I have tried, and ultimately discarded, a number of vacuum pump oxygen-expelling gizmos which never quite get all the air out and quickly cease to become airtight themselves, thus undermining the whole enterprise. I have written a lengthy series of real-time preservation reports about the Coravin as I gradually drained bottles with one over the span of six months a series of posts that continues to get regular views in Iceland to this day, though I could not tell you why.
My current preservation go-to is an argon dispenser , which places a blanket of inert gas over top of the remaining wine in the bottle and acts to prevent further oxygen contact, as oxygen is the primary agent that leads to wine deterioration over time.
I thought I was fairly up to speed on the various different ways to keep wine from spoiling, but little did I know that a new entrant had recently joined the fray. The Repour Wine Saver is ingenious in its simplicity. All wine preservation tools operate by preventing oxygen access to wine in some manner or another.
Some of them fail because they rely on physical or mechanical processes that grow less efficient over time as materials change or fail. It works not by expelling or blanketing the oxygen in the bottle, but by absorbing it. The interior of the stopper is crammed full of oxygen-absorbing material of a type that is also used to help keep food fresh during transit which, once the cover tab is removed and the stopper is placed in the bottle, starts pulling the oxygen not only out of the air inside the bottle but also out of the wine itself.
Read the rest of this entry ». Take 5. One last time. No Girls Grenache by the glass? The sun has shone a little less brightly this week and not just due to wildfire smoke blocking out the sky — I had to return my borrowed Coravin, leaving an empty spot on my counter and a needle-sized hole in my heart. Apart from testing out the device on the three bottles of wine the agent provided to me adventures catalogued in Part 1 , Part 2 and Part 3 of this post miniseries , I also went to town last week on a few bottles from my cellar, including a couple of the pricy variety in case you were wondering about my level of Coravin confidence.
Electric Vacuum Preserver Stoppers set of 2. Coravin Three Needle Kit. Coravin Aerator. Coravin Screw Caps Set of 6. Champagne Preservation Recorker Chrome.
First, the most obvious pro: there is nothing like this anywhere. The journey continues. You can help slow this aerobic inevitability by putting the wine in the fridge overnight, but I always still noticed a difference in the bottle the next day, a slight but undeniable decline.
There have been a few standard approaches invented for dealing with the leftover wine oxygen problem, each effective to different extents. You can buy a vacuum pump that fits into the opening of the bottle and at least theoretically manually sucks out the offending oxygen, leaving a decay-free zone inside the bottle. You can instead opt for a separate narrow storage vessel that has a sort of buoy-like floatation device engineered to exactly match the interior circumference of the container; you pour your wine in, plop the float on top and add a lid for good measure, keeping the surface of the wine from any immediate interaction with oxygen.
This is better and more consistent than the vacuum for short stints I have one, the Savino , which I use for weeknight wines but not that trustworthy for more than a day or two. These preservation systems all tackle the problem of wine degradation from different angles, and yet they all share one key thing in common that puts a ceiling on their effectiveness: they all start with an open bottle of wine.
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