Preservation of Sparkling Wines & Champagnes
(also see preserving still wines)
To successfully preserve opened bottles of sparkling wine and champagne, two key areas have to be addressed; loss of ‘sparkle’ and oxidation. Simply replacing the bottle’s original cork with a 'clamp effect' stopper will do little or nothing to slow bubble loss and the wine will continue to release it’s natural carbon dioxide (CO2) until a pressure equilibrium is achieved within the bottle (and oxidation begins).
Preventing release of the naturally occurring CO2 is key to ensuring that the fizz stays locked in the wine and any issue of oxidation is eliminated.
Le Verre de Vin technology operates by introducing a precisely calibrated infusion of CO2 into a Champagne/sparkling wine bottle, thereby creating a pressure equilibrium and preventing any escape of CO2 from the wine itself. A valved stopper is placed in the bottle and clipped in place (replicating the ‘wire around the original cork); the stopper retains the CO2 under pressure within the bottle and ‘locks in’ the natural fizz. The process ensures that bubble loss is prevented and maximum preservation is achieved.
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It’s easy to use too
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Having dispensed a glass of wine, firmly push the stopper into the top of the bottle.
Fix the integral metal clip beneath the rim of the bottle neck - The stainless steel metal clip is a retainer, which holds the stopper in place when the bottle is re-sealed.
Locate the top of the stopper into the Champagne nozzle - this is the nozzle which protrudes and is designed to fit into the aperture on top of the Champagne stopper. (Le Verre de Vin Classic BC02 pictured)
Push the bottle gently upward.
The amber light will illuminate to indicate that the re-sealing process is operating correctly.
Hold the bottle in position until the green light illuminates. The re-sealing process is now complete and the preservation process will shut off automatically.
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Also check out our 'How It Works' slide show below
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