Getting a Perfect Pour:
Hi, I'm Greg Lambrecht, I'm the founder and inventor of Coravin and I am here to show you how to get the perfect pour with your new Coravin system. I have a bottle of wine that I have not accessed before so it's full. Take your Coravin, open the clamp all the way, place the needle guide on top of the foil, make sure it is all the way down before you let go of the clamp. The next step is really important, I am going to clear the system of any air or residual wine that may have been left over form the last bottle you accessed by pressing the trigger once to make sure you aren't going to push any of that air into your bottle. Then push the needle through the cork like so. Take the bottle in your hand, tip it sideways, it's very important that the bottle is past horizontal, you want to make sure the wine is in contact with the needle so you can pour. The next thing I am going to do is press and release the trigger with short presses to minimize the amount of argon that I use to pour each glass. I also like to pour against the inner edge of the glass to minimize any bubbling that may happen due to splashing when the wine goes into the glass, like so. Press and release. Whenever the wine flow slows down just press the trigger again. And it will pour more wine into the glass. When you are done with your pour all you have to do is drop the hand that is holding the bottle, leave the spout inside of the glass to minimize any splashing that might happen after you are pouring. Then hold the handle of the Coravin, pull the needle out, remove the clamp from the bottle, place it back in its stand, and you're set. Cheers.
Pour Wine with Sediment:
Hi, I'm Greg Lambrecht, I'm the founder and inventor of Coravin, I'd like to show you my technique of pouring wines with sediment. With an older wine, older red wines or with vintage ports, there may be quite a lot of sediment on the inside of the bottle and you want to make sure it doesn't get into your glass. Sediment will pass through the Coravin needle, so you need to make sure that you don't disturb the bottle to get that sediment in motion. That's really the key, make sure that you move the bottle as little as possible before, during, and after you pour. And so here is my technique, I actually pour in the rack. You can also pour in a small kitchen rack or in wine cradles you will see in restaurants. You just want to make sure that the bottle doesn't move very much. So I leave the bottle on its side, place the Coravin on the bottle, clear the argon, press the needle through the cork like so, place the glass underneath the spout, press and release, press and release. Just like you would normally. And when you have poured as much wine as you would like, just tip the bottle up to vent the rest of the argon. Pull the needle out, and you are done! So during that whole process the bottle barely moved so you didn't shake up any of the sediment that's at the bottle of the bottle and as a result it doesn't wind up in your glass.
Pour Vintage Wine:
Hello my name is Greg Lambrecht, I'm the founder and inventor of Coravin, and I'm here to speak to you today about how to pour vintage wine's with your Coravin system. Wines that are 20, 30, 40 years old or even older their corks have aged with that bottle and as they age corks lose some of their elasticity and can become brittle. So we have thought about this and actually developed a special needle for accessing those older bottles. It's the vintage needle, it is smaller in diameter than our standard one so it is more gentle on the cork. You can tell it apart from the standard needle by this little silver ring at the base of the needle hub. The way that you use it is unscrew your standard needle, put that to the side, place the vintage needle into the needle guide at the base and then thread it back in to the Coravin system and you are ready to go. Now the only other thing that is important about pouring a vintage wine is to make sure you use short pulses of the trigger, just like you should with a standard bottle. So I'll give you a demonstration of that. Hold the bottle like normal, and short presses on the trigger, like so. The pour speed is a little slower than our standard needle, but that's okay. The wine took a couple of decades to get here you can wait a few extra seconds to pour that glass of wine. The only other thing that is different about vintage wines is that because the corks are less elastic it may take a minute or two until the cork will reseal. But as long as it is still able to protect your wines from oxidation, it should be able to reseal when using the vintage needle.
Getting the Most Out of Each Coravin Capsule:
Hello my name is Greg Lambrecht, I'm the founder and inventor of Coravin, and I'm here to give you 4 tips about how to get the maximum number of pours out of each Coravin capsule. It starts with how you install the capsule, you can tell that you need a new one when you push the trigger and you don't hear anything, that means you are out of argon. So to change the capsule just press the clamp down, unscrew, take the old spent capsule out, place the new one in. Now I am going to be threading this on both quickly and tightly without hesitation. That's important because the Coravin puncture the capsule before it seals. So you want to thread nice and tight, now you are set and ready to go. The next step is before you start to pour every once in a while check and make sure that your needle is nice and tightly threaded on, you can lose gas between the connection between the needle and the Coravin. So it's really important to check and make sure that's tight. The next step is how you pour. So just like normal, place the Coravin system on top of the bottle, against the foil, press the trigger to make sure it's clear of any air or wine from the prior access. Now to minimize the amount of argon to pour each gas use short pulses on the trigger to put the argon into the bottle, like so. Press and release. I keep pressing until the flow rate is what I like. The faster it flows the more argon I am going to be using. So if you want to get the maximum number of pours don't push too long and don't pour too fast. When you are done, tip your hand, that hissing sound that you hear you want to minimize, as that's wine you could have poured use the argon, but that wasn't too bad. With that technique you can get 15 full glasses of wine poured each time out of each capsule. The last tip is a simple one. When you get down to the last glass, pull the cork. Even the inventor of Coravin pulls corks every once in a while. The reason is that it takes more argon gas to get the last glass out than it does the first. So every once in a while, use that cork pull, take that cork out of there and pour yourself a glass the old way.
Elasticity of Corks:
Hello my name is Greg Lambrecht, I'm the founder and inventor of Coravin, And I wanted to speak to you a little bit about cork, its elasticity, and how we use that elasticity to reseal the bottle after you've accessed it to pour a glass of wine with your Coravin system. The Coravin has a special needle that is designed to go repeatedly through the cork without damaging its ability to preserve the wine on the other side. Cork has been used for the last 400 years to preserve wine, the reason it has, is because it's got tremendous elasticity, it is the or one of the most elastic natural solids we've ever found. Its elasticity however is dependent upon two things, its temperature and its age. So if you've got a really chilled, cold bottle of white wine or a wine from a temperature controlled cellar, the elasticity of that cork is going to be less than a warmer cork. What that means is that you need to give the cork about a minute or so to reseal after you've removed the needle, and the reason is that will give it the time it needs to close up. The same is true with an older cork. Older corks are more fragile and less elastic and so they too may need a minute or more before you can take the bottle and turn it upside-down and amaze your friends. With a warmer bottle the cork will reseal right away. While it is resealing some may worry that oxygen is getting in. We actual use argon gas for exactly that reason. Argon gas is completely inert, it's one of the Noble gases all the way on the right hand side of the periodic table. It is also the first Noble gas that is heavier than air. So it is shielding the wine during that period of time that a cold cork or an older cork is resealing, that minute or so. So, if you give your bottle a little bit of time, especially if it is cold or old, then it should be resealing, don't worry about it, about a minute or so. The next thing is that sometimes people will see a little bit of wine on the top of the cork after they have poured with Coravin. That is most commonly because when you pull the needle out of the cork the wine is still left in the needle can fall down on top of the cork, don't worry, it's not wine that's coming out of the bottle. The last thing is that you can sometimes see a little bead of wine that will form right where you've accessed. That is actually wine that is coming out of the track that the needle made as it came out of the cork, it is being squeeze up and out as the cork reseals. So don't worry about that either. Well, enjoy and cheers.
Get a few tips on how to use your Coravin system, and you will be a pro in no time! Find out the basics, like pouring and using the capsules, as well as how to pour vintage wines or wines with sediment.