#84: In vitro veritas?

Even though I don’t get to drink expensive wine very often, it bugs me that half a bottle left overnight just doesn’t taste as good (no amount of pumps or seals of duck-billed valves makes much difference). No doubt some wine-snob chemists could explain that it’s to do with the air removing certain volatile components in a particular sequence.

So today’s invention will scandalise them: it’s wine in a bag, in a bottle. Boxed wine stays fresh for longer, so why not insert a smaller than average wine bag into each bottle of quality wine before it is filled and ‘laid down’ ? No air contact with the wine, even when the bag collapses years later during dinner (moments before I do).


For those of us who aren’t compelled to quaff a whole bottle once it’s open, this could be a way to enjoy pricier wines…certainly the additional cost of the inserted bag would be negligible.

A seriously sneakier thing to do would be to allow the wine to mature and be transported across the globe in individual bags but then to carefully feed those wine-filled bags into bottles of local origin…thus saving the horrendous cost of transporting all that glass (might require bags shaped like tapeworms, but that’s a marketing issue).

Sacrilege, I hear them yelling? Only a few years ago, people were baulking at the idea of plastic corks; now even they are gaining viticultural credibility.

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