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Merlot chill no chill I don't know what will happen to the wine, but what I do with my opened wine is stick it in the fridge (after corking with VacuVin). When I want a drink of red, I pour out a glbutt, pop it in the microwave for five to ten seconds (depending on the nuke's power) and then pour that into a wine glbutt. It gently takes the chill off and doesn't seem to affect the taste (at least no more than drinking it a week after it's been opened has already affected it). I believe (but haven't verified empirically) that warming and cooling repeatedly, such as repeatedly allowing the bottle to come to temperature by itself and then putting it back in the fridge) isn't good for it, and storing at room temperature once opened isn't good either (chemical reactions occur slower at cooler temps, and volitile compounds evaporate less quickly). I do wonder whether sucking the air out and thus lowering the pressure using the vacuvin device also reduces the volitile compounds (sucking the nose out, as it were). Jose -- Nothing takes longer than a shortcut. for Email, make the obvious change in the address.
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