Author: Ratcliffe & Co Wines

It’s a familiar scenario: you open a bottle of wine, pour a glass (or two), and then find yourself with the rest of the bottle sitting on the counter or in the fridge. The big question – how long will it stay drinkable? In the UK alone, approximately 645 million bottles of wine are wasted every year, often because people simply don’t know how long their wine will last or how to store it properly. That’s a lot of good wine going to waste!

The good news? With a little knowledge and the right storage techniques, you can extend the life of your open bottle and continue enjoying it over the following days – sometimes even weeks. Let’s take a look at why wine spoils once opened, how long different styles will last, and what you can do to keep your wine fresh for as long as possible. Proper storage is key!

What happens to an open bottle of wine, and why does it go bad

Once you pop the cork (or unscrew the cap), wine is immediately exposed to oxygen – and while a little bit of air can help open up its aromas and flavours, too much exposure will quickly send it downhill. This process, known as oxidation, causes the wine’s delicate balance of flavours to deteriorate over time.

At first, oxidation can soften harsh edges and allow the wine’s true character to shine. But leave a bottle open for too long, and you’ll start to notice a loss of fresh fruit flavours, a duller aroma and a flat taste. Red wines may take on a brick-like or brownish hue, while white wines can darken to a deeper gold. Eventually, the wine may even develop an unpleasant vinegary tang, caused by bacteria converting the alcohol into acetic acid.

The rate at which this happens depends on the type of wine, storage conditions, and how much is left in the bottle – the less wine remaining, the more oxygen in the bottle, speeding up the process. So, how long can you keep different wines after opening?

How long does an open bottle last

RED WINE
Shelf life: 3-5 days

Red wines generally last 3 to 5 days after opening, but this depends on their structure. Tannins act as a natural preservative, so full-bodied reds like Cabernet Sauvignon, Syrah, and Malbec tend to hold up longer than delicate reds like Pinot Noir or Gamay, which can start to fade after just a couple of days.

To maximise freshness, re-cork the bottle tightly and store it in a cool, dark place. Contrary to popular belief, even red wine benefits from being kept in the fridge – cooler temperatures slow down oxidation, meaning your wine stays drinkable for longer.

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WHITE WINE
Shelf life: 3-5 days

White wines tend to lose their vibrancy faster than reds, especially crisp, aromatic varieties like Sauvignon Blanc or Pinot Grigio. Fuller-bodied whites, like Chardonnay or Viognier, might last a little longer due to their texture and sometimes oak ageing.

For best results, keep white wine tightly sealed in the fridge and try to finish it within a few days while its fresh fruit flavours are still intact.

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ROSÉ WINE
Shelf life: 3-5 days

Rosé wines follow the same pattern as white wines, typically staying fresh for 3 to 5 days in the fridge. Their bright fruit flavours and refreshing acidity will fade over time, leaving them tasting a little flat if left too long. If your rosé starts losing its vibrancy, try using it for cooking! It can make a lovely addition to sauces or marinades.

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SPARKLING WINE
Shelf life: 1-3 days

Sparkling wines are the most delicate when it comes to shelf life. Once opened, they start losing their signature fizz, as the CO² that creates the bubbles begins to escape.

A proper sparkling wine stopper can help keep the bubbles intact for an extra day or two, but even with one, most fizz lovers agree that sparkling wines should be enjoyed as soon as possible. If the bubbles are gone but the wine still tastes pleasant, don’t tip it away – it can still be great for cocktails or even cooking!

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FORTIFIED WINE
Shelf life: A few weeks to several months

Fortified wines like Port, Sherry, and Madeira have a much longer shelf life once opened, thanks to their higher alcohol content and added spirits. Oxidised styles like Tawny Port and Oloroso Sherry can last several months, while fresher styles like Fino Sherry should be consumed within a few weeks.

To maximise longevity, store fortified wines in a cool, dark place with a tight seal. Some, like Madeira, are almost indestructible due to their unique production process!

How to tell if your wine has gone bad

Not sure if your wine is still drinkable? Look for these signs:
Off smells – A musty, damp, or vinegary scent is a clear indication that oxidation or spoilage bacteria have taken over.
Unpleasant taste – If your wine tastes flat, dull, or overly sour, it’s past its best.
Colour changes – Red wines turning brownish, white wines darkening to deep gold or amber? That’s oxidation at work.

If your wine has just lost a bit of its freshness but still tastes okay, don’t waste it – it can still be great for cooking, making sangria, or even deglazing pans.

Learning how to store and enjoy wine after opening is a simple way to reduce waste and make the most of every bottle. Whether it’s keeping red wine fresh for an extra few days, preserving the bubbles in your Prosecco, or repurposing leftover wine in the kitchen, a little knowledge goes a long way.

So, next time you open a bottle, remember: store it properly, enjoy it while it’s at its best, and don’t be too quick to pour it down the sink! Cheers to making the most of every drop! 

Picture this: you’re about to enjoy a glass of your favourite wine, but something feels off. The flavours aren’t quite right, the aromas seem muted, and the experience just isn’t what you expected. The culprit? Temperature.

Serving wine at the right temperature is one of the simplest yet most overlooked ways to bring out its best qualities. Too cold, and the flavours become dull and lifeless. Too warm, and the alcohol overpowers everything else. Getting it right isn’t just about following the rules – it’s about enhancing every sip.

So, what’s the ideal temperature for different styles of wine? And why does it matter so much? Let’s break it down.

Why does wine need to be served at a certain temperature?

Wine is a complex and delicate drink, with its flavours, aromas, and textures changing dramatically depending on the temperature at which it’s served. Each style of wine has its own optimal range, where its acidity, sweetness, tannins, and alcohol are in perfect harmony.

When a wine is served too warm, the alcohol becomes more pronounced, overpowering the fruit and freshness. This is particularly noticeable in reds, which can taste overly boozy and heavy when they’re too warm. On the other hand, when a wine is too cold, its aromas are muted, the flavoUrs are less expressive, and its texture can feel sharp or unbalanced.

The goal is to find the sweet spot – cool enough to keep the wine refreshing and structured, but not so cold that it loses its charm. Whether it’s a bold red, a crisp white, or a delicate sparkling, temperature can make or break your wine experience.

RED WINE – 12-18°C

One of the biggest myths in wine is that red wine should be served at room temperature. But what does ‘room temperature’ actually mean? In reality, most modern homes are much warmer than the ideal serving range for reds, which sits between 12-18°C.

Lighter reds like Pinot Noir or Gamay do well at the lower end of this range, where their bright acidity and delicate fruit can shine. Meanwhile, fuller-bodied reds like Cabernet Sauvignon, Syrah, and Malbec should be served slightly warmer, around 16-18°C, to soften their tannins and enhance their depth.

If your red feels too warm, pop it in the fridge for 15-20 minutes before serving – you’ll be amazed at the difference.

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ROSÉ WINE – 8-12°C

Rosé sits in a refreshing middle ground between red and white, and its ideal serving temperature reflects that. Keeping it between 8-12°C ensures that its fruitiness and crisp acidity are perfectly balanced.

Lighter Provence-style rosés, known for their delicate citrus and floral notes, shine at the lower end of this range. Meanwhile, darker, fruitier rosés like Spanish Rosado or Tavel can be served slightly warmer to bring out their depth.

For best results, chill your rosé in the fridge for a couple of hours before serving – but don’t let it get too cold, or you’ll lose those vibrant flavours.

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DESSERT WINE – 5-7°C

Sweet wines, like Sauternes, Tokaji, or late-harvest Rieslings, are best enjoyed well-chilled, between 5-7°C. At this temperature, their natural sweetness is balanced by freshness, preventing them from feeling cloying or heavy.

A colder temperature also helps highlight their honeyed, tropical, and citrusy aromas, making them even more enticing. Whether you’re sipping a luscious Ice Wine or a rich Pedro Ximénez Sherry, a proper chill will ensure every sip is luxurious, not overwhelming.

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WHITE WINE – 7-12°C

The right temperature for white wine depends on its body and style.

• Lighter whites like Sauvignon Blanc, Pinot Grigio, and Albariño are best served around 7-10°C, where their crisp acidity and zesty citrus notes stay fresh and lively.

• Fuller-bodied whites like Chardonnay, Viognier, and White Burgundy benefit from being served slightly warmer, around 10-12°C. This allows their richer textures and more complex aromas to develop.

If a white wine is too cold, it can taste dull and acidic, so take it out of the fridge 15 minutes before serving to let it warm up slightly.

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SPARKLING WINE – 6-10°C

For Champagne, Prosecco, Cava, and English Sparkling Wine, chilling is essential. At 6-10°C, the bubbles are crisp, the acidity is sharp, and the flavours are vibrant.

If sparkling wine is served too warm, the bubbles dissipate quickly, making it feel flat and unbalanced. Too cold, and the aromas are suppressed. The best way to chill a bottle is in an ice bucket for 30 minutes or in the fridge for a few hours before serving.

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SHERRY – 5-15°C

Sherry is a diverse category, and its ideal serving temperature depends on the style:

• Fino and Manzanilla (dry and crisp) should be served at 5-7°C, similar to a white wine or Champagne.

• Amontillado and Palo Cortado can be served slightly warmer at 10-12°C, where their nutty and oxidative characteristics come through.

• Oloroso and Pedro Ximénez (richer, sweeter styles) are best enjoyed at 12-15°C, allowing their deep, caramelised flavours to shine.

As a general rule, the lighter and drier the Sherry, the colder it should be served.

Wine is meant to be enjoyed, and serving it at the right temperature is one of the easiest ways to elevate your drinking experience. Whether you’re sipping a bold red, a refreshing white, or a celebratory glass of bubbles, the right temperature unlocks its full potential.

If in doubt, remember: you can always warm up a wine that’s too cold, but once it’s too warm, it’s hard to fix! Keep a little thermometer handy, or simply follow these guidelines and trust your palate. A little attention to temperature can transform an average glass into an exceptional one.

Whether you’re hosting a dinner party, planning a romantic evening, or just enjoying a quiet glass at home, knowing how many glasses you can pour from a single bottle of wine is essential. While the answer might seem straightforward, factors like glass size, serving style, and wine type can influence the final number. With the UK wasting an estimated 645 million bottles of wine annually, understanding portion sizes can help avoid unnecessary waste and ensure you enjoy your wine responsibly.

How many glasses are in a standard bottle

A standard bottle of wine contains 750ml of liquid. The generally accepted serving size for still wine is 150ml, meaning you can pour approximately five glasses from one bottle. However, wine glasses vary in size, and so do pouring habits:

Pub and restaurant servings tend to be measured:
• Small (125ml) = 6 glasses per bottle
• Medium (175ml) = 4 glasses per bottle
• Large (250ml) = 3 glasses per bottle

At home, people often pour freely, which can lead to larger servings – so if you’re using generous glasses, you might find you get fewer servings per bottle!

It’s also worth noting that red wines are often served in larger glasses to enhance aeration and aroma. But even with a large glass, resist the temptation to overfill – it’s best to pour just below the widest point of the glass for optimal enjoyment.

A standard bottle contains 750ml, but wine bottles come in a range of sizes – here’s a list of the more popular ones:
• Split / Mini / Piccolo bottle (187.5ml) – 1.5 glasses
• Half / Demi bottle (375ml) – 2.5 glasses
• Standard bottle (750ml) – 5 glasses
• Magnum (1,500ml) – 10 glasses
• Jeroboam (3000ml) – 20 glasses
• Rehoboam (4,500ml) – 30 glasses

For a full breakdown of different wine bottle sizes, check out our guide on wine bottle sizes.

How many servings are in a magnum?

A magnum contains 1.5 litres, which is two standard bottles of wine. This means:

• 10 glasses (150ml each)
• Wine in magnums ages more slowly due to the larger volume-to-air ratio, making them a favourite for collectors and special occasions.

How many glasses of Prosecco or Champagne are in a bottle?

For sparkling wines, including Champagne, Prosecco, and English Sparkling Wine, the standard serving size is 125ml and best poured into flutes to maintain the bubbles. This means:

• A standard bottle (750ml) serves 6 glasses
• If you prefer slightly fuller pours, you might get 5 glasses

Fortified and dessert wines

Fortified and dessert wines, such as Port, Sherry, and Sauternes, have a higher alcohol content and are often richer and sweeter, so they are served in smaller portions.

• Typical serving size: 60ml
• A standard 750ml bottle provides 12 servings

However, most dessert wines come in half bottles (375ml), meaning you’ll typically get 6 glasses per bottle.

The number of glasses you get from a bottle of wine depends on serving size, wine type, and glass shape. As a general rule, a standard 750ml bottle yields five 150ml servings, but sparkling wines, fortified wines, and different bottle sizes will affect that number. Whether you’re pouring carefully at a dinner party or topping up your own glass at home, being mindful of serving sizes helps you enjoy your wine responsibly and reduce waste. Cheers! 🍷

Decanting wine might seem like a practice reserved for sommeliers or high-end dining, but it’s something every wine lover can benefit from. Whether you’re enjoying a bold red with dinner or opening an aged bottle for a special occasion, knowing how to decant wine properly can enhance both the taste and overall experience. But why do we decant wine in the first place? And how do you do it correctly? Let’s break it down.

Why do we decant wine?

Decanting wine serves two primary purposes: aeration and sediment separation.

1. AERATION (LETTING THE WINE BREATHE)
When wine is poured into a decanter, it is exposed to oxygen, which helps soften tannins, enhance aromas, and bring out flavours that might otherwise be muted. Young, tannic red wines, such as Cabernet Sauvignon, Syrah, or Malbec, particularly benefit from aeration, as it helps smooth out their structure.

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2. SEDIMENT SEPARATION
Older wines, particularly those aged for over a decade, can develop sediment at the bottom of the bottle. While harmless, sediment can give wine an unpleasant gritty texture if poured straight into a glass. Decanting allows you to separate the liquid from the sediment, ensuring a smoother pour.

What wines should be decanted?

While red wines are the most commonly decanted, other wines can also benefit:

Young, bold reds (e.g. Cabernet Sauvignon, Bordeaux blends, Nebbiolo) – These wines can be tightly structured and benefit from aeration to soften tannins and enhance flavours.

Aged reds (e.g. older vintages of Bordeaux, Rioja, or Barolo) – These wines often have sediment and require careful decanting.

Certain whites (e.g. full-bodied whites like White Burgundy, Viognier, or aged Chardonnay) – Though not commonly decanted, some whites benefit from aeration, allowing complex aromas to develop.

Vintage Port – This style of fortified wine produces sediment over time and should be carefully decanted.

How to decant wine: Step-by-step

1. CHOOSE THE RIGHT DECANTER
Decanters come in various shapes and sizes, but for most wines, a simple wide-bottomed glass decanter works well. Wines that require more aeration (such as young reds) benefit from a wider surface area, while aged wines needing sediment removal are better suited to a standard, more upright decanter.

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2. LET THE BOTTLE STAND UPRIGHT
If you’re decanting an older wine with sediment, stand the bottle upright for at least a few hours before opening. This allows the sediment to settle at the bottom, making it easier to separate.

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3. OPEN THE WINE AND INSPECT THE CORK
Carefully remove the cork and check for any signs of damage or crumbling. If the cork is fragile, use a two-pronged cork puller (also known as an Ah-So) instead of a regular corkscrew to avoid breakage.

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4. POUR THE WINE SLOWLY
Gently pour the wine into the decanter in a slow, steady motion. If the wine has sediment, stop pouring as soon as you see any starting to reach the neck of the bottle. A light source, such as a candle or a torch, can help illuminate the bottle’s neck, making it easier to spot sediment.

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5. LET THE WINE BREATHE
• Young reds – Benefit from 30 minutes to 2 hours of aeration, depending on how structured the wine is.
• Aged reds – Only need 15-30 minutes of exposure to oxygen; too much air can diminish delicate aromas.
• Whites and rosés – If decanting, around 15-30 minutes is sufficient.

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6. TASTE AND ENJOY
Once the wine has had time to breathe, pour a small taste into a glass. If it still feels too tight or tannic, allow more time in the decanter.

Can you decant wine too long?

Yes, particularly with older wines. While young wines can benefit from extended aeration, delicate aged wines can lose their aromas and freshness if left in a decanter for too long. If in doubt, taste the wine in intervals to find its sweet spot.

What if you don’t have a decanter?

No decanter? No problem! You can use:
• A large glass jug or pitcher – Works well as a substitute.
• Swirling in a glass – Pour the wine into a glass and swirl it to introduce oxygen.
• Double decanting – Pour the wine into a clean jug and then back into the bottle.

Decanting wine isn’t just a fancy ritual – it’s a simple yet effective way to enhance the drinking experience. Whether you’re softening a bold young red or removing sediment from an aged classic, the process allows the wine to open up and reveal its best qualities. And with a little patience, the right technique, and a good glass in hand, you’ll enjoy your wine at its full potential.

Cheers to better wine, one decant at a time!

Pouring wine might seem straightforward, but there’s a real art to doing it properly. Whether you’re hosting a dinner party, working in hospitality, or just enjoying a quiet glass at home, knowing how to pour wine correctly ensures the best experience for both the wine and the drinker. The way wine is poured can affect its aeration, temperature, and even the perception of its flavours and aromas. Plus, getting the right amount in the glass avoids waste and ensures the wine is presented as it should be.

The basics of pouring wine

Before you start pouring, there are a few things to consider:

Choose the right glass – Different wines are best served in specific glass shapes. Red wines often suit larger, rounder glasses, while whites and sparkling wines work well in narrower ones to preserve their freshness and aroma.

Check the temperature – Serving wine at the correct temperature enhances its character. Pouring a wine too warm or too cold can mute its flavours.

Use a clean bottle and glass – Ensure both the bottle and glass are spotless, as any residue or dust can affect the wine’s presentation and taste.

Hold the bottle correctly – Support the bottle from the base or by the punt (the indentation at the bottom) for a steady, controlled pour.

Step-by-step guide to pouring

1. PRESENT THE BOTTLE
If you’re pouring for guests, it’s good etiquette to show the bottle’s label before pouring, allowing them to see what they are drinking. In restaurants, this is a standard practice, particularly for fine wines.

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2. OPEN THE BOTTLE CORRECTLY
• For cork-sealed wines, use a corkscrew and remove the cork smoothly without breaking it.
• For screw caps, simply twist them off, ensuring no sharp edges are left on the rim.
• For sparkling wines, loosen the cage while keeping a firm grip on the cork, then ease it out gently with a slight twist to avoid excessive fizz.

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3. POURING STILL WINE
• Hold the bottle firmly with one hand at the base or around the middle.
• Tilt the bottle over the glass at a slight angle, ensuring the wine flows smoothly without splashing.
• Pour steadily and avoid sudden stops that could cause drips.
• Fill red wine glasses about one-third full, white and rosé glasses about halfway, and dessert wine glasses around a quarter full.

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4. POURING SPARKLING WINE
• Hold the glass at an angle to minimise bubbles rising too quickly.
• Pour slowly down the side of the glass to preserve the wine’s carbonation.
• Fill the glass no more than two-thirds full to allow space for the bubbles to develop.

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5. THE PERFECT FINISH
• As you finish pouring, twist the bottle slightly to prevent drips.
• If serving multiple guests, start with the host (if present), then pour for others in a clockwise or counterclockwise order.

Common mistakes to avoid

Overfilling the glass – This doesn’t allow the wine to aerate properly and makes it harder to swirl and appreciate the aromas.

Holding the bottle by the neck – This gives less control over the pour and can make it look clumsy.

Letting the bottle drip – Always finish with a slight twist to prevent drips down the bottle or onto the table.

Pouring too fast – Rushing can cause splashes, excessive bubbles in sparkling wines, or an unbalanced pour.

Pouring wine the right way is a simple yet effective way to enhance the drinking experience. Whether you’re serving a crisp white, a bold red, or a delicate sparkling wine, proper technique ensures the wine is presented and enjoyed as it was meant to be. With a steady hand, the right glass, and a bit of finesse, you can pour like a pro every time. Cheers!

Opening a bottle of sparkling wine should be an elegant and controlled process – not a chaotic pop with foam spilling everywhere (unless you’re celebrating a Grand Prix victory!). Whether you’re serving Champagne, Prosecco, Cava, or English Sparkling Wine, knowing how to open a bottle properly ensures a smooth pour, prevents waste, and most importantly, avoids accidents. The pressure inside a bottle of sparkling wine can be up to three times that of a car tyre, so handling it correctly is key.

Step-by-step guide to opening sparkling wine

1. CHILL THE BOTTLE PROPERLY

Before opening, ensure your sparkling wine is well-chilled – ideally between 6-10°C. A cold bottle reduces pressure inside and minimises the risk of excessive foaming when opened.

1. Place the bottle in the fridge for at least three hours or in an ice bucket with equal parts ice and water for 30 minutes.
2. Avoid opening a warm bottle, as the wine will be more volatile and likely to overflow.

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2. PREPARE FOR OPENING

1. Choose a stable surface – Open the bottle over a table or countertop, not mid-air, to maintain control.
2. Use a clean, dry cloth or napkin – This helps grip the cork and prevent slippage.
3. Angle the bottle slightly – Hold the bottle at a 45-degree angle, pointing away from people, pets, and anything breakable.

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3. REMOVE THE FOIL AND LOOSEN THE CAGE

1. Peel away the foil covering the cork. Some bottles have a pull tab for easy removal.
2. Loosen the wire cage (known as the muselet) by untwisting the loop six half-turns.
3. Keep a firm grip on the cork with your thumb as you loosen the cage – never remove your hand from the top of the bottle, as the pressure could cause the cork to release unexpectedly.

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4. THE ART OF OPENING THE BOTTLE

1. Hold the base of the bottle firmly in one hand while keeping your other hand over the cork.
2. Gently twist the bottle – not the cork – This gives better control and prevents the cork from shooting out.
3. As the cork loosens, apply gentle resistance to ease it out slowly. You should hear a soft ‘hiss’, not a loud pop.

Common mistakes to avoid

• Shaking the bottle – This creates excess pressure, increasing the risk of an uncontrolled pop and wasted wine.
• Letting go of the cork too soon – The pressure inside the bottle can force the cork out unexpectedly, potentially causing injury or mess.
• Holding the bottle upright while opening – A slight angle prevents an overflow of bubbles.

Pouring sparkling wine correctly

Once opened, sparkling wine should be poured with care:
• Hold the glass at an angle – This reduces excessive foaming.
• Pour slowly – Start with a small amount, let the bubbles settle, then continue pouring.
• Fill to two-thirds full – Leaving space allows the bubbles to develop and prevents spills.

Opening a bottle of sparkling wine should be a smooth and controlled experience, not a dramatic explosion. By chilling the bottle, loosening the cage with care, and easing the cork out gently, you can enjoy your fizz without wasting a drop. Whether you’re celebrating a special occasion or simply enjoying a glass of bubbly, mastering this technique ensures every bottle is opened safely and elegantly. Cheers! 🥂

There’s nothing worse than struggling to open a bottle of wine – whether the cork crumbles, the foil gets messy, or worse, you send wine splashing across the table. A well-opened bottle sets the tone for an enjoyable experience, whether you’re pouring for friends or just treating yourself. Here’s how to do it properly, with minimal fuss and maximum style.

STEP 1: CHOOSE THE RIGHT OPENER

There are a few different types of wine openers, but the most common (and arguably the best) is the waiter’s friend – a simple, compact corkscrew with a built-in foil cutter and a two-step lever for ease.

Other options include:
• Winged corkscrew – Easy to use, but can sometimes break fragile corks.
• Electric opener – Ideal for those who prefer a fuss-free approach, but lacks the charm of a traditional corkscrew.
• Ah-So opener – Designed for older wines with delicate corks, as it removes the cork without piercing it.

For everyday wines, a classic waiter’s friend is your best bet – it’s what the professionals use.

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STEP 2: REMOVE THE FOIL CLEANLY

Before you even touch the cork, you need to remove the foil cap covering the top of the bottle. The easiest way to do this is:
1. Use the small knife on a waiter’s friend corkscrew to cut just below the lip of the bottle’s neck.
2. Make a smooth, clean cut all the way around.
3. Peel off the top of the foil and discard it.
4. Wipe the rim of the bottle with a clean cloth or napkin – this ensures no bits of foil or dust end up in your glass.

Tip: Some people remove the entire foil wrapper, but leaving the lower portion intact looks neater and more professional.

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STEP 3: INSERT THE CORKSCREW PROPERLY

Now comes the crucial part – getting that cork out in one smooth move.
1. Position the corkscrew tip in the centre of the cork and press it in slightly to get a good start.
2. Twist the screw into the cork in a firm but controlled manner, ensuring it goes in straight.
3. Stop twisting when only one spiral remains visible – going too deep can break the cork.

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STEP 4: LEVERAGE IT OUT SMOOTHLY

1. Use the first notch of your corkscrew’s lever against the bottle’s rim and pull the cork up halfway.
2. Switch to the second notch for more leverage and pull again.
3. Gently wiggle the cork out for the last part – don’t yank it, or you’ll risk spilling wine or breaking the cork.

If you’re using a winged corkscrew, the wings will rise as you twist – simply press them down evenly to extract the cork.

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STEP 5: THE FINAL TOUCHES

Once the cork is out:
1. Check it – If it’s damp at the bottom, that’s a good sign the wine has been stored properly. If it’s dry, crumbly, or smells musty, the wine might be corked.
2. Wipe the bottle neck – This removes any stray cork dust or residue.
3. Give it a sniff – Some people like to smell the cork, but the best way to tell if a wine is in good condition is by actually tasting it.

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BONUS: OPENING A STUBBORN CORK

If the cork breaks or gets stuck:
• Use a corkscrew with longer spirals to grip the remaining part and pull it out.
• If it’s really stuck, push the cork into the bottle and strain the wine through a fine sieve or cheesecloth.

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NOW, POUR & ENJOY!

With the hard part done, all that’s left is to pour and enjoy. And if you’re storing the wine for later, pop a proper wine stopper in to keep it fresh.

Did you know? 🍷

• Before bottles, wine was stored in amphorae
Amphorae are large clay jars used by the ancient Greeks and Romans. Glass bottles only became common in the 17th century.

• A standard wine cork is about 24mm wide
Wine bottle necks are slightly smaller to create a tight seal.

• Not all corks are made from cork!
Some wines now use synthetic corks or screw caps, which can actually help preserve freshness, especially for white and rosé wines.

• When a waiter asks you to taste the wine, it’s not about whether you like it!
It’s to check if the wine is corked or faulty – not to decide if it suits your preference.

Wine isn’t just about what’s in the bottle – it’s about the full experience. And believe it or not, the glass you drink from can make a real difference. The shape, size, and design of a wine glass affect the way aromas develop, how the wine hits your palate, and even how long it stays at the right temperature. Choosing the right glass enhances every sip, whether you’re drinking a bold red, a crisp white, or a celebratory sparkling wine. Let’s break it down:

The basic anatomy of a wine glass

Before diving into specific glasses, here’s a quick look at the key parts of a wine glass and why they matter:

• The bowl – This is where the magic happens. The size and shape influence how aromas gather and how much oxygen interacts with the wine.

• The rim – A thin, tapered rim allows for a smoother sip, directing the wine exactly where it should land on your palate.

• The stem – Holding the stem (rather than the bowl) keeps the wine at the right temperature. Some glasses skip the stem altogether – perfectly fine for casual drinking but not ideal for delicate wines.

• The base – Just keeps everything standing!

Glasses for red wine 🍷

Red wines generally need larger, rounder bowls to allow oxygen to soften the tannins and enhance the aromas.

BORDEAUX GLASS
Best for: Full-bodied reds (Cabernet Sauvignon, Merlot, Malbec, Bordeaux blends)
• Tall with a broad bowl, designed to let bold, tannic wines breathe.
• Directs wine to the back of the palate, balancing fruit, acidity, and tannins.

BURGUNDY GLASS
Best for: Lighter reds (Pinot Noir, Gamay, Nebbiolo)
• Large, wide bowl to capture delicate aromas.
• Helps highlight the softer, nuanced flavours of elegant reds.

STANDARD RED WINE GLASS
Best for: Medium-bodied reds (Shiraz, Chianti, Tempranillo)
• A good all-rounder if you don’t want a separate glass for every grape.

Glasses for white wine

White wines benefit from a narrower bowl to preserve acidity and delicate aromas.

STANDARD WHITE WINE GLASS
Best for: Most whites (Sauvignon Blanc, Pinot Grigio, Albariño)
• Medium-sized bowl to keep aromas focused.
• Slightly tapered to maintain crispness and acidity.

CHARDONNAY GLASS
Best for: Oaked whites (Chardonnay, Viognier, White Burgundy)
• Slightly larger bowl than a standard white glass to let richer wines open up.

Glasses for rosé wine

ROSÉ GLASS
Best for: All styles of rosé
• A slightly flared rim directs the wine to the tip of the tongue, enhancing fruitiness.
• Medium-sized bowl to balance freshness and aromatics.

A white wine glass can also work perfectly well for rosé if you don’t have a dedicated glass.

Glasses for sparkling wine 🍾

FLUTE
Best for: Champagne, Prosecco, English Sparkling, Cava
• Tall and narrow to preserve bubbles and enhance aromas.
• Keeps the fizz from dissipating too quickly.

TULIP GLASS
Best for: Vintage Champagne, finer sparkling wines
• Slightly wider than a flute, allowing the wine to develop more complexity.
• Ideal for older, richer sparkling wines that need a little more space to shine.

Note: Traditional coupe glasses may look glamorous, but they allow bubbles to escape too quickly.

Glasses for fortified & dessert wines

PORT GLASS
Best for: Port, Sherry, Madeira
• Smaller bowl to concentrate rich aromas.
• Directs the wine towards the back of the mouth to balance sweetness.

DESSERT WINE GLASS
Best for: Sauternes, Tokaji, Ice wine
• Small and tapered to highlight intense sweetness while maintaining acidity.

Stemless wine glasses – Do they work?

Stemless glasses are modern, casual, and great for everyday drinking. However, they’re not ideal for fine wines as your hands can warm up the wine too quickly. That said, they’re perfect for relaxed settings and informal gatherings.

What about universal wine glasses?

If you don’t want a cupboard full of different glasses, a universal wine glass is a great option. Designed to work well for both reds and whites, these glasses strike a balance between shape and size to give you a good all-round experience. They won’t be perfect for every wine, but they’ll do a great job across the board.

Final thought: The best glass is the one you enjoy drinking from!

While glassware can enhance the experience, don’t stress too much – wine is about enjoyment, not perfection. Whether you’re using a specialist glass or just your favourite tumbler, the most important thing is that you love what’s in it.

Cheers to drinking in style! 🍷🥂

Wine isn’t just a drink – it’s a living, evolving product that changes over time. Storing it correctly can mean the difference between a beautifully developed bottle and one that’s past its prime. Whether you’re keeping a bottle for the weekend or ageing fine wine for years, proper storage is key to preserving its flavour, structure, and overall quality.

So, let’s break down the essentials of wine storage, from short-term solutions to long-term cellaring.

Why proper wine storage matters

Wine reacts to its environment. Light, temperature, humidity, and even how a bottle is positioned can impact its ageing process. If stored improperly, wine can oxidise, spoil, or develop unpleasant flavours. But when kept under the right conditions, it matures gracefully, with aromas and flavours becoming more complex over time.

The five golden rules of wine storage

1. KEEP WINE AT THE RIGHT TEMPERATURE

Temperature is the most crucial factor when storing wine. Too hot, and the wine will age too quickly; too cold, and it could freeze or develop off flavours.

• Ideal storage temperature: 10-15°C.
• Short-term storage (a few months): A stable, cool spot works fine.
• Long-term ageing (years): Consistency is key – avoid temperature fluctuations.

If wine gets too warm, the liquid expands, pushing against the cork, which can lead to oxidation. On the other hand, if it gets too cold, corks can contract, allowing air in and spoiling the wine.

Quick tip: If you don’t have a temperature-controlled wine fridge, find a cool, dark place away from heat sources like radiators, ovens, or direct sunlight.

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2. STORE WINE ON ITS SIDE (FOR CORK-SEALED BOTTLES)

Wines sealed with a natural cork should always be stored horizontally. This keeps the cork moist, preventing it from drying out and letting in air, which can spoil the wine.

• Wines with screw caps or synthetic corks can be stored upright without any issue.
• If you’re drinking the bottle within a few weeks, vertical storage is fine.

Quick tip: If you have limited space, a wine rack is a great investment to keep bottles neatly stored on their side.

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3. KEEP WINE AWAY FROM LIGHT

UV rays can damage wine, breaking down its delicate compounds and leading to ‘light strike’ – which causes unwanted chemical reactions that ruin the flavour.

• Best practice: Store wine in a dark place or a cupboard.
• If you don’t have a dedicated wine fridge, a low-light room or a box in the pantry works well.
• Champagne and sparkling wines are particularly sensitive to light – always keep them away from direct exposure.

Quick tip: If your wine collection is stored in a bright room, use UV-protected glass or a dark cover to shield the bottles.

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4. CONTROL HUMIDITY LEVELS

Wine needs the right humidity to protect the cork. Too much moisture can lead to mould, while too little can dry out the cork and let air into the bottle.

• Ideal humidity range: 50-70%
• If your storage area is too dry, a small dish of water nearby can help maintain moisture.
• Too much humidity? A dehumidifier can prevent mould from forming.

Quick tip: A wine fridge or cellar naturally regulates humidity, making it the best long-term solution.

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5. MINIMISE VIBRATIONS AND MOVEMENT

Excess movement can disturb the ageing process, particularly for fine wines. Vibrations from appliances, loud music, or constant handling can disrupt the wine’s natural sedimentation and development.

• Best practice: Store bottles in a stable place with minimal movement.
• Avoid keeping wine on top of a fridge or near washing machines.
• If you’re ageing wine, leave it undisturbed to let it develop naturally.

Quick tip: Once a bottle is placed in storage, try not to shake or move it too often.

Shirt-term vs long-term wine storage

SHORT-TERM STRAGE (UP TO 6 MONTHS)

If you’re keeping bottles for near-term enjoyment, a cool, dark cupboard or wine rack will do just fine.

• Room temperature is okay for reds that will be consumed within a month.
• Whites, rosés, and sparkling wines are best kept chilled in the fridge.
• Screw-cap wines don’t need as much humidity control.

Quick tip: Always let red wine come to the right serving temperature before drinking – don’t serve it straight from a cold storage space.

LONG-TERM STORAGE (6 MONTH – YEARS)

For wines meant to age, more controlled conditions are needed.

• Wine fridges are the best alternative if you don’t have a cellar.
• Temperature, humidity, and light exposure should remain stable.
• Proper ageing can enhance flavours, but only wines with good structure, acidity, and tannins are built for long-term cellaring.

Quick tip: If you’re investing in fine wines for ageing, consider a professional wine storage facility.

How to store open bottle of wine

Once a bottle is opened, oxidation starts breaking down the wine, but you can slow this process to keep it fresh for longer.

• Reseal the bottle tightly – A vacuum wine stopper works best.
• Keep it in the fridge – Even red wine! This slows oxidation.
• Use an inert gas wine preserver – These replace oxygen with a neutral gas to prevent spoilage.

GENERAL SHELF LIFE AFTER OPENING:

• Red wine: 3-5 days (store with a vacuum seal in the fridge)
• White & rosé wine: 3-5 days (fridge is a must)
• Sparkling wine: 1-3 days (use a Champagne stopper)
• Fortified wine: Several weeks to months (thanks to higher alcohol content)

Read more in our wine basics guide on how long wine lasts once opened.

Common wine storage mistakes to avoid

• Storing wine in the kitchen – Temperature fluctuations from cooking can ruin it.

• Keeping wine upright for too long – Corks dry out, allowing oxidation.
• Putting wine in the fridge for months – Regular fridges are too cold and dry for long-term storage.
• Exposing wine to strong odours – Wine can absorb smells from things like garlic and cleaning products if stored nearby.

Whether you’re storing a bottle for the weekend or planning to age fine wine for years, the right conditions make all the difference. By keeping wine at a stable temperature, shielding it from light, and ensuring proper humidity, you can preserve its integrity and enjoy every bottle at its best.

After all, wine is made to be savoured – not spoiled!