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Inert Gas

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So I invested, and I have used it, but now I would like to continue to enjoy said preserved wine. Once I uncork, can I just pour the wine or is there something I should be doing first to expel the gas?

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  1. A friend claims you need to blow into the first glass poured from a preserved bottle in order to expel the bouquet-dampening residual gas but I've never found it necessary. I just pour and enjoy.

    1 Reply
    1. re: carswell

      I'm with you on this one. Maybe it's the large bowls, that I use, but I've found no residual effects from the various inert gas preservers.

      Hunt

    2. I just pour. The gas should disperse when you pour the wine out. I do have a question for you or others - when you use one of those cans like Private Preserve and follow the directions, just how much gas is really going in the bottle? Just a very thin layer over the wine or does it take up a larger volume than that? I am wondering what happens if you accidently jostle the bottle after you've sprayed and sealed it up.

      1. Normal pouring should not result in an appreciable amount of inert gas in the serving glass -- you defiantly don't want to deliberately pour low and slow, which might result in a greater amount of inert gas being 'served'.

        Despite the density differences, gas do mix to a fairly large extent. Ideally enough inert gas fills the bottle to completely displace any air/oxygen from getting in contact with the wine, but even if that doesn't happen the reduced amount of oxygen should help keep the wine in much better shape than otherwise.

        I would not be overly careful about handling the wine with the inert gas, but neither would I allow the wine to be deliberately shaken, as then you'd have a much greater potential for degradation...

        1. What is the best technique for spraying the gas into the bottle - against the glass or directly over the liquid?

          1 Reply
          1. re: swissfoodie

            Don't think it makes much difference, since the gas is heavier than air and so will settle on the surface of the wine. That said, one advantage of aiming for the side -- especially with nearly full bottles -- is that it tends to disperse the spray, which can be quite strong from a new canister, and avoid splattering. As per the Private Preserve instructions, I usually give it one long shot (about 1 second) followed by three or four short shots.

          2. We use Argon gas to preserve wine all the time and have never noticed any affect on aroma or taste from the small amount that forms the cover layer on top of the wine. Argon is supposed to be colorless, odorless and tasteless. That said...... I have been told, by someone who worked in a winebar that used a closed-system gas preservation apparatus, that discerning palates could pick up a taste after an extended time. [These closed systems are the kind that automatically fill the entire empty space in the bottle as wine is expelled from a spigot. One possibility is that there is a lot more gas in the expended bottle than would be there from a few sprays in an open system.]

            1 Reply
            1. re: Midlife

              Argon, eh? Isn't he a great producer of German Rieslings? Oops, my bad, that's Egon...

              I've got several different devices with inert gas, mostly the "systems," but also the Private Reserve and a similar one. In none of the instances, have I had a noticable problem. Lately, I've gotten very lazy and just Vac-u-vin, but then maybe I'm drinking more, and more quickly.

              Hunt