Eater NY wine editor Levi Dalton looks at how the Coravin — a wine extractor that allows bottles to be served over long periods of time, "with no deterioration in quality" — is changing the New York wine scene. It seems that more wholesalers than restaurants are using the device, which effects how sommeliers across the city sample and purchase bottles. More worrisome, however? "Someone may lose track in the cellar of what has been 'accessed' with a Coravin and what hasn't." [Eater NY]
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