Fellow drinkers of wine by the glass, our ship is about to come in.
A couple of weeks ago I met some friends at Drago Centro in downtown L.A. for drinks after a long day of work in the Valley; while I went for the excellent Sazerac, one of my friends ordered a glass of Cabernet Sauvignon.
The bartender brought a stem glass over to a machine with couple of dozen bottles of wine on stainless steel pedestals, and pushed a button. Wine flowed through a spigot into the glass; when a generous measure had landed in the glass, she stopped the machine.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
"What," I asked, "is this wondrous machine?"
It was, as you've guessed by the title of the post, an Enomatic wine dispenser. The machine removes air from a partially-consumed bottle of wine and replaces it with an inert gas (argon or nitrogen) which doesn't cause oxidation, wine's Kryptonite. When a pour is needed, the machine creates a partial vacuum, which sucks the wine up through the spigot. Various varieties of the machine also keep the wine at the proper temperature.
This is a relatively new item in the U.S., but it's a boon for people like me who are often the only one drinking wine at a table. Since the wine can be kept for up to 30 days with no ill effect, restaurants with the system can offer a much wider variety of wines by the glass.
Enomatic Wine Dispenser, we applaud you!