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Technology application experiences in wine service

The owners of three restaurants in Santiago: Amadeus, La CAV and Barrica 94, commented on how they have
incorporated the products of this company into their work, and the notable benefits that this has meant for their respective businesses

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Entorno al Vino is a Chilean company that was born after observing a deficit of products to improve the quality of wine service, both in hotel and gastronomic companies, as well as being able to enjoy wine in its best state and condition. “Wine, one of our most internationally recognized products, is experiencing an increase in domestic consumption, with increasingly demanding customers. This is why our offer focuses on a complete line of equipment for the conservation, maintenance and service of wine at ideal temperature and conditions, for its best and optimal consumption, said Alejandro Pavez, partner and commercial manager. The businessman noted that during these years they have brought equipment from Europe from Spain and Italy, preferably, such as the Wine Cooler, which allows the temperature of the wine to be adjusted, protecting it from the heat that usually affects its organoleptic characteristics; the Wine Dispenser, a wine dispenser by the glass that greatly prolongs the life of the wine, as it eliminates oxygen from the bottle and maintains the appropriate temperature; and Open Wine, which maintains the temperature of a wine once it has been removed from a wine cooler, for the duration of a service. All these devices have temperature information and double glass with UV filter.

Experiences with equipment

Amadeus Pizza

Carlos Arellano

Amadeus is located at Bustamante 50, in front of the park of the same name, in Santiago. The menu of this restaurant, which is already an icon of the sector, offers exquisite pizzas, salads, sandwiches, pastas, coffee, and a wide variety of craft beers. “After several years we managed to select one hundred labels of craft beers that have already been paired. From this, the idea arose of having a hundred selected wine labels as well” – commented Carlos Arellano, owner of the establishment and professional sommelier, and that Amadeus' specialty is beers, also wines, in addition to its requested pizzas. . Arellano also explained that the final concept was to give a terrace setting to a section of the subway, showing Chile through its wines, its valleys, boutique wines, more characteristic wines, also unknown but of quality, all this through thematic tastings. , so that it is also a place where foreigners can come to know the different valleys, strains and Chilean wines in one place. The project was created with the Entorno al Vino teams in mind. Arellano says: “I first discovered the Centellino, which is an aerating decanter for wine by the glass, made in Italy, which is really very innovative, simple, practical and effective, as well as entertaining for people with table service. With this product we understood that when working with boutique vineyards, the service had to be up to par for it to work." As for the Wine Dispensers, they are designed to provide a daily service that allows us to offer customers a large selection of the best brands, ready to be served. At Amadeus they chose to use the Open Wine, model OW008 with eight bottles, for wines with greater rotation, and the Wine Dispenser Vinoglass, with four bottles, for finer wines. “The equipment is programmed with tasting and full glass doses, so that the diner can define if he wants to taste different wines or have a glass. This technology allows us to put a wine tasting table on the menu, just as it already exists with beers, and which has been a success,” explained the owner. They also incorporated the cellar for 155 bottles, for white and red wines, each with its appropriate temperature. "We are rather a small establishment, but we also invest in technology and innovation, since we are interested in the customer leaving satisfied and returning permanently."

The CAV restaurant

Christopher Serra

Cristóbal Serra, general manager of La CAV (Wine Lovers Club), with 18 thousand members, commented on his restaurant, which has only been in Santiago for three months and is based on a strong wine offering thanks to its expertise as a specialized store: “In Chile there is no wine culture, not because people do not understand valleys, but rather because they are unaware of consumption habits: when, how, the benefits of drinking it. In this sense, Wine Dispensers are a tremendous contribution, because when you get someone to discover the magic and the whole story behind being able to share a glass of wine, a completely different world opens up to you.” The manager said that incorporating wine into meals has to do with a lifestyle, “giving yourself moments to enjoy, to have fun, to talk and communicate over a glass of wine. The idea is that people reach wine in a more natural and simple way, for which the Wine Dispenser is optimal.” He also noted that the team is using it through trilogies connected to some theme, understanding that “a bottle of wine, once opened, due to contact with oxygen, does not last very long, since it begins to oxidize and become damaged after a certain time,” Serra pointed out.

Barrel 94, wine bar restaurant

Alberto Bitran

Alberto Bitrán, general manager of the Barrica 94 restaurant, pointed out the importance of working with Wine Dispenser, which is related to the wine service, “I handle a single portion that does not vary due to the regulation of the machines; This means that the customer always sees the same product. This helps us have better control of the wine stock, and they are also attractive equipment, and it attracts customers' attention. On many occasions, customers walk in front of the Wine Dispensers looking at their contents and the machines.” Regarding the conservation of the product, he said that “it gives it a much longer useful life than simply handling wines by the bottle.” Regarding the issue of how the service is enhanced in a wine restaurant, given the possibility of offering a glass or even a half glass of wine through this equipment, he indicated: “This constitutes an interesting sales tool. Many customers who do not drink because they are not heavy alcohol consumers, sometimes order a half glass to accompany their meal. Probably the greatest success of the half glasses is reflected in the flights, which for us are four half glasses. We have a menu of five flights, and in other cases ad-hoc flights are put together for the client, based on their tastes and what they are eating.” Bitrán spoke about his experience with the Vinoglass equipment: “So far we are happy, mainly because of the response of our suppliers to problems that may arise, and their training. The equipment is simple and attractive, and has fulfilled the objective assigned to it one hundred percent.” As seen in the testimonies, the objective of Entorno al Vino is to supply service companies, such as restaurants, hotels, bars, etc. , specialized distributors and people who love wine, so that the enjoyment of wine is in optimal conditions. “Our mission is to transfer technology to the wine service, developing distribution channels and delivering high-quality, innovative products and services to the market, with emphasis on support and service,” he finally explained.

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