"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.

Ed