Guys, when some of you talk about tasting a bottle over several days, how do you store the wine after its opened. Right now I simply put the cork back in the bottle and leave in the fridge untill day 2 and so on. Is this right or wrong? Thanks
Transfer to 375 or freeze.
+1
If you really want to get serious. Transfer immediately upon opening (assuming you know you won’t finish more than 1/2 or so) to a clean and sterile 375 bottle. Use a funnel and splash as little as possible.
If you have a Private Reserve spray (widely available at wine shops), or argon spray, or vacuvin, use it. Then put it in the fridge.
Transfer immediately upon opening (assuming you know you won’t finish more than 1/2 or so) to a clean and sterile 375 bottle
What is the best way to clean and sterilize a 375? And do you reuse the same cork time after time?
I stand my 375s upright in the lower rack of the dishwasher, and have never had a problem.
And I usually use the cork from the wine I just opened, leaving only enough air gap so the cork doesn’t come in contact with the wine.
I’ve heard mixed reviews on freezing (mentioned above) so have never tired. Am wondering what experiences anyone has had with that?
I don’t worry about sterilizing. What I do, when I’ve first finished the 375, is to rinse it WELL so that any sediment is out. Invert the bottle, let it drip dry. Put the bottle in the cupboard with the glasses.
When I need it, I grab it, inspect the bottle to make sure I didn’t miss anything (if you did and there’s something growing in there you’ll need to rinse AND sterilize at that point). Presuming that the bottle’s OK, I simply decant the wine and cork it with the cork from the 750ml bottle I’ve just opened and put it in the fridge. This assumes I am drinking the half bottle left. If I’m not, I’d need another cork.
If you do need to sterilize a bottle just make a weak solution of water and chlorine bleach. Say a teaspoon or so in a full 375ml bottle of water. Let it sit for 15-30 mins and RINSE WELL. Like 6 or 7 times.
I would not freeze a wine unless I was keeping it for many many days. And that never happens… 
On re-using .375’s… when I take a previously cleaned bottle out of the cabinet, I rinse it with fresh. filtered water to remove any of the off-gassing elements in the cabinet (ye olde cabinet-stink).
Also, I find that very full-bodied, youngish wines (think Alban) benefit greatly from an evening open on the counter before vacuvining and replacing in the fridge.
I just consumed a 2005 Pax Walker VIne Hill as follows; opened Thursday night, had about 10 oz (left open for about 3 hrs), vac’d/fridge, re-opened Saturday night, poured about 6 oz and immediately resealed and back in the fridge, had finished it Monday night. It was at its best on Saturday, but still at about 85-90% at the tail.
Also, make sure the vacuvin stopper is moist for a tight seal.