Mad! Anbefaler Wine Shield til sine lesere i sitt februar nummer 2013!
«Jeg har testet Wine Shield over flere uker i en travel arbeidssituasjon og har funnet at den bidrar til å holde vinen fersk lenger. Wine Shield bruker en av fysikkens enklere prinsipper og legger lokk på vinen slik at oksygenet ikke slipper til. Derfor er det heller ingen steder for vinens flyktige aromaer å forsvinne. Den er enklere i bruk og sikrer bedre kvalitet på vinen enn alternative løsninger som vakuum og gass. Behovet for opplæring er også minimalt og du kan enkelt se om den ligger som den skal. Jeg opplever Wine Shield som velegnet både i restauranter med høyt volum og til sporadisk hjemmebruk. Wine Shield gjør at HORECA kan tilby et bredere utvalg av vin som selge pr glass. For best effekt anbefaler jeg at du benytter Wine Shield til unge friske viner som holder seg fersk enda lenger. Wine Shield er en rimelig løsning som betaler seg selv ved at det reduserer svinnet på vin som selges pr glass samtidig som resultatet på bunnlinjen økes»
André har tidligere drevet flere velkjente restauranter og hotell slik som Oro Restaurant & Bar i Oslo og Munkestuen i Bergen. Sammen med sin kone stod han også bak gourmetsatsningen ved Ronnums Herrgård i Sverige. Han har ved to anledninger deltatt i NM for vinkelnere. André har lang internasjonal erfaring og har foruten i Norge arbeidet i Spania, Sveits, Sverige, og England. I tillegg til sin profilerte restaurantspalte i VG har André også vikariert som vinekspert i samme avis og har ukentlig vinspalte på Radio Prime.
Wine Spektator siden1983: Først som Managing Director, så Executive Editor og nå Editor at Large.
Han siste bok: Wine Spectator's Essential of Wine
...What is the best way to keep an opened bottle of wine if you can’t finish it all in one sitting?
So far the arguments over what works have centered on several techniques, all designed to protect the wine from exposure to air, because it’s the oxygen in the headspace inside the bottle that robs a wine of its freshness.
A new product looks like a workable solution – at least my few experiments with it have proved successful. It’s called the Wine Shield.
At first I had a problem getting the shield to flop onto the surface, but once I got the technique down, it worked fine.
I tried the Wine Shield on three bottles – a Washington Riesling under cork, an Oregon Pinot Noir And an Australian Shiraz under twist‐off caps. I tasted a glass and poured off some more wine to leave a half‐filled bottle.
After about an hour, I applied the disks and stoppered the bottles. Four days later, all the wines tasted exactly as I described in my original notes.
When I was setting up the wine by the glass list for the Baker and Banker Restaurant in San Francisco I did a lot of research on wine preservation products.
At Baker and Banker, we serve 25‐30 wines by the glass, and the Wine Shield is the best product so far.
Over the years I have used a variety of products; I tested the Wine Shield and fell in love with it. To my mind now, it is the only thing that works.
Vinner av American Wine Blog Awards
Prominent wine blogger and industry expert Jeff Lefevere of GoodGrape.com published this review of Wine Shield at his portal:
Using two bottles of an identical red blend (the appropriately called HOUSE WINE from The Magnificent Wine Company), I put a half bottle under the Wine Shield for five days and tasted it against a freshly opened bottle.
Color me surprised. I’m an avowed Vacuvin and refrigeration guy, so the notion of keeping a bottle of wine out on the countertop created more than a hint of skepticism. Yet, five days later not only was the wine preserved by the Wine Shield perfectly potable, but I’d dare say that is had imperceptible levels of degradation. It merely tasted as if it had been nicely decanted next to the freshly opened bottle. The nose was still delightfully intact, the fruit was abundant and the tannins had softened to a smooth, fine grain.
As part of their National Restaurant Association convention coverage, the Chicago Sun-Times interviewed Aaron Snyder, CEO of From the Source LLC and USA distribution partner for Wine Shield
One area that’s booming is wine “preservation.” No one, least of all restaurants, wants to waste wine. Still, restaurants end up pouring out between 5 and 15 percent of their wine, said Aaron Snyder of Wine Shield.
While other companies displayed sleek, temperature-controlled wine preservation and dispensing machines, which can cost as much as $20,000, Snyder, of Las Vegas, presented a lower-tech and, he said, more effective option. The flexible Wine Shield, made of a food-grade material, acts as a floating lid inside the open bottle, preventing oxidation and keeping wine tasting fresh for five days – and even longer for refrigerated white wines.
I have been using the product at our Restaurant for several months now and I would not hesitate to recommend it to others, and have done so. Simple to use and more effective than either gas or vacuum-pump in both effectiveness and cost, they have saved us a significant sum.
What’s not to like?