I am opening a tasting room that will be closed mon-wed. A big concern I have is saving wines opened on a Sunday that will be good to drink on Thursday.Are there any inexpensive items that would work for that time frame? Or am I best off going with an argon saver?
Take a serious look at Repour. Wholesale cost is less than $1 per stopper, very easy to use (almost 0 training needed for staff) and should work great to keep wines for 4 days. Feel free to PM me if you want more details.
are they one time uses?
For all intents and purposes yes, hence the low cost per stopper.
I've had good experience so far with the Eto https://www.hudin.com/et-tu-eto-redefining-single-serving-wine-again/
I don't know how it would pertain in a service capacity as it requires pouring the wine out of the bottle but it's a one-time cost with constant re-use.
Repour works quite well as long as it fits the neck of the bottle. But for me the most cost-effective solution is to invest in a small Argon cylinder, a regulator, some tubing and a hand trigger. All can be purchased at a welding supply store, and you can gas the headspace of your wines with neutral gas and generally have no issues preserving over that kind of time frame. Upfront the cost is high, but long-term the investment pays for itself quickly.
I have recently purchased a Vinfinity system and love it.
I had a savvy winemaker from a famous California property show up for a tasting with 6 bottles of wine that were open for more than a week. He used marbles to displace the oxygen in bottles after opening, and ultimately preserve his wine for weeks at a time. Imagine the practicality of having 20 BTG's filled to the brim with marbles... and imagine your forearm definition!
this is definitely a first! haha
Pretty clever. Have done rocks in barrels instead of topping, so I can totally see this being an easy fix. Just make sure to boil the marbles or use some other sanitize to ensure cleanliness. Stainless ball bearings would be preferable unless you know the person who made the glass marbles and they can assure you there is no lead or other harmful metals that could leach into the wine.
For those who have tried in the Corvin, would anyone recommend it?