"James Silverton" > wrote in message
...
> Theron wrote on Thu, 26 Mar 2009 13:29:01 -0700:
>
>
>> "James Silverton" > wrote in
>> message ...
>>> sf wrote on Wed, 25 Mar 2009 20:35:44 -0700:
>>>
>>>>> "James Silverton" > wrote in
>>>>> message ...
>>>>>> Hello All!
>>>>>>
>>>>>> The recent threads on cooking with wine and using Vermouth
>>>>>> prompted me to post this from Joe Yonan in today's
>>>>>> Washington Post.
>>>>>>
>>>>>> Ask 10 cooks what they do with leftover wine and, trust
>>>>>> me, at least half will respond, "What's leftover wine?" --
>
>>>>>> James Silverton
>>>>>> Potomac, Maryland
>>>>>>
>>>>>> Email, with obvious alterations:
>>>>>> not.jim.silverton.at.verizon.not
>>>>> If it's a fine wine you served with dinner cover it with a
>>>>> nitrogen blanket and recork it. If properly done, it will
>>>>> last for months. I usually refrigerate recorked wine,
>>>>> though it's not absolutely necessary. Vermouth, or any
>>>>> fortified wine like Port, or Sherry, will hold its own if
>>>>> it's just recorked for quite a long time. I guess the
>>>>> "today" wines, red and white, we all know what to do with.
>>>>>
>>>>> Ed
>>>>>
>>>> I can't say nitrogen protects wine for months, but it can
>>>> extend wine for a few (very few compared to a month) days. As far as
>>>> decent "today" wines... they are made to drink
>>>> TODAY (whatta concept), not in five to twenty years. So if you or
>>>> anyone else has a problem with that, you're the one
>>>> with the *problem*.
>>>
>>> I kind of doubt that a small injection of nitrogen would do
>>> even as much as a vacuum pump. Given that nitrogen is
>>> slightly less dense than air, you'd probably have to bubble
>>> nitrogen thro' your wine for quite a time to have much
>>> effect. Now argon, being quite a bit denser, might work but
>>> it's got to be more costly. Carbon dioxide would perhaps work
>>> too but I'd think you would be able to taste it, unlike
>>> nitrogen and argon. James Silverton Potomac, Maryland
>>>
>> We use a product called "Private Reserve". You spray the
>> nitrogen blanket onto the
>> remaining wine in the bottle, and immediately recork firmly.
>> This will keep a wine
>> from oxidizing for at least a month, and possibly longer. I
>> have a fair store of very old
>> Bordeaux and Burgundies, all very sensitive to any more
>> oxidation that they've already
>> had from aging, and I haven't had any problem. I don't think a
>> vacuum pump applied to a half full
>> bottle will remove enough oxygen, especially for a very old
>> red wine.
>
> Now, I don't dispute that, if you could remove the air from above the wine
> in a bottle you could well preserve the wine. However, how is it done? As
> I said, I cannot see that nitrogen would displace the slightly heavier air
> very quickly and it seems you would need a lot of USPC quality gas.
>
> There is a wine bottle attachment for food preserving vacuum pumps but
> I've never tried it.
> --
>
The product I've always used is Private Preserve
http://privatepreserve.com/welcome.htm
It uses CO2, argon and nitrogen. I didn't know that. Thanks for bringing
this up.

Ed