Tired of stale, oxidised wine by the glass in restaurants? Also from the technical desk comes a report from wine consultant Rob Walters, who has devised a technique to transfer bottled wine into 200ml swing-top bottles in an oxygen-free environment using food grade nitrogen. When served as wine by the glass, these small bottles are guaranteed as fresh as one poured from a newly opened bottle, although they’re rarely kept for more than a couple of days. The idea was prompted by the management at the Rocket Bar at Sydney’s Star City casino and they’re happy to share the concept around. If you’re interested in finding out how it’s done, send an e-mail to [email protected].
