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Here is a sampling of some of the nice things our customers have said about our products over the years:
We love Perlage—it works wonders! We use them alongside a battery of NapaTechnology WineStation machines to achieve a by-the-glass list of over 100 selections. The Perlage System lets us make a great range of 6 (soon to be 8) different sparkling wines a part of that.
—Joe McCarthy
The Matheson, Healdsburg CA
Wine Director, Certified Sommelier, CMS-A Level II
Covid lockdowns forced us to close our doors in March, 2020. When we were finally able to reopen in August, I found a bottle of bubbly in the fridge that had been left in the Perlage System. It was still perfectly bubbly, five months later!
—Karl Sexon
Virginia Inn, Seattle WA
Perlini: We absolutely LOVE Perlini. We have three full commercial systems now for our properties and it has become an indispensable piece of equipment for our drink making. Unbelievable kit and such a necessary innovation. Thank you, thank you, thank you!
—Ryan Castelaz
Agency Cocktail Lounge & Discourse Coffee, Milwaukee, WI
We began serving Krug by the glass at Canlis before the 2005 holiday season. What I thought would be a novelty sale of a glass here or there turned out to be a big winner—in three short weeks, we sold about 36 bottles by the glass, nearly ten times as much Krug as we might usually sell. I feel much more confident in my customer's perception of quality knowing bubbles will be there. It simply doesn't enter my mind that the elegant bubbles might be absent—and that is a success story for Canlis and for Perlage.
—Shayn Bjornholm
Wine Director, Canlis Restaurant, Seattle
The Perlage System has a tremendous potential impact for the Champagne industry by enabling compelling by-the-glass programs in restaurants and bars. Successful by-the-glass programs are critical in developing consumer awareness and building brand loyalty. I continue to be a believer and proponent.
—Kurt Eckert
Former MHUSA Krug Brand Manager
We have been using the Perlage System for over a year on all three of our glass pours. It has completely eliminated waste associated with selling sparkling wine by the glass. Most importantly, Perlage has allowed us to differentiate ourselves from our competitors by offering a broader range of brands. We are sold on the Perlage System.
—Ethan Stowell
Founder & CEO, Ethan Stowell Restaurants
The Perlage System has been a boon. We can now offer top-end Champagnes by the glass instead of just by the bottle!
—Ron Zimmerman
Owner, The Herbfarm Restaurant, Woodinville, WA
Wild Ginger was the first restaurant chosen to field test the product. We immediately put Perlage to the test during the holiday season and began offering 1997 Louis Roederer Cristal by the glass. Our return on investment would have been about 12 days! Quite simply, the system works.
—Ole Thompson
Wine Director, Wild Ginger / The Triple Door, Seattle
We get approached all the time by sales reps for high-end Champagnes who want us to sell their product by the glass. I tell them we can't afford to throw away hundred-dollar wines each night. We were honored to be involved with field testing and to help shape the final version of the product.
—Rick Yoder
Owner, Wild Ginger / The Triple Door, Seattle
The Perlage System is forcing the wine-making community to rethink what we thought we knew about carbonation in sparkling wines. According to what I was taught, repressurizing champagne should affect bubble size—but the Perlage System has no adverse effect. The industry needs this.
—Forrest Tancer
Owner, Iron Horse Vineyards, California
We are Champagne lovers and would love to offer high-end Champagnes by the glass in our restaurant. Unfortunately, we cannot afford the inevitable waste. The Perlage System will finally allow us to do this. We were thrilled to be selected as one of the first field testing sites and continue to be loyal users.
—Ben Dougherty
Owner, Zig Zag Cafe, Seattle
I thought about the Perlage System as I was throwing away half a bottle of Veuve Clicquot Gold Label last night in my restaurant. I want one as soon as they are available!
—Peter Lewis
Owner (2007), Campagne, Seattle
