The largest wine encyclopedia in the world

22.776 Keywords • 48.499 Synonyms • 5.298 Translations • 7.909 Pronunciations • 151.251 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


In the United States developed by the inventor Greg Lambrecht system to remove wine in small quantities from a sealed bottle, without the cork to draw. Thus, the problem is solved, a bottle after opening usually have to drink, because then the wine can lose quality even after resealing in a relatively short time. Due to the large amount of air or oxygen in the bottle it comes to oxidative Changes or at worst spoilage. Coravin is ideal for natural corks or press corks, for Plastic corks but only conditionally or only poorly suited. Regarding the types of wine, it should be noted that while Coravin for all Still wines but not for sparkling wines ( champagne. sparkling wine ) suitable is. These should not be stored anyway after opening, because they are relatively quickly become stale.

Coravin system - device, cartridges, screw cap, pour

The device is positioned on the cork and fixed to the side of the bottle with cuffs. Now, a hollow needle made of stainless steel is pushed through the cork without any effort. There are different needle sizes with 0.96, with 1.2 and with 1.36 diameter - the thicker the faster the removal of the wine. Especially with old, brittle corks, the thinnest needle is recommended so as not to clog the cork with cork residues. There will be no hole punched. A few seconds after pulling out the needle, the cork expands sufficiently at the punctured point, so that no wine to the outside and no air ( oxygen ) can penetrate inside and thus the wine before oxidation is protected.

After inserting the needle, argon is pumped through the needle by confirming a lever from a cartridge. The tasteless, colorless noble gas is in the atmosphere after nitrogen and oxygen the third most frequent component and does not react with wine. With each cartridge, up to fifteen glasses of wine (à 150 ml) can be served, which is enough for at least three bottles of wine à 0.75 liters. 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 to the outside, 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 has been found that even after a few weeks in wine no difference is recognizable.

The Coravin system costs around 250 to 300 euros, a capsule 8 to 10 euros. For private use, it seems quite expensive. If someone has a larger wine fund or wine cellar However, this can be an advantage. It is then possible to check the development of a long-lasting wine by taking the smallest amounts from time to time and then enjoy the bottle at the best possible time. In any case, Coravin is very well suited for the restaurant business. This way expensive creamings can be served by the glass, which is otherwise hardly possible in restaurants. There is also a Coravin screwdriver in two sizes. These can be punctured up to 50 times with the Coravin system. Based on an average of 150 ml per glass, you can use it to pour about 10 bottles. The application of the Coravin system is clearly explained in this video (click to view). A much cheaper, but far less effective, system is that wine condom, See also below closures and Weingenuss,

Image: © CORAVIN

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary


Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.