Preserving the quality of wine once you’ve opened it
Discussion
I drink about half a bottle of wine on most evenings. Typically I observe the following process…
Open wine
Allow to breath for 30 minutes
Consume half a bottle of wine
Re-seal wine with a ‘ Vacuvin’.
The next day when I come to drink the other half of the bottle I notice that it doesn’t smell or taste as good as it did the day I opened it. I’m guessing this is because it has been opened, left to breathe, sat next to me while I eat my evening meal and then re-sealed and kept for 24 hours. The key to fixing this is in understanding at what point the deterioration takes place and why. Is my wine going off because the Vacuvin isn’t effective or is it simply because, having been left to breathe for half an hour and then sat open for another 30 minutes or more while I eat, the damage has already been done and I’m simply re-sealing a bottle of wine that is already ‘damaged’?
Would I have a better preserved bottle of wine on Day 2 if I did the following…
Open wine
Decant half a bottle
Re-seal bottle with Vacuvin immediately
Allow decanted wine to breath for 30 minutes
Consume wine
I know the temptation is to suggest that I drink a whole botle at a time, but in the interest of both my liver and my bank balance I’d rather not go down that route!
Open wine
Allow to breath for 30 minutes
Consume half a bottle of wine
Re-seal wine with a ‘ Vacuvin’.
The next day when I come to drink the other half of the bottle I notice that it doesn’t smell or taste as good as it did the day I opened it. I’m guessing this is because it has been opened, left to breathe, sat next to me while I eat my evening meal and then re-sealed and kept for 24 hours. The key to fixing this is in understanding at what point the deterioration takes place and why. Is my wine going off because the Vacuvin isn’t effective or is it simply because, having been left to breathe for half an hour and then sat open for another 30 minutes or more while I eat, the damage has already been done and I’m simply re-sealing a bottle of wine that is already ‘damaged’?
Would I have a better preserved bottle of wine on Day 2 if I did the following…
Open wine
Decant half a bottle
Re-seal bottle with Vacuvin immediately
Allow decanted wine to breath for 30 minutes
Consume wine
I know the temptation is to suggest that I drink a whole botle at a time, but in the interest of both my liver and my bank balance I’d rather not go down that route!
I'd question the need to let it 'breathe' - the change in flavour is down components in the the wine oxidising...
I never see the need to let wine breathe,just pour it into the glass with a bit more vigour, and you'll be fine.
Don't forget to seal the bottle between glasses either, or else the bit you save for tomorrow will have been oxidising for an evening before you seal it...
Alternative suggestion is to buy more in half bottles (which mature faster, so are ready to drink sooner than full bottles / magnums etc!)
HTH
I never see the need to let wine breathe,just pour it into the glass with a bit more vigour, and you'll be fine.
Don't forget to seal the bottle between glasses either, or else the bit you save for tomorrow will have been oxidising for an evening before you seal it...
Alternative suggestion is to buy more in half bottles (which mature faster, so are ready to drink sooner than full bottles / magnums etc!)
HTH
So if I'm to drink half a bottle then open it and decant half when I'm ready to drink it (rather than earlier so the decanted portion has time to breathe) and seal the bottle immediately of course. I like the idea of half bottles but in my experience half bottles in any form are very hard to find, let alone in the form of the very specific favourites that I have.
Whilst obviously handy, one problem with the Vacuvin system is that it lowers the pressure in the bottle, encouraging the extraction of some of the lighter molecules into the air. An alternative is a canister of of neutral gas (nitrogen, carbon dioxide, or both). Try looking for Wine Saver.
But neither are complete solutions, and I'm not sure there is such a thing. Unfortunately you're sort of left with "if it's that special, drink the lot. If not, can you really expect it to be as good after 24 hours of oxidation?"
You're going to have to come up with a solution that works for you, and it may be different with different types of wine (personally think a Syrah requires much more time to breathe than other reds). Leaving the bottleDecanting half the bottle might help, but again, you've already introduced fresh air into the bottle.
Another method might be to do the breathing in the glass rather than the bottle:
- Perhaps larger glasses (if you're that serious, consider Reidel's glasses, specific to the type of wine)
- Pour your first glass much earlier (while you're still cooking)
- 'Glug' it into the glass to get the air in and 'activate' it.
- Put the bung in the bottle (but don't pump it)
- If you need a top up, repeat.
- When you're done for the evening, use the pump
- Next day, don't let it breath. Pour for (almost) immediate consumption.
It won't be perfect. The wine will always be a little bit worse. But it might be more acceptable for both taste and practicality.
But neither are complete solutions, and I'm not sure there is such a thing. Unfortunately you're sort of left with "if it's that special, drink the lot. If not, can you really expect it to be as good after 24 hours of oxidation?"
You're going to have to come up with a solution that works for you, and it may be different with different types of wine (personally think a Syrah requires much more time to breathe than other reds). Leaving the bottleDecanting half the bottle might help, but again, you've already introduced fresh air into the bottle.
Another method might be to do the breathing in the glass rather than the bottle:
- Perhaps larger glasses (if you're that serious, consider Reidel's glasses, specific to the type of wine)
- Pour your first glass much earlier (while you're still cooking)
- 'Glug' it into the glass to get the air in and 'activate' it.
- Put the bung in the bottle (but don't pump it)
- If you need a top up, repeat.
- When you're done for the evening, use the pump
- Next day, don't let it breath. Pour for (almost) immediate consumption.
It won't be perfect. The wine will always be a little bit worse. But it might be more acceptable for both taste and practicality.
benjdr said:
I've got it. Drink the whole bottle!
Give your OH some, if you must!I've read/seen all sorts of claims over the years, but the only one that looks likely to work (nitrogen) is a considerable pain for 24 hours at home. It is a different story for a pub/wine bar, obviously, as they'll 'want' to keep 10-15 bottles open.
ETA- Thinking outside the box a little, get one or two of these:
You can sterilize them in boiling water, open your wine, fill the little bottle to brimming, and use the 'seal cap' thingy (as in the picture). Put that in the cupboard, and drink the rest of the bottle! Later, when plastered, you could even fit the nipple instead so you don't spill any
Edited by grumbledoak on Wednesday 7th January 14:49
Hugh Johnson is of the opinion that certain reds actually taste better the morning after the night before. Therefore simply splashing it vigorously into a glass wouldn't necessarily let it breath enough.
However, unless you're Hugh Johnson, Keith Floyd or an alcoholic, it's perhaps not the most socially acceptable thing to do.
However, unless you're Hugh Johnson, Keith Floyd or an alcoholic, it's perhaps not the most socially acceptable thing to do.
I really dislike the 'tannin' taste that red wine develops once it's been allowed to breathe. I also dislike warm red wine, which seems to cause the same deterioration.
<flame suit on>
My solution? Buy cheap wine off the shelf in the supermarket, and tip anything not drunk at the end of the night. I also store it in the garage, which is the coldest part of the house, and never get it out more than a couple of hours before drinking.
<flame suit on>
My solution? Buy cheap wine off the shelf in the supermarket, and tip anything not drunk at the end of the night. I also store it in the garage, which is the coldest part of the house, and never get it out more than a couple of hours before drinking.
escargot said:
Hugh Johnson is of the opinion that certain reds actually taste better the morning after the night before. Therefore simply splashing it vigorously into a glass wouldn't necessarily let it breath enough.
However, unless you're Hugh Johnson, Keith Floyd or an alcoholic, it's perhaps not the most socially acceptable thing to do.
Indeed, its completely wine dependent. I.e., the greater ageing potential your wine has, the more likely it'll benefit from breathing.However, unless you're Hugh Johnson, Keith Floyd or an alcoholic, it's perhaps not the most socially acceptable thing to do.
Wines designed to be drunk young and fresh are more likely to deteriorate the longer your leave them breathing.
Also, as a general rule (for reds), the greater the ageing potential, the higher the serving temperature should be, although that is getting rather anal
Also, when you say "leaving to breathe", just uncorking it will have little effect at all. To properly breathe the wine it should be decanted.
Drink up
Edited by navier_stokes on Thursday 8th January 19:50
This thread is quite amusing and actually a Holy Grail type of adventure........As its late I shall refrain from posting an elongated, ` I know It all thread ` however, its true to say the `bottling process ` encapsulates a wines nuances . Its impossible to falsely procure a good wine via a microwave or other device , its been tried.
You can improve the initial taste but thats it. The overnight test is not a good one or one to be relied upon.
If you think you have a good wine, enjoy it , drink it , and remember it. There is no short cut!
Watch-Collector
You can improve the initial taste but thats it. The overnight test is not a good one or one to be relied upon.
If you think you have a good wine, enjoy it , drink it , and remember it. There is no short cut!
Watch-Collector
Edited by Watch-Collector on Thursday 8th January 23:23
Edited by Watch-Collector on Thursday 8th January 23:24
Edited by Watch-Collector on Thursday 8th January 23:27
I couldnt resist, if you happen to stumble uppon a good Pomerol, say Chateau Latour or any good wine , youd be an idiot to open it and see how it festers the night after........
There is no short cut. Period.
There is no short cut. Period.
Edited by Watch-Collector on Thursday 8th January 23:35
Edited by Watch-Collector on Thursday 8th January 23:39
Watch-Collector said:
I couldnt resist, if you happen to stumble uppon a good Pomerol, say Chateau Latour or any good wine , youd be an idiot to open it and see how it festers the night after........
There is no short cut. Period.
Pray tell how one 'stumbles' across these wines?There is no short cut. Period.
Edited by Watch-Collector on Thursday 8th January 23:35
Edited by Watch-Collector on Thursday 8th January 23:39
parapaul said:
I really dislike the 'tannin' taste that red wine develops once it's been allowed to breathe. I also dislike warm red wine, which seems to cause the same deterioration.
<flame suit on>
My solution? Buy cheap wine off the shelf in the supermarket, and tip anything not drunk at the end of the night. I also store it in the garage, which is the coldest part of the house, and never get it out more than a couple of hours before drinking.
Sir, Please take a visit to your local purveyor of alcoholic beverages and purchase a cardboard box containing 6/10/24 metallic vessels with the nomenclature 'STELLA' on its exterior.<flame suit on>
My solution? Buy cheap wine off the shelf in the supermarket, and tip anything not drunk at the end of the night. I also store it in the garage, which is the coldest part of the house, and never get it out more than a couple of hours before drinking.
And may I borrow your flame suit......
turbo-ww said:
Watch-Collector said:
I couldnt resist, if you happen to stumble uppon a good Pomerol, say Chateau Latour or any good wine , youd be an idiot to open it and see how it festers the night after........
There is no short cut. Period.
Pray tell how one 'stumbles' across these wines?There is no short cut. Period.
Edited by Watch-Collector on Thursday 8th January 23:35
Edited by Watch-Collector on Thursday 8th January 23:39
turbo-ww said:
parapaul said:
I really dislike the 'tannin' taste that red wine develops once it's been allowed to breathe. I also dislike warm red wine, which seems to cause the same deterioration.
<flame suit on>
My solution? Buy cheap wine off the shelf in the supermarket, and tip anything not drunk at the end of the night. I also store it in the garage, which is the coldest part of the house, and never get it out more than a couple of hours before drinking.
Sir, Please take a visit to your local purveyor of alcoholic beverages and purchase a cardboard box containing 6/10/24 metallic vessels with the nomenclature 'STELLA' on its exterior.<flame suit on>
My solution? Buy cheap wine off the shelf in the supermarket, and tip anything not drunk at the end of the night. I also store it in the garage, which is the coldest part of the house, and never get it out more than a couple of hours before drinking.
And may I borrow your flame suit......
Stella's foul. Not sure exactly why, but I can't stand the taste. Anyway, back to the wine - I do enjoy wine, and perhaps my post was badly worded. I certainly don't drink red wine chilled, and I don't buy the £2.50 'own brand' stuff from the supermarket. I'm quite prepared to put my hand up and admit I enjoy 'ordinary' wine like Wolf Blass, Jacob's Creek and Gallo - they're never more than a fiver a bottle and the quality is consistently drinkable.
But I was led to believe - and I have no reason to think otherwise - that the room temperature required to enjoy red wine was coined hundreds of years ago, when room temperature was actually not that warm. And definitely not left to simmer on the back of the cooker or a radiator for the whole afternoon before drinking!
Also, when you say "leaving to breathe", just uncorking it will have little effect at all. To properly breathe the wine it should be decanted.
opening a bottle doesnt allow any where near enough oxgen to the wine to let it breathe. Decanting is the best way, even if you only empty the bottle into a jug, wash out the bottle and then refill it.
editied to add most red wines should be served at a temp between 14 and 18 deg C.
Edited by pikeyboy on Tuesday 13th January 11:37
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