The 10 Best Wine Savers

Updated April 15, 2018 by Taber Koeghan

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We spent 40 hours on research, videography, and editing, to review the top selections for this wiki. Though a couple of glasses of wine can provide many health benefits, you don't want to go overboard and drink the entire bottle just to avoid allowing it to spoil. So store that unfinished portion for later enjoyment with one of these convenient and easy-to-use wine savers. Using stoppers and vacuums they'll keep your favorite selections fresh for days or even weeks. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best wine saver on Amazon.

10. Steel Stopper and Pourer

You can have the best of both worlds with the Steel Stopper and Pourer from Oxo Good Grips. This one pours a perfect glass every time while preventing excess air from getting into the bottle so you can save the rest of your libation for tomorrow.
  • dispenses liquid in smooth stream
  • durable and lasting construction
  • only adds a few days of storage
Brand OXO Good Grips
Model 11136400
Weight 2.4 ounces
Rating 4.2 / 5.0

9. Fast O Vacuum

The Fast O Vacuum comes with two reusable plugs, which means you can save a red and a white when dinner is done. Not only does this system create a strong, hermetic seal, but it also extracts air already trapped inside for additional protection.
  • steel and plastic components
  • satisfaction or your money back
  • priced higher than similar items
Brand Fast O Vacuum
Model NA
Weight 2.4 ounces
Rating 4.1 / 5.0

8. Air Cork Preserver

As long as you don't mind a more playful-looking product, the Air Cork Preserver will ensure your leftovers taste as good as new for days. The novel design includes a balloon that is inflated using a grape-shaped pump. It's as fun as it is practical.
  • featured on shark tank
  • balloons can be replaced
  • short window of effectiveness
Brand Air Cork
Model AC11
Weight 4.2 ounces
Rating 4.2 / 5.0

7. Cilio Stainless Steel Champagne

The Cilio Stainless Steel Champagne will assist in keeping that bubbly fresh and delicious when you aren't up for another glass but don't want your booze to lose its fizz. This selection is specially crafted to withstand the pressure of carbonation.
  • brushed metal appearance
  • works even when horizontal
  • can be difficult to remove
Brand Cilio
Model C300888
Weight 1.6 ounces
Rating 4.2 / 5.0

6. Yinuo Diamond Crystal Ball

If you aren't interested in a high-tech system, then opt for the Yinuo Diamond Crystal Ball. This choice is ideal for anyone on the hunt for a sophisticated stopper that will get the job done without all the bells and whistles.
  • two colors available
  • makes a lovely gift
  • crystal may not be completely clear
Model YN-0063
Weight 5.6 ounces
Rating 4.2 / 5.0

5. Vacuum Pump

The Vacuum Pump from GSCW is a great pick for those seeking a solution that will stand up to plenty of use. This hardwearing product is easily operated by hand, so you don't have to waste time plugging it in or charging it up.
  • charming gift box
  • comes with two plugs
  • instructions included
Brand GSCW
Model No Model
Weight 8 ounces
Rating 3.9 / 5.0

4. Akses Royal Vacuum Pump

The popular Akses Royal Vacuum Pump comes with four stoppers, making it a wallet-friendly option perfect for saving whatever vino remains after large get-togethers. Nothing will go to waste with this secret weapon in your kitchen arsenal.
  • blocks bacteria
  • intuitive design
  • also works with screw tops
Model pending
Weight 6.4 ounces
Rating 3.9 / 5.0

3. Avina Accessories Stopper Caps

The Avina Accessories Stopper Caps couldn't be much simpler to use. Just pop one onto your bottle, fold down its built-in locking clamps, and rest easy knowing your beverage is guarded from spoiling thanks to an airtight seal.
  • convenient three-pack
  • fits most openings
  • well reviewed by users
Brand AVINA Wine Accessories
Model AV1601
Weight 9.6 ounces
Rating 4.3 / 5.0

2. Savino Carafe

The Savino Carafe provides an elegant and functional method for serving properly aerated wines, and can also be securely sealed to store your favorite vintage, preventing further oxidization so the flavor and bouquet remain intact.
  • safe for the dishwasher
  • materials free of bpa
  • manufactured in the united states
Brand Savino
Model 857590004006
Weight 2.9 pounds
Rating 4.9 / 5.0

1. Original Vacu Vin Vacuum Pump

The Original Vacu Vin Vacuum Pump is a best-selling option for two reasons. First, it's quite affordable, and second, it's reliable and effective. This award-winner makes a distinct clicking sound once an airtight seal has been achieved.
  • designed for frequent use
  • product of the netherlands
  • several colors to choose from
Brand Vacu Vin
Model 09814606
Weight 4.2 ounces
Rating 5.0 / 5.0

Wine Gone Bad? Blame Oxidation

If you're in the market for a wine saver, then you should understand the primary reason that wine goes bad: oxidation. This section explains how to detect oxidation, why it happens, and how your wine saver prevents it.


Have you ever come back to a bottle of red a week after opening it, only to find that it smelled like Sherry and was suddenly more brown than red? Well, blame oxidation. Oxidation occurs when wine is exposed to air after opening. This is the most common reason that wine goes bad, and typically results from wine being left open for too long. Oxidized wines will be duller in color (which is to say, more brownish) and sweeter or nuttier in flavor and scent. This change in flavor and scent is also referred to as Sherrying.

More scientifically, when wine is exposed to oxygen, the oxygen reacts with phenols, which themselves oxidize and produce quinone. This oxidation diminishes the fruity aromas found in wine, produces a nutty flavor, and causes browning. (For a more scientific explanation, check out this page or this super scientific page.) The tannins in young red wines generally slow this process down, so white wines and older, aged reds are prone to oxidizing at a quicker rate.

Now, onto preventing oxidation: because oxidation is caused by the contact between the wine's surface and air, the key to preventing it lies in minimizing this contact. Vacuum pump seals, our top two picks, work by extracting the air and its oxygen from the bottle, then creating an airtight seal with a rubber stopper. This removal of air greatly reduces the rate of oxidation.

Our third pick, the Savino Carafe, works similarly: a float automatically adjusts to rest on top of the wine's surface, leaving no room for air to stay in contact with the wine. And while our fourth and fifth picks don't actively remove air, they do create seals that prevent more air from entering. To use any of these products most effectively, users should refrigerate their wine.

Other Common Wine Faults

We've already explained oxidation, but there are a number of other reasons that good wine goes bad. Here's a short guide on how to use your senses to detect when wine has turned, and other reasons that your wine might be bad.

  • Smell. If your wine has a sharp, pungent, or medicinal aroma, it's probably no longer good. The smells that indicate your wine is past its prime include those similar to vinegar, nail polish remover, wet cardboard, or a musty basement.

  • Color. Your wine should be vibrant in hue. If it has a brownish or brickish hue, it's been oxidized and is no longer good. For white wines, a dark yellow ochre or straw color indicates oxidation.

  • Taste. Wine shouldn't taste particularly sour, like vinegar or horse radish, nor should red wine taste unusually sweet (think similar to Sherry). These are both indications that the wine has turned.

If you do notice that something is off during the above assessment, these faults may be at the root of your problem:

  • Cork taint. Sometimes, a wine's cork can leech a substance called TCA (Trichloranisole) into wine. This unnatural compound gives wine a distinct musty odor that resembles wet cardboard, a damp basement, a wet dog, and so on (gross, right?). This off-scent will particularly dominate the fruitier tones in the wine. There are other compounds that can cause cork taint, but TCA is the most common. Next to oxidation, this is the second most common fault in wines.

  • Re-fermentation. The fermentation process involves the use of sugar and yeast. If there is any residual sugar and yeast when the wine is bottled, it will cause the wine to re-ferment (also called secondary fermentation). This typically materializes as something similar to carbonation. If your wine should be flat (it's important to note here that some wines are supposed to have bubbles, so do your research first), but has bubbles, it's sadly not surprise champagne. It's just re-fermented.

  • Overheating. If the cork seems to protrude slightly from the bottle, then it's an indication that the wine has expanded due to overheating, thus pushing the cork out. When it affects the cork, it compromises the seal, making the wine vulnerable to oxidation. This process is known as maderization. In addition, maderized wine will smell sweet-in-a-bad-way, as if you were cooking with it. If you've ever burned sugar, then you know what to look for. (Note: wine storage experts suggest keeping wine stored at between 50 and 59 °F, if you're fancy enough to have a cellar.)

  • Sulfer compounds. Winemakers add sulfur to wine as an oxidation preventative. Sometimes, however, this sulfur can taint both aroma and flavor. Sulfur dioxide, when over-added, will resemble burnt rubber, mothballs, or matchsticks, in which case the wine is described as sulfitic. Hydrogen sulfide, a natural byproduct of yeast fermentation, resembles rotten eggs. This reaction, when combined with other elements like ethanol, can progress to the production of mercaptans (you know these as the substance added to natural gas to give it an odor). Mercaptans can be detected through their resemblance to skunk and onion odors. Lastly, dimethyl sulfide can, in low levels, positively affect the wine's flavor profile. In high levels, however, it resembles asparagus or cooked cabbage. Yuck!

  • Lightstrike. Delicate white wines—think champagne—are susceptible to UV light damage. This results in gustatory and olfactory resemblances to wet wool, wet dog, or cardboard. Red wines are less susceptible to lightstrike because of their phenolic compounds. This is also why wine is generally stored in the dark.

An Ancient History of Wine

The history of wine goes back. I mean, really far back, as in 6000 BC. That's right, the earliest archaeological evidence of wine is about 8,000 years old and was discovered in ceramic storage jars found in Georgia. What's even more mind blowing is that scientists have found that these Neolithic humans were even adding anti-bacterial preservatives in the form of tree resin to their wine, so that it would stay good longer following its fermentation. Turns out you and Neolithic man have more in common than you realized, thanks to this 8,000 year struggle to answer the question: How can we keep wine good for longer?

The earliest known winery dates to ca. 4100 BC, and was discovered in Vayots Dzor, Armenia. Whereas the Georgian site evidenced only rudimentary wine, this ancient Armenian winery was the real deal, complete with a wine press, fermentation jars, cups, and even evidence of already-domesticated Vitis vinifera seeds.

By around 3000 BC, wine played an integral ceremonial role in the life of royal and upper-class Egyptians. Egyptian tombs dating from 3150 to 332 BC depict scenes featuring wine-making and wine jugs, as wine was believed to be critical to a positive afterlife. According to archaeological evidence, the Egyptians are the first known to have created and consumed white wine, in addition to red. They even imparted different significance to red and white wine, as residual evidence of red wine in tombs indicated that it was symbolic of rebirth and God Osiris's blood. White wine, however, was found in King Tutankhamen's tomb, indicating that it was of the highest luxury.

The Phoenicians played a vital role in spreading wine to other ancient civilizations, beginning with their dissemination of information about viticulture and winemaking to ancient Greece and Rome. Wine was so central in Greece that it is frequently referenced in Homeric mythology, while the earliest reference to wine appears in a poem by the Spartan choral lyric poet Alcman in the 7th-century BC. Similarly, wine was hugely important in ancient Rome, where it was believed that wine was a daily necessity. It is in Rome that winemaking became a business, fostering countless viticultural innovations.

It is thanks to this history, rooted several thousand years in the past, that today we can joyfully indulge in libations of wine.

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Last updated on April 15, 2018 by Taber Koeghan

Taber is a writer working in Los Angeles, which also happens to be the city she was raised in. She enjoys reading mysteries, rock climbing, and baking. A funny cat named Roswell lives in her house.

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