Quote:
Originally posted by Oliver_Wendell_Ramone
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.
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I have a vacuvin. I hardly ever use it. It is more trouble than its worth. I stick a glass stopper I bought at BV in the bottle and finish it up tomorrow.
If I open something good enough to justify all the pumping the vacuvin requires, I'll finish the bottle and pump something else.
