Manufactured in the USA, the Perlage System is the world’s first Champagne preservation system that combines simplicity and low price, with a preservation quality that is virtually indistinguishable from a freshly opened bottle.
Perlage has been tested and approved by the finest sparkling wine producers. Moët et Chandon found the product so effective that they commissioned an exclusive version of Perlage designed specifically for their luxurious Dom Perignon Champagne brand.
Using Perlage, you can now preserve open bottles of sparkling wine for over a week with no loss of quality taste or effervescence. It works by injecting carbon dioxide into the headspace in order to re-pressurise the bottle. It is quick and easy to use taking less than 5 secs to reseal a bottle.
For a video demonstration click here
There are 2 options available:
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A 'Single unit package' which includes the container, a box of small cartridges of carbon dioxide and a gun to inject the gas. Ideal for venues wishing to offer just one or two sparkling wines by the glass. (Available now).
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A 'Multiple unit package' which includes a minimum of 3 containers, a regulator to attach to a large commercial size carbon dioxide canister and a gun for injecting the gas. Ideal for venues already using carbon dioxide or those wishing to offer a range of sparkling wines by the glass. (Available early 2010).
Testimonials
“We have been using the Perlage System for over six months on all three of our glass pours. The Perlage System has lived up to its promise by completely eliminating the waste associated with selling sparkling wine by the glass. In fact, it works so well that we were recently emboldened to add a fourth at the high end. Most importantly, Perlage has allowed us to differentiate ourselves from our competitors by offering a broader range of brands. We are sold on the Perlage System, and are delighted to have been chosen as one of their field test sites.”
Ethan Stowell, Owner/Chef - Union Restaurant, Seattle (Union was named one of the top 20 new restaurants in the U.S. in 2004 by Esquire magazine)
“The Perlage system has been a boon. We can now offer top-end Champagnes by the glass instead of just by the bottle!”
Ron Zimmerman, Owner - The Herbfarm Restaurant, Woodinville (The HerbFarm is Washington’s only Five Star restaurant)
“Wild Ginger was the first restaurant to be chosen by Perlage Systems to field test the product. We immediately put Perlage to the test during the holiday season, and began offering 1997 Louis Roederer Cristal by the glass. To our amazement, we started selling a significant volume almost immediately. If we had paid full retail price for the system, our return on investment would have been only about 12 days! We will be expanding the use of the system to our other restaurant, The Triple Door, when more units become available. Quite simply, the system works, and we are thrilled to have it.”
Ole Thompson, Wine Director - Wild Ginger/The Triple Door, Seattle
“I was shocked that I couldn’t tell the difference between a fresh bottle of our finest late-disgorged blanc de blanc, which had spent four years entourage, and a sample of that had been shaken until totally flat and then recarbonated with the Perlage System. The flavor, the mouth feel, and the bubble size were identical.”
Leslie Burwell, Sales Representative - Iron Horse Vineyards, California
“Any time I can say ‘yes’ to a customer’s request, it’s good for business. If a customer wants a glass of Dom Perignon at ten minutes till closing, I want to accommodate him. [The Perlage System] would give me one more way to say ’yes, I can do that for you.’ I will recommend to my boss that this product be used at Restaurants Unlimited establishments nationwide.”
Casey Montgomery, Bar Manager - Palisades, Seattle
