Article fromSommeliers International, October 2018
“Primeurs 2017 Week” was held in April, where Optiwine closed the event at Dany Rolland’s invitation, with a blind tasting of 11 vintages, each participant having the chance to compare the bottles of wine decanted with Optiwine or through classic methods.
The event was attended by some of the world’s most recognized sommeliers such as Paolo Basso, Andreas Larsson and Hervé Pennequin. The tasted wine bottles included a vertical of Château Fontenil and ‘Défi du Fontenil’. Of the 11 blind-tasted vintages, Optiwinewas the preferred method for 8 of them.
Meeting with Olivier Caste, who brought the Optiwine pocket decanter into the hands of the most famous sommeliers
Question: Optiwine has convinced many partners over the past two years; can you give us more details?
Answer: Indeed, more and more people in the industry are using Optiwine. Those working in rest, in particular, find our products extremely efficient in terms of saving time and tasting wine following the industry standards. Another important element for our image and for the French wine industry is that the product is made in France. Our partners include Moët Hennessy, who encouraged us from the beginning and worked together for several projects of their wine cellars (Cheval des Ande) and also The Baron Philippe of Rothschild Group through Mouton Cadet and Escudo Rojo, Grand Crus such as Léoville Poyferré, Pape Clément, Fonplégade, Roubine, Talbot, Château Petit Val or La Dame de Boüard. Numerous hotels and restaurants marketed our products under their own label, the Intercontinental Grand Hotel in Bordeaux being the first to propose that Optiwine decanters be found in every hotel room, thus innovating the hotel services related to the wine experience.
Q: Is Optiwine also present at an international level?
A: Because we were finalists in the LVMH Innovation Award, we have expanded to international markets as well. In Spain, we work with Bodega Torres, and we’ve also started working in Romania, Mauritius and Tahiti, while also initiating discussions with the US, South America and Australia.
Q: Tell us more about the Optiwine experience.
A: Most wines need oxygen once the bottle has been opened, as oxygen enhances certain aromatic compounds. After three years of research, numerous prototypes and an international patent, I noticed that exposing wine to a minimal amount of oxygen immediately after opening the bottle is beneficial for its aromatic development compared to traditional decanting methods. Optiwine is ideal both for experienced sommeliers and wine lovers as it guarantees that wine is exposed to the right amount of oxygen.
Q: Do you have new projects for the coming months?
A: Developing projects alongside renowned brands is a significant part of our business. Because Optiwine has been a success both from the point of view of actual sales and offering it as a gift, we wanted to continue to strengthen our global position through the professional work of product ambassadors, sommeliers, restaurants and wine merchants, trying, at the same time to contact distributors in the US and Europe.
The ultimate goal for Optiwine is to be present through all the top wine services and why not, to find a partner to help us accelerate our growth.