“What we are doing in wine and agriculture is very special,” added Alejandro Bulgheroni. “We believe we can make an important contribution there in terms of sustainability and innovation. Food and wine are the essence of life.”

Even in Portland, a city with so many microbreweries and brew pubs that it’s been nicknamed “Beervana,” the handpicked and constantly changing lineup of esoteric labels at Higgins is a standout.

Apart from skilled and curious mixologists, who else knows about bitters, that under-appreciated collection of “secret” potions on the backbar? Within this category are complex spirits that stimulate the appetite, aid digestion, and make a good drink much better.

Restaurateurs at the forefront of wine preservation technology can attest to the system’s financial merits. Wine savvy guests, who are more apt to try something new, know what to look for in a strong by-the-glass program. Once they are confident that their wine is being served at its peak freshness, they are coming back, building relationships with servers and getting bolder in their tastes.

Today’s wine savvy guests are looking to be enticed. They are drinking better wine at home where they have control of the quality, and know the great importance of correct serving temperatures as well as the importance of freshness and control of oxidation. They are looking to restaurants, now more than ever, for that added value – that component of luxury – that is most difficult to recreate.

 

[Editor's Note: Enjoy our four-part series on wine preservation systems, by-the-glass programs, and how it may impact your business.]