I am wondering what you all do to seal your wine once you open a bottle. Do you just push the cork back into it? Or do you buy those wine stoppers?
Any suggestions would be great! Thank you!
quote:Originally posted by Spenser:
It doesn't take long for dat ol' debil oxygen to take its toll on wine. I use a vacu-vin stopper, and place the bottle in the refrigerator. Even then, it's good for at most a couple of days.
quote:Originally posted by The Schoolmarm:
I've got a vacu-vin, but usually use the empty beer bottle or half-bottle trick for still wines.
I've tried freezing wine a few times, but I usually end up using it for cooking. Has anyone had good experience with this method?