why a restaurant or bar might use this for a BTG program (though for only 3 wines I’d think a restaurant/bar would be moving through inventory fast enough not to need a preservation system), I can’t imagine why anyone... (4 replies, last updated by zin1953 October 3, 2008)

Like Bill Hunt, I haven’t conducted controlled tests either but I’ve used both the Vacu-Vin and Private Preserve and haven’t really noticed any difference. The Vacu-Vin keeps the wine tasting fresh for at least... (17 replies, last updated by Vinquire March 31, 2008)

i’m looking for a new wine opener and wine preserver. either purchased separately or in a set, which would you recommend? i came across the rabbit corkscrew set that had a preserver as well. had decent reviews but would... (14 replies, last updated by drobbia October 6, 2006)

Anyone have any experience with this product... it’s an argon gas system for preserving an opened bottle of wine. Guess there’s a few other products along the same lines. What other home systems do people find... (3 replies, last updated by choucroutegarni February 1, 2009)

Was off the board for a week & just wanted to thank everyone for their advice re: how to best 'preserve' open wine...my thread from earlier chowhound.com/boards/general/messages/153667.html And also many thanks for the feedback re:... (0 replies, last updated by mtm November 22, 2005)

can add to open bottles that can preserve wine for up to a year. One vineyard we visited said that’s what those in the industry often use to preserve wines, after big wine shows, tastings, etc. Would you recommend I just get... (12 replies, last updated by Shep December 1, 2005)

La Maison du Chocolat carries a line of preserves made in France. I just got a few jars as presents from a friend—Red Wine Peach, Blackberry, Green Tomato, and Nectarine. Soooo good! (2 replies, last updated by welle December 26, 2005)

recipe, by the way, is very simple: sprinkle medallion-size monkfish with s&p, then dredge with flour. Heat oil in pan; brown monkfish. Remove fish; add white wine, lemon juice; reduce. When nearly ready to serve, add some... (1 reply, last updated by David Greenbaum September 14, 2003)

wirh Preserved Lemons" in the Dining and Wine section of the New York Times for Feb 23. It can be acccessed without cost. Thanks, by the way, to all the others who have replied. (11 replies, last updated by tuqueboy February 26, 2005)

last summer i found a receipe and preserved a bunch of lemons with kosher salt and olive oil. i have absolutely no idea of how to use them. can anybody help? (8 replies, last updated by Caitlin McGrath March 29, 2004)

strawberry wine jelly? Does that go on toast? Or as a condiment with savory foods? There’s also a nice jar of honey mustard. We don’t eat much meat. Would it be good on cheese sandwiches? What kind of cheese? (20 replies, last updated by jh January 23, 2002)

I make a flavor-packed salad of thinly sliced fennel, red onions, chopped italian parsley, preserved lemons, olive oil and red wine vinegar. I also keep trying to do Moroccan chicken with olives and preserved lemons, but... (6 replies, last updated by ton casmo January 17, 2005)

jars in either the wine cellar or else my laundry room in the basement. Both are slightly cooler than the rest of the house and a bit darker. The lemons last a year or more easily. (Except they get used faster than that.) When... (9 replies, last updated by Porko Dio June 27, 2002)

) or is it simply picking up the color from the olive oil? I have seen the commercial equivalent of this in stores (which looks very white) but I don’t like the idea that they contain preservatives. Anyone with ideas? And... (13 replies, last updated by tmso May 4, 2009)

fatty flavor. But not at Preservation Kitchen. They’ve figured out how to deliver both flavor and tenderness in their ribeye. The duck: We also tasted the duck breast entree with a duck croquette. The duck breast was moist... (4 replies, last updated by firecracker January 25, 2009)