Good Wine, Bad Wine
Now that I’m starting to enjoy wine drinking, I always feel like a bottle needs to be finished in one sitting.
But does it?
To get to the bottom of this, I turn to Cellarnotes.net for the real answers.
How long can you keep wine once the bottle has been opened? How soon does wine in an open bottle go bad? Do I need to finish a bottle of wine in one sitting when it has been opened? This question gets asked in a great many ways but it always does get asked. This is because one of the harder things to figure out about wine is when to pour out wine that is left in the bottle.
There are lots of variables regarding the wine type, method of production, age of bottle and on and on. There are all those considerations and exceptions but for 95% of the wine that most people drink, the answer is pretty simple.
Three (3) days. Around here, we keep wines up to 3 days after the bottle has been opened. Once a bottle of wine is opened, the oxygen in the air starts a process that initially softens the flavors and opens up the aromas of the wine. As this process (oxidation) continues over many hours and days, the wine is ultimately made undrinkable. The trick is to use the wine before it becomes unpalatable or to pour it out before bad wine is served to guests.
You can (and usually should) refrigerate recorked bottes. You can buy stoppers and gadgets to create a slight vacuum in the bottle. You can get systems that put a layer of inert gas in the bottle. All these items and efforts are aimed at slowing the oxidation that will eventually destroy the wine.
What makes the whole thing tricky is that the wine will not go immediately from good to bad. The wine will, at a point, begin to progressively develop tastes that are unpleasant. Just like milk that is going bad, each person has a different point at which they identify the beverage as having gone bad.
If you want to play it safe (and who doesn’t with either milk or wine), then just use the 3 day rule. Recork and refrigerate the bottle for up to three days. With red wines, pull the bottle from the refrigerator at least 1/2 hour before you want to use it so it will warm to a desirable serving temperature in the mid 60’s F. With white wines or roses, just pull and pour when you need them.
Keeping opened wines beyond 3 days is like playing golf in a lightning storm. You may get through but you are tempting the fates. If you keep a table wine for more than 3 days, you will be serving a wine that has lost most of the characteristics that are prized. The aroma will start to change and much of the fresh fruit smells and tastes will subside. At worst, you’ll be serving a wine that has oxidized too much and is partly or entirely bad.
Dessert wines like Sauternes, most everyday Ports and most Sherries can last much longer but those are special cases. Just play it safe with the 3 day rule. It is a good practice to write the date the bottle was opened on the label if there is a chance of confusion.
Picture from Flickr.