I opened a Gewurtz that I had recorked in a half-bottle some months back
and left in the frige - this is the longest I've stored open wine
before. As far as I can tell, very little (if anything) was lost over
that time period. What upon first opening I sensed on the nose (I had
no strong impressions of the palate), when I reopened it I sensed most
of it on the palate instead.

I'm certain that wine that was stored for this long in a half full full
bottle would be dead. So, I believe that by far the best way to
preserve leftover wine is to rebottle it in a smaller bottle, with
almost no ullage, and to insert a paperclip while inserting the cork (to
allow air to escape), then pull the paperclip and push the cork in a bit
more (to get past the slot). There should be less than half an inch of
ullage.

Far superior than any other storage method I've used.

Jose
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