clock menu more-arrow no yes mobile

Filed under:


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]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world