Amazon.com Customer Reviews
Only one thing better, actually two... - Review written on September 12, 2007
Rating: 5 out of 5
1 customer found this review helpful, 1 did not.
These work great, as another reviewer has said, though - they don't make the wine last forever. You have to have properly set expectations and handle the open wine carefully, sealing it quickly. Also if you leave the wine out of the refrigerator, it will spoil, the simple act of opening it has set the clock in motion. You are merely trying to slow it down. Certain wines oxidize/spoil more rapidly (or at least develop that metallic nastiness of oxidized wines) than others.
The only better 'systems' are:
1. Glass marbles. Whenever you take out some wine, leave the bottle open ONLY LONG ENOUGH to pour a glass, then top it off with clean glass marbles, right up to the top and recork it (using the vacuvin if you have it for double security) and refrigerate it.
Clean marbles? First steal them from any handy 10 year old boy, then hide them in the silverware basket of the dishwasher and leave them there. Your marbles will be safe from the 10 year old, and clean when you need them. Voila!
2. Never open the wine. Not really an option ;-> Particularly with 10 year old kids around...
Cheers!
Cap'n Jan
Like marriage, it's great if you have realistic expectations - Review written on August 21, 2006
Rating: 5 out of 5
14 customers found this review helpful, 3 did not.
Looking at the reviews of this an other Vacuvin products, you see reports that are deeply contradictory. It's interesting that there is such a divergence of experience with such a simple product. The ideas behind Vacuvin are pretty simple.
First, air is the enemy of an open bottle of wine. Bacteria in the air want to turn alcohol into vinegar. The air itself oxidizes and dulls the taste of all but the most robust wines.
Second, you can remove some of the air with a simple pump and thereby slow down the rate at which wine deteriorates.
Why then, do we have both no-star and five-star reactions to this product?
Maybe the biggest source of disagreement is expectations. Vacuvin slows the deterioration of wine in the bottle, but it doesn't stop it.
Another possible reason for all the disagreement might be a question of temperature. The biochemical reactions that kill your wine are temperature sensitive. They proceed faster when the wine is warm and slow down when it's cool. Putting a pumped-out bottle in the refrigerator or wine cooler will slow down the spoilage processes and make Vacuvin more effective.
A third issue is the way the wine is handled before the Vacuvin plug goes in. If wine has a lot of air dissolved in it by being poured from decanter to bottle, there's no system that will keep it fresh.
For more info on wine storage, check out my book, The New Short Course in Wine.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005