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Eto - getting to know a new gadget



I don’t think it is really meant to make a difference to a wine that has already been decanted. The idea is, I think, to use it as a decanter to open up the wine as with any decanter. And then to use the plunger/valve system so there is no longer any air in contact with the wine so that it does not continue to oxidise. It is intended as a way of keeping an wine once opened in good condition over several days (up to a week to 10 days I seem to remember) and do so much better than other systems like the vacuum pumps.

The aesthetics of it are, of course, a personal thing.


Finished this yesterday, was still good, so the device works for me. I poured another bottle into it. This I will leave for 6 days before I first try… again struggled with pouring the full bottle, must be me.


Thanks for this test and learn @szaki1974: may have to get myself one now. :+1:


Just wanted to quickly mention about that cork from the initial post, looks like its a high end technical synthetic seal made by Ardea Seal and there is mention of Domaine Ponsot and the use of the seal in the article below:



It also looks like Mac Forbes also uses this seal as well for his high end single vineyards.

Looking at the Ardea seal site it seems that its made from 3 parts, a chassis which gives structure to the cork, the body which is slightly elastic to seal against the glass and the shield at the bottom which is the only part that touches the wine - which is chemically inert.


I’ve come across them a couple of times, notably with Olivier Leflaive whites. They are not without their detractors.


9 days ago I poured another wine and left the eto on the kitchen counter (out of direct sunlight might I say)…

First glass with some sweet chilli stir fry, very nice. The wine has developed slowly in the eto and is drinking great today, better than on opening with only the slightest trace of oxidation. I am liking my gadget more and more.

I also checked the thread on JR’s forum, consistent with my experience so far.

Weekend Drinking Thread [8-10 Feb 19]

After the first night with the Crozes Cuvee gaby I am calling mine a qualified success. The wine is definitely decanted but I was a bit heavy handed with the initial pour. However it does not taste oxidised and spoiled in any way whereas other methods of preserving this wine have failed miserably in the past. I think technique is probably important here.


I really must order one, or maybe two, for myself!


Are we sure this device has not migrated from the medical environment?


My 2 just arrived. Will try to add notes to this thread


I know some aren’t too keen on the appearance of the eto but I quite like it’s modern clean lines that are also, particularly in the copper coloured example, quite reminiscent of a whisky still.


I am interested in whether the ETO is actually made with real copper as this will affect the wine. Often adding a copper coin can take out VA and mercaptans from a wine and improve its flavour. Could definitely lead to an enhanced experience.


Yes, I’ve done this trick, but then worried about the effects of the billions of bacteria ingrained on the coin :scream:


You can wash the coin first :wink:


Who has time for that when your wine glass is full of VA :rofl:


Am curious as to how that works…. Old wives tale, or is this real? Just wondering as inert metals tend to takes a long time to “react” with anything


It definitely works. It was shown to me by Niels Verburg the winemaker at Luddite. He was showing early barrel samples and demonstrated the technique. Wine was instantly softened. Brilliant wine too. https://luddite.co.za/


Do bacteria survive on copper? I would have thought not…


Like on a twopence piece?? interesting


An OLD two-pence piece. The newer, smaller ones are some iron alloy (a.k.a. steel) presumably coated. Whether the coating is or contains copper I can’t say. I haven’t investigated!

But again, beware. Copper use is a winemaking thing - wines under screwcap need a different pre-bottle finishing to avoid going overtly reductive. But it will change the flavour and not necessarily for the better - the flavour compounds in cabernet sauvignon and sauvignon blanc particularly involve thiols which are very definitely part of the whole, and it will strip them out.

(Conversely too much copper in a wine can lead to other problems, but that’s beyond this discussion and more of a winemaking thing).