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quick newbie question I have had very good luck with the Vac-u-vin oxygen extraction pump and stoppers. I do this for all of my opened bottles, and place them on their sides in the regular 'fridge. I have not done a control experiment to measure the exact changes that might take place, but have kept reds for up to a week with no noticeable change in the characteristics of the wine. Whites seem to go a bit more quickly around the house, as there are always two drinkers, and sometimes, I'm the only one doing the reds. I have several nitrogen purge systems, and have ceased using them, as they do not "seem" to offer better storage, and each has a proceedure, that can get a bit involved. I need to do a control with each method available to me, just to see if I can detect a difference, but have not done so. You might want to do a Search on Google.groups (afw) to see some past suggestions and comments, as this is a fairly common question. FWIW, I travel with a Vac-u-vin and about 4 stoppers, just for this purpose. Hunt
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