5 million second-hand vacuvins, anybody??
Re: 5 million second-hand vacuvins, anybody??
Ver mensaje de WaltZalenskiHi Walt,
A very interesting post...
About vacuvin, I made my experiments comparing normal cork and vacuvin, and my conclusions are that: even with not so much air removing, usually a bottle can stand in good condition, at least, one day more in vacuvin. Compared with a normal cork, of course. Anyway, the wine should be good enough, otherwise, it doesn’t matter what you use... the result is bad...
About filling the 37.5cl bottle, and recork... I tried it, but I found there’s too much oxygenation during the filling... basically, it always got worse.
Finally, I found very interesting the freezing idea...it may work... chemical reactions may take looooooooonger.... Did you find any difference between white wines and red wines while freezing them?
Thanks!
Joan
Re: 5 million second-hand vacuvins, anybody??
Ver mensaje de JoanFJoan,
You are correct that the act of pouring creates significant exposure to oxygen. But much of that exposure already occurs as you pour the first half of the bottle (the remaining half is greatly exposed and agitated). But there is no doubt that pouring the wine into a small bottle adds to the problem. Refrigeration is essential to slow down the inevitable reaction to oxygen.
As for freezing, I have had little experience doing it with whites, but it seems to work much better with reds.
Re: 5 million second-hand vacuvins, anybody??
Ver mensaje de WaltZalenskiSurely someone else must have had my experience, which is that many wines (I would say at least 30%) are actually better on the second day after being recorked, than they were on the first day (drunk within an hour or so of opening)?
Re: 5 million second-hand vacuvins, anybody??
Ver mensaje de suikoOf course. This happens all the time with certain young wines. I recently mentioned somewhere here about a bottle of 2001 Sot Lefriec that was barely drinkable until after 32 hours in on open decanter.