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WineWire

Coravin founder Greg Lambrecht talks to Eater National about the problems that some sommeliers are encountering with his wine extraction device. The bottles aren't exploding, so much as fracturing: "What was so surprising is that bottles can take more a lot more pressure than the low pressure the Coravin puts it ... It has to have a chip, a crack, or a crush mark." Lambrecht and his team are working to find a solution. [Eater National]

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