The Auswine Forum

I'm sure its a topic of debate, but what do you guys do with your bottles of open wine?

i guess it ties close to whether or not and how long to decant wine too

in my experience, even a young wine, the Hyland Cab 06, deteriorated over 3 days left out at 20 degrees

and i've read putting it in the fridge slows down the process of oxygenation, makes sense i suppose

Probably also depends on whether or not you want to see the wine 'develop' over time. i read on the other thread how another forum member was drinking a bottle over 7 days, but didn't describe how they kept it

i think the general consensus, is just pop the cap back on and leave it in a coolish dark place

thats why i'm going to do

lordson wrote:I'm sure its a topic of debate, but what do you guys do with your bottles of open wine?

Drink 'em!

If I can't, I seal it and put it in the fridge and attack it the next day.

lordson wrote:I'm sure its a topic of debate, but what do you guys do with your bottles of open wine?

I finish them

lordson wrote:i guess it ties close to whether or not and how long to decant wine too

No one ever seems to talk about this, but they will be related

lordson wrote:in my experience, even a young wine, the Hyland Cab 06, deteriorated over 3 days left out at 20 degrees

Yep that will happen. Much faster for older wines, I've seen old, delicate wines collapse in an hour or two.

lordson wrote:and i've read putting it in the fridge slows down the process of oxygenation, makes sense i suppose

It does. Wine will oxidise in time when exposed to air, much like, say, an apple does. Only difference is you can watch it happen with an apple as it goes brown.

lordson wrote:Probably also depends on whether or not you want to see the wine 'develop' over time. i read on the other thread how another forum member was drinking a bottle over 7 days, but didn't describe how they kept it

i think the general consensus, is just pop the cap back on and leave it in a coolish dark place

thats why i'm going to do

Get the leftovers into the fridge with the cork back on/screwcap back on. Warm it up (gradually!) when you want to drink the rest. Some people keep a 375ml bottle on hand to get surface area down and slow the oxidation process further.

Decanting into a 375ml bottle potentially exposes more of the wine to air.
Just a thought....

daz

I saw a rather interesting invention on New Inventors (oddly whilst watching the Australia network in Bangkok of all places). It was a 'disk' which floated on top of wine and allegedly kept it from oxidizing for up to 5 days.

I can't recall the name of it, but apparently it was available for online sales (or would be soon). Sounds like a good option to me, but until it is fully commercialised, I'll keep using vacuum pumps (although I guess the trade off is that those remove some of the aromatics from the wine!

That's why I stopped using a vacuvin, instead just reseal the bottle and put it back in the fridge. As it's only me drinking the wine, it gets a gentle form of decanting too - and it's drunk within a day or two of opening.

daz

lordson wrote:I'm sure its a topic of debate, but what do you guys do with your bottles of open wine?

Drink them! What do you mean it is a topic of debate

Blue wrote:

lordson wrote:I'm sure its a topic of debate, but what do you guys do with your bottles of open wine?

Drink them! What do you mean it is a topic of debate

I didn't say whether it was the 2nd or 3rd bottle of the day resting in the fridge

but what do you guys do with your bottles of open wine?

i generally hurl them at passing cars or if im in the country i throw them at farm animals.

Craig(NZ) wrote:

but what do you guys do with your bottles of open wine?

i generally hurl them at passing cars or if im in the country i throw them at farm animals.

Thats the spirit.

i was wondering about those pumps, i heard its questionable whether they work or not

does it really take out the aromatics of the wine? i dont see how, and even if it did the difference would be tiny

anybody here use them?

lordson wrote:i was wondering about those pumps, i heard its questionable whether they work or not

does it really take out the aromatics of the wine? i dont see how, and even if it did the difference would be tiny

anybody here use them?

To quote the Wine Spectator columnist Matt Kramer who had a lab do tests on this, all you get is a sucking sound.

The pump does not create an effective vacuum, and any reduction in air pressure becomes pretty ineffective within a few minutes of the pumping being done.

As effective as using a normal kitchen stopper.

cool

saved me 20 bucks, thanks

Craig(NZ) wrote:

but what do you guys do with your bottles of open wine?

i generally hurl them at passing cars or if im in the country i throw them at farm animals.

I bet you want to go to Cambodia to shoot cows with a rocket launcher too.