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Photo: Michael Hession Also Great $350 from Amazon $460 from Amazon Buy from Amazon Buy from Amazon Upgrade: Only for enthusiasts Coravin Model Two Plus The Coravin Model Two preserves wine better than anything available––even our top pick––but it’ll cost you It’s less fussy than other systems in the same price range and we felt liberated by how many dusty bottles it inspired us to try from our collection A Coravin is an indulgence but an effective one It uses a thin needle to pierce the cork of a bottle and extract wine while simultaneously filling the void with 999 percent argon gas preventing oxygen from getting inside After you remove the needle the cork self-seals the tiny hole and you can even return the bottle to its sideways position in a wine rack without its dripping When we used the Coravin Model Two Plus our professional taster said a five-day-opened bottle tasted the closest to a new bottle of wine The owner of the company claims to have preserved personal bottles for up to five years But such a tool isexcessive if you’re not really into wine
Table of contents Why you should trust us
Nick Guy has written about cocktails and drinking culture for Serious Eats and he has worked behind the pine at one of Buffalo’s top cocktail bars Eve O’Neill has written all of The Sweethome’s wine Champagne and tabletop glassware guides She has spent several years working in both wine tasting rooms and wine cellars
To supplement our own knowledge we spoke to a rock-star cast of award-winning wine professionals—eight in total—including Jill Zimorski wine director at the Hotel Jerome; Jordan Salcito beverage director of David Chang’s Momofuku restaurant group and formerly of Eleven Madison Park where she was part of a James Beard Award–winning beverage team; James Beard–nominated sommelier Michael McCaulley wine director and partner at Philadelphia’s Tria; Tracy Howard Garton senior editor at Imbibe magazine; Seth Box the private client director at Moet-Hennessy; and Catherine Fallis Master Sommelier
In addition two certified wine professionals performed a blind taste test for this guide Tony Rials is a certified sommelier and beverage director at Bourbon and Butter in Buffalo New York Tommy Lombardo serves as general manager and beverage director of Ristorante Lombardo also located in Buffalo; he holds an advanced certificate from the International Wine Center Should you get a wine preserver
Sweethome wine drinkers are laid back We surveyed almost 500 readersand found that 83 percent spend $25 or less on a bottle of wine (including 18 percent who spend less than $10) So preserving wine might at first seem a bit precious The best way not to waste wine is to finish the bottle The best way not to waste wine is to finish the bottle yet 78 percent of those surveyed said they drink half the bottle or less in one sitting Toss the last glass from a $10 bottle every week and that’s $250 down the drain that you could have saved with an investment of 8 cents the cost of one use of Private Preserve (as long as you drink the winethat week)
So check your habits If you regularly enjoy wine at home even if it’s inexpensive paying attention to how often the last amount gets tossed could be worthwhile Nearly half of those half-bottle drinkers in our survey reported not liking the taste of their wine when they finally crack it back open How we picked and tested
Once you open a bottle of wine oxidation begins Picture the way an apple starts to turn brown after you bite into it—that’s what happens to your wine when itgetsexposure to oxygen At first this is a good thing because it brings out interesting flavors and aromas in your wine But soon after the quality of the wine degrades and turns acidic and vinegary
A good wine-preservation system keeps an open bottle of wine tasting fresh for days (or longer) by keeping oxygen away from the wine Such systems include: For hands-on testing we were most interested in tools that cost $25 or less (the top four options above)
Cook’s Illustrated WIRED and numerous wine publications have run tests over the years and in our research we saw three main recommendations from the experts: Vacu Vin Private Preserve and Coravin
We evaluated vacuum sealers to find which one was the best of the bunch Photo: Nick Guy
While you can’t expect a bottle of wine to last forever we found five days to be a reasonable expectation and we ran our tests based on that figure First we tested vacuum sealers exclusively since that’s what almost everyone uses—67 percent of surveyed readers told us they used that kind Our initial test in which we filled wine bottles with mini marshmallows to potentially reveal leaky vacuums gave us a resultwe didn’t expect: completely collapsed marshmallows in three of our five test subjects
Mini marshmallows after vacuum sealing Crushed marshmallows indicatea stronger initial vacuum Photo: Nick Guy
Our in-house physicist John Holecek speculated that the models with shriveled marshmallows had expanded the air pockets within the marshmallows so much that the sweetsburst causing them to collapse The test didn’t actually reveal which vacuum had stayed intact for the longest time but it did show which of the five vacuum pumps had the strongest initial vacuum
So we tested again this time with water We pumped empty bottles left them sealed for 24 hours and then opened them upside down with the bottle mouth submerged in a bucket of water measuring the volume of water each one sucked up The more water in the bottle the stronger the vacuum We did this five times for each system We took the vacuum models with the best average (the OXO SteeL Vacuum Wine Preserver the Vacu Vin Wine Saver and the VinoTru Wine Saver) combined them with two others to create our final testing pool and set up a taste test Also in that tasting panel were a few control subjects including one bottle recorked and kept at room temperature; one bottle recorked and placed in the fridge; and one half-bottle we emptie (http://www.pixelmarsala.com/product.aspx?name=u9e2u4-tie)d into a smaller container and sealed (a 1-pint Ball Mason Jar) theoretically reducing the amount of oxygen (and thus oxidation) in the container
Eight wine preservation methods plus a fresh bottle Photo: Nick Guy
We used 2009 Di Majo Norante Ramitello an Italian red for our blind tasting; one of our taste-testers Tommy Lombardo recommended it to ussince it had a tannic structure that would show signs of breakdown well Once filled the bottles satunrefrigerated in a shady area of a kitchen that averaged 70°F
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