I just saw a very cool new champagne keeper at my local watering hole
that supposedly keeps champagne buddly indefinitely called Perlage.
Has anybody heard of this thing or know anything about it?

On Sep 15, 12:02*pm, GRviews > wrote:
> I just saw a very cool new champagne keeper at my local watering hole
> that supposedly keeps champagne buddly indefinitely called Perlage.
> Has anybody heard of this thing or know anything about it?

I meant keeps champagne BUBBLY!

On Sep 15, 2:02*pm, GRviews > wrote:
> I just saw a very cool new champagne keeper at my local watering hole
> that supposedly keeps champagne buddly indefinitely called Perlage.
> Has anybody heard of this thing or know anything about it?

The principle of this is sound, but I do not know how good the
execution is in this device. The restaurant version has been used for
a while, and a home version has been introduced. The device uses CO2
under pressure to keep the Champagne carbonated. The restaurant model
requires a cylinder of CO2, while the home unit uses small containers
of CO2 under fairly low pressure and good for perhaps 2 -4 bottles
each. The device apparently locks to the top of the Champagne bottle,
and a one way value allows CO2 under pressure to be introduced. To
keep the Champagne as highly carbonated as when first opened would
require a fairly high pressure. Thus the maximum pressure the device
can safely deliver will determine how well the device works.

Devices that work on this principle long have been used to dispense
keg beer, and even home versions for mini kegs, some with
refrigeration, long have been available. However they work at
relatively low pressure, since beer usually is not carbonated nearly
as much as Champagne. If you used high pressure for beer, you might
get a brew that would shoot beer and foam all over the place.

Now that even 1/4 bottles of several Champagnes are available, I do
not have a need for such a device. Some of the best Champagnes are
available only in full bottle size, so someone who drinks alone might
like to keep the fine Champagne several days to enjoy a single glass
every day or two.

cwdjrxyz wrote on Mon, 15 Sep 2008 12:45:34 -0700 (PDT):

> On Sep 15, 2:02 pm, GRviews > wrote:
>> I just saw a very cool new champagne keeper at my local
>> watering hole that supposedly keeps champagne buddly
>> indefinitely called Perlage. Has anybody heard of this thing
>> or know anything about it?

> The principle of this is sound, but I do not know how good the
> execution is in this device.

> device apparently locks to the top of the Champagne bottle, and a one
> way value allows CO2 under pressure to be introduced. To keep the
> Champagne as highly carbonated as when first opened would require a
> fairly high pressure. Thus the maximum pressure the device can safely
> deliver will determine how well the device works.
..

What do the home versions use for the CO2? The pressure in the little
cylinders that were used for soda siphons and gas pistols must be fairly
high. I have heard of people putting white wine in a soda siphon but I
also read somewhere that an unstable alcohol-CO2 complex is formed in
natural champagne.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sep 15, 3:18*pm, "James Silverton" >
wrote:
> *cwdjrxyz *wrote *on Mon, 15 Sep 2008 12:45:34 -0700 (PDT):
>
> > On Sep 15, 2:02 pm, GRviews > wrote:
> >> I just saw a very cool new champagne keeper at my local
> >> watering hole that supposedly keeps champagne buddly
> >> indefinitely called Perlage. Has anybody heard of this thing
> >> or know anything about it?
> > The principle of this is sound, but I do not know how good the
> > execution is in this device.
> > device apparently locks to the top of the Champagne bottle, and a one
> > way value allows CO2 under pressure to be introduced. To keep the
> > Champagne as highly carbonated as when first opened would require a
> > fairly high pressure. Thus the maximum pressure the device can safely
> > deliver will determine how well the device works.
>
> .
>
> What do the home versions use for the CO2? The pressure in the little
> cylinders that were used for soda siphons and gas pistols must be fairly
> high. I have heard of people putting white wine in a soda siphon but I
> also read somewhere that an unstable alcohol-CO2 complex is formed in
> natural champagne.

The steel cylinder or pure argon I recently bought for my wine system
came with about 2500 lb per square inch pressure. Now that is what I
consider high pressure. The little capsules of various gasses used in
devices you mentioned would have to be at much lower pressure for
safety reasons, but what the typical maximum pressures they have is
not known to me.

The company that makes the device has a site at http://www.perlagesystems.com/
.. The home unit is apparently fairly new and still has to be obtained
from the company. The restaurant unit has been around a while and is
distributed by restaurant supply companies. Although there is a small
video on the home page of the company, a better one is at
http://video.aol.com/video-detail/in...stem/784143631
.. Since the video is by the company, you will have to look elsewhere
for a critical review of the device.