Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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Default nitrogen wine storage?

Not quite on topic, but close...

Went out to dinner last night, and asked for a glass of pinot grigio.
It arrived looking as fizzy as champagne with a lump of sugar, and the
explanation was that the restaurant used some sort of
nitrogen-atmosphere storage system for opened bottles of wine. Drinking
it, I could feel the fizziness on my tongue, and it tasted... well, not
quite like vinegar, but close enough (no, I didn't take a second sip.
It went back).

Anybody know anything about this system? And does it normally work to
preserve wine a while, or was my experience common?
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Default nitrogen wine storage?


"Joe Pfeiffer" > wrote in message
...
> Not quite on topic, but close...
>
> Went out to dinner last night, and asked for a glass of pinot grigio.
> It arrived looking as fizzy as champagne with a lump of sugar, and the
> explanation was that the restaurant used some sort of
> nitrogen-atmosphere storage system for opened bottles of wine. Drinking
> it, I could feel the fizziness on my tongue, and it tasted... well, not
> quite like vinegar, but close enough (no, I didn't take a second sip.
> It went back).
>
> Anybody know anything about this system? And does it normally work to
> preserve wine a while, or was my experience common?



Sounds like someone either hit it with CO2 instead of nitrogen or managed to
pressurize the wine with nitrogen.


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