So a few points about me!
- I’m not really very knowldegeable about wine technicalities
- I live alone and don’t drink a great deal. Usually just one glass of wine a night.
- I only drink reds and mainly wines like Bordeaux, Rioja, Rhone
So, once opened, I don’t usually finish the bottle for about 6 days. I used to use the cans of nitrogen which was okay but a bit fiddly and not too cheap. Recently, despite high levels of scepticism, I bought an AntiOx stopper from TWS and have been surprised by how well it keeps the wine. And that’s all fine; not ideal but an okay compromise.
Now to the decanting question. Decanting is frequently recommended for a fair number of ‘fine’ wines but if I do that I would imagine even a good quality wine will be pretty sad after 6 days in the decanter. So I was wondering whether double decanting might be a solution, as once back in the bottle I can use the AntiOx stopper to help prolong it? Or will it be too late after such a thorough oxygenation?
Any views greatly appreciated.