Opening a bottle of wine is the quintessential convivial gesture, a prelude to moments of shared food. But what do you do when it's not entirely consumed? Properly storing opened wine is essential to preserving its aromas, flavors, and structure. Today, we'll reveal tricks and tips to avoid waste and enjoy every glass to the fullest.
How to Extend The Life of Opened Wine (Without Ruining It)
Once uncorked, wine comes into contact with oxygen, triggering an oxidation process that, while initially enhancing its aromas, over time compromises its quality. The first tip we can give you to prolong the life of your wine is to close the bottle with the original cork, inserting it backwards, to prevent any cork odors from altering the taste; alternatively, you can choose universal silicone or metal corks, designed to ensure a better seal.
Unlike closed bottles, which are stored horizontally to keep the cork moist, opened bottles should be stored upright. This reduces the surface area of the wine exposed to the air, slowing oxidation and preventing leaks.
Refrigeration is recommended for all types of wine, including reds. The cold slows the deterioration process, allowing the wine to retain its flavor and aroma longer. The ideal temperature is between 50/10 and 53°F/12°C for whites and between 53/12 and 59°F/15°C for reds.
While the refrigerator doesn't offer perfect conditions, it's still preferable to room temperature, especially in the summer months. For red wines stored in the refrigerator, it's helpful to bring them back to room temperature, or the optimal temperature depending on the type, at least half an hour before serving.
It's also important to protect the bottle from direct light and heat sources. Exposure to sunlight and high temperatures accelerates oxidation and compromises the quality of the wine.
When little liquid remains in the bottle, we recommend decanting it into a smaller container to reduce empty space and limit contact with oxygen. Alternatively, you can use advanced preservation systems: one example is vacuum pumps, such as Vacu Vin, which remove air from the bottle, slowing the oxidation process. Inert gas systems, however, such as Coravin, replace oxygen with argon gas (a noble gas that does not alter the wine's properties), allowing you to preserve wine for weeks, or even months.
How Long Does Opened Wine Really Last?
The shelf life of an opened bottle depends on several factors, including the type of wine, the tannic structure, the alcohol content and the storage methods used.
Robust or Light Reds: Time Plays in Favor of Tannins
You can store full-bodied, tannic red wines, such as Barolo, Brunello di Montalcino, Taurasi, or Sagrantino di Montefalco, for 3-5 days; the maximum limit is 7 days, if stored in optimal conditions. The presence of tannins —natural substances found in the skins and seeds—and the high alcohol content confer antioxidant properties that slow deterioration. Young, less tannic red wines, on the other hand, tend to last a maximum of 2-3 days, being structurally more vulnerable to oxidation.
White Wines, Sparkling Wines, and Sweet Wines: Who Can Resist and Who Can't?
You can store light white wines, rosés, and sweet whites in the refrigerator for 5-7 days if properly corked. More structured and aged whites, however, maintain their quality for about 3-5 days. Sparkling wines and semi-sparkling wines quickly lose their effervescence: even with specific corks, their shelf life does not exceed 2-3 days. Champagne, if properly sealed and refrigerated, can last up to a maximum of 3 days.
Straw and fortified wines, thanks to their high sugar and alcohol content, can be kept for 3-4 weeks or even longer if tightly sealed.
Signs to Look For When Wine Isn't Good Anymore
Recognizing an oxidized or deteriorated wine is possible through visual observation, olfactory analysis , and tasting. Visually, a white wine that turns amber and loses its brightness is likely oxidized.
In red wines, the appearance of brown, brick, or orange hues indicates an advanced stage of deterioration. Cloudiness, if not expected for the type of wine, can also be a sign of spoilage. Finally, the presence of unexpected bubbles in a still wine suggests uncontrolled refermentation, while unusual sediment or a film on the surface indicates possible contamination.
On the nose, a spoiled wine presents flat aromas, notes of cooked fruit, and odors of vinegar, mold, rancid nuts, or rotten apples. On the palate, it presents sweet, bitter flavors, a flat, structureless sensation, or a flavor similar to that of a fortified wine like Madeira, when unexpected.
When in doubt, trust your senses: if the appearance, aroma, or taste don't convince you, it's best not to consume the wine.
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