Brix Restaurant & Wine Bar: Wine Shield

David Hannay, proprietor of Brix Restaurant & Wine Bar in Vancouver, British Columbia, recently had the following thoughts about his now-extensive experience with Wine Shield in the on-premise environment:

As the owner of a wine bar that pours more than sixty wines by the glass, it is my job to ensure that these wines are fresh and represent themselves as well as possible. Over the past twelve years we have experimented with vacuum systems, pumps and inert gases in an attempt to preserve the lifespan of our open bottles of wine. Too often we ended up dumping wine down the drain that had become oxidized after only a few days open.

About eight months ago we tried a product known as ‘The Wine Shield’ which is placed in an open bottle to block the effects of oxygen. The shield is easy to use in a high volume situation and has proved to greatly lengthen the life of an open wine. As a manager, it is simple to check through the open wines to make sure that a shield is in place. As a business owner it saves money to serve wine rather than dump it.

After testing and trying many methods of preserving open wine I am confident that we have found a great solution in the Wine Shield.

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