Winesave

Why should winesave be behind every bar? For many venues, wine waste is one of the hidden costs of running a successful wine-by-the-glass program. Open bottles lose freshness, staff become hesitant to recommend premium wines, and too often, perfectly good wine ends up down the drain. Winesave helps solve that problem — simply and effectively. Using pure argon gas — all-natural, fully recyclable, and kind to the planet — winesave creates a protective layer over the wine, preserving freshness and quality for days and even weeks after opening. The result? ✔ Reduced wine waste ✔ Greater confidence in your wine-by-the-glass offering ✔ Consistent quality from first pour to last ✔ Improved profitability from every bottle opened Best of all, it's simple to use. A quick one-second spray, re-cork the bottle, and you're done. No pumps. No complicated systems. No fuss. Trusted by wineries, sommeliers, restaurants, hotels and wine bars worldwide, winesave has helped save millions of bottles of wine — while improving the guest experience and reducing environmental waste. winesave — THE premium wine preserver. If you're looking to improve your wine program, reduce waste and increase profitability, we'd love to show you how winesave can help. 🌐 www.winesave.com

Here is the Global Wine Industry Events Calendar for this year. Big Thank you to Shirley Fraser from Wine Australia

Most wine preservation tools fight oxygen. Winesave’s pure argon solution takes it out of the equation. Here's the physics behind why hotels and restaurants are quietly standardising on winesave for their wine-by-the-glass programs: Argon is roughly 40% heavier than air. When it enters an open bottle, it doesn't mix with what's in there; it sinks, forming a protective blanket that sits directly on the wine. No time-consuming vacuum pump. No needle to insert. No batteries to charge. A one-second spray and the bottle is shielded. What that looks like at the pass: Pour quality holds for 7–10+ days, not 24 hours. Premium bottles stop quietly migrating to staff-drink status. Sommeliers open the bottle the table actually wants, not the one they think they can finish. The cost per protected bottle is cents. The math F&B leaders end up running: a single saved bottle of premium wine pays for months of winesave. The harder calculation is what venues are losing today because they have nothing in place. For Horeca operators:- what's stopping your team from making winesave the default close-of-service step?

It's late service at a city hotel restaurant. The sommelier opens a premium bottle for a guest who wants a single glass. She already knows the math: by tomorrow's pass, that bottle is either getting poured at a discount, served diminished, or quietly written off. This is the hidden tax on every wine-by-the-glass program; every uncorked premium bottle is a race against oxygen. The standard playbook (vacuum pumps, inert gas or Coravin for the trophy pours) each has its place. But for hotels and restaurants running BTG lists with 20+ open bottles at any one time, the operational drag adds up fast: inconsistent pour quality, sommeliers second-guessing what to open, and bottles quietly demoted from " by the glass" to "staff drink." The venues we work with have moved to Winesave argon as the default preservation step at close. The pattern is consistent: pour quality holds for 7–10+ days, the team stops hedging on what to uncork, and the BTG margin actually behaves like a margin. Question for F&B leaders and sommeliers: What's the hardest open bottle to manage on your list right now? #Hospitality #Sommelier #WineByTheGlass #Horeca #RestaurantOperations #Winesave

"The most useful preserver I’ve found is the gas cannister called Winesave Pro. It’s handy, compact, easy to purchase and at AUD $40 it’s not expensive compared to some alternatives." It is always so good when we have a surprise mention, especially when they praise our products. Thank you, The Real Review, for the mention and the great article on keeping wines. https://lnkd.in/g-uw7-td

Winesave at THAIFEX – HOREC Asia, Bangkok It was fantastic to spend time at THAIFEX HOREC in Bangkok, connecting with some great wine brands, hospitality suppliers, and F&B professionals from across the region. The show was a great reminder of how vibrant and fast-growing the Thai food & beverage market is. From premium wine distributors to innovative hospitality concepts, there’s clearly strong momentum in the sector. For Winesave, it was an excellent opportunity to: Meet new partners and distributors Explore opportunities in the Thai wine and hospitality market Share how simple wine preservation can help reduce waste and increase revenue in venues Thank you to everyone who stopped for a chat and shared insights about the local market. We’re excited about the conversations started and the potential collaborations ahead. Thailand’s wine scene continues to evolve, and it’s great to be part of the discussion. If you would like to know more about winesave, whether you are a distributor or a reseller, do drop us a note.

If you are in Denmark and interested in winesave and how it can benefit your by-the-glass programs or even just as a smart drinker, drop by the Nordic Serve stand for a demo. 22-24 March FoodExpo 2026 at MCH Messecenter Herning in Denmark. Look out for Niels Bille. Wishing the team all the best and great success.

Wishing you all a Healthy, Happy & Prosperous Chinese New Year! May the Year of the Fire Horse ignite strength, passion, and success in everything you do. Here’s to bold beginnings, courageous moves, and good fortune ahead. From all of us at Winesave, 新年快乐 – Xīnnián kuàilè!

🍷 A question for wine bars, restaurants & retailers… How much wine did you throw away last week? - Not the bottles you sold. -Not the inventory you rotated. - The half bottles. The last glasses. The “it’s been open too long” pours. Most venues don’t track it, but it quietly erodes the margin every single week. Now ask yourself: Could you confidently expand your wine-by-the-glass list if waste wasn’t a concern? Could your cellar door offer more premium tastings without worrying about spoilage? Could your retail team upsell a simple accessory that enhances every bottle sold? Winesave uses 100% food-grade argon to protect opened bottles from oxidation with a simple one-second spray. No machinery. No Accessories. No training. No complexity. It’s not just about preservation. It’s about unlocking revenue that’s already sitting on your shelves. If you're in hospitality, F&B, wine retail or distribution, when was the last time you reviewed the cost of wine wastage against your inventory strategy? Maybe the better question is: Why wouldn’t you have winesave as a wine preservation solution in stock?

A simple question for F&B leaders, restaurateurs & hoteliers: Would you spend $0.23 to generate $5.77 in extra revenue? That’s the real economics of wine preservation. We regularly share this infographic because it clearly shows the true cost of wine wastage on your P&L, especially from that final glass left in the bottle after a few days. With Winesave, a one-second release of 100% food-grade argon protects opened bottles from oxidation, keeping them fresh for 3+ days and much longer. No equipment. No training. Just a simple action that: * Reduces wine wastage * Protects margins * Unlocks more confident wine-by-the-glass sales At just $0.23 per use, Winesave is one of the smallest costs in your operation, and one of the easiest ways to improve top-line revenue. If you’re in F&B, hospitality, or hotels, the question isn’t can you afford Winesave? It’s can you afford not to protect every glass you pour? Comment “WINE” below and we’ll help you estimate how much wine (and revenue) could be slipping down the drain each month and what protecting it could add back to your P&L. Or DM us if you’d prefer a private chat. 🍷