I noticed that the next day after you open a bottle of wine, it no longer tastes good. Do you know how you can preserve the flavour of wine after you open the bottle?
How to preserve wine flavour after opening the bottle
- Thread starter johnywalker87
- Start date
Personally, I use a " vacu vin ".
Because I live alone, a bottle of wine can last me up to a week sometimes. Put that plug on, pump the air out. Et voilà. Good for a couple days / 5-6 days Max I'd say.
Because I live alone, a bottle of wine can last me up to a week sometimes. Put that plug on, pump the air out. Et voilà. Good for a couple days / 5-6 days Max I'd say.
Jethro is spot on, you should finish the bottle! If you can't, vacuum seals are the best - but even a good quality stopper will give you some extra time. Never just pound the cork back in! I find that some chewier reds actually mature and improve a little overnight.
Another way of getting rid of air in the bottle is to transfer the remaining wine to a smaller bottle
for those of you too distracted by Belle's signature, (I know I am!) here's a link:
http://www.webstaurantstore.com/vac...ogleShopping&gclid=CNaRvd3ZxM4CFQhrfgodno8ApA
for a lousy $10, too good not to have
http://www.webstaurantstore.com/vac...ogleShopping&gclid=CNaRvd3ZxM4CFQhrfgodno8ApA
for a lousy $10, too good not to have
That's right. You have to keep the cork moist. If the cork dry up, air will be leaking into the bottle and will oxidize the wine. So when a server opens a new bottle of wine. He will give you the cork. It is a big mistake to smell it, but to squeeze the cork to see if it is soft or dry. If the cork is all dry up, return the wine!
L
Larry Storch
I find the gift bags available at the local liquor stores add a decorative, festive touch and many of them have a twine handle which can be easily tied close.
thats the way to go. Don't forget to put the bottle in the fridge, because with room temperature the wine will age faster and the taste of alcohol is intensified.Don't forget to take the wine out of the fridge then maybe
1 hour before drinking.
Enjoy
Lol golferjohn! Eyes up!!
Yes I put the whites in the fridge but leave the reds (once per never) on the counter in a dark corner.
Yes I put the whites in the fridge but leave the reds (once per never) on the counter in a dark corner.
If you're like me and enjoy a single glass after supper, box wine is the way to go. Save the bottle for when you have someone to share it with.
The solution is simple.
#1) Carefully remove the cork from the original bottle, so as not to cause any fractures where air might get in.
#2) Drink the entire bottle in one evening.
#3) Buy a bottle of the same wine for tomorrow.
#1) Carefully remove the cork from the original bottle, so as not to cause any fractures where air might get in.
#2) Drink the entire bottle in one evening.
#3) Buy a bottle of the same wine for tomorrow.
wine oxidizes which is what you are tasting, the effect of the oxidization.
remove the oxygen and you have solved the problem
there are wine preserve canisters with nitrogen (heavier than air) sold at wine stores, you spray some into the opened wine bottle and the nitrogen sits on top of the wine displacing the air (and the oxygen in the air) using the vacu pumps and rubber tops is a good idea in conjunction with the preservative.
I use mainly for something like port which I might not finish at one time, also great for more expensive nut oils (cooking issue) like walnut oil. prevents the oil from going rancid (refrigerate as well)
in any case, minimize the exposure to air and you minimize the degradation of your wine (would not put the wine bottle on its side after you re-seal it, more surface area for the air to get at)
remove the oxygen and you have solved the problem
there are wine preserve canisters with nitrogen (heavier than air) sold at wine stores, you spray some into the opened wine bottle and the nitrogen sits on top of the wine displacing the air (and the oxygen in the air) using the vacu pumps and rubber tops is a good idea in conjunction with the preservative.
I use mainly for something like port which I might not finish at one time, also great for more expensive nut oils (cooking issue) like walnut oil. prevents the oil from going rancid (refrigerate as well)
in any case, minimize the exposure to air and you minimize the degradation of your wine (would not put the wine bottle on its side after you re-seal it, more surface area for the air to get at)
