Customer Rating: 



Summary: a lot of hype a bit of hope and a little sucky
Comment: i have been using this for at least 3 years, but i don't really know why. I see it (or similar)used at places like Olive garden, and assume it must be done to preserve wine, but i don't really see the difference.
On new wines, especially whites, it seems to work(well at least as well as sticking the cork back in).
but on even slightly older reds (anything 4 years or older) it seems to make no difference at all. they are almost always oxidized by the next evening, and definitely by the following day.
If you can bare to refrigerate your wines, then that seems to aid the process, but I don't know. no mater how much air you get out, there is always some left in, going to work on your wine...
science says is should help, but reality shows it is barely worth it..