May 07, 2015 // Franchising.com // HOUSTON, TX - 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.
Landry’s, Inc., wholly owned by Tilman J. Fertitta, is a multinational, diversified restaurant, hospitality, gaming and entertainment company based in Houston, Texas. The company operates more than 500 high-end and casual dining establishments around the world, including well-known concepts such as Landry’s Seafood, Bubba Gump Shrimp Co., Rainforest Cafe, Mitchell’s Fish Market Restaurants, Morton’s The Steakhouse, The Oceanaire, McCormick & Schmick’s Seafood, Chart House, Saltgrass Steak House, Claim Jumper and Mastro’s Restaurants. Landry’s also operates a group of signature restaurants, including Vic & Anthony's, Grotto, Willie G's and others. Landry’s gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, Nev.; Atlantic City, N.J.; Biloxi, Miss.; and Lake Charles, La. Landry’s entertainment and hospitality divisions encompass popular destinations including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including the luxurious San Luis Resort, Spa & Conference Center on Galveston Island.
Coravin, Inc. is a privately held company located in Burlington, Massachusetts focused on transforming the way wine is served, sold and enjoyed. Coravin designs and markets the Coravin Wine Access System for wine enthusiasts, restaurants, wine stores and wineries. Unparalleled in craftsmanship and design, Coravin uses proprietary patented technology to access and pour wine from a bottle without pulling the cork. Wine enthusiasts can now enjoy wine sealed with corks without feeling the need to commit to the whole bottle, allowing them to explore wines of any vintage, varietal or region, one taste at a time. With Coravin, wine, after being accessed, remains in the bottle, continuing to evolve naturally. It can then be enjoyed later since it was never exposed to oxygen. For more information, please visit www.coravin.com.
SOURCE Landry’s, Inc.
Dancie Perugini Ware
Dancie Perugini Ware