Features:

• Reusable vacuum wine storage set ideal for all wine lovers
• Keeps open wine fresh for two weeks
• Correct usage puts an end to the oxidation process
• Includes 1 sturdy plastic pump and 2 high-quality rubber stoppers
• Hand washable; one-year warranty

Editor Reviews:

Product Description:
Vacu-Vin wine saver system. The only thing sadder than pouring spoiled wine down the drain is not opening it at all because you can't finish the bottle at one meal. The one and only, original Vacu-Vin, used in more than 10 million homes worldwide, is the easiest, most affordable way to preserve opened wines. The Vacu-Vin pump removes the air (and the oxygen that spoils wine) from opened bottles. Place it over the reusable stopper and pump out the air. The more stoppers you have, the more bottles you can save! One-year warranty. Includes one pump and two stoppers. Gift boxed. Fits any size or type wine bottle. Additonal stoppers available here

Amazon.com Review:
Wine should breathe a little, but not overnight. Putting an end to the oxidation process, which turns a favorite Merlot into vinegar, is easy with the Vacu Vin Wine Saver. Made from high-quality rubber, which will not affect the taste of the wine, the Wine Saver uses a vacuum-style pump to release air to keep a wine fresh. And it's easy to use--just place a stopper in a bottle's neck, place the pump over the stopper, and pump air out until some resistance is felt. This process is suitable for preserving all but sparkling wines, and will save Chiantis, Syrahs, and others for up to two weeks. --Madeleine Miller

Rating : - a lot of hype a bit of hope and a little sucky
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..