the screwcap takes only a fraction of the time to open and minimises wastage when wine is being poured by the glass as the wine is kept fresher for longer.At last week's Jazz in the Vine concert, Tyrrell's was able to have two less staff members working in the bar.
"One in every eight bottles sold at the Jazz is Sparkling. In recent years we have had to deal with the cage and cork closure and as each bottle needs to be opened on demand it was taking double time to serve a sparkling customer. In the past the bar struggled with lineups and we just couldn’t serve them quick enough.
"2013 was a massive improvement, sparkling customers were served as quickly as still wine customers…one twist and it was done," said Andrew Goldman, Tyrrell’s cellardoor manager.
