By The Glass® wine dispenser

Wine Cellar Depot has a number of creative solutions for restaurants and bars for the display/storage and dispensation of wine. One of the most useful sales tools is a beautiful piece of engineering called the “ By The Glass® wine dispenser “.

This beautiful machine dispenses wine in preset measured amount at the correct temperature and preserves the wine remaining in the bottle for a minimum of two weeks. It can be integrated with a POS system and set up with a key card system for extra security.
There are quite a few advantages to this machine.
1. The wines are displayed in an attractive manner that highlites them in a bar or restaurant setting and has a lot of eye appeal.
2. The wines are stored in a manner that allows them to be consumed under ideal conditions with regard to temperature .
3. Zero spillage and accurate portion control.
4. The ability to sample wines to a customer , thereby moving them up to a higher margin wine with certainty that your guest will like the wine.
5. Less waste when wines are open.
6. It allows you to offer a wider variety of wines by the glass than normal.
7. It will demonstrate your commitment to a quality wine by the glass program.
In my former life as a sales consultant and supervisor at Marquis Wine Cellars in Vancouver I can personally vouch for the utility and effectiveness of the By The Glass® wine dispenser “. It was a powerful sales tool in moving customers towards wines they might not try under normal circumstances and also due to it’s high visibility it was great in guiding customers towards wine on sale .
The installation was co-ordinated by James Drummond and the after sales service was fantastic. The largest units will hold up to 20 bottles and are stunning when installed . James had a very handy return on investment calculator that can walk you through the savings that can be achieved with this system.

If you have any feedback we would love to hear from you on our Facebook page. .

Also check out our Houzz Page for design ideas and planning.

Remember Spit Happens, tell your friends, drink great wine and eat great food.
David Lancelot

Mistakes… I’ve made a few

Over the years I have made some errors of judgment while starting a wine collection and thought it was time to confess my sins.

  • Not buying enough of a wine I really liked. As a wine lover and retail salesperson I had access to a lot of great wine on a daily basis. This caused me to be complacent and I often just bought single bottles of wine because I craved variety. This lead to a situation where I ended up with a lot of orphan bottles in my cellar and no frame of reference as to the wines suitability for aging and where it was on the aging curve. Solution is to buy ( a minimum) of three for any wine you want to follow over a number of years. Six or twelve bottles are even better.
  • Serving wines at the wrong temperature. I have adapted my rules for wine service and now like to put reds in the fridge for approximately 20 minutes before serving and take whites out approximately 20 before serving. Traditional wisdom for red wine service is/was room temperature. Most rooms in North America are warmer than room temps in Europe so this temperature adaptation accounts for the difference. I find I enjoy the wines much more now.
  • Not having sacrificial bottles. There have been more than a few times when I woke up the next morning and realized that some really good bottles had been open far too late in the evening when I didn’t have the capacity to properly enjoy them. IE no need to open that special bottle of Super Tuscan at 3am . Solution have a selection of good quality reasonably priced wines and keep them in the most accessible spot in your cellar ( this is especially helpful in a household where there are people who don’t have the same passion for wine that you might have). If you love Cabernet Sauvignon maybe 6 or 12 bottles of something like Wynns Coonawara Cabernet (link) or Edge Cabernet from Napa Valley (link)

  • Not trusting my own palate. I have had the rare opportunity to try a LOT of wine during my career. There have been a few times when I tried wines at public tastings and the sales person told me a great story about the wine or mentioned it would be receiving a glowing review from ( insert wine writers name here) . Sometimes I liked the wines sometimes I didn’t but nevertheless I bought the wine anyway . Years later the wine would be opened and the disappointment would be palpable. Solution , trust your judgment. You only have to make yourself happy when it’s your money on the line.
  • Keeping wine too long. This is a painful lesson. There is a tendency among wine lovers to keep wines in your cellar for a special occasion. Then the special occasion comes along and it not as special as you might like so you keep the wine longer. Resist the temptation to keep bottles forever. It’s bad to drink a wine too soon, but it’s worse to keep them too long. Better to project in your mind a wines potential than to lament it’s demise.

    If you have any feedback we would love to hear from you on our Facebook page. .

Also check out our Houzz Page for design ideas and planning.

Remember Spit Happens, tell your friends, drink great wine and eat great food. Cheers

David Lancelot