Clearly, wine is on the ascendancy worldwide and especially in America. And, like weekend golfers tempted to purchase any club touted to lower their handicap, wine lovers are always on the prowl to find ways to enhance the enjoyment of their favorite beverage.<\/p>\n
Let\u2019s take a look at the most popular and latest vino accouterments—or more appropriately, wine toys—that are being marketed to enophiles everywhere.<\/p>\n
WINE PRESERVATION SYSTEMS<\/strong><\/p>\n Air is the enemy of wine. Once a bottle is opened and not finished, it begins a slow deterioration in aroma and flavor due to oxidation. The good news is it\u2019s always safe to drink. With its combination of alcohol, acids and tannins, wine can safely be consumed even after losing its tastiness. But why would you? Life\u2019s too short. Enter the preservation systems.<\/p>\n Keeping air at bay can be accomplished in a number of ways. Here are a few such items from the least expensive to \u201ccheck your portfolio\u201d before buying.<\/p>\n Vacuum wine pump<\/p><\/div>\n \u00b7 Vacuum Pumps: These simple devices come with rubber stoppers and a hand held pump that enables you to remove air and create a protective vacuum with a few quick pumps. Priced around $12.<\/p>\n \u00b7 Inert Gassing: These items include cans of carbon dioxide, nitrogen or Argon that you squirt into a half empty bottle, laying down a layer of protective gas. More elaborate units require the bottle to be placed in a stand-alone unit that automatically gases and seals it. Prices range from $10 to $400.<\/p>\n But, let the buyer beware. There is some disagreement among the aficionados as to how useful these processes are in extending the life of a wine. In any instance, preserved bottles should be drunk within 6 to 10 days. After that, even the preservation systems don\u2019t do much to protect the wine from oxidation.<\/p>\n One no-cost way to help preserve your half drunk bottle is to refrigerate it. Cold temperatures slow down oxidation for both white and red wines. If you have more than one bottle opened after a party, consider blending. After a test taste of the potential blend, pour one wine into another half full bottle and recork it. Blending rarely harms flavors if they are of similar varietals and can be a fun way to play \u201cwinemaker\u201d for a day.<\/p>\n DECANTERS<\/strong><\/p>\n After discussing how excessive air can harm wine, it must be revealed that small amounts of oxygen can enrich a just opened bottle. This process is called decanting. It\u2019s usually reserved for red wines.<\/p>\n Whenever someone swirls a glass of wine before sipping they are\u00a0aerating the wine. Decanting, on the other hand, is intended to separate any sediment that has formed in the bottle.\u00a0 However, most wines today throw very little sediment and decanting is more often used to promote aeration and develop deeper aromas.\u00a0 Unlike an opened bottle that sits for several days and goes bad, a wee bit of oxygen introduced into a freshly uncorked bottle releases aromas and flavors, enhancing the wine\u2019s character.\u00a0 Here are some items used to accomplish this effect.<\/p>\n Crystal Decanter<\/p><\/div>\n \u00b7 Decanters: The array of sizes and shapes of decanters is impressive. From a simple glass carafe\u2019 to a beautiful Waterford crystal vessel shaped like a swan, the size and form of decanters is seemingly limited only by one\u2019s imagination. After a bottle is opened, the wine is poured into such a vessel and allowed to sit for about twenty minutes before drinking. As an alternative, an inexpensive way to decant is to simply pour the wine into a pitcher and immediately return it to the bottle. Decanters range in price from $40 to $300, depending on quality and design.<\/p>\n Vinturi Red Wine Aerator<\/p><\/div>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n![\"Vacuum](\"http:\/\/www.hagarty-on-wine.com\/OnWineBlog\/wp-content\/uploads\/2009\/10\/IMG_1504.jpg\" "\\"Vacuum")
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