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love_cab_chard User is Offline

Master of Wine
Posts:12349

03/08/2006 4:44 PM
You see davidn, your education worked. How & where do you store your sweet wines leftovers? I ask because pizinah posted he stores in the frig. I store in he cellar. He sticks the cork back in the bottle. I pump the air out & close with the cork that comes along with the pump. Any advantage/disadvantage to either approach: frig vs cellar cork vs pump Thanks!

Marcel

Grape Puncher
Posts:875

03/08/2006 4:50 PM
I do it just like pizinah - fridge and cork. Fridge because I think the cooler temperatures slow the deterioration process. Cork because I don't have a pump gadget - I'm to lazy to buy one.

Dave Tong

Santa Clara, CA

Barrel Filler
Posts:1334

03/08/2006 7:07 PM
If you can remember to do the trick of decanting half the bottle into a 375 that's the way to go. I've got a great seal that I picked up from Miner years ago. It's made of metal and has a screw thread on top, so it looks kinda like a basket press. There's a rubber ring around the base. The stopper slides into the bottle then you turn the screw. This compresses the ring against the sides of the bottle and makes an airtight seal so you can lay the bottle flat. One benefit of this is that when you insert the stopper the air in the neck escapes. If you ram in a cork you compress that air into the space and thus it's under pressure.

http://scmwine.blogspot.com - My wine blog. http://scmwine.wikispaces.com - your guide to the Santa Cruz Mountains and Santa Clara Valley

ChangeMe

Barrel Filler
Posts:1475

03/08/2006 8:27 PM
Quote: How & where do you store your sweet wines leftovers? Left over wine? I am not sure I understand the concept Seriously, I have a lot of sweet wine that I hesitate to open because I don't think the whole bottle will be finished. If people have had great success with any particular preservation method, I too would be very interested in hearing about it.

David Niederauer User is Offline

Los Gatos, CA

Master Sommelier
Posts:15708

03/17/2006 3:37 PM
I don't think it really matters with most of the recent vintages. Just keep it cold and "sealed" and it should be just fine for a couple of days. Most of these wines have so much sugar in them you probably won't notice any difference. There are some that may even benefit from 24 hours of oxidizing. Dave Tong has a good way. Use a 375 bottle and fill it up to almost overflowing and slam some saran wrap over it. Even if you left the bottle open it wouldn't make that much difference. One of the biggest wine myths is that opening a bottle to let it breath... doesn't work. For a wine to breath one should expose as much wine-surface area as possible. Now if you're talking Yquem or a sweetie with 10+ years of age on it I would do my best to finish the stuff at the first seating. This is why I buy 50/50 half bottles and 750s. If you can't finish a 375 you are drinking alone and that is not a good thing to do with wonderful wines like these. These wines are meant to be enjoyed and shared. Go find a friend.

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