Preserving finos

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I'm a great fan of fino-style Sherry for aperitifs and tapas, but they are very delicate, and deteriorate quickly when exposed to air (fino sherries are those that develop the flor yeast on the top of the fortified wine, which effectively seals the sherry against oxygen -- and gives it that unique flavor; hence, once it is opened, the air works on it quickly). And the problem is that a bottle of fino is usually not consumed in one sitting. I have a standard Vaccu-Vin, but for those in the know, is that good enough to preserve something like fino or a manzanilla (even more delicate) for a few days?

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