If you thought you would never be able to try that $250 bottle of Cabernet Sauvignon with your steak, think again. Morton’s The Steakhouse is giving guests the opportunity to do just that by offering five ultra premium wines by the glass.
Normally, restaurants shy away from offering expensive wines by the glass, as the cost of waste is too high. When a bottle of wine is opened, on average, the restaurant has three days to sell the rest of the bottle before oxidation occurs and the wine becomes unpalatable. To be the first large national restaurant concept to launch a continual, super premium wine by-the-glass program, Morton’s The Steakhouse implemented a system so that the sommelier never even has to pull the cork from the bottle.
Morton’s The Steakhouse equipped their restaurants with the Coravin Wine Access System, which is a proprietary system of Coravin Inc. that allows the wine to be poured from a bottle without ever pulling a cork, thus saving the wine from being exposed to oxygen and preventing the oxidation process from occurring. “We are excited to partner with Landry’s on developing a unique wine by-the-glass program that offers premium wines to guests at Morton’s The Steakhouse. Together, we are revolutionizing the dining experience and transforming the way wine is served, experienced, and enjoyed,” said
Kareem Ghobrial, director for North American Sales at Coravin, Inc.
One of the five high-end wines being offered at Morton’s The Steakhouse is the Justin “Isosceles” Red, 2012, from Paso Robles by winery founder, Justin Baldwin. “With use of Coravin technology, a more true and consistent expression of our 34 years of effort cannot be made! Rich, fruit-forward opulence from first to last glass of our 2012 JUSTIN Isosceles blend is assured – and curiosity rewarded. We are excited to offer our finest wine with the extraordinary culinary and service excellence of Morton’s,” said Baldwin.
“We feel the Coravin system helps to elevate Morton’s wine programs to a new level and are extremely excited to offer this added value to our guests,” said Tylor Field, III, Landry’s divisional vice president of Wine and Spirits.