"Purple Feet Wines" > skrev i melding
om...
>
> What's the current thoughts on preserving wine - over night or a few days?
> Whites will take care of themselves,
Will they?
Well, I had a Mosel TBA in October that had been opened in August... still
extremely good, but you are not going to sell that sort of wine.
Storing reds cold is not an option for selling glasses, unless you zap them
in a microwave...
Vacuum pumps or inert gasses have not really proven their value, I feel, but
there is a lot of white knights fighting for each.
Count on a great deal of spoilage whatever you do. Why not seek out the
very best of BiB wines? They are not all plonk and a selection could form
the backbone of your bread and butter business. Putting in a few prestige
bottle names as well will add oomph to your marketing. The mid range should
be some interesting bottles for the wine conscious types. You'll have to
watch the business closely to see whether this range catches on and makes a
reasonable profit.
I guess you might count on selling 3-4 glasses per bottle (but I'm not in
the business - so I don't know for sure about the economics involved)
hth
Anders