Wine preservation systems - which do you recommend?

K_F_o_l_e_y · August 9, 2019, 1:18am

With the Coravin, if you use it correctly, the volume of argon injected is equivalent to the volume of wine removed.

I should probably watch the instructional video again before I do my Coravin vs Repour comparison lol.

Steve_Gautier · August 9, 2019, 2:28am

I have had real mixed results with my Coravin. I like the fact that the aroma stays strong with the Repour but I don’t let a bottle go more than 2 or 3 days.

Warren_Taranow · August 9, 2019, 3:37am

I forgot about a Repour corked bottle in the refrigerator for two weeks, and surprisingly, it had changed little.

WT

PeterJ · August 9, 2019, 7:19am

That’s what’s supposed to happen but, in using it, my impression is that I can inject widely varying amounts (assuming time of lever depression is equal to Argon volume) and get the same amount of wine out.

joeduncan · August 9, 2019, 4:11pm

2 things : I think time doesn’t necessarily equal volume, it might depend on fulness of the canister. And the argon is compressible but the wine isn’t, so the larger the headspace, the less immediately the wine will be pushed or for a given relative amount of argon. Basically you’re pressurizing the headspace and that takes more absolute argon as the headspace increases in volume. Note this just affects the speed of pour, not amount if you’re very patient

Jim_Stewart · August 9, 2019, 10:21pm

Thanks for the note Jeffrey.
Thanks for the link to the Eto thread, Kevin.
I like the concept and that it is a mechanical versus gas replacement/absorption approach. I will be following the Eto thread for reviews as more people get and use this thing.

P.S. The posts in this thread have severely damaged my confidence in my old friend Mr. Vacu-Vin. I think I will be going with the cork and refrigerate approach.

josh_bryer · August 9, 2019, 10:59pm

This is one of the main reasons I’m considering the WineKeeper and would love to get input from any current users.

Karen_Troisi · August 10, 2019, 12:19am

We have tested using Coravin and Repour in our tasting room. I was high on both initially but both have limitations for commercial use. We still sell Repours and I think they are good for home use if you don’t finish a bottle. We now use the Coravin for library wines only, while at home I use my Coravin mainly on 750ml’s of sauternes and port.

Our everyday wine preservation is now a Winekeeper unit which constantly pumps argon into the bottle. They offer single bottle up to multiple bottle units. We have two 4-bottle units and so far we like them - and they preserve wine well. The argon canisters are less expensive than Coravin on a per use basis too and one Winekeeper argon canister is good for about 12 bottles of wine with constant pouring. We have been using these since early April.

WineKeeper Showcase Argon #10541 | IWA Wine Accessories

The Winekeeper keeps bottles upright, which might be a solution for the sediment problem in older bottles. Does the argon injection still stir up the sediment?

Sorry been off the grid… yes the Winekeeper bottles are upright. You can adjust the tube length inside the bottle to avoid sediment in the bottom of the bottle.

Shan_A · August 10, 2019, 2:00am

Do folks find that coravin preserves the wines “exact” flavors and aromas two weeks later? How different are the wines when tried again?

It sounds that not everyone uses it the same way either. Some try to add more gas and others still try to cover the pinhole.

Shan_A · August 10, 2019, 2:12am

How do you use this to serve the wine at a temperature other than ambient?

JDavisRoby · August 10, 2019, 2:17am

I’m surprised no one has suggested the best way to practice save and sipping.

Karen_Troisi · August 10, 2019, 12:02pm

We don’t use it for whites which are refrigerated.

K_F_o_l_e_y · August 11, 2019, 6:31pm

I see your Wine Condom and raise you a Sir Perky.

Steve_Gautier · November 7, 2019, 1:31am

I’ve posted before about my skepticism with my Coravin. I “found” a bottle of 2011 Chateau Saint-Roch Maury Sec Kerbuccio today in the cellar. I had originally Coravin’d a glass on 5/31/17, put poster putty on the top and put it horizontally on the bottom shelf. I opened it today with zero expectations. The wine was alive and wonderful.

I still have some skepticism but I might start experimenting again with some lower end bottles.