If it’s only good for 2-3 days, I’m out. I can achieve that with it.
I posted this on August 7 in a different thread:
I’ll throw out a Repour data point from tonight. I had about half a bottle left of a 1994 Mondavi Reserve CS from a tasting on July 20 so I stuck a Repour in it and threw it in the fridge. I poured it tonight with a Flannery ribeye and it hadn’t faded at all. If anything, the wine showed better tonight than it was when I first poured it.
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So the consensus seems to be pretty good, better than argon gas or Vacuvin, but perhaps less reliable than Coravin? Maybe a bit cheaper than coravin too?
Coravin has a 30% off black friday sale, and I’m in need of some argon capsules, so trying to decide which way to go…
My guess is that are tight means using a screw cap closure. I know that glass supply companies will sell these, but you can also pick up some pretty cheap half bottles in supermarkets, rinse them out when finished, and use those. That’s what I recommend all the time in my Tasting Room.
Different use case for Coravin vs Repour for me.
Repour saves the remains of a bottle I intend to finish in a few days or a week. It works with young as well as older wines with sediment as long as I pour carefully.
Coravin (presumably) can preserve a wine for months or years (my luck hasn’t been great past 2-4 weeks), but it is awkward, pours slowly, and does not work with wines with sediment. I haven’t used mine in years.
Repour initial cost is very low. Try it and decide for yourself. Not on your most precious bottles until you have some experience with it and are comfortable with what it can or can’t do.
What can’t the Repour do? It seems like folks are very positive on the Repour over the immediate term (tasting rooms, next couple days)… where does it fail?
The reason I said to try it on some non-precious bottles first is that some users have not been happy with it. Better to find out on lower-risk bottles.
I don’t think it fails if used “properly,” as in placing it in the bottle after each pour and not trying to use a single device on multiple bottles. And as long as expectations are realistic. It won’t rejuvenate a wine that’s faded after sitting exposed to air for hours, and it probably won’t be reliable for multiple weeks- or months-long storage.
I use them on delicate or older wines I expect to finish in a few days. If it’s a young or robust wine I expect to finish the next day I don’t bother with the Repour.
I have used a dozen of this. What I find is that the remaining half bottle is definitely not oxidized a few days later, but they are different, particularly on the nose.
My guess. Since the oxygen has to maintain an equilibrium between the part dissolved in the wine and part in the empty space, the chemical in Repour will keep an pressure to suck dissolved oxygen our of the wine until the chemical is used up. So the remaining half bottle will be more reduced.
My first try of Repour on a bottle of 1989 Chateau Olivier, a wine that is on the backside of its existence. Drank half the bottle on Friday. A nice, charming wine, honest Bordeaux, with some aging dryness on the finish. Now 48 hours later under Repour and stuck in the regular fridge, and the wine remains fresh. I’ve not noticed any degradation. Saving some for tomorrow out of curiosity. An example of one for me, but has definitely intrigued me.
I still like these. I use them with wine, but they’re invaluable with vermouth, which I’m slow to finish.
WT
Still using these very often. As others have said, they’re for a few days to maybe a week. Longer and you risk losing the wine. My guess is this happens because the seal isn’t perfect, so a bit of oxygen sneaks in and over time will spoil the wine.
I’ve just been using my eurocave sowine which seems to do a better job than vacuvin since it continues to adjust the vacuum.
I must have gotten a bad batch or something; I threw out a 12-pack recently because they didn’t work for my use case (drink 2/3 bottle over 3 hour period, insert stopper).
That’s interesting. I’ve always thought good vermouth should be available in 187ml sizes or even airplane bottles. Do you use a new repour everytime you drink the vermouth though? Or are you able to get by with multiple uses?
Apologies for the dumb question: Did you put the Repour in right after pouring each glass or only after 3 hours open to air? I don’t know if it makes a difference. I put it in immediately after pouring each glass.
Going to try this. I discard more vermouth than I use.
Different poster, by just FYI, I inserted it after my first (healthy) pour so that the 1989 wine did not have extended exposure to open-air.
I put it in after the first pour. If you want to put it back in after a second pour, make sure you cover the filter with your thumb during the second pour so it isn’t exposed to oxygen outside the bottle.