Pop & Repour: Preservation Experimentation – The Results

14 05 2019

By Peter Vetsch

I feel like I’m in a time warp.  In this optimistic post from early February, I advised that the blog had been silent for a while due to sickness, but that we were back up and running and that I was testing out a brand new wine preservation gadget, with results to follow shortly.  Well, after that post, about the excitingly simple Repour Wine Saver, the blog fell silent for a while due to sickness (an ear infection and then sinusitis this time, mixing it up from the bronchitis I had before), but I can now advise that we’re back up and running and that I can now report the results of said wine preservation test.  If this cycle repeats one more time, I’m quitting the wine-writing hobbyist biz, but if I can avoid antibiotics for the next hour or two, I will pass along this tale of experimental trials, inadvertent failures of the scientific method and the (largely) successful demonstration of Repour’s mettle, complete with an unexpected twist at the end.

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For those who don’t feel like clicking on this link to catch up on my prior introduction to this ingenious device, the Repour is a single-use one-stop-shop for wine preservation, a plastic bottle stopper stuffed with oxygen-absorbing material that actively removes any oxygen remaining in the bottle after each glass pour, leaving the wine inside pristine and untouched by decay-inducing air for (they say) “days, weeks or even months”.  It costs $3-4 CAD and lasts for the entire duration of one bottle of wine, regardless of how many times you go back to the well with that bottle.  I decided to test that marketing promise rather emphatically.  I opened three bottles of 2015 Alfred Merkelbach Urziger Wurzgarten Riesling Kabinett from Germany’s Mosel Valley, drank a healthy dose out of each, then left one as a poor unguarded control bottle without any form of preservation beyond my refrigerator, dosed the second with argon gas (my personal pre-Repour preferred method of preservation) and test-drove the Repour with the third, revisiting them multiple times over the next month and tracking how well each bottle stood up.  My running preservation diary is below.  To refresh your memory, here was my initial tasting note on the Merkelbach Kabinett:

“The wine is a complete throwback to a bygone era, understated and filigreed in style, with canned golden apple, sea spray, petrichor and orange zest aromas giving way to a fragile yet enduring, heavily mineral palate, all quartz dust and steel.  The restrained residual sugar offers relief and key lime accents without weight, the acid is omnipresent but not cutting, and the finish is taut and straight-laced, perfectly formal and polite and German.” Read the rest of this entry »

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Pop & Repour: Preservation Experimentation

7 02 2019

By Peter Vetsch

And – we’re back.

When I posted the review for Vinebox Day 12 as we polished off our daily reviews for two consecutive holiday wine calendars, I fully intended that the blog would go dark for a little bit while we rested our typing fingers and regrouped.  I did not intend to then catch bronchitis and a cough that wouldn’t die in a house full of plague and contagion, but that’s what happened, leading to a much-longer-than-anticipated blackout period to kick off 2019.  However, I’m back on my feet and Pop & Pour is officially back in business with some compelling content in the wings to kick off our writing new year, starting with a new and intriguing solution to one of my favourite wine questions:  how best to preserve an open bottle.

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I am an unabashed wine preservation geek.  I own a Savino (and it works! at least for shorter storage periods).  I have tried, and ultimately discarded, a number of vacuum pump oxygen-expelling gizmos (which never quite get all the air out and quickly cease to become airtight themselves, thus undermining the whole enterprise).  I have written a lengthy series of real-time preservation reports about the Coravin as I gradually drained bottles with one over the span of six months (a series of posts that continues to get regular views in Iceland to this day, though I could not tell you why).  My current preservation go-to is an argon dispenser, which places a blanket of inert gas over top of the remaining wine in the bottle and acts to prevent further oxygen contact, as oxygen is the primary agent that leads to wine deterioration over time.  I thought I was fairly up to speed on the various different ways to keep wine from spoiling, but little did I know that a new entrant had recently joined the fray.

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The Repour Wine Saver is ingenious in its simplicity.  All wine preservation tools operate by preventing oxygen access to wine in some manner or another.  Some of them fail because they rely on physical or mechanical processes that grow less efficient over time as materials change or fail.  The Repour has no moving parts or components that can get worn down over time, particularly because it’s not meant to be used over time: it’s a single-use disposable bottle stopper that retails for $3-4 CAD, keeps a single bottle of wine fresh for as many times as you care to reopen it, and is then thrown away.  It works not by expelling or blanketing the oxygen in the bottle, but by absorbing it.  The interior of the stopper is crammed full of oxygen-absorbing material (of a type that is also used to help keep food fresh during transit) which, once the cover tab is removed and the stopper is placed in the bottle, starts pulling the oxygen not only out of the air inside the bottle but also out of the wine itself.  No oxygen = no spoilage. Read the rest of this entry »








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