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I enjoyed Jancis Robinson’s article on handling opened wine bottles (“Keep fresh: which wines last the longest?”, Magazine, FT Weekend, September 25), and agrees to put red wine in the fridge. We can differ: if I take it out again, I tend to microwave it. I realize it will shock sensitive readers, but science is sound. Microwave frequencies are too low to detach electrons from any molecule, and consequently have no effect on the chemistry of the wine; they simply accelerate the movement of the molecules, just like any source of heat.
Professor Emeritus in Leverhulme
Hoylake, Wirral, United Kingdom