TESTIMONIALS

TESTIMONIALS

Laura Williamson

Master Sommelier

 
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Erik Segelbaum AS

Advanced Sommelier

CEO SOMLYAY

As a sommelier I have an obligation to my guests and to my operation to protect wines by the glass from oxygen. First and foremost, I want to ensure that every sip is in perfect condition. But there is also a practical financial side to this equation too. It is my job to ensure profitability for my restaurant. If they are constantly losing product due either to oxidation or over pouring then their net profitability is diminished. Eternal Vino solves for both of those issues. Having the ability to precisely, accurately and quickly measure out a perfect pour is extremely valuable. If you were to pour 5 and 6 ounces of wine side by side in the same wine glasses, you'd barely notice a difference. If you're pouring out an extra half ounce of wine with every glass and you go through one case of one wine a week then after a year you have given away 62.5 bottles worth of wine. Now imagine multiplying that by 8, 10,12, 20 different wines by the glass and/or also a greater frequency of sales. The net result could be hundreds of bottles of wine given away with zero revenue. If you have 10 wines by the glass and the average bottle cost is $9.99, assuming you only sell one case a week of each SKU then that could be over $6,000 of loss per year! 

Additionally, you can't have a guest argue with how much is in their glass or try to persuade your staff to "pour a little heavy" when you can show them their pour has been precisely measured.  

Another way that Eternal Vino can improve your profitability is by eliminating oxygenation issues and having to dump bottles that have been open for too long. This is especially valuable for restaurants that are closed one or two days a week or have pairing menus or flights. Since no oxygen enters the bottle through the entire process from uncorking with the exchanger to pouring into the glass, every sip is guaranteed to keep fresh for up to 11 months. You'll also save the time of having to check each opened bottle every day to ensure freshness. Wine service cabinets require a separate line for each wine and take up a lot of space which could be better devoted to your back bar or glassware (after all, what restaurant truly has more space than they need). Eternal Vino has a much smaller footprint and allows you to easily switch between bottles all with one machine. Once the corks have been exchanged for plugs, those bottles can be put in and out of the machine with ease. This means that you can run all of your wines by the glass through Eternal Vino. There's no need to reserve your preservation device only for your highest end wines. For large by the glass programs, this means savings of tens of thousands of dollars on wine cabinets alone. 

This is the first device of its kind to solve for oxygen intrusion, portion control, cost control and be flexible enough to use for every wine you pour by the glass no matter how big or small your wine program is. I'll raise a glass to that! 

Name, Title

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Laura Williamson MS

Master Sommelier

As a fellow wine lover, I know you too want every sip of each bottle to taste as the winemaker intended, and the only tool available in the market to ensure this perfection is Eternal Vino.  This is because Eternal Vino’s patented method excludes oxygen from the opening process, eliminating 100% risk from oxidation.  This makes Eternal Vino the safest way to open wine bottles and pour a glass while guaranteeing preservation of your wine from the minute the bottle is opened, up to the last drop.  With Eternal Vino’s patented technology, your opened wines will remain fresh up to one year after opening.  And there is no limit to how many bottles you can open via Eternal Vino and enjoy simultaneously—the only limit is the amount you have on hand or in your cellar.

 

Eternal Vino differs from the rest in the fact that oxygen is never allowed to enter the bottle, therefore, gas is not used to displace oxygen, as the opening procedure occurs entirely under pressure.

 

Discover how this convenient tool has changed the way restaurants and wineries do business today and learn firsthand why you owe it to yourself to add Eternal Vino to your home and never again dump tired wine down the drain.

Name, Title

Eric Brooking

Owner / Wine Maker

Brooking Vineyards

 

CLIENTS GALLERY

Brooking Vineyards
Vintage Cave Cafe
Liquid Assets Cellars
ENO Wine Bar
Pearl Oyster & Bar