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+--- Thread: wine preservers (/thread-14978.html)
- n144mann - 03-14-1999
I was wondering what you guys recommend for keeping bottles of wine fresh once they are opened. Right now I am using a vacuum type preserver and it works okay, but was wondering if there was anything better.
- Kcwhippet - 03-14-1999
My favorite method is Sutter Home White Zin. I got a 4 pack and emptied them down the drain as soon as I got home. Now if there's any wine left in a bottle we're drinking I put it into one of those nice little bottles with a screw cap.
- Jason - 03-14-1999
You need to involve one of the inert gases for best protection. There are systems made for home with the spigots and all that but I found that they leak gas and its gets pricey fast.
If I were making a system for home I would get a small tank of inert (nitrogen is easy) from any local commercial gas supplier (the same guys who supplies gas for restaurant soda systems or helium to a balloon shop.)You then need a regulator (gauges)to keep things in check and the same valve that balloon places use. This is male plastic flex valve that releases the gas right into bottle.That's it.
This system bypasses all spigot problems and I am told the gas sinks when sprayed in the bottle, so jamming the cork back in the bottle does not need to be hurried.Basically all this does is replace oxygen with nitrogen which protects the wine.
Total cost about $200 in my area and the gas lasts several months in a restaurant, so it would be even longer at home. The only thing to ever replace is the nitro.
- n144mann - 03-14-1999
Hi Bob! Thanks for the suggestion, so simple I never thought of it. [img]http://www.wines.com/ubb/smile.gif[/img]
Jason, thanks for the info also. You are right Nitrogen is heavier and will sink. Will check into that also.
[This message has been edited by n144mann (edited 03-14-99).]
- Jerry D Mead - 03-15-1999
We've done this issue before...VacuVin does NOT work. There have been stories in Wall Street Journal and elsewhere on tests ran on the vacuum systems...they not only do not create a vacuum, what air does get sucked out goes back in almost immediately...and there are those who are convinced that the vacuum systems suck off important esters and good stuff.
Creating your own Cruvinet system (nitrogen preservation) works but is considerable work and expense.
There's a dandy commercial product called Private Preserve which is a blend of mostly nitrogen and argon with a handy straw-like spout for pumping up partially full bottles. If you open with an Ah So and close back up with same...bottles will be preserved nicely for weeks or months.
Private Preserve sells for $9.95 per can...contains 120 applications and is widely available. If it hasn't made it to the hinterlands, you can order it through The Wine Trader (800) 845-9463.
If the above seems like a conflict of interest because we sell Private Preserve, it isn't really. We've been offered VacuVin (and therefore could have sold it too) but have NEVER sold it because we know it doesn't work.
JDM
- n144mann - 03-15-1999
sorry 'bout the repeat, thought I had read through all the postings for the year in all the sections, guess I missed this one. Another "new-bie" mistake. I appreciate all your patience and info!!
[This message has been edited by n144mann (edited 03-15-99).]
- Thomas - 03-15-1999
There have been a few "minor" studies done on this matter, and the one I think of was done by one of the now defunct monthly wine mags. They determined that the best saving device was a regrigerator, and having been a winemaker, I tend to agree.
What I do to preserve wine, when my wife is away and I do not choose to finish a complete bottle (sometimes) I immediately pour half the contents of a bottle of wine into an clean, empty split bottle, and then I refrigerate the split. The wine lasts a couple of days rather well.
But once open, no wine will be the same, even with nitrogen systems; unless you can find a way to open the bottle without exposing the wine to any oxygen whatsoever.
- Jerry D Mead - 03-15-1999
Refrigeration is a wonderful preservative...and while we're on the theme of what wineries do...they do NOT try to pump the air out of a partially filled tank. They do refrigerate and they do pump in nitrogen gas.
Private Preserve is also good for protecting other products from oxidation...including olive oil, brandies and fortified wines (which are less often consumed in a single sitting) and other oxygen sensitive liquids.
JDM
- n144mann - 03-15-1999
OK WC....no pumping, got it! Actually was already wondering about the product, hence the post. So we can put the wine in a half bottle with a screw top, put on nitro blanket and into the refrigerator it goes. How is that for a little of everyones advice?? [img]http://www.wines.com/ubb/smile.gif[/img]
Thanks all for your help!
Nancy
- Bucko - 03-15-1999
Okay Nancy, what is with this wimpy "put a half bottle in the fridge" stuff? A REAL wine drinker never leaves a drop..... [img]http://www.wines.com/ubb/biggrin.gif[/img]
Bucko
- Thomas - 03-16-1999
Bucko,
I don't know about Nancy, but I save the half bottle so that I can have room for the after dinner port. Mind you, this is only when my wife is away. When she is home ne'er a half bottle is saved in the frig.
When I sold wine on the road instead of those vacu things I carried a large cooler to keep the opne wines for tasting nice and chilled. But they lasted only a day -- too much baouncing around in the car, and too much desire to polish them off that night.
- n144mann - 03-16-1999
Bucko, I was waiting for a comment like that. [img]http://www.wines.com/ubb/biggrin.gif[/img] What took you so long? As for not finishing the whole bottle.....I'm gonna blame it on the female genes!( they have to be good for something [img]http://www.wines.com/ubb/smile.gif[/img] ) Tell me how to increase my body's output of alcohol dehydrogenase, and I will show you an empty bottle.
Nancy
As for the port after dinner foodie.....I do indulge that desire also.
[This message has been edited by n144mann (edited 03-16-99).]