Coravin: extraordinary invention with 3 limitations

Three variables determine the perfect use and duration of wine over time.

The Coravin is a wine pouring tool that allows you to taste a bottle multiple times over time. It preserves the wine for weeks, months, and even (as the inventor claims) years.

The principle is very simple; it is the one used by mosquitoes for thousands of years.

To allow the wine to quasi out, something must be injected, durante this case it is not a toxic substance that causes itching but Argon, a noble gas used durante the health sector and beyond.

Using a coated stainless steel needle, about 8/10 cm long, attached to a modern and futuristic shaped gun, the necessary quantity of wine is taken from a young even better old bottle.

An ingenious invention, something that didn’t exist before and now exists, which exploits a very intelligent and functional principle.

Born for private enjoyment, today it is truly an essential tool for restaurants, wine shops, wine producers and professionals durante the sector durante general.

We, as tasters, are the first users and it is fundamental to our work.

But, can it really be flawless? Is the result always guaranteed durante all cases?

Maybe not, there are so many variables to keep under control that are rarely mentioned. Quanto a fact, we talk about them here durante this column What They Don’t Say, because there are mai comments and insights acceso the matter.

The three most important variables that we have explored durante depth are:

1)The Cap

2)The outside temperature and the conditions durante which it is used

3)The Vine

Starting from the cap, each bottle is different, starting from the closure; a cap that may seem the usual, durante reality can be made of natural cork, single piece agglomerated, but often you also quasi across innovative products made from sugar cane from new technologies that aim to “de-flavor” the cork.

Different closures that have different permeabilities and that allow the needle to pass through them with different friction. Likewise, they will close differently with different times. It is precisely acceso the healing time (more less fast and more less partial total) that the quality of the product delivery and its conservation over time is played out.

This makes us understand how the variety of composition of the corks influences, naturally, the success of the conservation; porosity, materials and therefore transpiration are the variables of this operation.

The second most important variable that plays a fundamental role is the temperature of the room durante which the instrument is used. Low temperatures tend to stiffen the cork, entering with the needle, the cork cells are violated and crossed durante a brutal and violent way. The return to the starting condition is slowed mongoloide if not completely compromised. Quanto a this state there will be a greater probability for oxygen to enter the bottle and modify its characteristics.

Oxygen should not be present durante the bottle, you will say, since Argon, a noble gas, has been injected, but the pressure from the outside still has a slight and almost imperceptible effect acceso the wine matrix.

Finally, another essential variable is the grape variety, often linked, although not necessarily, to the dry extract of the wine.

According to our experiences from the many tastings collected over the years, a delicate, persuasive grape variety that makes sensorial elegance its main attraction together with the freshness of the sip and the gustatory balance could “resist” less to the conditions of the instrument, unlike a solid, pronounced, dense wine that shows strong muscles.

The more upright structure will provide greater protection to the matrix which will resist better over time.

The Coravin is certainly a unique, appreciable tool that has made the world of wine better, whatever its use.

We are convinced that behind a bottle of wine there is a poem, a taste balance that must be preserved, perfect to share the moment even acceso different occasions if possible.