She Said “Freeze!,” He Said “Wow. Really?!?”
In this (long overdue!) episode of 1WineDude TV, I (briefly) interview (the very tall) Marnie Old, Philly’s first lady of wine and co-author (with Dogfish Head’s extreme beer maven Sam Calagione) of He Said Beer, She Said Wine: Impassioned Food Pairings to Debate and Enjoy: from Burgers to Brie and Beyond.
Marnie and I dined earlier this week at downtown Philly’s excellent Osteria, where Marnie deftly navigated the Italian-heavy wine list to match lesser-known selections with our crazy-good fare (the perks of friendship – Marnie’s been at the forefront of the Philly restaurant scene for years).
In this interview, Marnie talks about her new book Wine Secrets: Advice from Winemakers, Sommeliers & Connoisseurs, and shares a (very!) inexpensive tip from the book for preserving open bottles of wine – and it’s one that I guarantee most of you haven’t tried yet!
Interview after the jump. Enjoy…
5 thoughts on “1WineDude TV Episode 18: Wine Preservation on the Cheap (Wine Secrets with Marnie Old)”
That's pretty interesting. I had no idea! Of course I might have trouble not attempting some sort of fractional crystallization during thawing… ;)
Freezing wine? Are you serious? Best wine preservation system called 'the freezer?' Do you use a microwave to defrost it? What!
I think I'll stick to just finishing the open bottle … and enjoy it how it was meant to be drunk (in its entirety)
If you have to freeze a wine to preserve it, maybe you shouldn't be drinking it … (alone!)
Either that, or maybe we're not drinking enough (and/or fast enough)? :-)
Freeze it, really?
How about this very cool solution for wine preservation. Simple, inexpensive, and you can see that it's working. The Wine Balloon, just Google it. It's a great idea.
Fascinating to read the various comments. For those interested in the skinny on wine preservation, I suggest they cut and paste the following link [removed by Joe – this links to something that requires log-in and smells like SPAM! ] for the definitive word on the subject. It's interesting that consumers and professionals seem more tolerant of oxidised wine that they might of other faults such as TCA or brett. Is it because they are less able to discern it? Whatever the reason, the amount of oxidised wine served by the glass in restaurants and incredulously, at some winery cellar doors, is simply astonishing. Anyone serving wine by the glass who does not have in place a wine preservation system is simply not serious about wine.
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