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While researching options for ‘Wine Preservation’ over the past year, because my husband travels quite extensively in his work and often we open up a good bottle of wine and he may want more when he returns in a week. Consumers do not always want to finish a bottle or two all in one sitting- what to do?
I am not always in the mood to drink two or three days in a row. Call me crazy! I love wine, but routinely I am myself traveling quite extensively to the the gym now. So I am seriously watching my calorie intake, and unfortunately alcohol and sugar products are high on that ‘no-no’ list.
PIWC will be testing out a new product I recently discovered on-line, the VinAssure™ Wine Preservation system. I am excited out this product and have seen it on a few wine sites. Often as a chef, or even just as a great cook I might make a few dishes where a white and a red would pair well, but for only two people and not other guests sharing- we would want to save what is left for another evening.
Wine connoisseurs have found numerous ways over centuries to preserve wine, most do not care if it sits on the counter just re-corked at room temperature, but if you are serious then you may want to re-think the options.
The VinAssure™ Story- How did this amazing product begin?
VinAssure™ grew out of a simple desire not to waste wine, and a practical business need to make good use of every last drop. For years I was the owner and proprietor of a small wine store and tasting bar, and I had what I would consider a low to medium volume of wines served by the glass each week. At one point I sat down to calculate the dollar-for-dollar waste of unsold, tossed out, or employee consumed wine that had just become an accepted sunken cost of my business. Even with my small program the numbers were staggering… I was simply WASTING WINE and pouring potential revenues down the drain!
VinAssure works by using Argon gas,
ARGON: WHAT A GAS!
by Clark Smith
All her pretty dreams argon.-Bruce Springsteen
Oxygen is not the enemy of wine. Yet the most outspoken proponents of O2’s role in wine development will still scrupulously try to exclude it from partial tank head spaces. We all gotta gas. But in reality, few of us do it well. And in an imperfect world, it is not enough to shrug and say, “We just try to keep topped tanks”…(read more)
Come back next week and find out how are VinAssure experience pours out!
Chef Elizabeth Stelling Food ~ Wine ~ Fun!