Moderators: Jenise, Robin Garr, David M. Bueker
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
SteveG wrote:controversial here.
Curious, is this because it is thought not to work, or to be detrimental, or to encourage destructive storage, or... Is it worse than simple stoppering?
Dale Williams
Compassionate Connoisseur
11175
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
David M. Bueker wrote:It's not detrimental at all. It's effectiveness is anecdotal and many folks (including me) think nil.
David M. Bueker
Riesling Guru
34433
Thu Mar 23, 2006 11:52 am
Connecticut
Robert Jones wrote:You're creating a partial vacuum in the bottle, sucking out some of the volatile aromatic compounds, as well as a lot of the CO2 that was in solution in the wine. You can see the bubbles form in the wine and rise to the top in an attempt to fill the vacuum created by the pumping. This changes the wine in less than positive ways.
Robert Jones wrote:Better IMO is a) drinking the wine b) doing nothing to the bottle c) gassing it with something that will displace the layer of air from the surface of the wine.
Robert Jones wrote:I'm with Lou...Vacu-Vin does not work. Here's why:
You're creating a partial vacuum in the bottle, sucking out some of the volatile aromatic compounds, as well as a lot of the CO2 that was in solution in the wine. You can see the bubbles form in the wine and rise to the top in an attempt to fill the vacuum created by the pumping. This changes the wine in less than positive ways.
Better IMO is a) drinking the wine b) doing nothing to the bottle c) gassing it with something that will displace the layer of air from the surface of the wine.
Thomas wrote:Exactly. And to those who say it works fine, try opening a fresh bottle of the same wine (out of the same case, if you can) and compare it with a pour from the wine you had pumped to save.
SteveG wrote:controversial here.
Curious, is this because it is thought not to work, or to be detrimental, or to encourage destructive storage, or... Is it worse than simple stoppering?
Clinton Macsherry wrote:Thomas wrote:Exactly. And to those who say it works fine, try opening a fresh bottle of the same wine (out of the same case, if you can) and compare it with a pour from the wine you had pumped to save.
Okay, but I think a better comparison would be between two bottles opened at the same time and drained to same level, and stored for the same time--one stoppered and pumped, the other just stoppered. The question isn't really whether a fresh bottle compares favorably but how best to store unfinished bottles.
Dave Erickson wrote:Of course, with red wines, more often than not, I don't use Vacu-Vin or anything else. I want to see what the wine is like after being open 24 hours. More than half the time, it's better.
Dale Williams
Compassionate Connoisseur
11175
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dave Erickson wrote:I guess I fall into the middle ground: In my experience, Vacu-Vin is not as good as a half-bottle (with a stout cork!) for saving half a bottle of wine for consumption in the next day or two. But it is quite a bit better than leaving half a bottle of wine in a half-full 750. The new Vacu-Vins, by the way, click to let you know to stop pumping. This is an effort to prevent users from sucking out volatiles. It is worth noting that Vacu-Vin doesn't make any claims for the device beyond "slowing down the oxidation process."
Of course, with red wines, more often than not, I don't use Vacu-Vin or anything else. I want to see what the wine is like after being open 24 hours. More than half the time, it's better.
Victorwine wrote:Thomas wrote;
My point is that any storage system, save one that can actually preserve the wine in its original state …
Thomas in reality is this the actual function or goal or a wine storage system? I would think that maintaining (as close as possible anyway, or until you have a chance to finish the bottle) the “original” aging potential or “rate of aging” would describe the function or goal of a wine storage system better.
Salute
SteveG wrote:In our household we generally drink about 2/3 of a 750ml bottle at dinner
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Craig Pinhey
Wine geek
89
Fri Feb 15, 2008 4:19 pm
Rothesay, New Brunswick, Canada
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