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.
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.
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.
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.
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.
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!
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.
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
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!”
Assistant Clubhouse Manager
Certified Sommelier, Court of Master Sommeliers