Vacuvin Wine Saver (Vacum pump + 2 Rubber Stoppers)

Vacuvin Wine Saver

Price: ¥150

The Wine Saver is a vacuum pump, which extracts the air from an opened bottle and re-seals it with a re-usable rubber stopper. Place the re-usable stopper in the bottle and extract the air from the bottle using the Wine Saver pump. A “click” sound tells you when you have reached the optimum vacuum level.

The vacuum slows down the oxidation process which makes it possible to enjoy your wine again on a later date. The question “How often do I have to pump?” is a thing of the past. The unique and patented vacuum indicator will emit a “click” sound when the correct vacuum is reached.
• Vacuum indicator
• Patented “click”
• Slows down the oxidation process
• Not for sparkling wines (we have another device for that!)

vacuvin pumper

Facts

 • Vacuum has proven to slow down the oxidation process.
• Recommended and used by vineyards all over the world.
• Using the vacuum pump to preserve wine helps to keep the wine’s flavours and aromas tasting fresh for about a week, (and actually longer than that in our own LaoWai Wines trials).

And there’s more:

The Vacuvin enables us (the drinkers) to get involved; do what winemakers can only dream of. We can experiment beyond regions!

I open around 10 to 15 bottles of wine a week as part of my job (poor me). This allows me to try things out because I know the wines will not oxidise and go ‘off’ due to my Vacuvin. I blend wines. All the time.

This has taken my wine enjoyment to a whole new level. I no longer have to be constrained by what is found in each bottle. Imagine opening a bottle and feeling that a little more spice, fruit or oak might turn a good wine into great wine. Well now we can; all of us. The vacuvin means I can open a wine and then another and maybe a third and try things out.

For example, tonight I opened a Callia Shiraz/Malbec from Argentina [a lovely fruity wine with some backbone and spice]. I wondered what a dash of oak might do. (I knew, really, because I have been doing this for years). So, I opened an Italian Capocaccia [Sangiovese, Carignano and Grenache] and blended 2/3 Callia and 1/3 Capocaccia together. What a result!

Now I have created a taste profile equal to wines three times the price, yet only costing me 71RMB. Winemakers rarely can do this. I blended and old style, old world wine with a new style, new world wine, from different continents. Winemakers can never do that. “Impossible!” “Outrageous!” shout the purists. Who cares? I made 2 good wines into a great wine and, in fact, I still have the 2 originals in their vacuvin-sealed bottles. 3 wines from 2. Furthermore, that’s not even accurate because I have infinite possibilities…depending on the volumes I mix each time, I can create endless new flavour profiles.

Heaven. Imagine adding a third wine? The possibilities become exponential and the fun remarkable, but hush, don’t tell the purists.

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