5 million second-hand vacuvins, anybody??
5 million second-hand vacuvins, anybody??
Ver mensaje de suikoThere was a discussion on Vacuvin recently on the Spanish board and it seemed like I was the only one who hates the things. I got tired of dead wine with all the life sucked out of it.
Now I see lots of people agree!
http://www.wine-pages.com/ubb/ultimatebb.php?ubb=get_topic;f=1;t=001587
Re: 5 million second-hand vacuvins, anybody??
Ver mensaje de suikoI have always found the Vacuvin totally worthless. If a an open bottle of wine is in good shape after being sealed with a Vacuvin, by impression is that it would have been in good shape if you just used the cork for the same amount of time.
I frequently am left with half-empty bottle of wine. I either blow argon gas into the bottle to separate the wine from oxygen or I fill up a small half-bottle with the left over wine. In ether case, of course, I also re-cork it and put it in the refrigerator.
You might want to try this experiment. Freeze your left over half-full bottle and then defrost it later. Believe it or not, this works in most cases. What is hard to believe is that such radical treatment does not harm the wine. You would be surprised, however, that in many cases you cannot detect any negative effects on the wine at all. Even though I know this works in many cases and may even be the best stategy if you know that you will not be able to drink the left over wine for several days, I admit that a combination of factors - the inconvenience of defrosting plus the mild psychological trauma that plagues me when subjecting a fine wine to this seemingly harsh treatment - precludes me from doing it regularly.
Ok then, but... who’s the mad????
Ver mensaje de WaltZalenskiYep, but if I want the rest of the bottle to last a few days my experience (and the experience of most Spanish side forumites) is that Vacuvin preserves far better the qualities of the wine. As somebody said in the Spanish side it seems to be a schizophrenic behaviour …. but I do not know if from the “latin” side or from the “anglosaxon” one…. ;-))
Re: Ok then, but... who’s the mad????
Ver mensaje de Paco HigónBetter than inert gas? Or effectly removing oxygen by filling a small (375ml) half-bottle to the top?
I don’t think so. Paco, you are just experiencing the placebo effect. I’ve read fascinating discussions by chemists who all seem to agree that vacuvin does next to nothing. (I hope you do not think that vacuvin creates a real oxygen vacuum; it only creates enough of a vacuum to create a seal.) Also, Aussie writer Huon Hooke did his own focussed experiments with the vacuvin and found the it did nothing.
Of course we have not mentioned the best solution to the problem: Drinking all the wine immediately.
Re: Ok then, but... who’s the mad????
Ver mensaje de WaltZalenskiInert gas? We do not have such technology available to use at home (I mean in Spain)!!!!??? I’ll try filling a small half-bottle to the top... and I’ll tell you the results. HOWEVER I’ll consider drinking all the wine immediately as the right answer to the question ;-)))
Re: Ok then, but... who’s the mad????
Ver mensaje de Paco HigónNo inert gas in Spain? But all you people do all day is sit around and talk!
Seriously, this is an example of the products for the home I am talking about: http://www.wineenthusiast.com/shopping/prod_detail/main.asp?cat=SP&catID=10&sl=0&productID=424&uid=DEFD0170-47C4-4F33-AE36-44EFD5A67F93
From commercial suppliers, not related to the wine business, one can easily purchase large canisters of argon gas, which is heavier than oxygen, lays on top of the wine, and minimizes further oxygenation. These canisters are big and usually are only used by wine bars.
The 375ml(or 500ml) bottle trick is easiest. If you really want to get sophisticated in eliminating all possible space between the top of the wine and the cork, you can get some glass beads to drop into the bottle. (Remember Archimedes?)
Glass beads????
Ver mensaje de WaltZalenskiThat’s cool! I was doing it with chickpeas and your system is far more classy!! ;^)