Over the course of the past two months, I tried several wine preservation methods at home, and researched others that I didn't try. This is what I came up with. Interested to hear your thoughts:
Private Preserve Wine Preserver – Replaces the air in a bottle with a balanced mixture of three gases we naturally breathe: carbon dioxide, nitrogen and argon. With just a few quick blasts, the gases force any oxygen out of the bottle or at least off the surface of the wine, thus slowing the aging process.
Wine Preserva — Fairly new to the scene, it’s a disk system (made of bubble wrap and plastic 'fingers') that when inserted into an opened bottle of wine, acts as a ‘lid’ on the surface of the wine. Wine Preserva says it keeps the wine “at restaurant quality” for up to 5 days. It looks a little odd, but creates a barrier to oxidation and greatly extends the life of your wine.
Recommended with reservations:
VacuVin — It’s better than nothing, but not my favorite. This very popular wine saver extracts the air from an open bottle with a vacuum-like device re-seals it with a re-usable rubber stopper. Although the removal of air slows down the oxidation process, it’s still sub-optimal. Once the oxidation process begins, it doesn’t stop.
Skybar Wine Systems — it’s a lovely idea, but a $1,000 idea. Here you get a reasonably attractive countertop unit with three ’stalls’ to store wine under heavy gas, and at the right temperature. I’ll recommend it when it comes down to $300 — I’m betting within two years.
Updated 11 months ago | 4
Updated 1 year ago | 7
Updated 9 months ago | 9
Updated 1 year ago | 18
Updated 1 year ago | 0