suzywong
Wot, no electrons?
Fill an ice cube tray with left over wine, freeze, bag and use for stock.
Sorry, what exactly is “left over wine”?
Fill an ice cube tray with left over wine, freeze, bag and use for stock.
Sorry, what exactly is “left over wine”?
I'm struggling to understand the concept of not being able to drink a bottle of red wine over 2-3 days.
I've been doing this for many years and have never once tasted any deterioration on the 2nd or 3rd day.
For the record I normally drink a decent supermarket pinot noir which costs around 6-8 euros in France.
I do not know why, but for me it does not taste as good
Bloss
How confident are you that blindfolded you could consistently pick out 1-2 days old wine over a bottle just opened?I do not know why, but for me it does not taste as good
Bloss
How confident are you that blindfolded you could consistently pick out 1-2 days old wine over a bottle just opened?
Seriously though - put the cork back in and leave in a cool room and it will be just as nice the following day.
Sometimes wine tastes better on the second day.
I suspect that, too. If you lower the pressure in the bottle, you reduce the vapour pressure, which means the more volatile compounds will be more inclined to evaporate out of the wine. Or something.I find £6-£8 wines often taste better the next day, especially reds which may be a bit harsh on opening. Obviously I'm not a connoisseur - but I know when something tastes better. Maybe more expensive wines behave differently. I have also suspected those suction pumps suck some of the taste out, but that's probably nonsense!
Sometimes wine tastes better on the second day.
Only if, when your meal is waiting, you suddenly remember there is half a bottle of red in the fridge, say ‘sod it, I’ll drink it anyway’ and knock it back while wiping the condensation from the outside of the glass.If I'm using a vacuvin stopper, which I do, I tend to put the bottle in the fridge overnight, even reds, to reduce the oxidation, then let it come back to room temp the following day before drinking. Am I a bad person?
Correct - as does boeuf bourguignonSometimes wine tastes better on the second day.
Only if, when your meal is waiting, you suddenly remember there is half a bottle of red in the fridge
Yes, plenty of expert wine bods reckon it’s the best place for an opened bottle (stoppered up again, of course.) I admit I don’t do it myself, or at least haven’t yet. But that’s mainly because I’d never remember to take it out early enough, as suggested above. Maybe I could set a recurring alarm on my phone.Red wine in the fridge - are you serious?
Never seen anyone do it in France and they're pretty clued up in the region that I live.Yes, plenty of expert wine bods reckon it’s the best place for an opened bottle (stoppered up again, of course.) I admit I don’t do it myself, or at least haven’t yet.
Interesting but I'll stick with my tried and trusted methodTBH I’ve never seen anyone in France with the problem of a half-consumed bottle. Not when I’ve been around, anyway (cough.)
Here are the first two links I found on the subject. Loads more out there.
https://www.winemag.com/2015/05/15/5-tips-for-storing-opened-wine/
https://www.dailymail.co.uk/femail/...ottles-RED-fridge-never-chill-white-long.html