We all know that the real secret to keeping an open bottle of wine from going bad is to drink the whole thing in one night. HA! I love this kind of content, thanks Madeline!
Instead of squeezing the zipper bag to try and get all the air out, submerge it in water up to the zip top and then seal it. That will force even more of the air out.
Coravin is pretty expensive but definitely worth it. Once that bottle is open it's simply not going to drink the same way on day 2 or day 3 and there isn't much you can do to avoid it aside from finishing the bottle the night you open it.
Love my Coravins!! I have both the glass and the polycarbonate version for outdoors and actually prefer the poly. Either one will keep wine in good condition for at least 5-6 days.
@@ronaldlamascus1944 I also LOVE my Coravin! Allows me to have the correct glass of wine with whatever I'm eating and I don't have to finish the bottle in 2-3 days.
I like to use a vacuum stopper and and pump the air out if I don't finish the bottle. I think they have them on Amazon for like $15. Good cheap investment if you ask me.
Do you think the results would have been different had you not decanted the wine? Just open your wine, pour your serving and immediately put a cork back in? It’s generally what I do if I know we won’t finish a bottle. Pop, serve, cork and back in regular refrigerator to keep it much colder than ambient/wine fridge temp. I feel the ranges you gave at the end were highly accurate to what I’ve experienced.
I usually keep my wines for 3 days. Open, decant only what you need, pump the air out of the bottle, seal, put back in the wine cooler. Same the second day. Usually, I find that good reds are BETTER the second day, and then a bit worse on the third day. But it depends a bit wine by wine. Unlike Madeline, I find that whites have a shorter life and and they are usually at their best on the first day, except for some wines which are already a bit oxydized in the first place (like Jura or some old Burgundy for example), in which case they can get better. Sweet wines like Sauternes, because of the high residual sugar, remain excellent and sometimes get better for days, and sometimes weeks. Port can remain good for months.
Handy little video. I've been playing with the idea of getting some wine preservation gadget for years but I just don't think they're worth it for me. I drink far too much so a bottle is not likely to last more than three days at most and I quite enjoy the subtle changes. Some wines taste better on day two. I currently find myself in a bit of a pickle though. I opened a fine Gran Reserva Rioja a couple of days ago and completely forgot about it last night before opening another fine Spanish red I'd been saving for a few years. The clock is ticking. Just as well I have a week off work. Happy days.
Hallo everyone in this channel. I come from a wine-producing region of Greece. what you present in the video is very correct, although I am very sorry about it. As I believe that chemistry enters more and more into the production of wine with the result that when we open a bottle, after a while the wine spoils. I remember older years when we opened a bottle of wine, (which we made ourselves) the amount that was left over we closed the cork again and the wine did not spoil, no matter how many days passed. 😢
I opened my bottle of L’Angelica Chardonnay 5 days ago. On the first day, the wine was strong with almost overwhelming aroma. Taste was strong and over powdered the fish I had with it. After one glass, I put the wine in my Wine Art preserver/chiller. This is day #5 and now it is mellow and delightful. Full of flavor and great aroma.
I’m in a very precarious situation.. my wife doesn’t drink wine, so when I open up a bottle of wine it lasts anywhere from 3 to 5 days… I think I need to invest in a Coravin but which model..
Missed one important element in this video that needs clarification on that I can never get the answer to - do you store open bolder red wines in the fridge (sealed properly), the counter not exposed to light or a wine fridge to make it last 3-5 days longer while maintaining the properties when first opened?
Oh good point. 3 days on counter with a cork. My secret is to put them in the fridge, then they last as long as white wines, just remember to let them warm up so the tannins taste more integrated
My wine goes to waste if I get a headache instead of a buzz. I stick them in the fridge after a couple units, but I never finish them since that bottle is now off putting. So my question is: Is there any indication that the headache comes from specific bottles/types, or is it likely due to biological variances in my body? I lean towards the latter, but I don't actually know. When I get those "headache bottles" I also tend to get hung over, even as the amount was small. Usually I can drink a bottle of wine no problem, more too.
I never get a headache these days. On occasion I might get through a bottle in one evening and it won't give me a headache. It's possible that you're sensitive to sulphites. I'm opening a can of worms here but maybe you should experiment with low intervention wines. There really are a lot of great organic and low sulphite wines today and they're usually produced by great, small producing, wine makers that have a passion. I find I'm buying more and more wines from these guys as I really enjoy their individuality.
@@welshtoro3256 Hey thanks for the suggestion. If it was sulphites it'd be easily identified, but I can ingest sulphites for days and nothing happens and I can ingest wine without it and get the aforementioned effect, so that can't be it. Honestly, most things to do with what we eat and drink and how it affects us is mysterious as hell. Too many variables I guess. EDIT: I did some light googling and the TLDR is that ingesting alcohol can be a known factor for sometimes inducing a headache, even after small amounts. Medicine has plenty thesis, but no definitive answers.
@@QualeQualeson Yes, there are many variables. Here's another possibility and I base it on my own experience. I work 10 hours flat like an absolute dog and a few years ago I noticed that I was getting minor headaches. I now know it was because I just wasn't drinking enough water throughout the day. By the way, check out those low intervention sellers because they are a fascinating new direction in the wine world.
I'm a sherry veteran and it is pretty robust. Sure, you don't want to leave a fino or manzanilla lying around for months on end but the other styles, particularly the high end, can survive pretty well in sensible storage.
That's the universal law of diminishing returns. The sensible thing is to buy four excellent bottles at 25 dollars instead of the slightly better bottle at 100. We have to splurge on that 100 from time to time just to remind us of the profile and enjoy. However, it is just a bottle of wine at the end of the day and 25 dollars should buy you a bloody good bottle of wine. I live in Europe and my speciality is Spanish and, to a lesser extent, Italian wine. 25 pounds/euros is a fantastic sweet spot of price/quality. After that the price/quality diminishes.
@@welshtoro3256 Mhm thanks for reinforcing my decision to buy the four bottles; I thought I was just being an alcoholic lol. Also if you have the time I would love some recommendations for Spanish wines the only one I've ever tried is Faustinio Rioja I think.
Oooo, great question. As someone who never “coravins” a wine for more than a month, I really like the pivot. But, if you’re going to put the wine back in your cellar for several months, get the pokey one.
I bought lots of extra pivot caps, so I can have several bottles open at same time and store both whites and reds in fridge (just make sure to let reds warm up)
We all know that the real secret to keeping an open bottle of wine from going bad is to drink the whole thing in one night. HA!
I love this kind of content, thanks Madeline!
Great video, but I was thinking “man, I really want merlot” the whole time. Yes, it’s 8:30 am here.
That's the trouble with these videos 😄
Instead of squeezing the zipper bag to try and get all the air out, submerge it in water up to the zip top and then seal it. That will force even more of the air out.
Coravin is pretty expensive but definitely worth it. Once that bottle is open it's simply not going to drink the same way on day 2 or day 3 and there isn't much you can do to avoid it aside from finishing the bottle the night you open it.
Love my Coravins!! I have both the glass and the polycarbonate version for outdoors and actually prefer the poly. Either one will keep wine in good condition for at least 5-6 days.
@@ronaldlamascus1944 I also LOVE my Coravin! Allows me to have the correct glass of wine with whatever I'm eating and I don't have to finish the bottle in 2-3 days.
I like to use a vacuum stopper and and pump the air out if I don't finish the bottle. I think they have them on Amazon for like $15. Good cheap investment if you ask me.
Yeah, that's all you need if you want to keep it okay for a week or so. No bottle I open is never going to last that long.
Do you think the results would have been different had you not decanted the wine? Just open your wine, pour your serving and immediately put a cork back in? It’s generally what I do if I know we won’t finish a bottle. Pop, serve, cork and back in regular refrigerator to keep it much colder than ambient/wine fridge temp. I feel the ranges you gave at the end were highly accurate to what I’ve experienced.
Educational and fun, which is what you’re all about MP! Didn’t see the ziplock bag coming…Thanks as always for the great content 🍷
I usually keep my wines for 3 days. Open, decant only what you need, pump the air out of the bottle, seal, put back in the wine cooler. Same the second day. Usually, I find that good reds are BETTER the second day, and then a bit worse on the third day. But it depends a bit wine by wine. Unlike Madeline, I find that whites have a shorter life and and they are usually at their best on the first day, except for some wines which are already a bit oxydized in the first place (like Jura or some old Burgundy for example), in which case they can get better. Sweet wines like Sauternes, because of the high residual sugar, remain excellent and sometimes get better for days, and sometimes weeks. Port can remain good for months.
Handy little video. I've been playing with the idea of getting some wine preservation gadget for years but I just don't think they're worth it for me. I drink far too much so a bottle is not likely to last more than three days at most and I quite enjoy the subtle changes. Some wines taste better on day two. I currently find myself in a bit of a pickle though. I opened a fine Gran Reserva Rioja a couple of days ago and completely forgot about it last night before opening another fine Spanish red I'd been saving for a few years. The clock is ticking. Just as well I have a week off work. Happy days.
Hallo everyone in this channel.
I come from a wine-producing region of Greece. what you present in the video is very correct, although I am very sorry about it. As I believe that chemistry enters more and more into the production of wine with the result that when we open a bottle, after a while the wine spoils.
I remember older years when we opened a bottle of wine, (which we made ourselves) the amount that was left over we closed the cork again and the wine did not spoil, no matter how many days passed.
😢
I opened my bottle of L’Angelica Chardonnay 5 days ago. On the first day, the wine was strong with almost overwhelming aroma. Taste was strong and over powdered the fish I had with it. After one glass, I put the wine in my Wine Art preserver/chiller. This is day #5 and now it is mellow and delightful. Full of flavor and great aroma.
I’m in a very precarious situation.. my wife doesn’t drink wine, so when I open up a bottle of wine it lasts anywhere from 3 to 5 days…
I think I need to invest in a Coravin but which model..
Hey, just noticed...
Congrats on a 100k+ subs!
Hey, thanks!
Missed one important element in this video that needs clarification on that I can never get the answer to - do you store open bolder red wines in the fridge (sealed properly), the counter not exposed to light or a wine fridge to make it last 3-5 days longer while maintaining the properties when first opened?
Oh good point. 3 days on counter with a cork. My secret is to put them in the fridge, then they last as long as white wines, just remember to let them warm up so the tannins taste more integrated
I rarely have any partially open bottles of red, but when I do - I go CRAZY when it goes bad. Shelf life and all.
LaJota Howell Mt. Merlot...Try the Sister wine Mt. Brave Merlot- Mt. Veeder ❤
Thanks princess, very informative Xx
Good wine doesn’t last long enough for me to find out when it goes bad. 😁
My wine goes to waste if I get a headache instead of a buzz. I stick them in the fridge after a couple units, but I never finish them since that bottle is now off putting. So my question is: Is there any indication that the headache comes from specific bottles/types, or is it likely due to biological variances in my body? I lean towards the latter, but I don't actually know. When I get those "headache bottles" I also tend to get hung over, even as the amount was small. Usually I can drink a bottle of wine no problem, more too.
I never get a headache these days. On occasion I might get through a bottle in one evening and it won't give me a headache. It's possible that you're sensitive to sulphites. I'm opening a can of worms here but maybe you should experiment with low intervention wines. There really are a lot of great organic and low sulphite wines today and they're usually produced by great, small producing, wine makers that have a passion. I find I'm buying more and more wines from these guys as I really enjoy their individuality.
@@welshtoro3256 Hey thanks for the suggestion. If it was sulphites it'd be easily identified, but I can ingest sulphites for days and nothing happens and I can ingest wine without it and get the aforementioned effect, so that can't be it.
Honestly, most things to do with what we eat and drink and how it affects us is mysterious as hell. Too many variables I guess.
EDIT: I did some light googling and the TLDR is that ingesting alcohol can be a known factor for sometimes inducing a headache, even after small amounts. Medicine has plenty thesis, but no definitive answers.
@@QualeQualeson Yes, there are many variables. Here's another possibility and I base it on my own experience. I work 10 hours flat like an absolute dog and a few years ago I noticed that I was getting minor headaches. I now know it was because I just wasn't drinking enough water throughout the day. By the way, check out those low intervention sellers because they are a fascinating new direction in the wine world.
Aww man why didn't I know this about port & sherry
I'm a sherry veteran and it is pretty robust. Sure, you don't want to leave a fino or manzanilla lying around for months on end but the other styles, particularly the high end, can survive pretty well in sensible storage.
Yes
Some red wines seem to improve after several days after opening.
Agreed, but they're usually going south after day three.
I think this was one of your best videos and not just because you were so cute.
Whats better buying 4 bottles of 25 dollars or so wine or buying one 100 dollar bottle of wine?
That's the universal law of diminishing returns. The sensible thing is to buy four excellent bottles at 25 dollars instead of the slightly better bottle at 100. We have to splurge on that 100 from time to time just to remind us of the profile and enjoy. However, it is just a bottle of wine at the end of the day and 25 dollars should buy you a bloody good bottle of wine. I live in Europe and my speciality is Spanish and, to a lesser extent, Italian wine. 25 pounds/euros is a fantastic sweet spot of price/quality. After that the price/quality diminishes.
@@welshtoro3256 Mhm thanks for reinforcing my decision to buy the four bottles; I thought I was just being an alcoholic lol. Also if you have the time I would love some recommendations for Spanish wines the only one I've ever tried is Faustinio Rioja I think.
Buy the 4 bottles @ $25
I think I need to invest in a Coravin but which model..
Any suggestions?
Oooo, great question. As someone who never “coravins” a wine for more than a month, I really like the pivot. But, if you’re going to put the wine back in your cellar for several months, get the pokey one.
I bought lots of extra pivot caps, so I can have several bottles open at same time and store both whites and reds in fridge (just make sure to let reds warm up)
@@Winefolly … thank you for your help, maybe do an episode on it
@@Winefolly .. can you explain the Cap please and thanks again
❤
Who needs a wine to last more than 24hours. If it is good, drink it, if it is bad put it in the vinegar barrel.
whoa. you have a vinegar barrel?
Box wine always stays fresh because it's sealed in plastic, and oxygen can't get in.