I have never seen or heard of this ...

[michel]

comments
http://www.pungo.us

[TiggerK]

Lots of discussion on berserkers about it over the past few years, like coravin some love it some don't and neither are cheap! If I had oodles of spare cash I might get one or the other I suppose, but there seems to be more and more people saying they aren't all they are cracked up to be in terms of keeping a wine fresh for many months.

[michel]

I just dont feel the need for these things
Most bottles get opened and consumed
I tried some Coravin wines and they smelt kinda aromatically sweet from the gas imo

[Polymer]

I was looking at a Pungo...just seems to have fewer issues than a coravin although the usage is slightly different..

In my case, my wife doesn't drink...so I just don't see a point in opening a bottle when I'm not likely to finish it that day or even the next...and I guess to an extent, I get bored of drinking a single bottle of the same wine...

Half a glass of this..half a glass of that...I dunno, just seems like a great thing...

[odyssey]

I was looking at a Pungo...just seems to have fewer issues than a coravin although the usage is slightly different..

In my case, my wife doesn't drink...so I just don't see a point in opening a bottle when I'm not likely to finish it that day or even the next...and I guess to an extent, I get bored of drinking a single bottle of the same wine...

Half a glass of this..half a glass of that...I dunno, just seems like a great thing...

In a similar boat as polymer. Whilst the wife occasionally has a glass, we almost never finish a bottle in one sitting, most especially not weekdays. Occasionally leftover bottles stay in the fridge for a week or two, then get tossed. Good wines, too... We just don't always get around to it - feel unwell, forget, or most often are too shattered from busy days looking after the young'un and then trying to get him to sleep, to even think about what's lying around to drink.

Our greatest sacrilege so far was only getting through 1/2 bottle of Bass Phillip Reserve before it started to oxidise - and that's her favorite wine.

If price were reasonable, functionality were reliable and taste not impacted by the gas then I'd be happy with such a solution! I'm not entirely sure if all three of those qualifiers are met though...

[Polymer]

I don't think the taste is impacted by the gas...If so, it means the gas is contaminated....

From what I've seen...

Coravins work..but a lot of variability...and don't address screw cap wines...
Capsules are relatively expensive (but still worth it).
Can be used on many different wines at the same time.
Higher risk of a wine going bad.

Pungos work..less variability and work with screw cap wines.
Capsules are cheaper
Can only be used on the number of wines you have pins for.
Much lower risk of a wine going bad

The Pungo seems to work better...but I like the idea of being able to try a bit of this a bit of that and bit of those over there and then come back to one of them a week later, the next one 2 weeks later and some of the other ones months later...In otherwords, I'd probably have 16+ different bottles going at the same time which I guess can happen with a Pungo just costs more....

Then again..almost anything good I have ends up getting shared so maybe I'd end up with a system that just sits there...or maybe this will change my buying and I won't bother buying a daily drinker...

[Ozzie W]

In a similar boat as polymer. Whilst the wife occasionally has a glass, we almost never finish a bottle in one sitting, most especially not weekdays. Occasionally leftover bottles stay in the fridge for a week or two, then get tossed.

I'm in a similar situation. I use Winesave (http://www.winesave.com). I often keep half opened bottles for a couple weeks without any noticeable oxidation.

[Polymer]

I use Winesave but have never achieved a couple of weeks...maybe I'm not using enough...or maybe I open the bottle too many times after the first time because I'm worried it'll just go bad..

[Ozzie W]

I use Winesave but have never achieved a couple of weeks...maybe I'm not using enough...or maybe I open the bottle too many times after the first time because I'm worried it'll just go bad..

I try to minimise the amount of air time, so after pouring from a just opened bottle, in goes the gas immediately afterwards. I keep the bottle in the pantry rather than the fridge, because opening/closing the fridge will cause the wine to slosh around the bottle and I'm worried that will expose the wine to the air above the argon gas. I usually only gas a bottle once rather than opening multiple times and re-gassing.

[Con J]

I think the topic of saving wine has been discussed before.

Usually as soon as I open a bottle I will decant into smaller screw cap bottle and fill to the top and put in fridge. I’ve had no issues with leaving it for at least a week.

Cheers Con.

[Polymer]

I don't really think this is about leaving wine for a week or even several weeks...For some it might just be a better way of making sure you can do that...but a coravin or pungo allows you to stretch out a bottle for months..or even years..

[Mahmoud Ali]

Well, from looking at the contraption and reading the blurb, I have to say one should either give up drinking wine or instead buy cask wines. Alternatively, buy bottle of fine single Scotch and it will last you several months or more and you wont have to look like a nerd.

Mahmoud.

[phillisc]

I know there a few here who like the idea of being able to have a wine that opens fresh each time and to be able to drink it over a period of time.
Its lost on me, either open a heap of wines and get stuck in, or open one bottle and put the cap back on or the cork back in.

This aligns well with the screw cap thread, much is said about air ingress, but someone needs to look at how much air actually gets into a bottle after its popped and poured and the balance is resealed/capped...all in the space of about 5 seconds...don't think it would be much...hence no fancy contraption needed.

Cheers
Craig

[odyssey]

someone needs to look at how much air actually gets into a bottle after its popped and poured and the balance is resealed/capped...all in the space of about 5 seconds...don't think it would be much...

How much air gets in by volume is precisely equivalent to how much liquid is removed, I should expect.

[Polymer]

Well, from looking at the contraption and reading the blurb, I have to say one should either give up drinking wine or instead buy cask wines. Alternatively, buy bottle of fine single Scotch and it will last you several months or more and you wont have to look like a nerd.

Why do you say that? Because you don't agree with the concept?

[Mahmoud Ali]

Well, from looking at the contraption and reading the blurb, I have to say one should either give up drinking wine or instead buy cask wines. Alternatively, buy bottle of fine single Scotch and it will last you several months or more and you wont have to look like a nerd.

Why do you say that? Because you don't agree with the concept?

Sorry, I was being sarcastic. The blurb on the linked page states:

"The next time you want to open a bottle of wine, don’t. As soon as you pull the cork, oxygen enters the bottle and starts to disturb the delicate chemistry that gives wine its bouquet and character. Instead, use a Pungo to dispense your wine through the cork! Simply insert the needle, tip the bottle to pour, and pull the trigger. Argon from a high-capacity cartridge will enter the bottle forcing wine to flow from the spout. The remaining wine will stay perfectly preserved because it is never exposed to oxygen. This allows your wine to stay as fresh as the day you didn’t open it, for weeks and even months.

First off, this oxygen thing is necessary in order to even have a bouquet. Maybe we should forget the glass and drink straight from the spout so that the toxic oxygen in the glass doesn't ruin the delicate chemistry of our wines. Goodness sakes, cellaring alone will disturb this so-called "magic chemistry." Then, who amongst us wouldn't finish a bottle of wine in weeks and months and would not want to know how it developed.

Maybe, to avoid the scourge of oxygen the wine industry should forgo the use of barrel aging, micro-oxygenation, and those oxygen ingress screw caps. As for us consumers we might want to throw out our decanters, those aerator funnels, and perhaps consider drinking from straws. And heaven forbid that we disturb the delicate chemistry by cellar, we should drink our wines as soon as possible after returning from the bottle shop.

Oh, did I mention that the device looks geeky, or did I say nerdy? of course this is all tongue-in-cheek.

Cheers ....................... Mahmoud.

[Polymer]

Ok Mahmoud...Makes sense...

I'll be getting a Pungo or Coravin...

[phillisc]

someone needs to look at how much air actually gets into a bottle after its popped and poured and the balance is resealed/capped...all in the space of about 5 seconds...don't think it would be much...

How much air gets in by volume is precisely equivalent to how much liquid is removed, I should expect.

You may be onto something there...it was late in the day
Cheers
Craig