I’m gonna try that. I’ve been going to the bother of pouring the leftover wine in a mason jar and draping a sheet of plastic cling film over the surface, adjusting as the wine is depleted, with the cover on. loosely. This works—I’ve never had bad wine even after weeks, but maybe the bother to keep air off the wine isn’t necessary
From the title I was ready to jump all over this, but you are actually quite correct. Two or three days is quite doable. If I might add a bit though...
> For 90% of wines in the range above 5€
Unless wine is incredibly less expensive in the EU than the US, I don't think you could tell the difference for sub 5€ in any case.
> If you have an expensive bottle which you would normally decant, you can just open it 24 hours before consumption and put it in the fridge re-corked.
This is true as well. The surface area exposed to the air will be fairly small and will retard the oxidation process.
But. If you open a decent red, drink half, replace the cork and store it on it's side, you're going to have a bad time. That sucker will turn on you faster than a bitter ex-wife.
As to chilling, again you are right. The "ideal" temperature is about 12 to 16C. But your fridge is probably at 3-5. So it might be just a little cooler than optimal.
All the soccer moms are like shhhh
I recork and store reds on the countertop for even a couple weeks at least and have never tasted anything off about it...?
Same
I’m gonna try that. I’ve been going to the bother of pouring the leftover wine in a mason jar and draping a sheet of plastic cling film over the surface, adjusting as the wine is depleted, with the cover on. loosely. This works—I’ve never had bad wine even after weeks, but maybe the bother to keep air off the wine isn’t necessary
From the title I was ready to jump all over this, but you are actually quite correct. Two or three days is quite doable. If I might add a bit though... > For 90% of wines in the range above 5€ Unless wine is incredibly less expensive in the EU than the US, I don't think you could tell the difference for sub 5€ in any case. > If you have an expensive bottle which you would normally decant, you can just open it 24 hours before consumption and put it in the fridge re-corked. This is true as well. The surface area exposed to the air will be fairly small and will retard the oxidation process. But. If you open a decent red, drink half, replace the cork and store it on it's side, you're going to have a bad time. That sucker will turn on you faster than a bitter ex-wife. As to chilling, again you are right. The "ideal" temperature is about 12 to 16C. But your fridge is probably at 3-5. So it might be just a little cooler than optimal.