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The Smart Way to Serve Wine by the Glass

Preserve open bottles for weeks, eliminate inconsistent pours, and confidently offer premium wines by the glass – without staff complexity or daily losses.

And this month, we're offering $500 off installation in South-East Queensland (our own neck of the woods)!

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Trusted by leading Queensland venues

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What’s Draining Most Venues’ Wine Profits?

Most venues don’t lose money on wine because of poor buying.

They lose it quietly, night after night, through systems that don’t protect margin.

  • Open bottles oxidise after a day or two
  • Inconsistent pour sizes mean over-pouring, under-pouring and extra training time
  • Staff turnover makes service training difficult
  • Premium wines feel too high risk to put on by the glass
  • Margins are unclear, so wine is a guessing game not a profit centre
  • Service slows down when staff are juggling tools, gas and explanations during peak trade

The issue isn’t your wine program. It’s the way wine is being served.

There is a better way to serve wine by the glass – one that protects quality and profit. With an Enomatic wine serving system, venues typically see:

  • Open bottles staying fresh for weeks, not days

  • Consistent, controlled pours every time

  • Confidence to list better wines by the glass because premium bottles no longer feel risky

  • Simpler training for staff, even with casual or new team members 

How an Enomatic Works

Wine Is Protected from Oxygen

Each bottle is sealed and protected using inert gas, preventing oxidation from the first pour onward.This keeps flavours, aromatics, and structure intact – so the last glass tastes like the first.

Every Pour Is Controlled

Pour sizes are pre-set, ensuring consistency across every service. That means less over-pouring, clearer margins, and no reliance on staff judgement during a busy shift.

Service Is Fast & Intuitive

Staff pour directly from the system, with no stoppers, pumps, or daily routines to manage. Training is minimal, and service stays smooth even during peak periods.

Hygiene & Quality Are Maintained

Wine lines are protected and easy to maintain, helping keep standards high with very little ongoing effort. Most clients spend less than 10 mins a week on cleaning and maintenance.

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The end result for you?

  • Wine stays fresh
  • Pours stay consistent
  • Staff stay confident
  • Margins stay protected

What It Costs – and Why Venues Invest

Wine dispensing systems aren’t an impulse purchase. They’re a long-term tool for protecting margin, improving service, and upgrading your wine program.

Unica Start 4-1

Enomatic Unica Start 4

AUD $11,000

A compact, plug-and-play wine dispensing system built for busy bars and restaurants.

Why venues choose the Start 4:

  • Preserves open bottles for weeks, keeping wine fresh and profitable
  • Controls every pour with up to three programmable sizes
  • Keeps wines at ideal serving temperatures (6°C–18°C)
  • Simple behind-bar operation with minimal training required
  • Professional preservation without complexity

Quick specs:

  • 4 bottles behind bar or counter
  • Programmable pours for consistent margin control
  • Flexible installation (self or pro)
  • Included training portal, gas regulator, cleaning kit and freight
Unica Start 8

Enomatic Unica Start 8

AUD $18,500

Everything the Start 4 does, but doubled up for venues that want broader choice and higher capacity.

What makes the Start 8 stand out:

  • All the clarity and control of the 4-bottle version plus extra capacity
  • Ideal for venues with bigger by-the-glass programs
  • Dual refrigeration divider lets you manage temperature zones for reds and whites
  • Strong presence behind the bar, with colour options available
  • Same easy operation and consistent pours you can trust

Quick specs:

  • 8 bottles stored and served individually
  • Up to three programmable pours per bottle
  • Temperature control and preservation across all positions
  • Gas regulator, training portal, cleaning kit and freight included

Want more details?

Get the technical specs here

Financing Available

Spread the upfront cost through SilverChef's Rent-Try-Buy® financing, allowing the system to pay for itself over time.

Calculate weekly repayments

EXCLUSIVE OFFER FOR SOUTH-EAST QUEENSLAND VENUES

$500 off installation

To help venues get started, we’re currently offering $500 off our installation and training packages in South-East Queensland. Get started with a 50% deposit. Terms and conditions apply.

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If you’re curious, the next step is a short phone call.

We’ll talk through your setup, answer questions, and help you decide if it’s a good fit.

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"We love our Enomatic. Having eight wines open and perfectly preserved allows us to offer tasting flights, winemaker-led experiences, and museum wines by the glass in the restaurant – all with fast, seamless service.

"Even after three weeks, the wines are still tasting beautifully."

Amanda Dawe
Cellar Door Manager, Aravina Estate
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"After well over a decade with our original Enomatic, upgrading to the Unica Start has been a delight. It gives us the same reliability we’ve always trusted, with a fresh look and modern features that make service even smoother.

"We love being able to showcase premium wines by the glass with absolute confidence in their quality."

Amanda Stopps
Chief Financial Offer, The Clubhouse Barossa
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“With an enomatic, we reduced wastage, and feel more comfortable opening premium bottles.

"This helps to lift average spend, and staff appreciate the efficiency of a reliable tool that supports smoother service.”

Kristian Savio
General Manager, Lord Nelson Brewery Hotel

Frequently asked questions

How long does wine actually stay fresh once opened?

When properly preserved, wine can stay fresh for weeks, not days. The system protects each bottle from oxygen from the first pour, so quality is maintained glass after glass.

Enomatic themselves says 21 days conservatively, and in our experience running venues in Brisbane, 30 days is definitely possible.

Is this difficult for staff to use?

No. It's simpler than a coffee machine!

Staff training is minimal. Pours are pre-set and consistent, so service becomes simpler and more reliable – even with casual or new team members.

Will it slow down service during busy periods?

Quite the opposite. Wine is poured directly from the system at a touch of a button, which reduces handling, decisions, and bottlenecks behind the bar.

Can we serve different wine styles and temperatures?

Yes. Each bottle is individually stored and served, with temperature control designed to suit both whites and reds in a hospitality environment.

The temperature divider creates a differential temperature between the two halves of the machine, which gives you about 5-6C difference in temperature.

In our own experience, this temperature differential is more effective in an eight-bottle unit than a four-bottle unit.

What does installation involve?

Installation is straightforward and planned around your venue layout. We’ll talk you through what’s required on a call and coordinate everything so disruption is minimal.

Are there ongoing fees or subscriptions?

No ongoing subscription fees. Once installed, the system runs quietly in the background as part of your venue’s infrastructure.

Your gas is the only ongoing cost, which you will purchase directly from a business such as SugaGas or BOC. Most of our venues spend about $300/year on gas.

We also offer annual planned maintenance packages, but these are completely optional and we take pride in ensuring you are able to look after your machine yourself without our assistance.

Is financing available?

Yes. Many venues choose SilverChef to spread the cost and keep cash flow predictable.

You can get a sense of your weekly repayments here, or apply for financing in five minutes here if you're ready!

How do we know if this is right for our venue?

That’s exactly what the call is for. We’ll discuss your wine list, service style, and goals – and let you know honestly if it’s a good fit.

Still have questions?

The quickest way to get clear answers is a short call with me, Phoebe: