System developed in the USA by inventor Greg Lambrecht of taking wine in small quantities from a closed bottle without the cork to draw. This solves the problem of having to drink a bottle after opening it, as afterwards the wine can lose quality in a relatively short time even after being closed again. Because of the large amount of air or oxygen it happens in the bottle oxidative Changes or, at worst, spoilage. Coravin is ideal for natural corks or pressed corks Plastic corks however only conditionally or only poorly suited. Regarding the types of wine, it should be noted that Coravin is for everyone Still wines, but not for sparkling wines ( champagne. sparkling wine ) suitable is. However, these should not be kept anyway after opening, because they become stale relatively quickly.
The device is positioned on the cork and laterally fixed to the bottle neck with cuffs. Now a hollow stainless steel needle is pushed through the cork without effort. There are different needle sizes with 0.96, 1.2 and 1.36 diameters - the thicker the faster the wine is removed. Especially with old, brittle corks, the thinnest needle is recommended so that the cavity is not clogged with cork residue. No hole is punched. A few seconds after the needle is pulled out, the cork expands again sufficiently at the punctured area so that no wine is drawn out and no air ( oxygen ) can penetrate inwards and thus the wine in front oxidation is protected.
After inserting the needle, argon is pumped through a needle by means of a lever from a cartridge. The tasteless, colorless noble gas is the third most common component in the atmosphere after nitrogen and oxygen and does not react with wine. With each cartridge, up to fifteen glasses of wine (150 ml each) can be poured, which is enough for at least three bottles of 0.75 liter wine. The empty space created by the pouring is replaced by the argon. Due to the resulting overpressure, the wine is pressed through the thin cannula, whereby the system allows a maximum of 1.52 bar overpressure. The manufacturer refers to numerous blind tastings in Europe and America as well as on chemical analyzes, It turned out that even after a few weeks there was no difference in the wine.
The Coravin system costs around 250 to 300 euros, a capsule 8 to 10 euros. So it seems quite expensive for private use. If someone has a large wine pool or wine cellar this can be an advantage. You can then check the development of a long-lived wine from time to time by taking the smallest amount and then enjoy the bottle at the best possible time. In any case, Coravin is very suitable for the restaurant business. Because with it, expensive crescences can also be served by the glass, which is normally hardly possible in restaurants. There is also a Coravin screw cap in two sizes. These can be pierced up to 50 times with the Coravin system. Based on an average of 150 ml per glass, you can pour about 10 bottles with it. The use of the Coravin system is clearly explained in this video (click to view). This is a much cheaper, but far less effective system wine condom, See also under closures and Weingenuss,
Picture: © CORAVIN