You may be one of those people who loves to sip the grape, but you don't need to finish an entire bottle once you open it. If so, you might appreciate some tips on preserving opened wine. There are debates about the amount of time that it will continue to taste good. However, when you use certain techniques, you will be able to maintain at least some level of freshness.
Once the cork is pulled, oxygen will begin to have an effect on the wine. That's actually fine, at first, and this is why everyone has heard about allowing some "breathing" to occur. Yet that is most often true with younger vintages. Something that has been aged for a longer time can be damaged by exposure to air for too long, but the best taste can be prolonged for a least a while.
The first thing to consider is returning the cork to the bottle. That does help, but the oxygen has already been introduced. One way to reduce its affect is to pour the wine from the newly opened bottle into another, half-sized one that has been properly cleaned. This method of decanting reduces the amount of oxygen that will exist between the surface of the liquid and the cork. It's true that moving the liquid through the air in the decanting process might introduce more oxygen, but give it a try on your own and see if it works for you.
Another popular option for reducing oxygen exposure is to vacuum out the air. Devices meant for sucking the air out of a bottle are readily available, they're easy to use, and they are not expensive. However, some feel that it is no more or less effective than using the half-bottle decanting technique.
However you try to keep excess air out of the bottle, there is still something else you can do. Just store the re-corked bottle in the refrigerator. That might not sound like a good idea for something like a dark zinfandel, but it does slow down the oxidation process. Just make sure that you remove it from the refrigerator for a while before drinking it, and allow it to return to a better temperature.
A person who really loves the grape is often called a "oenophile", and will probably use nitrogen. A little bit of this gas is squirted in from a cylinder, and it forms a seal on the top of the liquid. There are mixed opinions about this technique, but most agree that it works best on younger vintages.
Most of the methods are based on preserving freshness for a single day. Some think it will work for a longer number of days, but it's a matter of personal taste. Depending on your preference, and the wine you're drinking, results may vary.
Those who are looking for tips on preserving opened wine can find more information on the Internet. It's also a pleasure to speak with the people at your local winery. They'll tell you about all the different methods they use, and you'll also learn more about the many facets of this delightful beverage.
Once the cork is pulled, oxygen will begin to have an effect on the wine. That's actually fine, at first, and this is why everyone has heard about allowing some "breathing" to occur. Yet that is most often true with younger vintages. Something that has been aged for a longer time can be damaged by exposure to air for too long, but the best taste can be prolonged for a least a while.
The first thing to consider is returning the cork to the bottle. That does help, but the oxygen has already been introduced. One way to reduce its affect is to pour the wine from the newly opened bottle into another, half-sized one that has been properly cleaned. This method of decanting reduces the amount of oxygen that will exist between the surface of the liquid and the cork. It's true that moving the liquid through the air in the decanting process might introduce more oxygen, but give it a try on your own and see if it works for you.
Another popular option for reducing oxygen exposure is to vacuum out the air. Devices meant for sucking the air out of a bottle are readily available, they're easy to use, and they are not expensive. However, some feel that it is no more or less effective than using the half-bottle decanting technique.
However you try to keep excess air out of the bottle, there is still something else you can do. Just store the re-corked bottle in the refrigerator. That might not sound like a good idea for something like a dark zinfandel, but it does slow down the oxidation process. Just make sure that you remove it from the refrigerator for a while before drinking it, and allow it to return to a better temperature.
A person who really loves the grape is often called a "oenophile", and will probably use nitrogen. A little bit of this gas is squirted in from a cylinder, and it forms a seal on the top of the liquid. There are mixed opinions about this technique, but most agree that it works best on younger vintages.
Most of the methods are based on preserving freshness for a single day. Some think it will work for a longer number of days, but it's a matter of personal taste. Depending on your preference, and the wine you're drinking, results may vary.
Those who are looking for tips on preserving opened wine can find more information on the Internet. It's also a pleasure to speak with the people at your local winery. They'll tell you about all the different methods they use, and you'll also learn more about the many facets of this delightful beverage.
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Check out our site for tips on preserving opened Calgary wine, now. You can also get more info about a Calgary fine wine dealer at https://www.zyn.ca/collectibles.html today.
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