Chicago Sun-Times: Wine Shield

Chicago Sun-Times: Wine Shield

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...

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Winestate Magazine

Winestate Magazine

Winestate’s Magazines Peter Jackson Wine Marketing Manager www.winestate.com.au Winestate Magazine’s Peter Jackson conveyed the results of a trial of the Wine Shield system: I would like to update you on the success of the Wine Shield product that was trialled at two recent events. The first event was the Winestate World Cabernet Challenge that was held in Adelaide earlier this month. Over 400 Cabernet and Bordeaux blends including the new release Chateaux Lafite, Latour and Rothschild were tasted along with dozens of super premium Australian Cabernets. Added to this mix were...

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Jeff Lefevere of GoodGrape.com

Jeff Lefevere of GoodGrape.com

Publisher, GoodGrape.com Winner, 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...

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Evan Goldstein, Court of Master Sommeliers

Evan Goldstein, Court of Master Sommeliers

Court of Master Sommeliers Author: Perfect Pairing & Daring Pairing Evan Goldstein, on the Ron Owens Show with over 1 million listeners, Friday, September 17, 2010, talking about wine preservation in the opened bottle. There’s a couple of devices out there that work. There’s a brand new one out there that I just started playing with that I would really recommend. I actually think it’s the best one out there.   It’s a product called Wine Shield, and it’s this little…. little disk that’s essentially food grade plastic that comes in a little package, that… dare...

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Harvey Steiman, Wine Spectator

Harvey Steiman, Wine Spectator

Wine Spectator since 1983: First as Managing Editor, then as Executive Editor, now as Editor At Large His latest book: Wine Spectator’s Essentials 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...

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Emily Wines, Kimpton Hotels

Emily Wines, Kimpton Hotels

Wine Director, Kimpton Hotels Court of Master Sommeliers At Kimpton Hotels we have 45 restaurants across the country, each serving 25+ wines by the glass. By the glass wines are a feature that’s really important to our concept.   It’s important that the wines are fresh and represent the highest quality.   When I encountered the Wine Shield, I was skeptical at first – and tested it, and that was all it really took. After a week testing it with two different wine preservation methods, I was convinced.   The Wine Shield allowed the integrity of the wine to...

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Collin Casey, Sommelier

Collin Casey, Sommelier

Sommellier San Francisco, California 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.

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Anthony Jones, The Deanery

Anthony Jones, The Deanery

Viticulturist and Founder The Deanery Restaurant, Melbourne, Australia Anthony was always passionate about wine, and started his career as a viticulturist, joining Coldstream Hills after university. He subsequently honed his skills with owners James Halliday and then Southcorp. He always harbored a passion to do his own thing, and founded The Deanery bar & restaurant 10 years ago. For an outlay of around $900 per year on Wine Shield, The Deanery was adding close to $30,000 to the bottom line. The Deanery has a selection of 6 red and 6 whites by the glass, that...

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