Preserving Opened Bottles Of Wine
Hospitality Food & Wine|Mid October 2018, Issue 10

As a wine educator and wine writer, I get asked time and again- “how long can I keep undrunk or remaining wine from a bottle once it is opened?” and “what is best method for preserving half drunk wine?”

Archana B
Preserving Opened Bottles Of Wine

Each and every time I have answered the questions, today I felt like writing about the ways of preserving half drunk wine that can remain fresh and drinkable for several days after opening the bottle.

We often completely drink a bottle of wine once it is opened since we socialize a glass or two with family and friends and it gets finished. Once wine is completely finished drinking, there is no concern about preserving remaining wine that was purchased in expensive price. Usually, that is the case in Nepalese market. However, in some occasions, we have some undrunk wine and we want to keep it for future consumption but we know that it gets undrinkable in couple of days later and don’t know how to preserve it. I have seen people looking for ways of preserving undrunk wine as fresh as possible for several days’ later consumption but they have reported that wasn’t the case more than often. It is regrettable and disappointing to see such a good bottle of wine go wasted.

Don’t worry, we have several solutions to our problem and apply whichever we find easy, cost effective and appropriate. Below are tried and tested ways of preserving our wine as fresh as possible for at least next five days:

1. Argon Gas Preservation Method: This method of preserving half drunk wine is very simple and easy; however, unavailability of argon gas in Nepal; we couldn’t apply this method at the time of writing this article. Hope demand for this gas increases in future and we could import or create in Nepal.

Denne historien er fra Mid October 2018, Issue 10-utgaven av Hospitality Food & Wine.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra Mid October 2018, Issue 10-utgaven av Hospitality Food & Wine.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA HOSPITALITY FOOD & WINESe alt
SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK
Hospitality Food & Wine

SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK

Well-defined by a balance of impressive designs and luxurious interiors, the hotel offers guests luxury accommodation complimented by exceptional service.

time-read
4 mins  |
Mid Feb 2020 Year 3 Issue 2
Home Remedies Backed by Science
Hospitality Food & Wine

Home Remedies Backed by Science

It’s not clear exactly what makes a home remedy do the trick.

time-read
7 mins  |
Mid Feb 2020 Year 3 Issue 2
Blissful Dining At The All New Spice Room, Hotel Yak & Yeti
Hospitality Food & Wine

Blissful Dining At The All New Spice Room, Hotel Yak & Yeti

Hotel Yak and Yeti’s famed Sunrise Restaurant is no more and in its place is the all-new Spice Room; an Indian fine dining restaurant by night and a buffet during the day.

time-read
4 mins  |
Mid Feb 2020 Year 3 Issue 2
Hospitality Food & Wine

Making Restaurant a Sustainable Business

Restaurants, Bars, Clubs, Lounges, Banquets, whatever type they are, they have now become a community center of this century

time-read
7 mins  |
Mid Feb 2020 Year 3 Issue 2
20 POPULAR RESTAURANTS of Kathmandu according to Travelers
Hospitality Food & Wine

20 POPULAR RESTAURANTS of Kathmandu according to Travelers

There are some things which are growing as global phenomenon with the development in accessibility, communication & internet.

time-read
10+ mins  |
Mid Feb 2020 Year 3 Issue 2
The Make Year for Nepali Tourism
Hospitality Food & Wine

The Make Year for Nepali Tourism

Visit Nepal Year 2020 kicked off and well underway, but majority of us are skeptical about the country’s goal of reaching 2 million tourists.

time-read
4 mins  |
Mid January 2020 Year 3 Issue 1
The Rise of Jogi Bhat
Hospitality Food & Wine

The Rise of Jogi Bhat

Let me ask a serious question about Nepalese food. Most of us have grown up in households where left over rice has either been used to be served with hot milk or Bhuteko bhat with onions and local butter with a touch of turmeric.

time-read
3 mins  |
Mid January 2020 Year 3 Issue 1
5 Coffee Shop Trends Set to Dominate the Market in 2020
Hospitality Food & Wine

5 Coffee Shop Trends Set to Dominate the Market in 2020

Nowadays, it seems like there is a coffee shop at every corner no matter where you find yourself, and if there is a corner without a coffee shop right now, you can bet that there’ll be one in 2020.

time-read
4 mins  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

DISCOVERING AUSSIE WINES

Enoteca @FNW

time-read
2 mins  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

MÖVENPICK KUREDHIVARU MALDIVES WITH GO AIR

When Go Air announced its winter schedule for Malé, Maldives, timed ahead of the upcoming holiday and wedding season in India and with fares as low as INR 9,999 all-inclusive, anyone would be enticed…so why blame me?

time-read
3 mins  |
Mid January 2020 Year 3 Issue 1