Originally posted by lockwood1956
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That leads to another subject with vacuvin, of protecting open bottles of wine. There have been several articles written about the best ways, from vacuum, to inert gases, to refrigeration and storing in small bottles. Strange that I’ve read different reports championing just about any method a person would choose. The link below had better results for the vacuum devices over inert gases which is hard for me to believe, but I want to add a differing view. The Consumer Report magazine, chose refrigeration, which is my choice. Another story in one of the wine magazines a year ago picked Private Reserve(N2, CO2 & Ar) which is what I use for my carboy storage, and claimed that vacuum devices also remove many of those bouquets minuscule items that we try to develop in the wine, that give us those great aromas that make drinking wine a pleasure.
The experts can’t agree or have a $ agenda, so I doubt beyond drinking the bottle in one sitting which is the best answer, nothing will be solved here, but I do encourage waiting for the wine instead of dragging it kicking into the parlor - defrocked.
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