375ml air tight glass container kept in the fridge works great for up to 2-3 days. I rarely wait more than a day. I really don’t see the need for gadgets.
My newest theory is I use Repour for wine consumed over 2-5 days and my Pungo for more extended periods. I travel with Repour too.
I think you’re better off using the Pungo all the time (except for Diam situations, where I use both, more on that below). I was a Pungo early adopter, so after a fair bit of use (and being one of the earlier models to roll off the line), my pungo went back to the shop and was brought up to snuff. Since then, the Pungo has kept bottles in good shape for an extended period. For context, my primary purpose is to preserve bottles between pouring for restaurants/shops/etc…and I want bottles I pour to be in pristine condition. I want folks that sell my wine to know what it tastes like on pop and pour, not PnP plus some unknown amount of wine evolution. Anyways, currently Pungo does the best job of this. I have to be careful to flush argon through the pungo needle before inserting it into the bottle tho, otherwise I’m adding a small bit of oxygen each time…definitely not a good thing preservation-wise.
The one exception to this is a bottle with a Diam cork. The Diam is so dang dense, Pungo can’t go through it. So I pull the Diam cork, insert a Repour to clear the headspace, and then use the Pungo to do the actual pouring. Using the repour here may seem like a small advantage, but like I said above, I want the bottles I pour to be as pristine as possible, so being a bit over the top in this regard seems reasonable. And hey, being over the top and reasonable, all at the same time, is a rare opportunity for me!
For my purposes, I don’t see repour, on it’s own, as anything but a 2-3 day solution max…and that’s not esp useful for me (wrt pouring for restaurants)… and for my personal drinking, opening a bottle and keeping it in the fridge in between works well for me for a few days (note that the ‘drink a bottle at home’ scenario is much easier on a bottle than the ‘drive around town and pour for folks’ scenario).
The problem I see with repour is that while you’re pouring wine, oxygen gets absorbed into the wine. The repour does a good job of absorbing the oxygen after pouring, but it doesn’t do anything for the dissolved oxygen levels of the wine in the bottle…so the wine will evolve some amount.
Oh, the travel scenario…I forgot about that. I’m a little unclear about when you can/can’t travel with the argon cartridges (that pungo/coravin use). Travelling with a couple of repours might be simpler tho.
Anyways, my 2 cents.
Curious if anyone has updates to share not that most are a year in with repour? Thank you!
I’ve been very happy with it. I use it to keep bottles for casual drinking in the fridge for 1-2 weeks at a shot
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Ok thank you. I do the same with Coravin. This would be an easy travel or out to dinner item to throw in your bag/pocket. Will order!
I’ve got them confirmed for BerserkerDay with a really nice discount 
Nicely done. When is that please? Sorry
January
Nice! I’m using it more and more.
While in Burgundy earlier this summer they were selling/using them at Domaine Marchand-Tawse…the only comment I remember was they liked them. I need to give them a shot as well…
Thanks Gus.
I use them for older wines that I want to split over two nights. I’ve had good results thus far. For the most part wines that are not old enough to be almost gone will hold pretty close to what they were on the first night. Not every time, but most times. Younger wines I just prefer to see how how they go open overnight.
Version 2 of these should have a Oxygen Level indicator that shows how much of the absorbtion material is spent, or even a color indicator like green, yellow, red since having a digital % readout is probably too expensive for a one time use item.
but that would allow you to maximize the use… presumably V2 would also pack more oxygen absorbtion material into one unit.
Yeah, like the indicator dots that Ponsot use to use
![[rofl.gif]](/uploads/db3686/original/2X/a/a7452fcd8e675af869f8da01174474a545b03944.gif "rofl"){kind=small}
Oh that’s exciting! Thank you Todd ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Me, too. My wife is currently not drinking so, if I open a bottle, it lasts me 2-3 days. I don’t save bottles much longer than that, but find that the Repour seems to preserve better than a blast of argon or a vacu-vin over that period of time.
I’ve been using one repour for six different half bottles without issues. This was my strategy: drink half a bottle and then stick in a new repour. When opening that bottle again immediately tape to bottom of the repour and zip it in a small airtight bag until next use. The fifth wine I tested this one was a 2006 LdH Tondonia Reserva where I’d expect deterioration from day one to two, but the wine was clearly as good on day two. Now it is in a bottle for the sixth time, this a young Garnacha that seems to oxidize quickly enough that it usually doesn’t save, we’ll see how it goes tomorrow.
I could imagine someone creating a little thimble with rubber at the bottom so create a good vacuum, then have a little handle to keep the repour firmly in place. This could easily be the the place where you put the repour when not in active use.
Where do you buy your empty 375ml’s? And when you say airtight, you just screw the top on as tight as possible? Do you fill the 375 to the point of overflow?