Greg Lambrecht spent 14 years in his basement working on a prototype based on a medical-grade needle designed to pierce human skin. What he ended up with is a $300 wine tool, the first of its kind, a revolution in the wine industry praised by sommeliers at such top restaurants as New York’s NoMad and Del Posto.
Buzzfeed explains how it works:
Cork, like human skin, naturally springs back together when pressed or cut. The needle used in the Coravin is hollow but “non-coring,” meaning that the center channel, which lets argon gas into and wine out of the bottle, ends in a little hole on the side of the needle, not the front. And that means that as soon as you take the needle out, the hole disappears as if it had never been. All of this goes a long way toward explaining the Coravin’s original, very apt name: the Wine Mosquito.
By allowing access to a bottle of wine without starting the ticking time-clock on its expiration date, the device allows restaurants to offer customers more, and more interesting, wines by the glass and makes it possible for home collectors to sample their pricey vintages a bit at a time.