Grapevine: What to Do in the Event of an Unfinished Bottle of Wine
“What can I do with an opened bottle of wine if I don’t finish it?”
I was asked this question – again – the other day, so I decided to make it the topic of the week. We all have encountered this dilemma, although some less often than others. The good news is that you have several viable, reliable choices.
First, a bit of background. Wine begins to change as soon as the cork is removed from the bottle. Some wines improve when exposed to air; the aromas and flavors that have been tightly confined since bottling are released when they come in contact with oxygen.
But most do not. They begin to deteriorate quickly. Wine, in its most elemental form, is a fermented fruit derivative and is perishable. It’s just a question of time before oxygen accomplishes its dastardly deed – oxidation and spoilage.
Generally speaking, red wines will last longer than white and sparkling wines. Wines with higher acid and tannins will last longer than softer wines, and wines with higher alcohol will last longer than those with lower alcohol.
Here are two general courses of action you can take when faced with the prospect of an unfinished bottle of a favorite wine. I’m sure several of you may have your own proven methods.
An unfinished bottle can be preserved or recycled.
Preserving wine is a worthy endeavor. The longer you can slow down the oxidation process, the longer the wine will retain its freshness. There are three ways I recommend.
First, tightly cork the unfinished bottle and place it in the refrigerator. Cold temperatures induce a wine coma, slowing oxidation. White wines are a natural for popping in the fridge, since we tend to drink them cold; red wines are a bit more of a challenge, but if you take them out about 20 minutes before consuming, they will reach the proper drinking temperature.
A second way to preserve wine is to remove the oxygen that resides in the empty portion of the bottle. There are several ways to accomplish this. One is to transfer the wine into a smaller vessel, less area for oxygen to reside equals slower oxidation. An empty 375-ml half-size wine bottle is ideal. Better yet, decant a portion of the wine into a smaller vessel and pour to the top leaving no air space before, not after, you consume it. This method will preserve wine for up to a week.
A third method is by utilizing modern technology. There are several gadgets on the market that successfully remove oxygen from the bottle. One is Vacu-Vin. It consists of a reusable rubber stopper and a pump; simply place the stopper in the bottle neck and work the pump until you feel resistance. You’ve created a vacuum seal. I’ve used it and can confirm it works. A more esoteric preserver is Private Reserve, an aerosol dispenser containing inert gases that replace the oxygen in the bottle.
Beware of one thing: these wine preservation methods all work and will enhance the life of your wine – generally for one to two days. Don’t wait too long; the oxidation clock starts ticking as soon as the cork is removed.
On to the second way of dealing with an unfinished bottle: recycle it. Simply incorporate the wine into a favorite marinade recipe or use it to infuse rich flavors into sauces and soups. Wine can also be used as the base for a vinaigrette salad dressing. Let your imagination be your guide.
The next time you’re tempted to force yourself to consume that last drop of wine in a bottle – stop. There are many ways to extend your enjoyment of wine without compromising your blood-alcohol level.
Nick Antonaccio is a 40-year Pleasantville resident. For over 20 years he has conducted wine tastings and lectures. He also offers personalized wine tastings and wine travel services. Nick’s credo: continuous experimenting results in instinctive behavior. You can reach him at nantonaccio@theexaminernews.com or on Twitter @sharingwine.
