We are so confident in Le Verre de Vin that we have four premium champagnes by the glass, and in 12 months we have never had a problem. The confidence that Le Verre de Vin gives to restaurateurs in opening better quality wines is huge

Roger Jones, The Harrow, Little Bedwyn

Imagine having up to 30 different bottles of wine open, in perfect nick, in two independently temperature controlled areas at any one time – Heaven!

Matthew Jukes, The Observer - Wine Writer

Thanks to our Barclay Bar we have the confidence to offer our customers more than 20 wines and Champagnes by the glass, all in prime condition and served at the perfect temperature – red or white

Sam Harrison, Owner - Sam’s Brasserie

I have been working with the ‘Verre de Vin system’ for more than 3 years now. It is an extremely efficient system which allows us to offer every single one of our 85 wines by the glass. The response from our customers has been awesome! The best part is that we have been able to meet the financial targets of the business with very minimal wastage from wines. My only question is: ‘Why aren’t more restaurants offering the same service?

Gidi Caetano - Salt Restaurant, South Africa

The ‘Le Verre de Vin’ wine preservation system makes sense on so many levels. It instills confidence in our servers knowing they are only serving the highest quality wine with every glass. It also ensures Shaw’s reputation for its’ exceptional wine selection is not compromised. We all know a satisfied equals a repeat customer. This coupled with cost effectiveness of properly preserving our wines, will only drive our profits up.

Steve Tindle - Partner - Shaws Crab House, Chicago IL

Since we purchased the system back in June 2008 we have been offering our guests around 23 wines ‘by the glass’ 12 of which are Champagnes!

You will be pleased to hear that we found the system easy to install and exceptionally simple to operate. Le Verre de Vin has given us the confidence to offer this extended selection of wines ‘by the glass’, safe in the knowledge that each and every pour will be served in perfect drinking condition.

As a consequence we have eliminated all wastage issues and noted a significant increase in guests wanting to ‘trade up’ to the more expensive wines on offer. We have also seen a very healthy increase in the volume of wine that we are selling.

Thierry Collard - Beverage Manager - Sofitel Paris La Défense