Monday, May 18, 2009

Preserve It!

Not every posting needs to be about a new wine I've tried…right? I think some of the ways to serve wine, tools, gadgets, etc. are just as important to enjoy the overall experience. This one little bottle of “air” is probably one of the greatest things I’ve run across. I’ve been using it with great success and felt it was time to share some insight.

Private Preserve is a combination of inert gasses (CO2, Nitrogen & Argon). Its used to help prevent a partial bottle of wine from going bad for what I believe is somewhere between 4-8 days, although some claim longer. The product works by preventing oxidation upon re-corking your bottle. If your household is like ours, we don’t always finish a full bottle. I know some of you out there may laugh but seriously, if its only me drinking the wine, I’ll have a glass or 2 (maybe 3). I’ll usually open the preserved bottle for tomorrow’s dinner or at least within the next few days.

For us non-scientists I know it seems odd that a few shots of “air” in a bottle would do anything to keep your wine tasting good the next day or even days later. It really does and I’ve stopped using my vacuum gadget although that does still work if you only need to keep the wine ok for 2-3 days.  In simple wine talk terms, the gasses place a layer over the wine in the bottle to prevent oxygen from getting to the wine and spoiling it.

This isn’t a sales pitch for the product as I’m buying it myself and wasn’t sent it for testing. It claims to work for port, sherry, single malts, single batch bourbons, old Cognac, sake, ultra-fine tequila, and in the kitchen, fine cooking oils and vinegars. It basically works by putting the tip of the extension tube inside the neck of the bottle against the glass and giving one long spray and 3-4 short bursts into a 750ml bottle. Re-cork immediately and store the bottle upright.  The gasses escape from the bottle upon re-opening.

All I can say is; I’ve noticed all the wines I use this with as having no awkward tastes. In fact some reds have mellowed out and tasted better. 

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