Don’t ask me how, the explanation defies belief. Not by me tough. I told my friend to cork it and stick it in fridge and I would visit this fall and help him drink it. He doesn’t believe it will be any ood then. What do you think? Any better way to store it (he also has a wine fridge and I suggested pouring into a half bottle; not sure he has one tho).
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I have a rubber cork and you pump the top of it to remove air in the bottle. It helps a lot. Sorry, I can’t remember the name of the product.
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How much did he drink? If it’s still basically full, I’d push the cork as far in as I could and stick it in the fridge. I have no experience here, just guessing (but I have my internet guessing license), but I’d bet a pocket portrait of George Washington that it will be delicious when you visit this fall.
Also, if this is anywhere in the Midwest, I may be available for pre-tasting services, to make sure that you two don’t end up poisoned if you choose to follow this advice.
Sorry, but long history of experimenting has told me that nothing works for more than a few days, I know David Schildknecht has talked about going back to corked up bottles in the fridge after a month or more, but I just do not buy it. The wine irrevocably changes. It may still taste OK, but it won’t be the wine it should be, and with a wine like this that’s all that matters.
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About 25% was consumed.
David, I have found German riesling to last pretty well in fridge for awhile.
I’ve had young Kabinetts and Spatlesen last for 3 weeks in the fridge after opening and TBA for about 2 months. I think a bottle of GKA would likely be good after a month or so, but this isn’t the bottle I’d want to experiment with.
Hedge. Have him get a half bottle and fill it, recork it all the way, and put it in the fridge, and enjoy the other 25% tonight and/or tomorrow night. He can tell you if it’s as good then as it was tonight. Still a gamble, but without the gamble, you don’t get any…
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Lest yes. At least to my taste it is never as good after 48 hours. YMMV
Time to accidentally order some fresh Maine lobster and inadvertantly eat that with the rest of the wine.
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Drink it…enjoy it…and call it a day!
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I’m with most. I would not risk just recorking the same bottle. 25% is a lot of air.
Maybe Dave’s suggestion of the half bottle works. It’s a risk.
The sure thing is drinking now.
The explanation that defies belief… that I want to know.
I’m REALLY curious, though 
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I don’t think those things actually work, I seem to recall some paper that was published that studied this. They aren’t able to maintain much of a vacuum over time, and there’s still plenty of oxygen left in the bottle. I’ve had better luck with oxygen-absorbing stoppers like Repour.
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Yeah that’s what I would recommend. Keeps wine pretty fresh for days.
well, not sure of all the details and I didn’t want to ask for them as it would be like pouring salt into a wound - but apparently he was out and asked his housekeeper to get a particular Muller wine out of his Eurocave (or whatever he has) and put it in his wine carrier, which I think he gave to the waiter without looking at the bottle - and the waiter opened it. Now, I think it is really dumb to ask someone other than a wine geek - amend that, a German wine geek - to pull a particular bottle from storage when you own multiple bottles from that producer and then not even look at the bottle before handing it over. This was an auction wine! Surely it was tagged as such!
Anyway, his issue was he was leaving town early the next morning and would have no opportunity to drink balance any time soon. And he lives in a different city from me so I couldn’t get it from him.
Oh, well, it’s only wine, right?
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We need to scramble a local wine geek rescue squad! 
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And Egon Müller has some of the most inscrutable labels in Germany (and that’s saying something).
Some have the round VDP sticker on them but I don’t think all do. Or am I wrong about that?
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Talk about a first-world problem.
Seriously, though, this wine can’t be more than what, 7%? Easily crushable in a night. Seize the day.
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I decant 1/2 of practically every bottle I open to screw-topped .375 and they last quite well. I know you weren’t sure that he had a bottle to decant to - supermarket Perrier bottles are my go-to…
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Gave me an idea for a podcast: “Only Mullers In The Building.”
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