I make no pretense at being interested in fine wine. I long ago decided I was not impressed with people (usually doctors) who were wine experts. I noticed they had a couple of glasses of wine and they couldn't tell a fine dinner from a plate at a roadside diner.
But I do have an interest in the business concern that people who want to spend a lot on wine and subsequently on dinner, sometimes don't want to drink a whole expensive bottle. They really want to spend $17 on one glass rather than $80 on a bottle they won't want to finish.
This photo shows a technical solution. Everything from the uncorking to the storage and dispensing into a glass is done in a nitrogen environment. Without exposure to oxygen the wine never changes its flavor. An expensive bottle can be uncorked, stored for many meals and served in perfect condition one glass at a time.
The other interesting element in the machine is the use of nitrogen. There are many inert gases that could be used, but they would all have to be bought and brought into the wine serving establishment. Nitrogen can be made with an electric pump cooling ordinary air (about two cubic feet of machine) to the point where nitrogen liquifies out into a separate gas, in any premises.