Question - what gas, if any, do you use when bottling?
I have bottled with no gassing (displacing air in the bottle with some inert gas), and have used CO2. The latter introduces a soluble gas that invariably dissolves to some degree, creating a mild out-gassing on opening. No good. Not gassing the bottle at all is an option (and what I have been doing for the most part), but I'd like to try to minimize air on my better wines - and am considering argon (density, less soluble). Any experiences out there?