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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Don't have an opinion on the Australian box o'wine (if you like it, go for it - I keep a box of California white around just to cook with for much the same reason, and I'm definitely going to keep a look out for the Aussies), but I'll second the recommendation for the Vacuvin. It'll keep a bottle in pretty good shape for at least a couple of days, maybe even a week.
And speaking of Bonny Doon wines with a screwcap, I had their Cardinal Zin a couple of weeks ago, and it was very nice. Robust, but not overpowering. A little pricier than the Big House Red (which I also like, and have previously mentioned) - I think it was $16 on sale.
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