Definite bonus points for style. Very cool!
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Or you could do something easy at home, like cannulation between flasks, no coravin needed!, just a positive pressure source of N2 or Ar, some needles and clamps, and rubber septa that fit your bottles. Surely everyone has something like this knocking around…
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That’s great! Perhaps someone can make a productized version of this for transfer from a sediment-filled bottle to a clean bottle without contact with the air. Any of the Coravin folks on the board? Or maybe a budding entrepreneur…
Or a glovebox- I used to use these in college when doing oxygen sensitive reactions. Flush the thing with argon and you can decant to your heart’s delight. Probably costs less than a bottle of DRC. You’d need an airlock big enough to accommodate two bottles of wine though. And no decanting over a candle flame…
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let’s split the difference and use a shlenck line!
Before Coravin was invented I actually contacted a welding supply company that made such boxes inquiring about prices for this exact purpose. To say the salesman was surprised when I told him the reason is an understatement.
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You’re my hero.
I’ve also been transferring wine to smaller bottles, but I’ve always felt that the oxygen the wine is exposed to while pouring, leads to faster degradation than I hope for. To reduce the problem, I’ve recently expanded on the method by prefilling the bottles I transfer to with CO2 from a Sodastream (using a sawed off Sodastream-bottle to access the spout) and doing the actual transferring with a siphon, filling the new bottle from the bottom up. I’ve had very promising results using this method.
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Nice! I’ve also used my soda stream to displace air from wine bottles- in the past, I’ve just given a few blasts into a partially consumed bottle prior to shoving the cork back in. No idea if this makes any difference, but it makes me feel better.
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I appreciate your quest to invent a better mousetrap, but remain firmly in camp Boston round, 4 oz. Even if I have multiple bottles open, it’s much more space efficient in the fridge. I’ll usually have 2-3 sets of leftovers max, which I can distinguish visually (one of them is probably white anyway). If it really gets out of hand after a group dinner, I’ll put on some masking tape labeled with a one or two letter reminder. No single use items, still using the same bottles I got several years ago. I can grab them in a second for travel. I’ve yet to encounter a moment where I would want less than a 4 oz pour, it’s the perfect glass for me. I were to practice blind tasting by myself, I’d get a Coravin.
Love all the dialog here! Thanks for starting the thread @Noah_C !
As mentioned, im a huge coravin fan but it’s a no-go for the older wines i like to open. I typically use the Qik Vin and it works pretty well for a few days (*looks like they might not be available any longer - https://www.amazon.com/stores/page/C2D4A5C9-E319-460E-A361-CF11F52D04F5)
But have some repours arriving today and am excited to give them a shot. Not sure why i havent tried them yet as it does seem like a great solution for bottles where the Coravin is not an option 
Repour question for the group. Has anyone used it on a Port? I don’t see why it would function any differently but figured id ask before i go down that road.
No reason why it shouldn’t work, but haven’t tried it. You might be the pioneer on this one,buddy. Try it out and report back!
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The Rabbit funnel with strainer is my go to.
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Nice, perhaps I’ll use that one when I plan to drink the whole bottle and the Franmara when my goal is to preserve it for future drinking to avoid the aeration.
A double decant followed by some time in a decanter then a Repour stopper is my MO for old red wines too. I am also a fan of using the Repour on almost any wine, aged or not, that I plan on drinking over a few days to a week. I think this stopper does help preserve the taste profile (especially when I remember to remove the tab.) 
Thanks for this thread @Noah_C – I bought some Repour stoppers as a ‘first pass’ at this. The bottle of ‘natural’ (no SO2) red that I opened four days ago was good to drink again last night, rather than a vinegary waste. I did refrigerate it, just in case.
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Somehow I was never aware of the Repour but looked it up based on this conversation. This is a really interesting product but, as others noted above, my principal hesitation is all that plastic going straight into the landfill. In the ‘how does it work’ section of the Amazon listing it describes a “packet” inside that contains the active ingredient. Why couldn’t the manufacturer simply add some threads to the top piece of the stopper assembly so that one could unscrew and replace the packet with the active ingredient? I’m imagining a blister pack from which one would pop out a replacement for each use. This would seem to solve what appears to be a widespread concern dragging on product adoption and would seemingly make the refills much less expensive to produce and distribute. A lower per use cost would also seem likely to increase usage/sales. Finally, the reusable nature would seemingly also allow for an upgrade in the materials used to construct the ‘base unit’, which might increase overall perceived value of the product. Wouldn’t that be a win for everyone?
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This is one of the reasons I’m trying the Coravin Pivot instead. Seems to serve a similar purpose but less plastic waste. However, the cost is higher and there is still a consumable (the argon capsules).
So Pungo makes exactly what you described but I dont know anyone who has tried it.
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