This week in the Rice continuing education class, Bear
Dalton discussed wine preservation issues.
If having leftover wine seems strange and confusing to you, consider
Bear’s approach: “If you have leftover
wine, I’m assuming you opened more than 1 bottle.” I like that.
Having taken a lot of other classes, I was familiar with the
usual wine spoilage concepts and storage options for leftovers, but Bear took
things a step further with some new information that convinced me I’ve been
preserving my wine wrong for years!
Most wine drinkers know that if you don’t finish the bottle
the night you open it, you need to do something to keep it fresh. But why does wine spoil anyway, and what’s
the best way to preserve it? Let’s
review why the wine spoils, some options for saving it, and then pick the best
approach, with Bear’s help.
Why does wine spoil?
In short, exposure to oxygen. Wine is full of volatile gasses and compounds
that oxidize when exposed to air. Over
time, this results in a loss of color, aroma, and flavor. There are some benefits to exposing the wine
to air when the bottle is first opened, but letting an open bottle sit around
for days will definitely damage the wine.
It won’t spoil in the way that food spoils – that is, it won’t make you
sick to drink it – but it won’t taste nearly as good as it should (or as it did
when it was opened). So how do you save
an opened bottle so you can drink it later?
There are several options.
Wine Preservation Options
Freezing: Let’s
eliminate this one right away. The wine
will not taste the same after it’s been frozen.
I have frozen wine to cook with later, and that seems to work just fine,
but I wouldn’t drink it again.
Refrigeration:
This is a good idea, since wine spoilage is a chemical reaction, and
colder temperatures slow down these reactions.
But on its own, it doesn’t protect the wine from oxygen.
Transferring to a smaller bottle: I’ve seen many suggestions to keep a few
empty, screw capped, half-bottles around the house for wine preservations
purposes. The idea is that if you have a
half-bottle left over, you pour it into the smaller bottle, and there’s no room
for air. I have 2 problems with
this: 1) Where do you get half-bottles
with screw caps? Usually the
half-bottles are the more expensive wines, and not likely to have a screw cap. This isn’t a big deal though, since you could
just use a cork or other stopper. 2) It’s
too much work. Saving small bottles,
washing them, pouring the wine from 1 bottle to another, finding the funnel so
I don’t make a huge mess. This sounds
like a pain, and I’m still not convinced it’ll work that well. Too much wine, and it won’t fit into the
half-bottle; too little and it’s still getting exposed to air.
The pump: Pump
systems sell from $10 (for the very popular Vacu Vin) all the way up to $225 (for a Skybar). The idea
is that you get all (or most) of the oxygen out of the bottle, so the wine
can’t be damaged.
The gas: These
systems inject harmless, inert gasses into the bottle. The gasses, which are heavier than air,
settle as a blanket on top of the wine, preventing it from coming into contact
with oxygen. Private Preserve is the most common
of these systems, and costs around $10 or less.
Each can provides 120 uses before it needs to be replaced.
Which Is the Best?
The best wine preservation system should not only protect
from oxygen, but also slow down the chemical reactions that are happening in
the wine. So it basically comes down to
Vacu Vin vs. Private Preserve, with the addition of placing the wine in the
fridge (you’ll just have to let your reds warm up for a while before drinking
them). I’ve used Vacu Vin for years,
because everything I’d read said that either one works fine, and I didn’t want
to bother replacing the cans of gas. But I’ve
been wrong!
Here’s where Bear’s insight comes in. He pointed out that once you’ve pumped the
air out of the bottle with a Vacu Vin, you have a vacuum. But nature abhors a vacuum, and what is there
to fill it? The remaining wine is full
of volatile aroma compounds that evaporate and fill that space. So when you open the bottle again, you lose
much of the wine’s aroma. His logic
makes sense, and he’s tried and compared all the options, so I trust his nose
and palate to judge what works!
So the verdict is: use
a gas system like the Private Preserve (available from Amazon at the link or at Spec’s and other wine
shops) and put the wine in the fridge, and you may even stretch out its life to
a couple of weeks. Goodbye Vacu Vin,
hello Private Reserve!
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