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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.

Argon

These are the Argon cartridges that come with the Ultra Wine Saver kit. Each cartridges is filled with 124 cubic inches of 99.99% pure Argon (although what comes out for various reasons is 98%-ish). one cartridges holds enough for 18 bottles of wine generally--based on a 5 second application. They're included in the 49.95 dollar kit along with 3 silicone stoppers. Refills of 3 can also be bought; $9.00.

Sign me up!

Now, some college kids drink (so I hear), but others even go so far as to make their hooch as well Fresno State University in California (near where I live) have a great dept. of Viticulture and Enolgy. They even sell their wine online and have a club you can join to get 15% off your orders.
I've had it before and it's good wine; donno if you have to be in Cali to get the wine sent to you (State laws and such)

Part 1: Nuts and bolts

What's this? This is a diagram of the regulator that's inside of the Ultra Wine Saver. The reason for having a regulator is because we don't want to introduce the Argon gas into the bottle at a high velocity-a high PSI discharge would cause a myriad of problems:

It could cause the newly introduced Argon to be ejected from the bottle via the uncontroled turbulance.

If it weren't Argon, but say...Nitrogen/CO2 or some other gas the high PSI could cause the gases introduced into the bottle to actually combine with the Oxygen present in the bottle that you were attempting to displace.

Thirdly without a regulator, as the gas inside the cartridge began to run out, the "flow rate" of Argon comming out would never be consistant, but because it IS consistant regardless of how much Argon is left in the canister, the Flow Rate is 1.4 cubic inches per second; which in turn is about 7 cubic inches of Argon in a 5 second application....which in turn creates a 1 " inch layer in a 750 ml bottle of wine. 10 seconds would give 2 " inches of argon etc...

and lastly....the regulator makes a cool "gurgling" sound and who doesn't like gadgets that make cool noises? eh?

Of course our fabulous corks can be purchased here

More corks

I promised more discussion on this, however I still haven't found the essay I'm looking for so here's an interesting take on it from another blogger.

Ruminations on cork taint from wino-sapien.blogspot.com

The question of using traditional cork, or caps, or synthetic materials when bottling wines isn't really the issue for Ultra Wine Saver. The argument we make is that having opened a bottle of wine and then not finishing it....what do you do to preserve it? Regardless of how well the cork sealed the wine for however many years, do you really wanna shove a moldy peice of bark upside down i.e. the part that was exposed to mold and dirt--back into the apeture of your bottle???

No I say! Really the only option for RECORKING wine is to use what the Ultra Wine Saver kit provides in the box; (3) sterile silicone stoppers that can be sanatized and reused. By not doing so, you might as well shake an air conditioning units filter over your bottle, you're likely to get as much dirt back into the bottle either way.


Edit: A bit silly for me to talk about our corks without showing them!

Silicone Stoppers/Corks

Now the Ultra Wine Saver comes with (3) silicone stoppers to use on your wine bottles; most "corks" are poorly sanitized and are guilty of creating something called "cork taint" which I'll link to a bit later when I find the file about it. Until then enjoy Proffessor Bainbridges somewhat unenlightended view of alternative stoppers.

Jefferson knew best.

"Best wines in the world will be made here."

From one of our Founding Fathers via Tom Wark's blog.

Unoffical age is "freshman".

Most non-teetotaling adults probably agree with this.

18 too young to drink you think?

via instapundit.

In Germany/Austria they give beer to kids at the table in resturaunts. Didn't the Germans turn out all right?

"Too often, we treat wine as something that can only be understood and enjoyed by connoisseurs, and therefore enjoyment of wine has to be preceded by a knowledge and understanding of wine. This partly accounts for the reason that people feel they must apologize for knowing little about wine, in a way that they would never feel about most other subjects, whether poetry, art, baseball or bread baking. In most areas of life, people feel free to dip in and experiment. If they find pleasure and they have time, then they pursue further knowledge. Why not wine?"

So true. http://thepour.blogs.nytimes.com/2007/04/10/the-dining-table-wine-school/

edit: hmm...can't seem to link very well yet...learning process in progress!

(10 min. later...next one will be 15 no doubt.)

got it! google FTW.

http://thepour.blogs.nytimes.com/2007/04/10/the-dining-table-wine-school/

Ultra Wine Saver is Live!

[madscientist]It's allllliiiiive[/madscientist]

Now the next thing I gotta learn how to do for this site is to be able to add some pictures.

(5 min. later....)

Ok! Pictures work.

Company website is: www.ultrawinesaver.com

edit: fixed the link!