An inventive wine serving technology which uses an infusion of nitrogen to slow the oxidation process is proving a hit in Canada, where the finest and most expensive of wines are being preserved and more readily uncorked as a result.
The Enomatic Wine Serving System, which derives its name from the Greek word for wine, is a 5-year-old technology invented by third-generation vintners in Tuscany, Italy. By employing an infusion of nitrogen to slow the oxidation process, the Enomatic system ensures that even the most expensive of wines retains its organoleptic qualities, taste, aroma and colour for up to 60 days.
With this economic system, restaurants don’t mind uncorking their most expensive brands, normally sold only by the bottle for fear of going to waste. Ottawa’s Byward Market’s Empire Grill and Metropolitan Brasserie are the first restaurants in the city to adopt the revolutionary system.
Heather Ferguson, Empire Grill’s director of sales and marketing, comments, “Usually once you open a wine it’s good for two, three days maximum. It oxidizes. It turns really fast.”
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