I am assuming you want to know about after it is opened.
Fortunately a few companies have developed some gadgetry to help you make an opened bottle live a bit longer on the shelf. Their foe is oxygen; exposure to the gas that we find essential to life is sometimes not so friendly to wine.
While exposure to oxygen may bring out the wine’s aromas when you’re serving it (hence the practice of decanting young, tannic red wines), prolonged exposure mutes the wine via oxidation: in essence, your wine rusts. Recorking the wine and chilling it (red wines as well) until you next serve it helps somewhat; the process of decay is slowed at lower temperatures. But mechanical means are needed if you want to prolong an opened bottle’s lifespan for any significant length of time.
The Dutch company VacuVin and a few others have created pumps to vacuum out the offending oxygen. In place of the cork you put a rubber stopper on top of the bottle; then you stick the VacuVin on top of it and pump it several times (The Concerto model makes a clicking noise when a vacuum is reached; I preferred this over the basic model, as I often found that it took more pumps than I would have suspected).
Critics contend that the aromas themselves are being vacuumed out along with the ambient atmosphere, and that under ordinary conditions the vacuum created is far from complete. Nonetheless, the electrical version of this product is popular in a number of restaurants.
The VacuVin is fairly effective in the short term, giving wines a few extra days of freshness.
I think you are asking how long it takes to sober up after drinking a bottle of wine. It depends on a lot of stuff, but eating something will help, you could vomit and then eat something.
3 responses so far ↓
1 Cister // Nov 7, 2008
I am assuming you want to know about after it is opened.
Fortunately a few companies have developed some gadgetry to help you make an opened bottle live a bit longer on the shelf. Their foe is oxygen; exposure to the gas that we find essential to life is sometimes not so friendly to wine.
While exposure to oxygen may bring out the wine’s aromas when you’re serving it (hence the practice of decanting young, tannic red wines), prolonged exposure mutes the wine via oxidation: in essence, your wine rusts. Recorking the wine and chilling it (red wines as well) until you next serve it helps somewhat; the process of decay is slowed at lower temperatures. But mechanical means are needed if you want to prolong an opened bottle’s lifespan for any significant length of time.
The Dutch company VacuVin and a few others have created pumps to vacuum out the offending oxygen. In place of the cork you put a rubber stopper on top of the bottle; then you stick the VacuVin on top of it and pump it several times (The Concerto model makes a clicking noise when a vacuum is reached; I preferred this over the basic model, as I often found that it took more pumps than I would have suspected).
Critics contend that the aromas themselves are being vacuumed out along with the ambient atmosphere, and that under ordinary conditions the vacuum created is far from complete. Nonetheless, the electrical version of this product is popular in a number of restaurants.
The VacuVin is fairly effective in the short term, giving wines a few extra days of freshness.
2 CaveGal // Nov 7, 2008
I think you are asking how long it takes to sober up after drinking a bottle of wine. It depends on a lot of stuff, but eating something will help, you could vomit and then eat something.
3 erik p // Nov 7, 2008
four glass of wine in a bottle = 4 hours