STORING UNFINISHED BOTTLES

[tomstevenson]

Sure it works. For starters a microwave is by far the best and gentlest way to chambre a chilled or cellar-cold wine. I've recommended it in my Sotheby's Encyclopedia since 1988, and had been employing this methods for many years prior. But most importantly, chilling is the best way to keep any wine - red, white, rose or sparkling - because the most aromatic elements are the most volatile and temperature is one of the most important factors. The higher the temperature, the quicker the volatile elements are released. The same goes for CO2. Coincidentally this is also addressed in the two topics I posted under Paraphernalia minutes before reading this one. Funny old world, ain't it?