There is a lot of mystery involved when working with wine. Winemakers get asked a constant stream of questions about the mysteries of wine. One frequent question they receive is, how long does wine, red or white, last after the bottle has been opened? In order to answer this question, one has to understand why and how wine spoils.
The Short Answer
As a general rule, an opened bottle should still taste great within 3 days if it is recorked and stored properly. That is a general estimate. By style, some wines last longer and others shorter:
- Sparkling wine: 1-3 days
- Red wine: 3-5 days
- Light white, sweet white and rosé wine: 5-7 days
- Fortified wine: up to 4 weeks
Why Wine Changes After Opening
Hold on! Surely This isn’t really a problem is it?
Most bottles of wine are polished off the same day they’re opened, so many people do not have the experience or understanding of what happens to a wine after the bottle has been opened. As soon as the bottle has been uncorked, the wine is exposed to oxygen in the air. As soon as the wine has been exposed to oxygen, the wine begins to change. There are a few methods to defeat oxygen, such as a wine recorker that fills the available space with an inert gas, such as argon or nitrogen, to prevent oxidation. However, this can be expensive and wine enthusiasts are divided on if these devices even work. If you only plan to store an open bottle of wine for a few days, the best, and cheapest method, is to put the cork back into the bottle or put the cap back on and store it in the refrigerator. Cold temperatures and minimal exposure to the air will reduce any flavor changes in opened wines.
Some wines can taste better the day after it was opened. This is particularly the case with young full-bodied red wines. Although many wines will lose their fruit structure and become quite flat to the palate, such as most white wines and all older, cellared wines.
A general rule is that the wine should still taste great within 3 days of opening if stored properly. One can still consume wines after the 3 day mark, but you might notice a change in flavor. Treat that as a general estimate: as the guide below shows, some styles last longer and others fade sooner.
Saving Flavor After Opening Certain Wines
Different styles of wine are more hospitable for saving after opening, such as fortified reds and full-bodied, young reds. Follow these rules for storing your wine for optimal flavor.
Fortified Wine
Life Expectancy: Up to 4 Weeks
Fortified wines like Ports, Madeiras, Sherrys, and Marsalas have a much longer shelf life thanks to the brandy has been added to the wine (hence the name “fortified”). The higher the sugar content (the sweeter the wine), the longer the life expectancy . Once opened, fortified wine should be stored in a cool, dark place–such as a wine cellar or chiller. Replace the cork or cap, and store away from light.
Light White, Sweet White and Rosé Wine
Life Expectancy: 5-7 Days
Most light white and rosé wines will be drinkable for up to a week when stored in your refrigerator with the cap or cork. You’ll notice the taste will change subtly after the first day as the wine oxidizes. Day by day the overall fruit character of the wine will often diminish, becoming less vibrant.
Sparkling Wine
Life Expectancy: 1-3 Days
Sadly, sparkling wines won’t last as long as the other types of wine. Sparkling whites (like all carbonated drinks) will lose their carbonation quickly. The sooner the sparkling wine is recorked or recapped, the more carbonation it will retain. Sparkling wine is still drinkable after losing its carbonation, but it is only a shadow of its former self.
Red Wine
Life Expectancy: 3-5 Days
Store open red wines, recorked, in a chiller or a dark cool place after opening them. If you don’t have a chiller, the fridge is better than letting the wine sit out in a 70°F (21°C) room. The more tannin and acidity the red wine has, the longer it tends to last after opening. A light red with very little tannin, such as Pinot Noir, won’t last as long as a rich red like Petite Sirah. Some reds will even improve after opening and revisiting.
If you sample a little bit each day, you should be able to taste the difference. When you notice a big change in flavor, finish it off that day before it develops more “off” flavors. It’s a bit like slicing a pear or an apple – the longer a slice is left sitting on the cutting board, the more it will oxidize and go brown.
