I've tried many methods and Repour is still the best. I've been using it daily for many months. In comparison, in my experience, the taste of an open cooler bottle (medium bodied, new red) degrades per day by: 30% (regular cork), 20% (vacuum or gas seal) and 10% (repour), with speed accelerating wear himself every day. Of course, the rate of deterioration is higher in older wines (10+ years), lighter reds and whites in ascending order. So I completely switched to Repour. I haven't tried it on very old (20+ years) or very expensive ($100+ wine). If I open one of these I'm sure it will be ready in a day.
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