storing wine?

[hotwine]

I might as well chip in my two bits' worth on this subject.
For a number of years, I tried to preserve an opened bottle of wine for even a couple of days by reinserting the cork. I even got a corking machine, and used new corks, but with the same result: there would be enough air in the bottle to oxidize the wine, so that it was worthless the next day. Now for the last couple of years, I've used Vacuvin, but sparingly: follow the directions in moistening the rubber stopper, then pump it 6-8 times with the little hand-pump, to expel as much air as possible. Then for white wines, I store 'em in my daughter's old college dorm-style refrigerator in our utility room. Have found that a Riesling will normally last up to three days, a Pinot Griggio two days, and a Sauvignon Blanc only 24 hours. A red wine that's been "plugged" gets placed on the kitchen counter, and consumed within 24 hours. And I would never try to use Vacuvin on a premier cru, only on Beaujolais, Rhone or Rioja. As for champagne, one is duty-bound to consume it without delay. I've wrapped the neck in SaranWrap and placed it in the fridge for consuming later the same evening, but have not found a satisfactory way to preserve it even overnight. We've now gone to using the half-bottles of Veueve Cliquot Yellow label, if it's just the two of us; that way, there's no worry about drinking more than we wish, or wasting good wine.
That was a long-winded two-bits' worth, but I never claimed to be short on opinions.