My Winesave PRO home experiment.
What is Winesave? I wrote about it here on ‘Winesave PRO – does it actually save wine?’.
I used an inexpensive (read ‘the cheapest’) white wine from my Lidl shop to do this experiment. A fresh and feisty white, Conde Noble, A drop of white (£x.xx). Why? Because a wine like this is likely to show deterioration more quickly as it is a lighter, aromatic style.
I filled 5 sets of 100 ml bottles. One right to the top. The other, I left a short gap having released gas into the bottle before filling for about one second, filled with wine and then a brief top up of more gas (about ½ second) to finish it off. The wines were not kept in the fridge at all.
I also filled one spare bottle have full, with gas, to open half way through to test as an additional test for whether how full the bottle has an affect.
Each week, I opened one set of the wines and noted the differences.
|Week||With Winesave PRO||Without Winesave PRO|
|1||The wine has a minerality that was not present initially. However, the aromatic profile is unchanged. The palate is rounder.||The wine has reduced aromatics and the palate is showing signs of oxidation but still a pleasant drink.|
|2||The wine is aromatically the same as week one and on the palate as well.||This wine is oxidised on the nose and has a light bitter quality in the mouth. It is nothing like the wine freshly opened.|
|3||This wine seems to now be showing some increased oxidation. More pastry and spice characters creeping in. It is also more rounded. Still drinkable, but looks quite different from the original.||(Filled right to the very top – no gap.) This wine is fresh and crisp and shows a little variation from the first week’s version. ie. it is a little oxidised but still a pleasant drink.|
|4||The aroma profile of this wine is fresh enough and still resembles the original with some oxidation as per Week 3. The palate has become flat and distinctly appley.||Oxidised white. Faint nuttiness to an otherwise neutral aroma and this is repeated on the palate. The palate is flat and smooth but rather flavourless.|
|5||The nose is showing more oxidative character here but still retains some original fruitiness. The palate is rounded, flat, has much less flavour than previous week.||fully oxidised – dull, lifeless and indecipherable aromas and flavours. The palate is flat, still flavourless and more than a little bitter.|
Other points to note:
Obviously, as I am effectively decanting wines into smaller formats, in all instances I have noticed that wines, whether white, rose or red, are more rounded at the time repouring. Specifically, when compared to the wines tasted within 10-15 minutes of pouring into a glass for whites or 30 minutes in the glass for reds. I put this down as a ‘decanting’ effect rather than a preservative method effect.
I still keep whites in the fridge.
The wines also do require a ‘good amount of swirling’ after pouring from a bottle preserved with the gas.
One final thing
Kindly, the team at Winesave have offered any readers a promotional code for a 15% discount if you want to use it yourself. (I have tested this too and it, too, works!)
Promo code: 2021WINEMUSE15
Visit Winesave for more information.