What kills a good wine is air – oxygen. A little is good, but a lot is bad. That’s why when you leave a wine open on the counter overnight, it usually tastes terrible the next day.
Ever see those restaurants with fancy wine dispensing setups that have bunches of tubes connected to bottles with little spickets? Well, assuming you don’t have thousands of dollars for that, the next best thing is Private Preserve.
Essentially, what the fancy restaurant setup does is reduces or eliminates the amount of air/oxygen in an open wine bottle. They displace the air with a noble gas, which is heavier than air, and won’t oxidize the wine. That’s what Private Preserve does for the home wine drinker.
We’ve gotten an extra few days from an open bottle of wine – red or white – with wine gassing. While it’s not full proof, wine gassing is certainly better than simply corking the bottle or the “vacuum” type systems which try to extract air from a bottle.
The gas cans usually cost about 10 bucks and seem lighter than air. But you get dozens of uses from one can. Like the Screwpull and Wine Aerator, any wine drinker needs Private Preserve.
