We’ve all been there: you throw a dinner party, receive a few lovely bottles of wine, and can’t resist opening them up with friends. One has a striking label—a whale breaching against a dusky horizon. The evening ends, but some bottles are left half-finished on your counter. A week later, as you reach for that bottle to use in a stew, you wonder: has this wine gone bad?
Does Wine Go Bad?
Yes, unfortunately, wine does go bad. The culprit is oxidation—a chemical reaction that occurs when wine is exposed to air, transforming ethanol into acetaldehyde. This process is essential in winemaking, occurring during stages like fermentation, aging, or even corking. Some oxygen exposure is intentional, helping to “wake up” a wine’s aromas. Allowing wine to breathe can “unlock the aromas and wake up that bottle.” However, too much exposure can increase acetic acid levels, dulling the wine’s flavors. That berry-rich Pinot Noir might suddenly taste flat and vinegary.
Many winemakers use sulfur preservatives to combat oxidation, but wines with lower sulfur levels may spoil more quickly. Bacteria in an open bottle can also alter flavor and consistency, making it even more prone to spoilage.
How Long Does Wine Last After Opening?
How long an opened bottle stays drinkable varies by type. Generally, red, white, and rosé wines last about three to five days, depending on sulfur content and storage. People tend not to put reds in the fridge, so they may sour faster. Sparkling wines, like champagne, have the shortest shelf life—just one to three days before losing their fizz.
If you’re unsure, check the wine’s color and smell before drinking. Cloudiness, a sour aroma, or hints of wet cardboard indicate spoilage or bacterial growth. It can be hard to say goodbye, but sometimes it’s best to let it go.
How to Store Wine After Opening
Proper storage can extend your wine’s shelf life. Cool Wine Cellar recommends recorking all wines and refrigerating them, regardless of type. A cool, dark environment slows breakdown and minimizes exposure to oxygen, heat, and light. When ready to serve, allow fuller-bodied reds to warm back up to room temperature.
Recorking, though, can be tricky. Rather than struggling with a cork, try a vacuum wine stopper. Insert the stopper, pump to remove excess air, and seal the bottle tightly. Another playful option is the “wine condom.” Simply unroll it over the bottle’s opening to prevent new air from entering.
In a pinch, even plastic wrap and a rubber band can create a seal that slows oxidation.
Bottom Line
At the first sign of a strange color or off-putting aroma, it’s time to toss the bottle. Consider it an invitation to restock—and an excuse to host another dinner party!
