Issue link: http://digital.copcomm.com/i/288975
64 / the tasting panel / april 2014 TECHNOLOGY by Rachel Burkons / photos by Mark Ryan At his Los Angeles restaurant Pizzeria Mozza, restaurateur Joe Bastianich uses the Coravin to pour a glass of his eponymous wine. Coravin is used on the floor by somms at Mozza, and was pioneered at Bastianich's NYC eatery Del Posto. W ith a background in physics, mechanical engineering, nuclear power and pioneering medical devices, Greg Lambrecht's life goal was to posi- tively influence as many lives as he can. "It's my scorecard on life," he explains with a laugh. "And it's one of the reasons I entered the medical field; I was biased toward thinking of medicine as the only way to do that." But while Lambrecht has certainly done plenty of good for patients with his global medical devices company, it's his foray into oeno-technology that has won the hearts of the wine world and found restaurateurs, winemakers, collectors and sommeliers alike singing the praises of one nifty gadget: Coravin. Game Changer CORAVIN MAKES A CASE FOR POURING SPECIAL VINTAGES Game Game Game By-the-Glass TP0414_034-71.indd 64 3/21/14 2:42 PM