You probably know that the second we open our wine, the clock on its drinkability starts ticking. When oxygen interacts with the nectar of the gods, it unlocks amazing flavors and aromas housed within. However, over-exposure to air will tragically spoil our vino, devastating us and angering the wine gods for sure.
We’ve recently highlighted short-term options for slowing down this clock and adding several days to an opened wine’s lifetime (like air displacement and vacuum sealers), but what if we want to preserve our wine for much longer?
As usual, science has a solution. Specifically, we’ve found two ingenious approaches to pausing oxidation and extending the lifespan of a bottle for weeks, months, or even years between glasses: