Why Preserve Open Wine?
From the moment a bottle of wine is first uncorked and exposed to air, it enters an oxidation process, which after a short time, leads to the loss of some of the wine’s best qualities. This is true for both still and sparkling wines… coupled with this, sparkling wines also fall foul to bubble loss.
In a word, an opened bottle of wine must either be drunk right away… or effectively preserved. Simply replacing the cork or attaching a clamp device will do nothing to prevent oxidation or bubble loss.
Still Wine Preservation Explained:
As a basic principle, vacuum preservation of food stuffs is well established. Applying the process to wine however, required innovative development. If insufficient air is removed from the bottle the wine will continue to oxidize, by removing too much air the negative pressure will draw the delicate esters and phenols from the wine detrimentally affecting the bouquet and ‘deadening’ the taste.
Within 2-5 seconds Le Verre de Vin creates a precisely controlled level of vacuum within a bottle irrespective of the amount of wine remaining. This ensures the maximum period of preservation is achieved without risking damage to the subtle structure of the wine.
Champagne & Sparkling Wine Preservation Explained:
The preservation of opened bottles of sparkling wine and champagne had to overcome two problem areas; bubble loss and oxidation. Simply replacing the cork with a ‘clamp effect’ stopper will do nothing to halt or slow bubble loss as the wine will continue to release its CO2 until a pressure equilibrium results within the bottle and then oxidation will occur. Preventing this natural release of CO2 is the key to ensuring the fizz stays locked in the wine and any issue of oxidation is eliminated.
Le Verre de Vin introduces a precisely controlled head pressure of CO2 into the champagne/sparkling wine bottle, and within 2-4 seconds has created a pressure equilibrium that prevents any discernible escape of CO2 from the wine itself. A specially-designed valved stopper, clipped to the neck of the bottle, retains the CO2 under pressure. The process ensures that the wine’s natural sparkle is maintained and maximum preservation is achieved.