I work in an estate affiliated tasting room where we use "wine preserver", which is an aerosol can that contains argon and 2 other inert gases which I can't immediately recall. At the end of the serving day we put the straw of the can in the bottle with the stopper set loosely on top of the bottle; three 1 second bursts and then seal the stopper. Combined with refrigeration, we reliably get up to 2 weeks out of our big reds. That being said, we always taste through prior to beginning the serving day to make sure we know exactly the conditions of the wines we're serving.
As you said, it depends on a lot of factors, especially the wine itself. I typically keep a bottle for at least 3 days, and few of them really get less good during that time frame. In fact, many Italian reds with high tannins and high acidity (Barolo for example), are significantly better the second day, and usually still better the third day than the first. Wines that remain good for a long time are oxydized whites (such as Arbois), and especially, sweet wines. I had Sauternes open for a whole week and getting better every day. One thing that helps is to open whatever you intend to drink (for me, typically 1/3 of a bottle), decant, and immediately re-seal the bottle (I actually find that the vacuum pump with rubber corks work well) and put it back in the wine cooler.
Always useful advices. When we serve only glasses of several wines, it means that we have several opened botles. Vacum vin and a fridge are indispensable tools. Clients devserve to enjoy the wines in the best conditions. Thank you once more for your contents. I´ll share them.
For sure. If you're not doing it for personal, but rather for business, it can make more sense to invest in some of the wine savers. Then the cost factor goes down and it can make more sense.
Another obvious but often overlooked way to preserve wine: decant into multiple bottles, each with minimum headspace. Yes, you do expose the wine to oxygen while decanting, but if you want to enjoy a half bottle over dinner with a friend, decant the other half as soon as the 750 ml bottle is opened into a 375 ml bottle and seal it up.
When I found out that Port doesn’t last long, I was sad. I have a 2008 LBV still in my wine fridge that I will never finish because of the high sugar and alcohol.
I would think that when storing the wine in the fridge, having it stand upright exposes it to less oxygen compared to when the bottle lays horizontally. Does anyone have experience with this?
I work in an estate affiliated tasting room where we use "wine preserver", which is an aerosol can that contains argon and 2 other inert gases which I can't immediately recall. At the end of the serving day we put the straw of the can in the bottle with the stopper set loosely on top of the bottle; three 1 second bursts and then seal the stopper.
Combined with refrigeration, we reliably get up to 2 weeks out of our big reds.
That being said, we always taste through prior to beginning the serving day to make sure we know exactly the conditions of the wines we're serving.
Yeah, I 100% agree, preserved or not, it's good to check it and make sure its still sound!
As you said, it depends on a lot of factors, especially the wine itself. I typically keep a bottle for at least 3 days, and few of them really get less good during that time frame. In fact, many Italian reds with high tannins and high acidity (Barolo for example), are significantly better the second day, and usually still better the third day than the first. Wines that remain good for a long time are oxydized whites (such as Arbois), and especially, sweet wines. I had Sauternes open for a whole week and getting better every day. One thing that helps is to open whatever you intend to drink (for me, typically 1/3 of a bottle), decant, and immediately re-seal the bottle (I actually find that the vacuum pump with rubber corks work well) and put it back in the wine cooler.
For sure! It's tough to generalize. Super tight/tannic wines definitely are sometimes better the next day!
Always useful advices. When we serve only glasses of several wines, it means that we have several opened botles. Vacum vin and a fridge are indispensable tools. Clients devserve to enjoy the wines in the best conditions. Thank you once more for your contents. I´ll share them.
For sure. If you're not doing it for personal, but rather for business, it can make more sense to invest in some of the wine savers. Then the cost factor goes down and it can make more sense.
Another obvious but often overlooked way to preserve wine: decant into multiple bottles, each with minimum headspace. Yes, you do expose the wine to oxygen while decanting, but if you want to enjoy a half bottle over dinner with a friend, decant the other half as soon as the 750 ml bottle is opened into a 375 ml bottle and seal it up.
I do this frequently. I even started to decanting into a 375 and 187 if I am drinking solo and only want a glass.
This is a great tip actually!! Can't believe I haven't done it. Gonna have to grab some 375ml bottles soon.
I use what we call 'pharmacy' bottles. Brown glass and they come in different sizes.
When I found out that Port doesn’t last long, I was sad. I have a 2008 LBV still in my wine fridge that I will never finish because of the high sugar and alcohol.
It definitely lasts longer than normal wine, but yeah, the vintage stuff I would still say about a week or so, maybe a few weeks depending how old.
a good air pump, a good grape wine, and you can feel the evolution in a couple of days, sometime even three...
Agreed.
I would think that when storing the wine in the fridge, having it stand upright exposes it to less oxygen compared to when the bottle lays horizontally.
Does anyone have experience with this?
Hmm...maybe I'll have to do an experiment!
Never an issue in this house. Our bottles rarely see day 2. 😊
😂
How long open bottle of Riesling is good after you put in fridge!
If there’s sugar, I’d say 4 days or so
Why is the culture around beer and wine so different?
Good question! I think accessibility (price) plays a big part!
I play it safe. and just drink the entire bottle in one sitting. hahaha.
haha exactly!
@@visforvino if i pour 3.. I've only had. Three! hahaha. :p
ty, wine!.☺
Exposed wines tastes like soy sauce. Yuck!
haha exactly, or vinegar!