What happens to wine when...?

[Deputy]

...you can't drink the whole bottle within two days.

I've been experimenting with wine as of late and I've found that when I open a bottle, close it up, and put it in the fridge (ie the bottle of Naked Grape Shiraz I'm finishing up right now), it tends to get a lot more...tart the next time I open it. I opened this bottle...hmm...two or three nights ago, I think. It's fairly tangy now.

Another question...another "how old is too old" question. We have a bottle of 2002 J.P. Chenet Chardonnay taken from a cruise ship a year or two ago. It's been stored mostly upright in the cupboard above the fridge, which probably stays an average of about 70* (basement suite).

Is the best bet just to open it and hope for the best, now?

Thanks!

[brappy]

"...you can't drink the whole bottle within two days."

What size bottle? [img]http://www.wines.com/ubb2/biggrin.gif[/img]

[winoweenie]

Hi Dep and welcome to the board. Open the chard ASAP and hope for the best. You mite invest 10 bucks in a can of Private Preserve. This is IMHO the easiest and mostsuccessful way to preserve an opened bottle. It has enough gas to keep 120 opened bottles. I bought one 8 years ago and still have 118 to go. WW [img]http://www.wines.com/ubb2/wink.gif[/img]

[Deputy]

Haha, thanks for the responses. Unfortunately, it's just me and my girlfriend and I seem to like wine more than she does, so it's mostly just me. And I'm trying to lose some pounds.

Thanks, I'll see if I can track down Private Reserve locally, I've seen remarks about it before, so I'll dig some up.

[tw]

Or you can order online from here.
http://www.wineenthusiast.com/

[robr]

How does that stuff work anyway? What is it?

[hotwine]

Private Preserve is an inert gas compound of nitrogen and Argon. It's to be sprayed into the neck of an open bottle of wine to displace oxygen, which is the element that causes the damage to an opened bottle. It's designed to be tasteless and odorless..... but as an amateur welder who uses such gas mixtures in metalwork, I have no problems detecting the stuff, and don't like to use it with wine.

[winoweenie]

Also carbon dioxide Hotsie. The couple of times I've used it (for the 3rd bottle) I didn't notice any taste. Guess that's why me buds call me ole Leather-Tongue. WW [img]http://www.wines.com/ubb2/wink.gif[/img]

[Deputy]

Well, I found it at the local BC Liquor Store for $12.95 CAD. Considering Wine Enthusiast wanted $8 US + shipping, I think I'm ahead of the game, or at least managed instant gratification at a lower cost.

I also picked up a VacuVin because one of the stores had it on the cheap. I'll compare the two and let you guys know who I feel about the difference.

[winoweenie]

You-re wasting your wine using the Vacu-Vin. It's as worthless in protecting wine as wearing sunglasses in a blizzard. WW [img]http://www.wines.com/ubb2/wink.gif[/img]

[Drew]

Yea but those snowflakes hurt when they hit your eye balls and they're really bright white!!!

Drew

[Deputy]

Damn, I knew I shouldn't have listened to the guy at the shop...he said it helps if you just want to keep it for a few days, but it's not good for long term.

I just figured it be good when I know I won't be using the White again for a couple of days, I can VacuVin it and it'd be alright.

But it's no good??

[robr]

I usually just put in the cork and refrigerate it. Most of the reds are still as good the next day or two, but the whites, esp. reislings, don't fare as well.