I think there area a few threads on this. Try the search function.

Cold will slow reactions. So if you know you won't finish before you open, best is to pour immediately into a smaller container, like a half-bottle, seal that and put it in the fridge. Then drink the rest. Vacuum is kind of useless - you don't create a vacuum anyway.

Or you can buy a Coravin or something that injects Argon into the head space. That should work for a few days. I'd still put it into the fridge.
Agree with GregT . . . the vacuvin pumps you see in the store are essentially worthless as are the aerosol cans of argon gas (Wine Preserver is one brand name I think)

Coravin is the best way to go IMO, but it's quite an investment ($299 + replacement argon cartridges as needed). If you're frequently finding yourself with half empty bottles of nice wine, the Coravin will help extend the life of these wines almost "indefinitely." I've had wines Coravined for over 12 months and when re-opened they are identical to unopened bottles

Cooks Illustrated did a review of commonly available wine savers last June. If you have an online subscription you can see the article here
Cooks Illustrated Wine Savers Article

In the Cooks Illustrated article, they identified Coravin as the clear winner - though have inaccurately labeled this as "recalled". Long story on why they did that, but for me the device has been perfectly functional and safe going on 2 years and Coravin has added some "precaution equipment" to all new shipments. Another device that performed well was called "Air Cork the wine preserver." I've never heard of that but CI says it can store wine effectively for 1 month and is fairly low cost
quote:
Originally posted by FL Wino:
quote:
Originally posted by Danyull:
I keep a few 375s around to pour half bottles into.


With screw caps. Do mot re-cork as they leak air

That's an interesting assertion. In your experience, does the imperfect seal impact the wine over the course of a day or three compared to a cork seal?
quote:
Originally posted by Board-O:
You can also freeze it.


I once got told by a neighbor who spotted an open bottle of red that I should freeze some of my wine to use in cooking, she was referring to my bottle of Cote Rottie 2008! I thanked her for the advice and enjoyed finishing the bottle!
quote:
Another device that performed well was called "Air Cork the wine preserver."


I saw this on Shark Tank and bought it. I was at first impressed with it sadly that was short lived. The problem is the balloon after a dozen or so inflation gets stretched out and eventually bursts. I had ordered a spare balloon and replaced the burst one. The new one lasted 3 uses and broke too. They sell spare balloons at $5.00 each but at that point I was kind of over dealing with it. If they can make a balloon that lasts I think its a good system. http://aircork.com/
quote:
Originally posted by Pathfinder:
I like to pour half a 750 ml bottle into a swing top 375 ml bottle. Put it into the fridge for later drinking.


I keep some 375s and corks on hand. With the range of cork sizes used, it's not difficult to get a cork that will seal well enough for a few days. For best results, I pour half the bottle into the 375 right when I open or decant the bottle. This approach has worked well.
If you use the half bottle method with an older or otherwise more delicate wine, it's best to siphon to minimize oxygen exposure in the transfer. There are at least a couple products along these lines, but with variable volume, that you can also pour from. One is the Wine Squirrel. Same basic concept as the variable top stainless tanks we use in wineries. Also, along the same lines, someone gave me a PlatyPreserve, which I've never used, but is a cheap bag, so it also offers the variable volume.

The problem with methods that leave head space is volatile aromatic compounds will leave the wine, seeking an equilibrium. So, the impact will depend on how much headspace there is and how much volatiles are in the wine. With the Coravin, talking with various itb people who use it, as well as several forum discussions with regular users provides a lot of anecdotal evidence it works well down to a certain point. In the tasting room, when it's the end of the week and maybe under a quarter volume left the wines can be flat due to lost aromatics. Consumers have said they've been fine sampling periodically for 6 months through the first half of the bottle, then they just pop the cork and drink the rest.

I have Private Preserve on hand and use it infrequently. If used properly you're sparging out most of the oxygen, but not all. So, it slows down the oxidation process. Better than nothing. Refrigeration also slows down oxidation.

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