- High-Proof Pinot: Brilliant or Bogus?
- Wine by the Glass: Not Just for Suckers
- Just Say No to Nouveau
- The Value Wine That Costs $100
- Why You Should Buy Wine in Bulk
- Champagne's Great Growers
- Seriously, Don't Sniff the Cork
- Americans Drink Plenty of Wine, but Vatican Citizens Drink More
- How to Talk to a Sommelier
- For Champagne, Skip the Flute
Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don’t you think an open bottle should last more than a few days? Unfortunately, while brief exposure to oxygen may help a wine open and flourish (e.g. decanting), prolonged exposure dulls its flavors and aromas, and eventually will turn it down the path toward vinegar. While you could buy special gas or gadgets to keep wine fresher longer, there's an easy and free way to reduce oxygen contact. Pour the leftover wine into a cleaned 375 ml half-bottle. Then simply shove in the used cork (wine side down for enhanced sanitary conditions) and place it in the fridge—even if it's red (cool temperatures help preserve the wine).