What actually spoils an open bottle
Oxygen. It is the same reaction that turns a cut apple brown, and in wine it flattens the fruit and brings up a sharp, sherry-like edge within a couple of days. Take the air out above the wine and the reaction mostly stops.
Three stoppers, and the reason for the dial
Three, because a household with an open red and an open white is normal. The dial on each stopper is set to the day you opened it — which sounds trivial until there are two bottles in the fridge door and nobody remembers which came first.
How you know it’s sealed
Pump until the handle resists. There is no reading to take: the resistance is the signal. If the stopper loses its grip over a day or two, pump it again — that is normal on a bottle that has been opened and reclosed several times.
Not the right tool if…
You are keeping sparkling wine. A vacuum pulls the bubbles out of champagne faster than air would — that needs a pressure stopper, which does the opposite job. This is for still wine.
Registered, it carries our lifetime warranty. Two minutes, and it’s ours to replace.
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