Wine thread - what are you enjoying?

[GD Fan]

It's to be used after you open the bottle. It repressurizes it w/CO2

Well that's what I get for commenting without actually clicking the link...

Considering the price I'd personally stick with the $15 Amazon air pump system. But then again no champagne has ever lasted 3-4 weeks around here anyway!

 

[RexrothPigeon]

Well that's what I get for commenting without actually clicking the link...

Considering the price I'd personally stick with the $15 Amazon air pump system. But then again no champagne has ever lasted 3-4 weeks around here anyway!

Yes, in my experience, Coravins make the most sense for small wine bars and/or winery tasting rooms, but I do know some people who use them at home.

 

[PatentLawyer]

Well that's what I get for commenting without actually clicking the link...

Considering the price I'd personally stick with the $15 Amazon air pump system. But then again no champagne has ever lasted 3-4 weeks around here anyway!

Would lowering air pressure with the pump make all the CO2 come out of solution, leaving still wine? It might make more sense to seal the bottle and let the CO2 pressure do the work. CO2 doesn’t oxidize the wine, and since it’s heavier than air it should form a layer atop the wine.

 

[GD Fan]

Any issues with that using CO2 rather than the still wine version using argon? Clearly I'm exposing my roots as an MBA and not a chemist here.

 

[PatentLawyer]

I don’t think so since they are both inert, but l don’t even play a winemaker on TV.