Post #177391 by Rum Numb Davey on Thu, Aug 4, 2005 4:52 PM

I have been to tastings with Mr.Pacult, and he does have good sensors as we say in Sommelier Lingo.
However, I say 10 days is taking the fresh thing a bit extreme. I must admit I have a Verre de Vin here at home so I vacuum seal most of my wines and spirits that I open.
(That is the ones I don't down..tee hee.)

A bit expensive for preservation, but vital to my business.
Check out Verre de Vin at: http://www.bermaramerica.com/product.html

If you do not want to lay down a couple grand for Verre de Vin, go to a welder supply and get an argon tank, with an attachment like the ones the Balloon Clowns use to blow up kiddies saloons. A couple sharp blast in an open bottle of wine and spirits will keep the oxygen of the surface of the wine or spirits, and perserve the wine for several weeks depending on your local atmospherics. It should cost about 200.00 for the whole set up and will pay for itself in preservation. Don't use the hand pumps they just don't work, and they are brutal on wine. Bruise and numb it like an apple dropped of a building.

Cheers