Who in hell needs this?

Kuvée recently rolled out a smart bottle that can keep wine fresh for up to 30 days, and it comes packed with extra features.

Who has a bottle of wine that lasts more than an hour or so after opening?

37 thoughts on “Who in hell needs this?”

  1. Single people who’ve bought into the puritan health scare nonsense. Um…

    There might be others, people trying to reduce but not eliminate for health reasons, pregnancy, etc? I dunno.

  2. Surreptitious Evil

    And, please note, you have to buy their wine, ‘bottled’ in tin cans, for it to work.

    And the pricing is dreadful. And they only do Californian wine (some of which is excellent but extremely pricey) but most of which is merely tolerable by the 2nd bottle.

    So, for so many reasons, just no.

  3. The Meissen Bison

    Andrew M has got there before me. And it’s not just our 3L wineboxes in the UK. In France (and probably elsewhere too) you can buy decent plonk in bulk ‘cubitainers’.

  4. As Andrew M. points out, boxed wine already caters for the casual drinker. Professionals, however …

  5. wash, (or boil if you’re very persnickety about sterilization), some glass marbles.

    slip them into the half emptied wine bottle until the wine rises to just below the cork collar (i.e. make the ullage the same as an unopened full bottle) … stick the cork back in the bottle.

    keeps wine for at least a week. total cost, a 2 dollar bag of (reusable), marbles

  6. There’s already a product called Coravin that uses a needle to pull wine through the cork, so you can pour out just one glass at a time. And it uses existing bottles.

    And the market for that is upmarket restaurants. It will allow them to serve a customer with just a glass of say, Petrus or Latour rather than having to open a whole bottle.

    This thing? Just a stupid nerd gimmick. Unless they can get serious winemakers to sign up, if it’s just going to be everyday stuff, no-one is going to care. And as others have pointed out, this is what a wine box does (and there’s nothing wrong with wine boxes for daily drinking wines).

  7. I drink a little over a glass of wine with dinner each night. And since I’m a cheapskate, I buy wine by the magnum. So it usually takes me a week to go through a magnum. And then there’s the fact that I usually have both a red and a white going so I can pair my food with wine at least halfway properly….

    The wine stays in the original bottle in the fridge. (Here in the US, box wine is still seen as low-class.)

  8. Some people will love this so if it isn’t too much more expensive then it will sell. Although I don’t have a need for this people buy stupid products all the time. Since we can’t fix stupid consumers then the choices are communism or shut up and deal. I’ll take shut up and deal on this product.

  9. Ted S.,
    In the UK boxed wine is also seen as low-class, but if you’re pouring a single glass there’s nobody around to judge you.

  10. Thanx for that bit of info TimA. Quite keen on sweet whites with dessert, but desserts tend to be few & far between round here. Never seem to have the time. Must get one for when we do.

  11. It only takes one drink to get me drunk. Trouble is I can never remember whether it’s the 8th or 9th that’s the troublesome one.

  12. bloke in spain,

    The problem is that the Coravin, while well regarded, is pretty pricey. It’s an initial outlay of £250, then you have to buy the argon capsules.

  13. “(Here in the US, box wine is still seen as low-class.)”

    You judge the product on the packaging? Yikes.

    I’ve noticed in California that most bottles have old-style corks, which is irritating. Is fashion victimhood the explanation?

  14. I sneeze in threes

    Boxed wine can still be decanted to avoid any social embarrassment (in to a pint glass if necessary). Or you could take the bag out of the box and hang it up like an IV drip.

  15. The main problem with boxed wine is that it doesn’t breathe, so reds can be rather insipid. Trying to get it to breathe in the glass tends to result in over-oxidation. You can decant into an empty wine bottle, but then you’ve taken a bottle’s worth out so you may as well have just opened a bottle.

    I solve the problem by keeping a stock of very cheap bottles of wine (Carrefour’s budget range), so that if there is doubt about finishing the bottle I am not discouraged from opening it by the possibility of waste. And then it invariably gets drunk anyway.

  16. When I buy my low class Box o’ Wine, the only person who sees me is the clerks at Walmart. They don’t judge.

  17. Entirely pointless gimmick. Coravin costs the same and can be used for any wine with a cork. Although as Tim A says, this is of much more use for restaurants.

    Most wine will keep perfectly happily for a couple of days once open.

  18. I’m trying to work out WTF this “class” thing with boxed wine is. Most of my Frech friends – who drink wine on a daily basis without the slightest regard to status signalling – buy it. Even in Bordeaux.
    Middle class Brits. Incomprehensible.

  19. You can easily find a small vacuum pump with specially designed rubber corks to get the air out of the bottle and stop the wine going bad.

    I use that all the time.

  20. Gamecock, you think they don’t judge but they are thinking “here’s Gamecock stocking up on Chateau Cardboard again”.

  21. Yeah, the French don’t seem to mind boxed wine. My wife drinks boxed wine when she’s in France at roughly the same rate normal people drink a bottle of wine. I’ll let you imagine how much a Russian worries about class perspectives when buying alcohol.

  22. The French think nothing of bringing their own large containers and filling up with local Vin de Table from a pump.

  23. On the matter of having to leave red wine to breathe for a while to develop its flavour (assuming it is a decent red of course) I saw a TV programme last week on weird scientific methods of food preparation one of which was on wine.

    All you need to do for red wine is blitz it in a blender for 30 secs. That equals in taste effects 30 mins of breathing. Marcus Wareing (a Michelin ** chef) confirmed this, but hated the aesthetics of it.

  24. @ BraveFart – i have a funnel thing that has a similar effect. I suspect it’s a bit neater than the blender.

  25. Who has a bottle of wine that lasts more than an hour or so after opening?

    Hmmm… This probably needs some research (looks around for a corkscrew).

    I wonder if there are any grants going.

  26. ‘but they are thinking “here’s Gamecock stocking up on Chateau Cardboard again”.’

    There is a trick question on the Walmart job application:

    “What is your favorite wine?”

    Only correct answer if you want a job at Walmart: “I don’t drink wine.”

  27. In the Antipodes, only cheap as wine gets boxed, and generally it’s the sort of stuff you can only tolerate if being excessively polite. It’s the wine non-wine “likers” buy, that is they buy it for the alcohol content. May as well buy a RTD but boxed wine is cheaper.

    Most vendors use the Stelvin screw cap closures, and any reasonable bottle (say $15-20 NZD) keeps perfectly OK in the fridge (white) or just on the bench (red) for the 3-4 days it takes me and the other half to drink it at a glass and half meal each. Sometimes have a Riesling going at the same time just for an aperitif, and that can go a little flat if left too long.

    Then again, I do tend to take the plonk semi-seriously, keeping 160 or so bottles in a sort of cellar, all local plonk too. And we’ve had a couple of champion years in 2013 and 2014, something to look forward to in 2020 or so.

  28. No way to get wine out without letting in equal amount of air. For example pour half the bottle using coravin and you now have a bottle of air with the wine in the bottle. It’s basic physics. Not going to keep the rest of the wine from going bad.

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