Not quite on topic, but close...
Went out to dinner last night, and asked for a glass of pinot grigio. It arrived looking as fizzy as champagne with a lump of sugar, and the explanation was that the restaurant used some sort of nitrogen-atmosphere storage system for opened bottles of wine. Drinking it, I could feel the fizziness on my tongue, and it tasted... well, not quite like vinegar, but close enough (no, I didn't take a second sip. It went back).
Anybody know anything about this system? And does it normally work to preserve wine a while, or was my experience common?