Serving Champagne and sparkling wine by the glass has become a more attractive option for venues across Australia thanks to a new strategic partnership between Coravin and Moët Hennessy.

The new Coravin Sparkling System should revolutionise by the glass consumption of bubbles in Australia, helping venues to ensure they serve fresh wines that still have their sparkle.

The Coravin system for still wines has been well-known for some time, but has not previously been available for sparkling wines.

But, after extensive testing in collaboration with the Maisons of the Moët Hennessy Group – which include Dom Pérignon, Krug, Veuve Clicquot, Ruinart and Moët & Chandon – Coravin Sparkling has been created. It ensures the integrity of the finest bottles of Champagne and sparkling wine weeks after the first glass has been served.

“Coravin’s aim is to make fine wines and Champagne more accessible by facilitating by-the-glass options. As a relatively young company, to have the recognized world leader in Champagne and luxury sparkling wines not only support but adopt our technology is extraordinary,” said Christopher Ladd, Coravin CEO.

“With such high anticipation from our Australian customers and trade partners, we know there is a strong desire for this premium device. We can’t wait for sparkling enthusiasts and venue owners across the nation to experience Coravin’s latest innovation,” said Gary Olasz, Market Director for Coravin Australia and New Zealand.

The Sparkling System, which took eight years to develop locks on any half-bottle, 75cl bottle or Magnum. The Sparkling Charger injects carbon dioxide into the bottle after the wine is served, to prevent the bubbles from dissipating.

Philippe Schaus, President and CEO of Moët Hennessy, said: “Our mission is and always has been to craft great experiences for our consumers. The new Coravin system will enable more Champagne lovers to discover and enjoy exceptional bottles. Indeed, it will allow our gastronomy partners and the finest bars and clubs to offer our different Champagne brands and expressions by the glass while, over several days or weeks, keeping them fresh and sparkling.”

The Coravin Sparkling System will also have an economic benefit for restaurants and bars by virtually eliminating the risk of waste, while making prestige Champagne more accessible to consumers.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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