The Science of Repour

Endorsed by the Masters

Kevin Vogt

Master Sommelier (MS) and Owner of Wine Country Connections (wine shop and tastings), Yountville, CA
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We pour over 70 wines by the taste and by the glass in our wine shop and tasting room in Yountville.  Before using Repour, we were wasting quite a bit of wine.  The Coravin is not optimized for pouring two ounce pours over a long period of time, so when bottles would get below 1/2 full, they would start to oxidize and we would have to use them quickly or lose them.  Since we started using Repour in July, our lost wine on bottles we use a Repour on have dropped to nearly zero.  Thanks for creating such a brilliant product.

Will Costello

Master Sommelier (MS) and Estates Ambassador, Bien Nacido and Solomon Hills Estate Wines
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After 6 weeks of testing Repour on a number of different wines, and using the skills I have learned over my career as a Master Sommelier, I can say Repour is one of the most astonishing products I have seen in over 10 years. I use the word astonishing exactly to its definition; “extremely surprising or impressive; amazing.

I tested Repour on 10 Year old White wines, fresh Pinot Noir, Chardonnay, Torrontes, Red Burgundy, Old Bordeaux…you name it. And, every one of them stood up to the test. The most amazing part is, the wines are so fresh after the second and third pour, they actually need to breathe again. It’s like the Benjamin Button of Wines; They get younger and fresher each pour.”

I worked at a restaurant for most of my career, which was open 5 days per week, and we had 22 wines by the glass. Each Saturday those bottles would be emptied as the wine just wouldn’t hold up over the weekend. We poured hundreds of dollars down the drain every week. With Coravin, the capsules were too costly and the service was clunky. Repour solves each of these problems easily. Repour will literally revolutionize a Wine By The Glass program and save wineries hundreds of dollars per year in lost product. Imagine every restaurant or winery with a “slow day” of the week or even a mid-week closure, being able to preserve all of their open bottles, and come back later to wine that is even fresher than the day it was opened.

From my professional standpoint as Estates Ambassador for Bien Nacido and Solomon Hills Estates, I open expensive wines every week. I always have 5 bottles open and I often have plenty of wine leftover. I end up opening a set of bottles each successive day, because I want our wines to show as perfectly as intended. Repour gives me the chance to preserve the wine overnight and into the following days, saving hundreds of dollars on sample costs over a week. And for pennies. I could see this revolutionizing the way fine wine is presented in the market.

I am so excited, that I have started to tell everyone I know in the wine industry about Repour. If a friend mentions they use a Coravin System, I tell them to switch to Repour. If they pour an exclusive wine at tastings, I tell them to get Repour. If they have a special bottle of wine at home, but don’t want to waste it by only drinking half, I tell them to get Repour. They will never go back, I promise.

I did the following processes to find these results.

  1. I opened fresh bottles and poured approx. 3.5-4 oz out of each bottle. I immediately resealed the bottles with a repour, and placed it in my wine fridge standing up. I repeated this weekly and kept track of all dates on the bottle. I repeated until the last pour was gone. This means I opened the bottle a total of 7 times. I tested the following bottles fresh: 2006 Fevre Montee de Tonnere, 2013 Brewer Clifton 3D Pinot, 2014 Topa Mountain Bien Nacido Chardonnay, 1982 Ch. Figeac, Canvasback Cabernet 2012 MAGNUM, 2012 Seghesio Home Ranch Zinfandel and 2010 Damilano Barolo.
  2. I used repour on bottles which were opened for 24-36 hours and had approx. half of the wine gone. 2012 Bien Nacido Syrah, 2012 Bien Nacido Pinot, 2014 Solomon Hills Chardonnay (used after a sales trip when the wines were open and tasted all day).

In every single instance, the wine not only tasted exceptional the second, third and fourth time etc, but it tasted "fresher" than the day it was opened. Sometimes, in the instance of the Topa Mountain, a relatively low alcohol Chardonnay with little oak, it had to open up again because it was so fresh.

I can see the value of repour in so many instances. BTG programs with high end wines, tasting menus, Chef's Tables, Distributors and samples, Suppliers and Samples, Tasting Rooms, Concert Venues, Catering, Consumers.

I know for one I am going to use them on every single sales trip I go on. I can cut my samples in half, if not by a third, and save our winery cases of wine and hundreds of dollars a year. And for only pennies to the dollar per repour. The fact that even when the bottles have been opened for a whole day, they still work was the kicker for me.

Michael Meagher

Master Sommelier (MS) and Principal, Sommelier On-Demand Hospitality Services
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Everyone with restaurant experience knows the sad sorry of a great bottle of wine being opened for a glass pour, then it gets sent to the purgatory of hanging around the backbar, going unsold for a few days. Until one day the cork is pulled and sadly the remains of that bottle have to be poured down the drain, or sent to the kitchen for cooking, as it's just a shadow of the greatness that it once was. The fact that Repour brings spoilage down to nearly nil, in and of itself is a really big deal.

But I think that the real, irreparable damage comes when that three day old wine doesn't get dumped, instead it finds its way into a glass and frightenly sent a guest's table. That guest sniffs, sips, and quietly thinks that "huh, that doesn't taste good to me" or even worse "wow, this is a bad glass of wine." At that point, that glass does more harm to a restaurant in terms of reputation, experience, and trust, than the financial hit of spoilage.

I've worked on and advised dozens of restaurant teams in my career and a strong, reliable BTG program is critical to the long-term survival of an establishment. This is where Repour shows its true value to me. No longer does a restaurateur or manager have to worry about that oxidized glass of wine being served, as every glass preserved under a Repour stopper is as fresh as if the bottle were opened just moments before.

Until now, I've never been able to recommend a reliable and truly economical option for wine preservation that can be used by service teams of all ability levels. Simple, inexpensive, yet clearly effective, Repour is an elegant solution to a costly problem.

Testimonials

Jason Caballero

Advanced Sommelier (Court of Master Sommeliers), Lead Sommelier, Michael Mina, Bourbon Steak, Fairmont Princess

Repour is an incredible little slice of simplicity when it comes to preserving wine. It is majorly convenient for a myriad of reasons: No need to scrub a machine, no need to keep up with gas, you get to use all of the wine in the bottle, and it doesn’t take 40 minutes to pour a glass of wine. From a straight cost saving perspective, it’s worth its weight in gold.
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Anyone can use them, you don’t need training to pull a “cork” out and pour wine. The fact that the wine has to reopen is absolutely amazing and almost unbelievable! The wines have stayed ridiculously fresh. I won’t use anything else from here on out when it comes to managing the Reserve By-The-Glass program.

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The Wine Guys

The Wine Guys is one of the leading wine influences and bloggers, appealing to both millenials and baby boomers, with their reviews of fine wine and wineries

We don't usually vouch for wine products, especially when it comes to wine savers (we've tried them all, and only a few work), but @repourwinesaver is an incredible product we recently tried out that's too good not to share!. We tested it on two bottles between one week and two week intervals...
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and there was no detectable signs of oxidation or change. Extremely user friendly, no complicated pumps or needs, just plug and go, and it helps that ti's pretty cheap too.  No, we aren't getting paid or compensated for this post, we genuinely do love this product and recommend it to all levels of wine lovers!

Andrew Harris

Sommelier, Bachannalia Restaurant, Atlanta

(Via Instagram @ausomm) ...this is a pretty damn cool new technology!...I took a bottle of a 2005 Croix du Beaucaillou that I poured 3 glasses out of and then put the stopper in. I let it sit for 13 days then I opened it and tried it with my executive chef, who has one of the best palatest I have ever seen. Both of us were pretty amazed to see that the wine was perfectly sound....the folks at @repourwinesver didn't pay me....Just want ya'll to quit wasting wine by pouring it out...Check it out!

Gary Luchtel

Owner and Winemaker, Fortunati Vineyards, Napa, CA

I finally reopened that bottle of wine I closed with Repour five months ago (at 65% full)...The wine showed no evidence of acetic acid increase...Argon could not have done this job unless maybe, and that is a big maybe, if you gas daily and chill in the frig...I'm a believer.

Scott Neal

Winemaker at Coeur de Terre Vineyard

It is a wine saver that actively removes the harmful Oxygen from your wine keeping it fresh for months....even when enjoyed glass-by-glass. Cheers!
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Anthony Garcia

Sommelier, The American Club, Kohler

We all want wine to last forever, especially after it’s been uncorked. You perhaps, selfishly, tasted an epiphany wine and now you want others to taste the hype. But wine exposed to the elements starts turning into vinegar or cooking wine with every passing minute. Don’t read me wrong, oxygen is great for wine for it allows the wine to evolve, but like everything in life, it should be exposed in moderation.
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As sommeliers, we look for ways to expose everyone to the endless world of wine, but besides being wine liberators, we also need to look at our bottom line. Opening an expensive bottle of wine for someone to have one glass doesn’t make financial sense #$ @repourwinesaver has the solution. I admire what Repour has accomplished here, to save wine one Repour at a time. The wine stopper removes harmful oxygen from inside, keeping the wine fresh. I tested Repour with 4 different wines of different varietals and bottle shapes and I’m very pleased with the results. It has a one fits all closure and it really does save wine lives. This product gives Megan and I the flexibility to have only one glass each and we still are able to enjoy the rest of the bottle at a later date. We love this product and will be using it far into the future.

Jeff Quint

Owner of Cedar Ridge Vineyards, was one of the first to field test Repour in his tasting room and loved it

Here at Cedar Ridge our restaurant closes every Sunday and we don’t re-open until Wednesday. In the past that meant every Sunday we had to pour out hundreds of dollars of wine. Now, with the Repour Wine Saver, we simply replace the corks with the stopper when we leave here on Sunday. When we come back on Wednesday the wines are as fresh as they were when we opened them.

A.J. Ojeda-Pons

Wine Director and Sommelier, the Lambs Club, NYC

We have been successfully using the @repourwinesaver on our #bytheglass program @thelambsclub to keep our wines fresh for service until the last glass!

Amanda McCrossin

Sommelier at PRESS and Wine Writer @SOMMVIVANT

When I first discovered them I was really skeptical and then I tried it out and I put it on a wine bottle and after 3 1/2 - 4 weeks the wine was still perfectly intact....I was really impressed and it's really inexpensive. It's a lot easier than some of the pumps I've seen. It's easier than getting a tank of argon gas, which is what restaurants typically use. This is a really simple, easy way to keep your wine intact.

Repour At Work

Restaurant Tyler, located on Main Street in historic Downtown Starkville, Mississippi, has gained national attention for Chef Ty’s approach to “eat local” fresh food, using only the finest and freshest products from local farmers. Restaurant Tyler takes “no shortcuts to success” and Repour has been added to its arsenal of tools providing only the best guest experience and business efficiency.

Thanks to Repour, we have really changed how we are able to serve wine. We are a smaller (but growing) restaurant, and Repour allows us to offer wines by-the-glass which people typically aren’t familiar with. We are now serving 32 wines BTG—up from 10 before Repour—and our wine sales are up 500% in the 3 months we have been using them! We use Repour on all of our still wines and on our dessert wines, too; they are fantastic on vintage Port. Since we made the switch, there has been zero waste due to spoilage, and we are saving more than $400/week in wine damages — and making money where we used to lose it. Thank you for creating such a wonderful and necessary product. This is something we truly believe in, and every restaurant and bar should get on board and start using them.”

Bobbie Burgess, Sommelier

Restaurant Tyler

Starkville, MS

The historic Allegheny Country Club has a long and rich tradition of excellence. The club has attracted Presidents, international celebrities, and top world athletes to its famous golf course, athletic facilities, and distinctive dining and event venues. Elizabeth Dames, Assistant Clubhouse Manager and Certified Sommelier, Court of Master Sommeliers, is responsible for ensuring the highest quality guest wine experience through an efficiently run beverage management program.

“We deal with a significant amount of wine waste because of the number of separate bars we have set up on any given night. Most wine preservation products I have tried are cost and time prohibitive. Since we’ve started using Repour, I’m savings hundreds of dollars each month on wine waste. Repour is both effective and easy to use. Since starting with Repour we’ve been able to expand our BTG offerings in our a la carte dining and we’ve reduced waste considerably for our banquet business. Repour is working great for us!”

Elizabeth Dames

Assistant Clubhouse Manager

Certified Sommelier, Court of Master Sommeliers

Custom Branded Repour Wine Savers

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