November 13, 2014
Talk about cracking the bottle open
By Crain's New York Business
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Selling expensive wine by the glass can be risky but highly rewarding. So when Jared Fischer, the wine director at Clement Restaurant in the Peninsula New York Hotel, read reports this summer that the device he uses to keep his pricey bottles fresh had caused some to explode, it didn't scare him away. After a brief hiatus from using Coravin, as the $300 instrument is called, he's gone back to it.