Midlands ingredients and presents it extremely well. Secondly, the wine preservation system (Le Verre de Vin) works perfectly and is a tremendous blessing to establishments that want to serve a wide selection of the best wines and allow customers to try different wines.
Thanks again Jon for allowing me to present the evening and enjoy it to the full.
We would like to take this opportunity to thank Jon Bates of Fordoun for having the confidence in Le Verre de Vin by putting it to the test in such a courageous manner. We are proud of our product and know that it does preserve as we claim and we are honoured that Jon chose to demonstrate this is such an audicious manner. Also our sincere thanks go to Allan Mullins for sharing his experience of the evening so openly and honestly.
If you’d like to find out more about how to use this cutting edge technology to create the opportunity for your guests to experience any of the wines that you offer by the glass, then have a look at our product page, or contact us at on +27 (0)21 788 9788 or at firstname.lastname@example.org and we’ll be happy to discuss the advantages of purchasing a Le Verre de Vin system for your establishment