Female: All right, so we’re here at Red’s featuring the Enomatic and as you can see, it's a fairly great technology we’ve got here and Taylor’s going to show us a little bit about it and we’re going to get to try some really expensive wine. So Taylor, tell us a little about this.
Taylor: Well, first of all, I’m going to plug in a bottle of 2000 Hollow Mountain Morlow, the cabernet drinker’s Morlow. So basically, you lug the bottle of wine in here, right after opening that. Making sure that’s its all right, of course.
So, we’re in business. You have to make sure to cut it beneath here so there’s no obstruction on the top.
Female: Okay.
Taylor: Now, the bottom of the straw, you’ve got a filter. A lot of wines will throw sediment, especially when you start getting to the more aged Thai red wines.
Female: Right.
Taylor: This straw goes into the bottle.
Female: Very smart.
Taylor: Right there, you have to install the technical part here.
Female: It's very technical.
Taylor: The technical code and it goes. Now these podiums are actually controlled by the argon gas. It's the same gas that preserves the wine, actually controls the up and down of these podiums so I solve them my best. Press the middle button, down goes the podium.
Female: Wow.
Taylor: Plug the wine in. you line it up, so obviously, this small spot goes into the top of the bottle.
Female: Okay.
Taylor: Hold this button down, up it goes. Beep, beep, beep and you know that it's now preserved with argon gas, this wine ready to be served.
Female: An Argon gas is.
Taylor: Argon gas is the heaviest of the inert gases. Okay, it sits on top of the wine, as the wine would preserving it from oxygen, keeping it separate from oxygen. Now, this is all temperature control. I’m going to grab the door here.
Female: I put the door back on.
Taylor: Exactly.
Female: So, how does it know what did you already preprogram the amount for the glass?
Taylor: Exactly! It's the Enomatic wine people actually come in and program the wines there and the amounts by the glass. Because this one here is going to be 176 for an ounce, 30 and 75 for full glass.
Female: All right, so we’ve got the one-ounce and two-ounce and the five-ounce, okay.
Taylor: Exactly! I’m going to let you try a one ounce.
Female: that’s a good idea.
Taylor: So, we pull out the technical card and these cards in Europe, actually, you buy the cards and you can go around in tasting and plug the card into a machine. Because of liquor loss, Ontario of course can't do that here, you’ve got to get someone like me to lug in the card and it goes. Each card has a cash value wine and usually they started a 1000 and worth their way down, more quickly for some.
Female: Right. So this is a 2000 beringer—
Taylor: 2000 hollow mountain beringer marlow.
Female: Okay.
Taylor: Marlow, a very misunderstood. It's an exceptional, exceptional lime, beautiful tenants there.
Female: Amazing. I feel bad. Did you want to try this variety?
Taylor: No, sorry. Go ahead.
Female: Are you sure?
Taylor: I’ve had it.
Female: Wow!
Taylor: And its fresh and its good does that taste, it will—a month in a half from now. Six weeks from now, this one would still be fresh—
Female: It still taste that good. Which never happens really your own?
Taylor: No.
Female: you can only really have this in an area or a place that would actually buy a machine like this.
Taylor: Some people, I’ve heard of that has it in his living room. So basically, he’s very beautiful gems from his wine seller and he was able to drink them over 60 day periods instead of having to drink them within two days.
Female: Smart, if you’ve got your own line seller and you want to try a glass for the next 60 days, wherever.
Taylor: you’ll only miss that on that trip.
Female: Oh, trip coming in. that was a good $5 worth of a trip there. Would you like some?
Taylor: Absolutely!
Female: So what—is there a popular grape varietal or a region that does fairly well that you guys are finding people are really attracted to you or—
Taylor: Well, just because of the—well, first of all, the availability of the wines and on the general understanding of the wines, we’re going with big names. We’ve got ten folds of grains, which is about to go in there. This definitely a wine that people’s seller. They keep in their sellers for 30, 40, 50 years sometime so to be able to try. This is a good opportunity, Sasechiao which speaks for itself. It's one of the most favorite—one of the most famed cabernet’s form Italy. One of the first super tuscans of all time, so I’d be able to try a glass of that that is a pretty ridiculous opportunity.
Female: So these bottles ran about what a bottle? Like your going to buy them on your own, how much would they cost?
Taylor: the Penfolds grange, they range from $350 to about $550, which is exceptionally good price. You see them for up to $800 and the Saskai is about $350.
Female: so really, do you come in and get a glass of it? Your sort of it's an affordable luxury because you’re allowed to be able to try some and that’s really high quality and something that’s an affordable rate, obviously, if you’re not willing to spend $500 on a bottle of wine, which not everybody can't.
Taylor: And you can say, I’ve tried that.
Female: I’ve tried that. So have you tried everything in here? You’ve tried everything?
Taylor: we have to make sure that they stay fresh and they always do so—
Female: Yeah, you’ve got a tough job. I don’t know.
Taylor: I know, yeah.
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