Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.3 alpha 4/15/85; site weitek.UUCP
Path: utzoo!linus!decvax!decwrl!spar!turtlevax!weitek!mae
From: mae@weitek.UUCP (Mike Ekberg)
Newsgroups: net.wines
Subject: Re: Wine and Beer -- preservation issues
Message-ID: <256@weitek.UUCP>
Date: Fri, 16-Aug-85 15:07:55 EDT
Article-I.D.: weitek.256
Posted: Fri Aug 16 15:07:55 1985
Date-Received: Mon, 19-Aug-85 21:52:49 EDT
References: <731@brl-tgr.ARPA>
Distribution: net
Organization: Weitek Corp. Sunnyvale Ca.
Lines: 25
Summary: good luck with opened wine

I don't think you will have any luck with your opened wine. Winemakers
have a hard enough time excluding the yeast which makes vinegar from 
alcohol. But it may depend on the alcohol and sugar level, both of
which act as preservatives in high concentrations. So if it is a French
Sauterne it may survive :-}.

This leads me to ask a related question I've been wondering about for a while.
My wife and I like to drink French wine alot, which usually comes in 750
milliliter bottles. Ususally, we can't finish the bot, so it goes into the
fridge. By the next day, the wine is already partly vinegar. However, 
California wine usually stays good in the fridge for several days.

My question is: Is the California's wine fridge-staying power due to 
it's (usually) higher tanin and/or alcohol content. Or is it due to some
manufacturing process, eg. better filtration?

BTW, On your opened bottle, you might try aereating the wine by decanting
into another container and letting it sit for a while. I remember an issue
of Vogue where the author was suggesting that young Bordeaux should be
left opened for hours before drinking.

And finally, if the wine does 'turn', you've got some fine makings for salad
dressing.

Mike Ekberg @cae780!weitek!mae