5 Tips For Preserving Left Over Wine

Alright, I’ll admit, I have found myself facing this predicament once, or twice in my storied wine drinking career (shame on me!)

 

However, with the help of a few resourceful wine preservation tips, ye olde drinking pride was quickly restored and those few remaining glasses finished up in good form with head held high the following evening!

So, let’s begin at the root of the problem. What is it that turns great wine into vinegar literally overnight? Yep, you guessed it! Our good friend, Air…

Air is beneficial to most wines when first opened (see our post on Getting The Most Out Of That Next Bottle)

However it can quickly change sides in a day, or two becoming your open bottle’s worst nightmare!

But, fear not my friends because…

Just follow a few of our wine preservation tips and you’ll soon be master of your very own wine domain quicker than you can say “malolactic fermentation”…

Tip 1: Keep and reuse the original cork, or screwcap

If you haven’t invested in a wine preservation gadget, your bottle’s cork, or screwcap is probably the best ‘re-corking’ option you’ve got.

Of course, if the cork, or screwcap is destroyed when opening (Houston we have a problem!) this tip is a no-go. So, be mindful and gentle with that corkscrew or twist!

Tip 2: Decant ½ the bottle and place the remainder into the refrigerator 

Know your limits (who are we kidding?) If you know you’re not going to finish an entire bottle in one sitting, immediately pour off and decant ½ of it for now, then gently replace the cork, or screwcap on the remaining ½ (still in the bottle) and place it in the refrigerator for later.

Tip 3: Stand the bottle up in a cool, dark place

Counter tops are generally too warm, especially if you live in a city like our hometown of Miami. As mentioned in Tip 2, the fridge is ideal – just don’t freeze your wine! About 55 degrees is just right for storage. Why standing up? Because now that air has been introduced, the wine may become tainted from the cork. Also, it’s just common sense – you have an open bottle half filled with liquid – why would you store it sideways and risk it spilling out?

Tip 4: Invest in a Wine preservation device 

You want more firepower and guaranteed reusability, most definitely invest a few bucks in a wine preservation device.

Generally these devices work on 2 basic principles:

1. Removing air in the bottle to leave a vacuum

2. Putting an inert gas (usually nitrogen with a little carbon dioxide) onto the surface of the wine

I personally recommend the air removal/vacuum devices. Have used a few and always get great results. They’re quick, clean, easy to use and more cost effective than the gas options.

Tip 5: Share truly grand bottle in one sitting

If you’re lucky enough to own a truly grand, or rare bottle and the occasion is right, there is no question, the best preservation method upon opening is to have no preservation method.

Just drink that bad boy down! Highly recommend inviting a few good friends over to share! Of course, I can always be made available with advanced notice.

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Top 4 Wine Myths vs. Reality

Myth 1: Older wines are always better than newer wines?

Reality Check:

Maybe when Ike was president, but not today. Most wines these days are made to be consumed and enjoyed within 1-2 years of their release date.

Myth 2: Sulfites in red wine cause headaches

Reality Check:

Survey says…Not true! Sulfites can cause allergy and asthma symptoms, but most doctors will attest that they do not cause headaches. In fact, most wines contain sulfites, particularly the sweeter ones, which actually have more sulfites than reds. By comparison, dried fruits i.e. raisins and processed foods i.e. lunchmeat, have more sulfites than red wines – so, if you can eat a hot dog without falling on the floor in agony, you’re probably not allergic to sulfites.

Myth 3: Only cheaper wines use screwtops?

Reality Check:

On the contrary, many leading wine producers have started to use screwtops on their best and most expensive vintages. Why? Because screwtops provide the most consistent and reliable seal for a wine, prior to opening, and help eliminate “corked” and oxidation problems. It’s actually not uncommon for some leading winemakers to mix-it-up and split the bottling of their top vintages between corks and screwtops.

Myth 4: Red wine must be drank at room temperature and never chilled?

Reality Check:

As we’re all well aware, room temperature is different all over the world. Hotter in some places, colder in others. How could this be true? In reality, red wines are at their best at temperatures ranging from 58 F to 65 F depending on their varietal. If you happen to live in a part of the world where room temperature is within this range, then you’re golden! Otherwise, it’s perfectly acceptable to either warm up your reds, or chill them a bit, to get them within the right temperature range to enjoy them at their best!

How To Tell If Your Wine Is Corked

WHAT IS A CORKED WINE?

A “corked” wine is a wine that has become tainted by the presence of TCA (trichloroanisole), rendering it pretty much undrinkable, unless of course you’re into the aromas and flavors of damp cardboard, or a wet dog?

HOW DOES A WINE BECOME CORKED? 

TCA, or Trichloroanisole is a natural by-product of a common airborne fungus (found in corks) and is formed when this fungi comes in contact with certain chlorides typically found in bleaches and other winery sanitation/sterilization products.

TCA can be transferred from the cork to the wine, or through the cork to the wine.

Studies have shown that between 7-8% of wines bottled with natural cork can fall victim to cork taint.

IS IT SAFE TO DRINK CORKED WINE?

Good news! Though the intended aromas and flavors of a “corked” wine are significantly impaired, and in most cases the wine is pretty darn unpalatable, drinking a “corked” wine is harmless.

HOW TO DETECT A CORKED WINE

Follow these three common sense rules of thumb and you’ll be sitting pretty:

Rule 1: If it smells bad, don’t drink it

If it smells like damp cardboard, a wet dog or musty sweaters – don’t drink it! It’s probably “corked”. And NO, don’t smell the cork! It’s a myth! Smell the wine instead! Smelling the cork is no indication of a tainted wine. The only indication a cork can provide is: (a) whether the wine was stored properly, (b) who produced it and (c) the vintage year.

Rule 2: If it tastes bad, stop drinking it

This one is a bit of a no brainer. If you don’t like the taste of something, why would you continue drinking it?! Now, this may not necessarily mean that the wine is “corked”, but if it does taste like damp cardboard, it probably is!

Rule 3: Always ask questions

Don’t be shy. If you have questions, or suspect a wine may be “corked”, speak up! Have it changed immediately. Most fine retailers and restaurants will graciously exchange a bottle, or glass of wine that appears to be “corked”.

How To Taste Wine in 4 Basic Steps

So, everyone has their methods for tasting wine. Some good and some, not so good…

Well, fear not my friends, just follow these 4 basic guidelines and you’ll be well on your way to wine tasting stardom, or at least a friendlier seat in the tasting room.

1. Color (Look)
2. Nose (Smell)
3. Palate (Taste)
4. Finish (Aftertaste)

Or C.N.P.F as we like to abbreviate it!

1. COLOR (LOOK)

A wine’s color can give a good indication of its age and the quality of its winemaking.

How to evaluate color

1. Fill the glass to 1/3 of its capacity
2. Hold the glass up to the light
3. Look at the wine from the rim edges to the middle of the glass. ps. A white backgrounds helps!

What to look for?

Reds – Young reds are frequently bright berry red, or purple. As reds age the color lightens, from dark purple or crimson red to brick or garnet, eventually becoming a brownish tinge.

Whites – Most dry whites are slightly yellow in color. A young white may exhibit pale-yellow-green hues. As it ages it will become a deeper gold, indicating richness and complexity. Dark shades in white wine indicate maturity.

2. SMELL (NOSE)

About 80% of what we taste can be attributed to our sense of smell. In reality, we can only recognize 4 tastes (sweet, sour, salty and bitter) but can smell thousands of scents! Most of a wine’s taste comes from its aroma.

How to evaluate smell

1. Fill the glass to about 1/3 of its capacity
2. Tilt the top of the glass inward (to funnel the aroma)
3. Gently swirl the wine (oxygen encourages the release of aromas)
4. Take a nice whiff. Don’t be afraid to get your nose in there!

What to look for?

Is the aroma intense? Is it faint? Does the scent remind you any foods? Really, there are no hard a fast rules. Just have fun with it! Some common aromas include Earthy, Fruity, Floral, Nutty and Spicy

3. PALATE (TASTE)

Generally speaking a wine’s taste should parallel its aroma.

How to evaluate taste

1. Take a small but comfortable amount in your mouth.
2. Make sure the wine is touching every part of your tongue
3. Try to draw in a bit of air, it helps further release the flavor
4. Let is sit in your mouth for at least 10 seconds
5. Make sure you taste the wine at least twice before judging the flavor

What to look for?

How was the texture? (heavy, or light), Can you taste notes of fruit? Oakiness from the wood? Is it flat (low in acid), or harsh? (too much acid), Is it sweet? Dry? Spicy? Plain? Is it astringent, or bitter? Some common tastes include Cherry, Plum, Raspberry and Pear.

4. FINISH (AFTERTASTE)

A wine’s finish is how long the flavor impression lasts after it is swallowed.

How to evaluate finish

1. Let it sit in your mouth for at least 10 seconds
2. Taste it at least twice
3. Sit back and savor it for at least a minute before judging