Why Argon?

Why not use a product that uses Nitrogen? or Co2? Or a mix of gasses?

THE MYTH: Nitrogen is the Cadillac of inert gases.

THE FACTS: Nitrogen is air without oxygen. As such, it is slightly lighter than air, and has no blanketing effect.

THE MYTH: Carbon dioxide blankets wine.

THE FACTS: CO2 dissolves rapidly into wine.

THE MYTH: Argon is expensive.

THE FACTS: Argon by volume costs three times more than nitrogen by volume. But it is so much more effective than in actual use it can do a better job for less money.

Here the rest of the article by a man named Clark Smith explaing why Argon is really the only way to protect your wine (over nitrogen and other less pure gasses). He's revolutionized an aspect of wine creation and worth the read. He's the man 500 wineries go to when they want to make their wine better.