We recently did an interview with George Sinovich – Owner, Entrepreneur and Restauranteur and Taylor Nizar – Food and Beverage manager and wine connoisseur.  Their portfolio includes:

  1. The Codfather Restaurant in Sandton Skye – The Codfather has a long history in Johannesburg, starting in a grand old house in Rivonia in 1993 and is now stylishly housed in Sandton Skye. The huge bar areas include a cellar of over 7000 bottles of incredible wines – experience fine dining on decks under the stars and next to the pool.
  2. Riboville Boutique Hotel, Conference Venue and RestaurantRiboville is found in the tranquil Waterfall Equestrian Estate in Midrand. It offers a perfect blend of urban luxury in a lovely country setting.  The restaurant is open to the public for breakfast, lunch and dinner and also offers a private dining experience in the wine cellar, known as the Inside Surprise! A large selection of wines, whiskeys and champagne is on offer, passionately served by their wine connoisseur, Taylor.
  3. Bowl’d Restaurant at Masingita Towers, Sandton. Opening soon – a Spring surprise! A contemporary casual fine dining restaurant, serving seasonal food, prepared from scratch, in bowls, in a relaxed environment. Bowl’d also boasts a fine wine cellar with hand-picked and vintage wines.

Both The Codfather and Riboville Boutique Hotel have a Le Verre de Vin wine preservation system and they  have ordered another for the when the brand new Bowl’d Restaurant opens.  We wanted to get their rationale as to why they are ensuring that each of their restaurants has a Le Verre de Vin system in place.

Both George and Taylor recognise the immense value, not only to the bottom line, but to the whole dining experience, in offering premium wines by the glass.  When we asked why they had chosen Le Verre de Vin when they originally decided to go the “wine by the glass” route and were looking for a preservation system, they told us that they found that Le Verre de Vin was the most practical solution for wine preservation, as well as being very easy to use.

 

They make no secret of the benefits they find to having a Le Verre de Vin wine preservation system in place:

  • With Le Verre de Vin, they find that the preserved wine lasts much longer, and it keeps the aroma, flavours and bouquets intact
  • Their Le Verre De Vin preserves bubbles in champagne longer
  • Both the above offer a reduction in wastage, which enables them to offer a much larger range to their patrons
  • Rather than having to cover the cost of wastage of a full bottle if only a glass or two are used, or for their patrons being forced to purchase a full bottle to get a certain preferred wine/champagne varietal, they can offer a full range by the glass, knowing that whatever they offer is very well preserved
  • This means that that their wine by the glass offering is way more extensive than if they didn’t have a Le Verre de Vin wine preservation system in place

Why have they already ordered a system for the new Bowl’d Restaurant opening in spring? The overall business benefits, which include the reduction of wastage and the flexibility it allows them in being able to have an extensive range by the glass in their customer offering, made business sense.

On asking what advice they would offer to anyone considering a Le Verre de Vin system, George and Taylor recommend that you choose to fit it for the purpose of serving wine by the glass – you cannot go wrong as Le Verre de Vin  serves its function well and allows for longevity.

If you would like to know more about Le Verre de Vin and how you can really reap the benefit of offering a range of wine by the glass too, please contact us on 021 788 9788 or email us at and we will be happy to discuss this with you in more detail.