That is brilliant. I hadn't even thought of that! I do have the pump and special stoppers you can use to get the air out. It helps, but honestly, even using that, I can still taste a huge...
So how do you minimize oxygen contact in an open bottle of wine?
The least expensive way is to buy a half-bottle of wine and keep the bottle and the cork once you’re done with it. Pour leftover wine into the half-bottle which will, because of its size, have a lower ratio of air to wine than the half-empty bottle you started with, even if you have less than a half-bottle left.
That is brilliant. I hadn't even thought of that! I do have the pump and special stoppers you can use to get the air out. It helps, but honestly, even using that, I can still taste a huge difference after just a day. He says you can get a 4 days to a week out of a bottle, but I disagree. For me, 1-2 days max. (Except champagne. Even when not handled properly, lasts surprisingly long!)
He is saying reds last 4 days in the fridge. Haven't you noticed whites last a few days in the fridge?
TL;DR: put the cork back in the bottle, and put it in the fridge. I find that most white wines will last up to a week or more in the fridge. Red wines with higher acidity will last 4 to 7 days before they start to taste funky to me
He is saying reds last 4 days in the fridge.
Haven't you noticed whites last a few days in the fridge?
I'm probably splitting hairs here. They "last" as in they haven't yet turned to vinegar, but the flavor changes considerably after a day or two, at least to me.
I'm probably splitting hairs here. They "last" as in they haven't yet turned to vinegar, but the flavor changes considerably after a day or two, at least to me.
In California, winemakers cannot add sugar to wines. They can add grape juice concentrate, but that has the exact same sugars as the juice itself. I am pretty sure that most areas that have...
In California, winemakers cannot add sugar to wines. They can add grape juice concentrate, but that has the exact same sugars as the juice itself. I am pretty sure that most areas that have serious viticulture have similar rules.
Haha! Well, I have friends who are serious wine aficionados, so I don't feel like I drink very fancy wines compared to them. However, I live in California and often visit wine country, so I am...
Haha! Well, I have friends who are serious wine aficionados, so I don't feel like I drink very fancy wines compared to them. However, I live in California and often visit wine country, so I am drinking stuff that's fancier than what you might find in a typical US grocery store. But it's not $500/bottle fancy. Maybe $50-75/bottle fancy. (But like I mentioned in another comment, I haven't actually been drinking much of anything lately.)
That is brilliant. I hadn't even thought of that! I do have the pump and special stoppers you can use to get the air out. It helps, but honestly, even using that, I can still taste a huge difference after just a day. He says you can get a 4 days to a week out of a bottle, but I disagree. For me, 1-2 days max. (Except champagne. Even when not handled properly, lasts surprisingly long!)
Those "Wine Preserver" inert gas canisters linked in the article are pretty neat too. I am thinking of getting some for my parents.
If you do, let me know how it works out. I've always wanted to try one, but wasn't convinced it would be worth the price.
He is saying reds last 4 days in the fridge.
Haven't you noticed whites last a few days in the fridge?
I'm probably splitting hairs here. They "last" as in they haven't yet turned to vinegar, but the flavor changes considerably after a day or two, at least to me.
What sort of fancy wines are you drinking here? :)
In California, winemakers cannot add sugar to wines. They can add grape juice concentrate, but that has the exact same sugars as the juice itself. I am pretty sure that most areas that have serious viticulture have similar rules.
Haha! Well, I have friends who are serious wine aficionados, so I don't feel like I drink very fancy wines compared to them. However, I live in California and often visit wine country, so I am drinking stuff that's fancier than what you might find in a typical US grocery store. But it's not $500/bottle fancy. Maybe $50-75/bottle fancy. (But like I mentioned in another comment, I haven't actually been drinking much of anything lately.)