Still wine and Champagne,
preserved for 21 days.
The world’s only dual preservation system — one machine for both still and sparkling. It turns wine by the glass from something you avoid into something you build the list around.
Arrange a demonstration →Why most restaurants
avoid wine by the glass
Not for lack of interest. The numbers simply do not work.
The bottle outlives the service
A 750ml bottle pours five or six glasses. Sell two on the night and the rest has noticeably faded by tomorrow. The loss is yours.
Champagne is worse
Sparkling wine loses its gas within hours. Ordinary closures achieve almost nothing, so most venues abandon Champagne by the glass entirely.
Fine bottles stay closed
Expensive wines carry a high glass price and turn over slowly. The risk keeps the list stuck at entry level.
The dual system
Bermar was founded in the United Kingdom in 1991 and has led wine preservation ever since. The system was developed alongside restaurateurs and hoteliers, and the resulting Le Verre de Vin patent allows an opened bottle to be effectively resealed.
- Still wine system Draws residual air from the bottle and reseals it, halting oxidation and holding the wine’s original structure.
- Sparkling system Purpose-built for Champagne, locking in bottle pressure so the mousse and acidity survive.
- Simple in service Seconds per bottle, no specialist training, no disruption to the pass.
- Proven in practice Endorsed by sommeliers, winemakers, critics and hotel operators worldwide.
The current Le Verre de Vin+ range carries the ePreserve microchip, condensing the preservation control into a more efficient chip and sensor design.
What the list
looks like afterwards
No wastage
A 21-day selling window is long enough to finish an open bottle without pressure.
More revenue
Guests try more. Cumulative by-the-glass sales often exceed bottle sales.
Higher spend
Pairings become possible. Two or three wines across a meal stops being wishful thinking.
Genuine difference
Few venues can pour Champagne by the glass reliably. That alone is a reason to visit.
Bermar systems
Two families: Le Verre de Vin+ for preservation, and PODBAR+ which combines preservation with refrigerated display. Specify to suit the bar, the list and the room.
Classic
The standard machine, complete across still and sparkling. Suits venues where wine by the glass is a fixture of the list.
Tower
Upright dual system that sits on any counter with a power supply. Ideal where the bar layout needs flexibility.
Compact
Designed around the smallest possible footprint while keeping the full preservation technology. For tight bars and retail counters.
Single
Single-bottle chilled display with integrated preservation.
Twin
Two-bottle capacity with ePreserve technology.
Verti
Vertical configuration for shallow counters.
Quad
Four-bottle capacity for a wider by-the-glass selection.
Still wine stoppers
Sealing closures for still and fortified wine. A consumable, replaced periodically.
Sparkling stoppers
Champagne and sparkling closures, engineered for bottle pressure.
Care plans
Annual servicing with scheduled inspection and replacement parts, delivered in Taiwan by XINLIN.
The above is Bermar’s full factory range. Please confirm with us which models are stocked in Taiwan, along with specification and pricing — we specify to your operation, not to the top of the range.
Where it
earns its place
- Restaurants and wine bars Operators who want pairings by the glass without carrying the wastage.
- Hotels and bars Long trading hours, a broad list, demand spread thinly across the day.
- Private clubs Irregular covers, where an opened bottle rarely finishes in one sitting.
- Wine retailers Tasting before buying, which converts.
- Department store counters Sampling no longer limited by wastage. Retail partnerships welcome.
- Private collectors A glass from a treasured bottle, without committing the whole thing.
Three decades,
one problem
In 1991, offering a genuine choice of wines by the glass was, for most restaurants, out of reach. In the UK, Bermar’s engineers set out to change that — working with restaurateurs and hoteliers to develop a system that could reseal a bottle and stretch the flavour of wine and sparkling wine from hours into weeks.
Early testing was verified by winemakers, sommeliers and critics. Bermar went on to secure the Le Verre de Vin patent, which changed how hospitality serves wine.
Over the thirty years since, the products have kept evolving with the needs of modern operators. What has not changed is the team’s conviction that good wine should reach the guest intact.
What operators ask us
Is it awkward in service?
No. Sealing takes seconds, one demonstration is enough to learn it, and it needs no extra staffing.
Does it truly last 21 days?
That figure comes from verification by professionals worldwide. Book a visit to our Linkou showroom and we will run the machine and pour a comparison so you can judge for yourself.
How much space does it need?
It depends on the model. Tell us about the bar or service area and we will advise on a configuration that fits.
Who handles servicing?
We do. XINLIN services wine cabinets of all brands, and maintenance of the systems we supply is ours to look after.
See the machine first.
Decide afterwards.
Our Linkou showroom has working Bermar systems you can operate and taste from.
Visit without committing to anything.