A true vacuum has one disadvantage: since it effectively reduces the boiling point of the liquid, it would in turn separate the alcohol from the water as well as all those other compounds and combinations of the same that make each wine unique. In other words, a true vacuum would likely turn a $150 bottle of
St. Pierre grand cru from Bordeaux into an undrinkable swill.
My sister's winery uses nitrogen and CO2 to displace oxygen in half-empty bottles in their tasting room. Gets an extra day or two out of a bottle.
For the original poster, my wife found a VERY cheap pinot noir. $4.95 for a 750 ml bottle. My first thought was, this will suck. No way will it compare to a fine Burgundy or a Russian River or Carneros pinot. Low expectations but surprising results. The nose is VERY pinot noir, lighter in color than the OP's malbec. It is light, fruity, with loads of red cherries and cola on the palate. Hardly any finish, but about $1 a glass for a decent pinot noir. Crane Lake, 2011, Napa and Sonoma counties, so they get the grapes where they get them. From the same people who brought us Two Buck Chuck and Franzia box wines.
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