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