"Purple Feet Wines" wrote in message...

> I'm planning on opening a wine bar with 30-40 wines by the glass.
> Although the WineBar systems seem to be most favorable to quality, I
> still want the romance of pouring from the bottle.
>
> What's the current thoughts on preserving wine - over night or a few
> days? Whites will take care of themselves, but I'm more concerned over
> offering a Far Niente or comparable wine - by the glass.
>
> One local high-end resort here uses vacuum process after each pour. Most
> vineyards I've talked to use inert gasses.
>
> I want to offer a great selection btg - but don't want to throw my
> profits down the drain - appreciate your thoughts.
>
> Bill

I can't offer a suggestion on how to preserve the wine, because I don't
think there's really a way. But a friend of mine who owns a restaurant, uses
half bottles of the higher quality wines to minimize waste.

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