Quick Answers
Wine that has been opened and recorked can still be good to drink, but it depends on several factors:
– The quality of the wine – Higher quality wines generally last longer after opening than cheaper wines. Fine aged wines can last for days or even weeks after opening if recorked properly.
– Oxidation – When wine is exposed to oxygen, it starts to oxidize and change in flavor. The longer wine sits open, the more it oxidizes.
– Type of wine – Some types like full-bodied reds and sweet wines last longer than lighter whites and dry wines. Fortified wines have the longest shelf life since they have higher alcohol content.
– Storage conditions – Keeping an open bottle upright, cool, and away from light will help slow oxidation. Storing wine in the fridge will preserve it for a few days.
– Cork type – High quality natural corks provide a tighter seal and prevent more oxygen exposure compared to lower grade corks or synthetic corks. Using the original cork is best.
– Amount of wine left – The more wine left in the bottle, the less oxygen it is exposed to. Finishing a bottle within a couple days is best.
What happens when wine is exposed to oxygen?
When wine is first opened and poured, it immediately starts to interact with oxygen in the air. This process is called oxidation. Oxidation causes wine to start changing chemically and sensory-wise over time after opening. The tannins, acids, aromas, flavors, and color of the wine are altered through oxidation.
The effects of oxidation depend on the specific wine. In younger wines, oxidation can quickly cause the vibrant fruit flavors to taste dull, muted, or bruised. The aromas become less fresh and distinctive. White wines tend to oxidize faster than reds.
In more aged reds like Bordeaux or Barolo, some oxidation can help soften tannins and allow more complex flavors to emerge. But too much oxygen exposure can make them lose their nuances. Fortified and sweet wines have the highest tolerance for oxygen due to their higher alcohol and sugar levels.
While a small amount of oxidation may improve certain wines initially, excessive oxidation over days or weeks almost always degrades wine’s sensory qualities. The wine turns into vinegar once it oxidizes completely.
How long does wine last after opening?
How long an opened bottle of wine will last depends on the wine variety, its quality and age, and how it is stored after opening. Some general guidelines for longevity of opened wine include:
– **Young white wines** – 3-5 days. Delicate whites like Riesling or Pinot Grigio usually hold up about 3-5 days. Keep them chilled.
– **Mature whites** – 5-7 days. Complex whites like oaked Chardonnay or Semillon can last 5-7 days if sealed well. Store in fridge.
– **Rosé wines** – 2-3 days. Softer, fruitier rosés fade faster than whites. Keep chilled and drink within 2-3 days.
– **Light reds** – 3-5 days. Lighter style reds like Pinot Noir can last 3-5 days with decent seal. Keep cool.
– **Full-bodied reds** – 5-7 days. Cabernet, Merlot, Shiraz have more tannins and structure to maintain freshness for 5-7 days.
– **Sweet wines** – 2-4 weeks. Dessert wines with high residual sugar and alcohol content last the longest opened. Store sealed in fridge.
– **Sparkling wines** – 1-3 days. Bubbles dissipate fastest. Drink open sparkling wine like Prosecco and Champagne within 1-3 days.
– **Fortified wines** – 4-6 weeks. Oxidation resistant wines like Port, Madeira and Sherry can stay fresh sealed for up to 4-6 weeks.
What are the best ways to store and reseal opened wine?
Storing opened wine properly is key to slowing oxidation and keeping it drinkable for longer. Recommended storage tips include:
– **Keep the bottle upright** – This keeps the wine in contact with the cork, reducing air exposure. Laying a bottle on its side speeds oxidation.
– **Refrigerate the wine** – Storing opened bottles in the fridge between 38-54°F helps decelerate chemical reactions. Whites and lighter reds benefit most.
– **Use wine preservation tools** – Wine pump, gas canister, or aerosol spray systems displace oxygen and add inert gas to preserve wine longer by resealing the bottle.
– **Submerge the cork** – Some pros recommend keeping the cork moist by storing a partially filled bottle upside down in a wine fridge, allowing the cork to stay expanded.
– **Minimize ullage** – Try to finish a bottle within a couple days to reduce air space inside, keeping less wine in contact with oxygen.
– **Avoid direct light** – Light causes similar damage to heat, so keep opened wine stored away from sunlight in a cool dark place.
How to properly re-cork wine
Re-corking with a proper cork closure can effectively reseal wine for short-term storage. Here are some re-corking tips:
– Use the original cork if possible – It will fit the bottle neck best and make the tightest seal. Natural corks work better than synthetic.
– Ensure cork is clean and moist – Rinse off the cork to remove wine residue if needed. Soak it in water briefly to re-expand and plump it up before re-inserting.
– Push cork fully into the neck – Apply firm downward pressure when placing the cork back in the bottle to wedge it back into place as tightly as possible. Use a corking tool if available.
– Keep the bottle upright – Store upright so wine makes full contact with cork, rather than on its side. Gravity will help keep a tight seal.
– Refrigerate – Chill the re-corked bottle to help preserve the wine’s flavors and aromas for a few extra days.
How long does wine last if recorked correctly?
How long recorked wine lasts greatly depends on the wine style and recorking method. Some estimates for maximum longevity when recorked effectively:
– Young white wine: 2-3 days
– Mature white wine: 3-5 days
– Red wine: 5-7 days
– Rosé wine: 1-2 days
– Sparkling wine: 1-2 days
– Dessert wine: 1-2 weeks
– Fortified wine: Up to 1 month
The above times are estimates, and wine can deteriorate faster if not stored optimally. Well-sealed quality wine lasts longer. Refrigeration helps extend the times. But recorking is only a temporary solution, and wine generally won’t regain freshness like when first opened. Drink within a few days for best flavor.
Does putting wine in the fridge help it last longer when opened?
Yes, refrigerating an opened bottle of wine can extend its shelf life significantly. The cool temperature of a refrigerator slows down the chemical reactions that break down wine. Lower temperature reduces the kinetic energy for the compounds to react with oxygen.
For whites and lighter reds, fridge temps between 38-54°F are ideal for slowing oxidation while not freezing or making the wine too cold. Heavier reds can be kept in a cool cellar.
Storing an opened bottle upright in the fridge door with a tight seal can maintain the wine’s freshness longer. Just allow fridge-chilled reds time to breathe and warm up before drinking.
How long wine lasts refrigerated depends on the varietal, but can potentially double or triple how long it stays at peak quality compared to room temp. Refrigeration combined with re-corking gives opened wine the best preservation.
Do wine preservation systems really work?
Wine preservation systems like vacuum pumps, gas canisters, and aerosol sprays claim to effectively prolong the life of opened wine bottles by removing oxygen from inside. Do they really work?
There is some debate, but many wine experts agree properly using wine preservers can add a few extra days of freshness to an opened bottle:
Vacuum pumps
Handheld vacuum pumps remove air from the bottle and collapse the cork, resealing the neck. They provide an airtight seal and anaerobic environment. Vacuums work best with natural corks. Limiting oxygen exposure maintains flavor and aromas longer. Needs repeating over time.
Gas canisters
Wine gas sprays like Private Preserve use inert gases (typically nitrogen, argon, CO2 blends) to flush oxygen out of the empty portion of a bottle before sealing. Helps slow oxidation similar to vacuums. Needs reapplication.
Aerosol sprays
Aerosol cans dispense microscopic floating beads into wine bottles to blanket the surface and limit wine’s oxygen contact. Floating disks serve a similar role. Effects only temporary until beads dissipate. Needs repeating.
Most systems get 1-3 extra days. Not a substitute for finishing wine – best only for short term preservation between glasses. Proper recorking and refrigeration still most critical for storing open bottles.
Should I use the original cork when recorking wine?
Reusing the original cork is highly recommended when temporarily sealing an opened bottle of wine, for several reasons:
– Exact fit – The cork was shaped specifically for that bottle’s neck while being compressed over time, so it will form the tightest seal possible.
– Ideal material – Natural cork is more pliable and provides better air tightness compared to synthetic corks or other stoppers.
– Tight compression – A cork naturally compresses into a tapered shape after being inside the neck for months or years, gripping the glass.
– Proper length – The right cork length is needed to create suction and fully plug the neck. Reusing the original ensures proper sizing.
– Preserved elasticity – The cork retains some elasticity after initial opening if moistened, allowing it to re-expand into the neck snugly when replaced.
– Minimal contamination – If cleaned, a natural cork contains minimal bacteria compared to new stoppers. It won’t contaminate the wine.
Always ensure the original cork is in good condition, with no cracks or crumbling. Give it a quick rinse and a soak to swell it before reinserting. Push it firmly back into the neck while the bottle is upright for maximum tightness.
Does the type of wine affect how long it lasts after being opened?
Yes, the specific style and traits of a wine significantly affect how quickly it oxidizes and deteriorates after exposure to air. Some major factors include:
– **Alcohol content** – Wines with higher alcohol like Port or Sherry have lower moisture content, slowing oxidation.
– **Sugar content** – Sweet wines with high residual sugar are less prone to degradation. Sugar binds with compounds like anthocyanins.
– **Tannins** – Red wines have tannins that help preserve them. Whites and rosés lack protective tannins.
– **Acidity** – Wines with crisp acidity maintain freshness longer than flabby, low-acid wines after opening.
– **Aging** – Older wines are more stable and can last weeks or months due to muted aromas and resolved tannins.
– **Varietal** – Thicker skinned grapes like Cabernet Sauvignon break down slower than thin-skinned Pinot Noir.
– **Oaking** – Wines aged in oak gain stabilization from the phenolic compounds extracted from barrels.
In general, fuller-bodied dry reds, sweet wines, and fortified wines last the longest stored properly after opening. Delicate whites and light reds fade fastest due to lack of sugar, tannins, and alcohol strength.
What are the signs that an opened bottle of wine has gone bad?
Here are some common signs that an opened bottle of wine has oxidized too much and gone bad:
– **Aroma** – aromas become dull, muted and lose distinct fruity notes. Vinegar-like acetic aromas develop.
– **Color** – whites turn deep golden and reds change to brownish tones.
– **Flavor** – wine tastes flat, cooked, or sherried with acetone or nail polish undertones.
– **Texture** – wine loses freshness and becomes harsh, astringent, or vinegary.
– **Effervescence** – bubbly wines lose effervescence and pop when opened.
– **Sediment** – sediment flakes appear throughout the wine. These are oxidative solids.
– **Cloudiness** – wine looks hazy, opaque, or curdled. Proteins and compounds coagulate.
Once a wine is oxidized and past its peak, the damage can’t be reversed. Consume opened wines within a few days and be on the lookout for stale, leathery, vinegary characteristics.
Does recorking allow oxygen back into the bottle?
Simply recorking a wine bottle does allow a small amount of oxygen back inside, but it greatly reduces the amount compared to leaving it open. How much oxygen enters depends on:
– **Cork tightness** – A loose, shrunken cork allows more air ingress than a tighter, moist natural cork.
– **Cork material** – High quality natural corks have better occlusion properties than synthetic corks.
– **Bottle position** – Keeping the bottle upright helps the cork make tighter contact and seal rather than on its side.
– **Headspace** – Bottles containing more wine have less internal surface area exposed to oxygen.
– **Temperature** – Colder wine temperatures in a fridge expand the cork for a tighter seal.
Even with a less than perfect seal, recorking still restricts oxygen far better than leaving a bottle open. Keeping the bottle upright and refrigerated gives the best results. Continually topping off headspace minimizes internal surface area too.
Conclusion
The shelf life of an opened bottle of wine depends significantly on proper storage techniques like recorking, refrigeration, minimal headspace, darkness, and upright orientation. With such precautions, most still wines stay drinkable for 1-2 weeks, while fortified wines can last 1-2 months.
No preservation method lasts forever though, so try finishing bottles within a few days of opening whenever possible. When ready to drink, always inspect and sniff wine for overly oxidative traits. While not every open bottle can regain the freshness of its original first sip, following these best practices allows us to save the remains for short-term enjoyment.