An innovative Australian company, winesave has introduced ground-breaking technology that successfully dispenses food-grade argon in an effective and affordable canister.
No doubt there will be some consumer skepticism with the very mention of ‘gas’ however, argon has been used in wineries and food production for many years and is a completely natural product coming from the very air we breathe, and obtained by modern methods of liquefaction of gases and fractional distillation.
Argons most exceptional quality is it combines with nothing; an atom that is totally resistant to bonding with other elements and being two and half times heavier than air, simply falls down displacing the harmful oxygen, forming an impenetrable layer between the wine and air.
With the wine bottle kept upright and relatively cool, the barrier of argon will preserve wine perfectly for many weeks, indeed months. I have personally trialed winesave for several months on a wide range of grape varieties, styles and bottle age; from young and relatively fragile aromatic white wines to completely mature vintages of red wines, even a 1977 Vintage Port.
The results were conclusive if not astounding with not one wine showing any sign of deterioration at all. Even after opening and resealing several times, all kept perfectly for over 2 months, and some improved!
The simplicity, affordability, natural qualities of argon and winesave technology is a watershed development that will revolutionize wine consumption at home, and anywhere wine is served – by the glass.