While there's no fool-proof way to make a bottle of cab or sauv last beyond a week (yet), there are a few ways to get the most out of it, according to Alec Bruggentheis, National Beverage Director at Smith & Wollensky steakhouse.
First, it's important to know that oxygen is wine's best friend, but also its worst enemy. While oxygen helps wine "open up" by allowing its aromatics to reach their height, too much exposure to air can take all of that away. You're then left with something that is flat and unenjoyable.
For those who like full-bodied red wine and plan to enjoy a bottle, Bruggentheis recommends decanting. Though restaurants will try to put on a show by turning this practice into a performance, decanting at home requires little more than a clean vessel.
"Choose one that has a lip or a spout for ease of use and one that is dishwasher safe or otherwise easy to clean," Bruggentheis recommends. That way, your wine gets to breathe and you get maximum flavor.
When it comes to putting the bottle away, only one thing is needed.
"Simply blow into the bottle with the remaining wine and reseal it," Bruggentheis says. "Carbon dioxide is heavier than oxygen so by blowing in to the bottle, you will displace the oxygen and cover your wine. Whether the wine is a screw cab or cork, that enclosure will be sufficient to allow your bottle of wine to be enjoyed the following day."
If you're in the Boston area, check out Smith & Wollensky's new “After 8” Fall Wine Dinner program, kicking off next month at the Atlantic Wharf location.
Starting every night in October at 8:00 p.m., enjoy any starter, any steak or entrée, any side and any dessert on the specialty wine dinner menu for $80 per person. On top of that, you have your choice of unlimited tastings of four featured wines.