Why Wine Preservation is a need and not a want!

I originally wrote this with the wine selling industry in mind, however, I've adapted it to recognize the consumer benefits, since this is where everything truly does start. When it comes to wine preservation as a process .. everyone wins, they just need to know it.

Consumers win because they want options/choice, the chance to experiment, and most important, fresh quality product.

Businesses with wine by the glass programs have the opportunity to deliver what consumers want. Business is hard enough as it is. Operators who has gone to the trouble and expense of having a wine/beer/liquor license, owe it to themselves to maximize having one and satisfying what customers want while making an appropriately nice profit.

Beer and liquor are generally more approachable than wine due to one very important factor and that is preservation is almost built in for beer and liquor.

Beer is consumed one of several ways. When drunk from cans or bottles, they are generally consumed in their entirety or, if from the tap, they are aided by being stored and chilled in a keg container. For liquor, there tends to be a much slower degradation due to the nature of the product itself and it is therefore self preserved. Beer and liquor rarely go bad and if there is a problem, it is usually due to a more significant problem than simple spoilage such as bad or improperly sanitized equipment.

Wine on the other hand can be an issue unless quality preservation is used. Wine, once open, does change due to the process known as oxidation. It is what makes an apple turn brown or iron turn to rust and it can have a very negative impact on the flavor or quality of the wine.

Add to that, the wide variety of options in taste, color and size not to mention price points and it is no wonder operators and consumers alike, whether buying or selling, find selection and choice often a challenge. However, at a favorable gross margin with nothing to do but pour, coupled with consumer interest and demand, establishments MUST find a way to make it work. Thanks to wine preservation, they have the opportunity to make it a reality.

Wine preservation becomes one of the very few operational components that not only saves money by preventing loss, but also increase revenue by allowing operators to satisfy customer wants and interest to enjoy more and better wines. Instead of thinking of managing wine inventory, they use quality wine preservation to market it.

I'll blog more about this in the future with preservation info, however for now I just want, whoever you are, wine drinker or operator, to be thinking of this. Cheers!!