We tested a vacuum pump and a nitrogen sealant (priced from $10 to $20, from Zyliss and Cork Pops Inc., respectively) to see if these gadgets work. It was a controlled test, though not with a large enough sample of participants to be truly scientific. We were interested to see whether wine drinkers-a couple of wine lovers and several casual consumers-could tell the vacuum- and nitrogen-preserved wine from wine that had simply been recorked after opening. The test was conducted on a white German Riesling, opened and preserved for a week (and, for some tasters, two weeks), and an American pinot noir, preserved for three days. In both cases, a fresh bottle was opened for comparison when the preserved wine was tasted. The wines were tasted "blind:" no one knew what they were tasting until afterward.