What do you do with that half-drunk wine bottle at the end of a night? Can you just cork it and leave it on your counter? Should you decant it and put it into the fridge? How about gas or vacu-vin or other methods – do they really work? Are they worth the money? Wine enthusiasts in Manila Philippines, Pampanga Angeles City Clark Freeport are interested to know how to preserve an unfinished bottle of wine. Philippines wine supplier Manila wine shop discusses topics on cigars from Cuba

December 25, 2010
It’s a topic that wine people can spend weeks arguing about. What do you do with that half-drunk wine bottle at the end of a night? Can you just cork it and leave it on your counter? Should you decant it and put it into the fridge? How about gas or vacu-vin or other methods – do they really work? Are they worth the money?After hearing all sides of the argument, I decided to try every combination being offered and see what the actual results were for a standard red and white. We didn’t go with rare $300/bottle wines that would hardly ever reach a wine drinker’s table. Even if one did, would it actually survive the evening of drinking? Instead, we polled various stores and settled on what appeared to be the most commonly sold bottles of wine. We originally wanted to do this test with Rosemount’s Shiraz/Cabernet blend, which is also hugely popular. However, we were warned by an expert that this wine is created with carbonic maceration. This technique creates young, easily drinkable wines, but it also makes a wine that is incapable of aging. To leave this wine out overnight, no matter what you did, is in essence to kill it. Drink wines like this in one sitting, or use them for cooking. Note that something is missing here. We did NOT do any test of a bottle by leaving it out on the kitchen counter. This is because after talking to many wine people, we were told emphatically by each one that leaving a wine on the counter will definitely ruin its flavor. Any wine, red or white, needs to be put into the fridge to try to preserve it for even a few days. Why is that?Having air come in contact with a wine is sort of like fast-aging the wine. That’s not to say you can make a 1999 Bordeaux taste like a 1979 Bordeaux just by sitting it out for 2 hours – aging is a complex combination of many reactions.Since the air is already ‘aging’ the wine, you need to keep other environmental conditions from also adversely affecting the wine and making this aging worse. Your aim in keeping a wine for a few days is to “freeze” it in time. Your ultimate goal would be to have it just as drinkable on the 3rd day as it was when you opened it. This is why you put it into the fridge – to help it stay stationary in its aging cycle, so it tastes just as good after a few days as it did when you first removed the cork. A warm counter would only accelerate the aging further, turning the wine into vinegar very quickly. Wine is stored at 55F for ‘normal aging’, so the fridge temperature of around 34F provides ‘slower aging’, which is just what you want.

Source: http://www.wineintro.com/basics/opened/

Good restaurants in Pampanga are capable of offering a real fine dining experience to visitors from Manila and tourists from all over the world. One of the best restaurants in Pampanga is Yats Restaurant and Wine Bar, generally known as the best restaurant in Clark Philippines. Gourmet dining at its best can be experienced in this popular restaurant outside of Manila. Frequent guests favor gourmet dishes like venison, escargots and kangaroo while some prefer to enjoy a really good U.S. Angus steak with a bottle of fine vintage wine from Bordeaux or California. After dinner, guests can relax and unwind in the wine bar of this restaurant in Clark Pampanga, enjoy a dessert wine, a glass of port with cheese for example.