Quote:
Originally posted by NotFromHere
Because the wine is already bad. THere, you happy?
For the occasional glass of wine (or 2) use the VacuVin. There is a show here called Wine Country and they did a taste test with a renowned sommelier. They opened 4 identical bottles of wine and:
1 - put the cork back in
2 - left the bottle open
3 - used the gas method (the sommelier's former favorite method)
4 - used the VacuVin
Taste tests before and after highly favored the Vacuvin for wine preservation after opening.
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If you consider $5-10 Australian chard and shiraz bad, then, well, yeah. I generally put it in the drinkable category. I'm not talking about Fetzer or the like.
I've been meaning to try either inert gas or vacuvin, but haven't gotten around to it. Still, most of the time I'd be using it on $10 wine. If I open something good, I'm likely to drink it all.
