Every third day, I play my version of wine roulette, uncorking a bottle I first opened two days earlier and seeing if the last one or two glasses worth of wine at the bottom still taste good. Most recently it was a bottle of RdV Vineyards Lost Mountain Red, a lovely Bordeaux blend from Virginia's emerging Middleburg area. (RdV employs Eric Boissenot, a Bordeaux winemaking consultant I profiled in our June 30 issue.)
When faced with an unfinished bottle, I shove the cork back into place and put the bottle in the fridge. I know, I could pour the leftover wine into a smaller bottle or try some fancy inert-gas device; some of my colleagues have been known to freeze leftover wine. But I've settled on the cork-it-and-cool-it technique, and it works most of the time if I drink the wine within three days. Sadly, this time it failed. The RdV was bright at first, but the finish held a touch of vinegar. It wasn't the wine's fault—it was probably too much air and not enough wine.
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