February 11, 2014
Innovation: How to Price it, Deliver it, and Transform an Industry
During an evening out with friends, we sat in the lounge waiting for our table. A gentleman asked us if we wanted a drink or glass of wine. I inquired about what wines they offered by the glass? After a brief discussion about what wines we liked, he smiled and returned to the table. Simon was his name and he is the Sommelier at the James Beard Award winning restaurant, Rasika in Washington DC. Simon poured us a taste of a 1985 Beaucastel. But how could they offer such amazing wine by the half-glass? Once oxygen hits the opened bottle, the wine will start to deteriorate. Simon introduced us to an innovative new product called Coravin.