Canadian restaurants use new technology to serve wine by the glass
Increasing demand for high-end wines by the glass prompted Vancouver-based Joey Restaurant Group to spend $40,000 on five Enomatic machines. Each Enomatic machine has eight taps. Restaurants and bar owners are investing in technology that limits wasting unordered wine that remains in the bottle.
Vancouver restaurants tend to use one of two systems. One, made by Enomatic, allows the restaurant owner to extend the life of an opened bottle of wine for up to 10 days by pumping an inert gas into an individual bottle of wine when a glass is poured. The other system can be installed by BBS Systems and will attach a wine tap via plastic tubes to a 19.5-litre stainless steel keg. It prevents oxygen touching the unpoured wine.
We have 40 different wines by the glass at the Bentall Joey's but this is not something that we do at all of our restaurants, said Boyd, who believes that the vast selection of wines by the glass has lured customers to his chain's Bentall Centre restaurant.
This strategy enables the restaurant owners both to save money by wasting less wine but also to reduce costs by buying in bulk.