Creating the optimal wine list is a challenge faced by every on-premise account. A decade after launching in France, Coravin have run case studies with two venues in different areas of the country to gather insights and share results demonstrating how their latest innovation, Coravin Sparkling, can help venues to optimize their by-the-glass Champagne sales.
In picturesque Saint-Cannat, Chef Nicolas Bottero serves a modern twist on traditional Provençal cuisine and has held a Michelin star since 2020. With a wine list of over 400 references, Nicolas and his sommelier Marlyne, already using Coravin Timeless, decided to implement Coravin Sparkling – which perfectly preserves open bottles for up to 4 weeks. The aim was to enhance guest experiences and increase revenue.
In the first three months of 2024, they served 7 additional prestige champagnes by-the-glass: Amour de Deutz, William Deutz, Petraea, Les Rachais, Blanc de Blancs 2011 vintage, and 7 Crus.
Headline results:
- By-the-glass Champagne revenue: +36%
- Champagne wastage: -100%
As we speak to Marlyne, she tells us that Coravin has played a crucial role in the service they offer at Le Mas Bottero: “Coravin makes our daily lives easier. Every day, we bring our cellar to life by offering a wide variety of references by the glass, in all price ranges, and for all palates. We feel secure with this system, which guarantees zero loss on our opened bottles. Easy to use and maintain, it's our daily partner in cellar management”.
Located in the historic center of Bordeaux, Le Cent 33 is a restaurant dedicated to sustainability, recognized by both the Michelin Guide and Gault & Millau. Sommelier Tangui Richardson, hailing from a family of winemakers, joined the team a few years ago. He has enriched the cellar with an array of selections from small, skilled wine producers, as well as classic wines from the local region, France, and beyond.
They have included several selections from Pierre Paillard, Champagne Fleury and Bruno Roulot in their by-the-glass menu, resulting in a notable increase in sales.
Headline results:
- By-the-glass Champagne revenue: +15%
- Wine wastage: -100%
In addition to boosting their sales, the project has proved very popular with guests. Sommelier Tangui states: “The privilege of using Coravin Sparkling was completely in line with our sustainable policy and engagement as well as our the quality of service we are pleased to offer. We have already been users of Coravin Timeless and it is always highly appreciated by our local as well as international guests. The taste of the wine remains intact, and the moment creates an unforgettable memory for our customers”.
Text and photos: Coravin
A Chigny-les-Roses, village de la montagne de Reims, Arnaud et Sophie Gounel
