The association believes that, in addition to rising prices, this trend may be due to two reasons: it is a pity to leave an unfinished bottle on the table, while drinking it to the end and then getting behind the wheel is dangerous because of stricter traffic rules. That is why Bordeaux wine suppliers suggested that restaurateurs introduce a new service and even ensured the supply of special vacuum stoppers that allow air to be pumped out of opened bottles and thereby ensure the preservation of the wine.
According to the radio station, the innovation, tested in about five hundred restaurants, received the most positive response from both owners of catering establishments and visitors.