Enjoy opened bottles of wine for up to 5 times longer, with Airtender® & Nanostopper®.
Oxidation is the enemy of wine, quickly making it lose its aromas and flavor. Vacuum significantly slows the oxidation process, perfect for extended storage and wine by the glass.
The Airtender® vinologists provide storage advice below. For information on how to use the Nanostopper®, visit the "Nanostopper®" section in the "Explore" menu of this app.
Consistent vacuum sealing
Always re-seal and vacumize bottles with the Nanostopper® directly after opening. Try to do the same after each wine serving to preserve your wine for the longest possible time.
Optimal Vacuum Settings
Always select VACUUM mode 5, the Overdrive setting, for best results. This highest Airtender® Vacuum mode will provide maximum preservation of wine in opened bottles.
Temperature & Light
Avoid storage of bottles in direct sun light or at temperatures over 21°C / 70°F.
Ideally, store opened bottles in a temperature controlled cabinet. If not available, storage in a refrigerator will work, even for red wines. Just let the red wines come down to room temerature before drinking.
With screw cap wine bottles, rescrew caps over the Nanostopper® for safe horizontal storage. This will allow you to easily store wine in a climate cabinet or refrigerator if you don't have room for upright storage.
Delicate wine types
Pay extra attention to the following grape varieties, since they are extra succeptible to oxidation:
- Pinot Noir, one of the most sensitive red wines when exposed to air
- Wines over 8 years of age
- Organic wine or sulfite-free wine
- Light-colored red wines, inclusing Grenache, Sangiovese, Zindandel, Nebbiolo
The Science
When wines oxidize, they starts to lose their freshness. in a sense, the "aliveness" of their aromas and flavors.
White wines develop a kind of uniform, dull, apple cider-like character (and will eventually darken and turn brown, just like an apple).
Reds start to taste flat and dried out, and often become bitter. A little air may actually improve very young reds, which is one point of decanting; these wines are so tightly wound that an hour or two of exposure to oxygen makes them more open and pleasant to drink.
In the end, though, even for young wines: oxygen and time are a lethal combination for wine.
