It is important to understand how long wine remains drinkable after initially opening a bottle. Many people occasionally find themselves with unfinished wine and wonder about quality if it’s not drank immediately. Given the mind-boggling 645 million bottles of wine wasted annually in the UK alone, understanding shelf life can help reduce waste of still-enjoyable wine. Proper storage is key to maximising how long wine lasts once opened.
What happens to an open bottle of wine, and why does it go bad
As soon as the seal on a bottle of wine is broken, oxygen begins interacting with the wine and oxidation commences. Through this natural process, the wine is exposed to oxygen which results in gradual chemical changes. If left exposed to air over extended periods of time, an oxidised wine will often exhibit an acetic or vinegary aroma and flavour. While consumption of such a wine does not typically pose health risks, the sensory characteristics become significantly less appealing.
Additionally, an open bottle could allow entry of bacteria that can influence the wine over time. As with oxidation, bacterial contamination alone generally does not threaten one’s wellbeing. However, the sensory profile of the wine may deteriorate as unwanted bacteria absorb components of the wine.
Proper storage practices for wine, both before first opening as well as subsequent handling and closure, are paramount for maximising shelf life and preserving the intended taste profile. With diligent storage protocols, the timespan that opened wine remains suitable for enjoyment can be extended.
How long does an open bottle last
RED WINE
The shelf life of red wine varies significantly depending on the style of wine in question. In general terms, red wines featuring less robust bodies and lower tannin levels do not retain their freshness quite as long as fuller, richer styles
Lighter red varieties such as Beaujolais and Pinot Noir are best stored refrigerated with their corks intact, as these will often maintain optimal freshness for approximately three days following opening.
Fuller-bodied red wines including Malbec and Shiraz have the capability of staying fresh for five to six days thanks to higher tannin contents and slightly elevated alcohol levels inherent to these grape varieties. These attributes have the effect of slowing the natural ageing process. In fact, some full-bodied reds may actually develop more complex, nuanced flavours on the second or third day after opening, once the wine has had an opportunity to “breathe.” While refrigeration is still advisable for opened wines in these styles, it is important that the bottle be allowed to reach room temperature before serving to fully appreciate the experience.
WHITE WINE
As with red wines, the longevity of white wines varies depending on their style and composition. Lighter bodied whites, such as Sauvignon Blanc, typically maintain freshness the longest when stored properly. Most examples of this varietal will retain drinkability for five to seven days when kept refrigerated and sealed with a cork. This natural closure assists in limiting oxidation during this window of consumption. However, subtle changes to the flavours can be expected over time as the wine is exposed to air. The fruit characteristics may diminish slightly in vibrancy while other elements take more prominence. For optimal enjoyment, it is generally recommended that these lighter whites be consumed within five days of opening.
In contrast, richer white wines including oaked Chardonnay and Viognier tend to evolve more rapidly upon initial opening. This is largely attributable to the longer ageing processes often employed that bring the wines into greater contact with oxygen prior to bottling. As an effect, these fuller bodied whites frequently showcase best within a shorter three to five day period post-uncorking.
For individuals who regularly enjoy the latter category, investing in a vacuum sealing device is a prudent option. These innovative stoppers can be affixed to the bottle opening upon reclosure to remove residual airspace inside. Creating an oxygen-free environment, they effectively prolong the lifespan of opened wine for extended durations. A variety of reputable models are commercially accessible at affordable price points for discerning connoisseurs seeking to maximise their wine enjoyment and value.
ROSÉ WINE
Rosé wines can be stored similarly to light-bodied white wines once opened. To preserve freshness, ensure an airtight seal by securely replacing the cork or screwing on the cap tightly before returning the bottle to the fridge.
Most rosés should maintain quality for approximately five days under proper storage conditions. Fuller-styled rosés containing more colour and flavour compounds, such as White Zinfandel, may exhibit subtle shifts in character over this time frame. The bright fruit flavours prominent in sweeter rosé wines will gradually soften and become less pronounced as storage duration increases. Therefore, for optimal enjoyment, it is best to consume any remaining contents in a timely manner once initially opened.
SPARKLING WINE
Sparkling wine can quickly lose its sparkle once opened. Therefore, proper storage is important to maximise enjoyment of the bottle.
The best storage method for sparkling wine is refrigeration with a champagne stopper. These specialised stoppers form an airtight seal within the neck, slowing the rate of carbon dioxide escape from the bubbles. When stored accordingly, the bubbles can last up to three days.
Some sparkling wines may retain effervescence slightly longer, specifically those produced via the traditional method such as Cava and Champagne. These are bottled under higher atmospheric pressure, resulting in increased bubble formation and a livelier effervescence profile. Traditionally produced sparkling wines refrigerated accordingly may retain its fizz for up to five days.
FORTIFIED WINE
Fortified wines, such as port and sherry, can last considerably longer than standard table wines. The higher alcohol content found in fortified wines means they can last up to 28 days when stored in the refrigerator, or in a cool, dark place, with a cork intact.
Madeira and Marsala are exceptions to the 28-day storage rule. Rather surprisingly, they can last for years once opened due to the heating and ageing processes used in their production. These styles of wines are best kept in a cool, dark location, but refrigeration is not necessarily required – a kitchen cupboard will adequately preserve them.
Therefore, when an opened bottle of wine is discovered in the refrigerator, one should carefully consider whether it remains suitable for consumption before disposing of it, as it may still be quite enjoyable. Of course, it is always prudent to inspect the wine visually and by smell for any signs of deterioration, such as vinegar-like aromas or atypical coloration, as these could indicate it is past its prime. If the wine appears and smells normal still, a small sample taste can confirm whether it remains acceptable to drink.
