Private Preserve - funny taste?

[lizardbrains]

Hey! Long time no "see"! I am still suffering the effects of a baby on my drinking habits, so I'm slowly easing back into being able to drink wine again! I had asked a while back about how to get a wine to last a little longer in the bottle after having been opened, and I do believe that Private Preserve was suggested... so now I have a follow up question for ya!

I opened a bottle of red wine, drank a glass or two, and then used my Private Preserve (an inert gas that you spray into the bottle) and corked it quickly. Two nights later I went to drink the wine, so I opened it, poured it, and tasted - it tasted really weird... perhaps like the Private Preserve? So I dumped that glass and just recorked like normal (not using the Private Preserve). The next night I had a glass and it was back to tasting normal.

So... what's the point of Private Preserve if it's going to make my wine taste funny? Or should I have let my glass of wine air out for a few hours before drinking it??

(I know, I know - you're going to ask why on earth I'm not finishing the bottle! With my hubby on deployment, and since I'm still nursing my baby, I really don't have that sort of drinking stamina right now!!!) :-)

Thanks!,
Elizabeth

[Innkeeper]

Welcome back Liz. Haven't heard that about Privage Preserve, but I'm not a fan of gadgets like that. Technically there is no reason I can think of why an inert gas would change the flavor of a wine. I still prefer to pour the wine into a smaller container such as a 374 ml bottle, for preservation.

[winoweenie]

Hi Liz. The 3 gasses used in PP are nitrogen, carbon dioxide, and argon which are all odorless and tasteless. IMHO you must have had a bad day at the winery. WW [img]http://www.wines.com/ubb2/wink.gif[/img]

[Thomas]

I disagree with the two esteemed posters above. While the gases are supposedly oderless and tasteless, they do impart something detectable--but I have no idea how to describe what it is; it just is.

Of course, the only way to test that theory is to have a gassed glass and a non gassed glass side-by-side to compare.

[This message has been edited by foodie (edited 05-07-2006).]

[winoweenie]

We have tested your theory at my favorite pushers and not ONE of the 5 tasters could identify the gassed wine. Sorry Charley. WW

[hotwine]

I'll have to side with LB and Foodie. PP is not my choice of preservative.... seems to impart a metalic taste to my ol' buds. Bought a can when we dicussed this 2-3 years ago, used it twice with same results. Same can is still in the cupboard, unused since. Keep forgetting to include it with the bad wines that periodically get stacked up for target practice.

[Thomas]

I believe that the cannister is imparting whatever detectable sensation or taste there is.

[lizardbrains]

Thanks to those of you siding with me! I'm glad to know I'm not just crazy! :-)

BTW, I'm not sure I'd want to use that can for target practice - it sure is loaded with muchos gas!

-Elizabeth