Tips to get the most out of your Coravin

Greg Lambrecht, the inventor of Coravin —the system that allows to pour wine without uncorking the bottle— was recently in Spain to demonstrate his devices through blind tastings and to shed light on the technology behind an invention that has transformed wine-by-the-glass service across the globe.

The story behind Coravin, well known among wine lovers, is an interesting one. Lambrecht, a scientist by training who worked in the medical field, came up with the idea after his wife stopped drinking wine during her pregnancy. Left without a partner to share bottles with, he set out to create a device that would allow him to enjoy a glass without compromising the rest of the wine.

After more than a decade of development —between 1999 and 2011— Coravin was born. The device works by inserting a needle through the cork and replacing the extracted wine with argon gas, an inert substance that prevents oxidation. According to Lambrecht, wine accessed this way can retain its quality for at least three years. Each argon capsule, the company says, costs around €0.31 per glass.

The first model, Coravin Timeless, launched in the US in 2013 and arrived in Europe a year later. Since then, the system has gone global, now present in over 60 countries. The company claims that at least one glass of wine is poured using Coravin somewhere in the world every day. Europe and Asia —especially Japan, Australia and South Korea— have become more important markets than the US. “Sales are rising because people are drinking less, but they want to drink better,” Lambrecht explained.

The product line has since expanded. Coravin Pivot, designed for more regular use, works with any type of closure thanks to a reusable stopper. It also includes an aerator which, according to the company, mimics 60 to 90 minutes of decanting. Coravin Sparkling, on the other hand, is tailored to sparkling wines. Here, the original stopper is removed and replaced with a specific one that’s recharged with pure CO₂ to maintain both the fizz and freshness for several weeks. Both systems, the brand claims, keep the wine in top condition for at least four weeks.

Speaking to sommelier students at the Basque Culinary Center in San Sebastián, Lambrecht revealed that his next challenge is to ensure a standardised pour —something many restaurant owners have been asking for. “I think I’ll manage it with still wines,” he said.

Lambrecht’s practical recommendations:

• Avoid drips: When pouring several glasses, press and release the trigger quickly to purge the system. Once you’ve finished, lift the bottle to stop the flow.
• Wax-sealed bottles: Use a two-step approach —first insert the needle through the wax, then press the device to push it through the cork. With other types of capsules, there’s no need to remove them before using Coravin.
• Daily cleaning: At the end of each day’s use, hold it under the faucet and run hot water through the spout and needle, pressing and releasing the trigger to flush out any wine residue from the valve and needle. Wipe dry with a soft cloth before storing.
• Deep clean for older devices: If your Coravin hasn’t been used for a while, or if you suspect Brettanomyces, Lambrecht recommends pouring some inexpensive vodka through the spout to kill any buildup inside.
• Storage: Bottles accessed with Coravin are best stored horizontally, not upright, in a cool, dark place —even sparkling wines, which can go in the fridge.
• Needle lifespan: The needle typically lasts for around 1,000 uses, depending on how firm the cork is. For technical closures like Diam, Lambrecht suggests inserting the needle more gently to avoid damage.