Monday, November 29, 2010
Friday, November 19, 2010
No need to waste wine anymore. Serve your wine by the glass as the wine maker intended
Hello from Team Bermar
For the last 16 years we have helped the hospitality industry improve their wine by the glass service by implementing the world leading wine & champagne preservation technology, Le Verre de Vin. Our technology means that there is no need to ever risk serving an oxidized glass of wine or flat champagne again. Also the millions of dollars of wine wasted each year can be saved and enjoyed as the wine maker intended.
Over the last over the last 20 years our team of engineers and wine experts have extensively researched the subject of wine oxidation and the most effective ways of controlling the quality of opened bottles of wine. We are fortunate to have many of the leading wineries, restaurants and wine experts as our customers, and are only too pleased to share our experience to help food & beverage professionals research the correct preservation systems for their business.
As wine preservation is also a domestic / consumer issue as well as a professional issue for On premise restaurants, there is much confusion about the performance of domestic grade preservation gadgets and the performance of true commercial grade precision preservation systems and wine dispensers. The purpose of this blog is to provide clarification of the best practices as used by over 34,000 of the leading restaurants in the world and highlight the performance issues, to help people be more informed on this subject. The subject of wine preservation and wine oxidation is surrounded by many myths and misunderstandings, and our goal is to share our experience and facts we have learnt over the years.
Our range of wine by the glass service solutions, include, Le Verre de Vin, Barclay Bar, Barista Bar and the new Pod Bar. We will providing details of new tips and best practices as Le Verre de Vin's and the new POD BAR are implemented throughout the USA, Canada, Mexico and Central America.
More information can be found at http://www.bermaramerica.com/
For the last 16 years we have helped the hospitality industry improve their wine by the glass service by implementing the world leading wine & champagne preservation technology, Le Verre de Vin. Our technology means that there is no need to ever risk serving an oxidized glass of wine or flat champagne again. Also the millions of dollars of wine wasted each year can be saved and enjoyed as the wine maker intended.
Over the last over the last 20 years our team of engineers and wine experts have extensively researched the subject of wine oxidation and the most effective ways of controlling the quality of opened bottles of wine. We are fortunate to have many of the leading wineries, restaurants and wine experts as our customers, and are only too pleased to share our experience to help food & beverage professionals research the correct preservation systems for their business.
As wine preservation is also a domestic / consumer issue as well as a professional issue for On premise restaurants, there is much confusion about the performance of domestic grade preservation gadgets and the performance of true commercial grade precision preservation systems and wine dispensers. The purpose of this blog is to provide clarification of the best practices as used by over 34,000 of the leading restaurants in the world and highlight the performance issues, to help people be more informed on this subject. The subject of wine preservation and wine oxidation is surrounded by many myths and misunderstandings, and our goal is to share our experience and facts we have learnt over the years.
Our range of wine by the glass service solutions, include, Le Verre de Vin, Barclay Bar, Barista Bar and the new Pod Bar. We will providing details of new tips and best practices as Le Verre de Vin's and the new POD BAR are implemented throughout the USA, Canada, Mexico and Central America.
More information can be found at http://www.bermaramerica.com/
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