The Problem of Oxidised Wines at Cellar Door

Hi Phil, an interesting post and you will be delighted to know that the advent of winesave™, www.winesave.com - , means the issue you speak of can soon be a thing of the past for any winery or restaurant who cares about keeping their opened wine in pristine condition. Some of Australia's leading wineries eg: Cullen, Voyager, Leeuwin, Torbreck, D'Arenberg etc all use and sell winesave™ at their cellar door.

Manufactured in Australia, winesave™ is 100% pure argon, the heaviest of all gases, and which is compeletely inert, colourless, odourless and tasteless. Unlike other gaseous cocktails, argon will not combine with anything. Being 2.5 x the weight of air, a one second application of winesave™ into a bottle of opened wine will fall through the bottle headspace and fall onto the wine, forming a protective barrier between the wine and the oxygen above.

Recently winesave™ was the official (and only) preservation system used at the Robert Parker in Asia event which featured over 100 of the world's leading wineries.

For the consumer who wants to enjoy less than a bottle at home, a restaurant serving wine by the glass or a winery wanting to ensure their wines are sampled in the best condition, winesave™ is the answer.

Agree with you, especially a problem if you visit a cellar door where they present you with a white wine that was opened the day before. And we have had it happen even at some good wineries who shall remain nameless.

It is also a huge problem at restaurants that serve wine by the glass. This is creating an injustice to many wine makers. More often than not we have ot ask for a fresh bottle to be opened when odering a glass of white wine, after a glass has been poured from an already open bottle and we find out upon asking that it was opened yesterday.