No matter how big wine enthusiasts we are, we’re not always in the mood or able to drink a whole bottle. We’ve surely all wondered at least once how long an open bottle of wine lasts.
Wine, like everything else, has its shelf life.
After exposure to air, the oxidation process begins, gradually turning wine into vinegar, which is why we notice its acidic taste. The color of the wine does not significantly affect its shelf life, but numerous other factors do, such as the quantity in the bottle, the age of the wine, and the percentage of sulfur in it. All-natural, as well as most factory-made wines, contain sulfur dioxide, a compound that acts as a natural preservative and enables the maintenance of its quality for a longer time. It prevents the development of fungi and other microorganisms, but often, sulfurous acid salts are not sufficient, so artificial preservatives are also used.
In addition to sulfur, an important compound is tannin, which is present in grape seeds, stems, and skins, also slowing down the oxidation process. Considering that in the production of white wines, these parts are mostly omitted, red wines still possess a higher level of tannin, which consequently slightly increases its longevity.
Of course, its quality is also influenced by how long the wine has been exposed to air and where it has been stored.
We can’t expect our wine, regardless of its excellence, to taste the same if the bottle has been open all night or kept directly in the sun. If we’ve lost the cork, it’s advisable to cover the opening with foil or any other plastic material.
To maintain its optimal flavor profile, it would be ideal to consume the open bottle within a few hours, but by storing it in a cool and dark place, we can extend its quality for up to five days. Even after that period, it won’t cause any serious health consequences, but it might cause mild nausea.
However, a bit of oxygen in wine has its advantages.
If the wine is “young” and still has a bitter taste, the presence of oxygen softens it, making it more pleasant to drink, which is why we often see wine experts swirling the glass to let the wine “breathe.”
As mentioned, naturally produced wines generally have a longer shelf life than those produced in mass quantities. Sparkling wines have the shortest shelf life, although it increases proportionally with its fizziness. With rosé wines, it’s easy to notice a decline in taste quality as it manifests in a faded color. Dessert wines, such as Dalmatian prošek, retain their full flavor the longest, so if the bottle is stored in optimal conditions, it can last up to a month.
How do you know when the wine is no longer drinkable?
Before considering testing the taste of wine, we can conclude its condition from its appearance. Increased cloudiness and a brownish hue indicate a higher level of oxygen in the wine. Also, it may develop a slight fizziness as a result of secondary fermentation, but it won’t turn your wine into perfect champagne; it will just become sour and intolerable to the palate.
After prolonged exposure to heat, it may smell like acetone or paint thinner.
If the first two indicators suggest that your wine has gone bad, it wouldn’t hurt to avoid tasting it, but if there are no noticeable differences in smell and appearance, it should still be enjoyable to drink. Cheers!