As a sommelier and brewer, I have had the opportunity to experiment with various methods of preserving wine after it has been opened. One popular method is using vacuum wine stoppers, which are designed to remove excess air from the bottle and create a tight seal.
In my experience, vacuum wine stoppers are indeed better than simply sticking the cork back in the bottle. They help to slow down the oxidation process and keep the wine fresher for a longer period of time. The vacuum seal created by these stoppers can help preserve the wine's aroma, flavor, and overall quality.
However, I have found that vacuum wine stoppers are not as effective as using argon gas to preserve wine. Argon gas is inert and heavier than air, so when it is sprayed into the bottle, it creates a protective layer on top of the wine, preventing oxygen from coming into contact with the liquid. This method is commonly used in professional settings, such as restaurants and wine bars, to preserve opened bottles for extended periods of time.
When comparing vacuum wine stoppers to argon gas, I have found that the latter tends to be more effective in preserving the wine's freshness and preventing oxidation. I have personally used both methods and have noticed that wines preserved with argon gas tend to taste closer to their original state even after several days of being opened.
That being said, it is important to note that not all wines require preservation methods. Some wines, especially those with higher tannins and acidity, can still be very drinkable after being open for several days, even without the use of a vacuum device or argon gas. It ultimately depends on the individual wine and how it reacts to oxygen exposure.
While vacuum wine stoppers can be helpful in preserving wine, they may not be as effective as using argon gas. However, it is worth noting that some wines do not require preservation methods and can still be enjoyed even after being open for several days.