Those who love sipping the grape don't necessarily finish each bottle after it has been opened. If that's true for you, you might like to know about tips on preserving opened wine. It's true that there are people who disagree about how long the contents will remain palatable after opening. Yet if you use certain tips, you can be sure that it will stay drinkable for a least a while longer.
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.
Something else that people do to deal with the oxygen is to vacuum the air out of the bottle before re-corking it. There are different, affordable devices available that can be used to remove the air. Once again, there are those who feel the life of the wine isn't extended by much, but it's worth a try.
Whichever way you reduce the exposure to air, there is more you can do. It may seem counter-intuitive when thinking of reds, but it's acceptable to put the bottle into the refrigerator. Oxidation is a chemical process, and it happens more slowly at a lower temperature. Of course, you'll want to take red wine out for a while before you have your next glass, and let it return to a more palatable 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.
The tips are all based on keeping the freshness intact for a day. Different people think the taste will be just fine for a lot longer than that. It's your decision, though, on what works best and for how long.
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.
Something else that people do to deal with the oxygen is to vacuum the air out of the bottle before re-corking it. There are different, affordable devices available that can be used to remove the air. Once again, there are those who feel the life of the wine isn't extended by much, but it's worth a try.
Whichever way you reduce the exposure to air, there is more you can do. It may seem counter-intuitive when thinking of reds, but it's acceptable to put the bottle into the refrigerator. Oxidation is a chemical process, and it happens more slowly at a lower temperature. Of course, you'll want to take red wine out for a while before you have your next glass, and let it return to a more palatable 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.
The tips are all based on keeping the freshness intact for a day. Different people think the taste will be just fine for a lot longer than that. It's your decision, though, on what works best and for how long.
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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