How long is wine good for after its been opened?

[Minnie824]

DH & I have some bottles of wine sitting around, aging because we never really drink wine. Part of the problem is, we'd only drink 1 glass each. Then what? Do you just put the cork back on, or put it in the refrigerator? How long does it stay good for?

 

[debster812]

I don't know the answer to your question, sorry. But this is what I do for unopened wine.

I pour the leftover into an ice cube tray. When they're frozen, I put them in a Ziploc, and label it with the type of wine, and the date. Then I use it for cooking.

 

[jbdreamer]

I asked this quesiton on another site a while back because I like to use wine for cooking. I was told a few days to a week (keep it refrigerated!). I think white lasts longer than red.

 

[stinkerbelle]

you can tell when a wine "turns"...
of course - I've never had a bottle of wine last that long.
heheh

I did get a cool thing...and you can get these at Linens-n-things or brookstone or even target probably. A wine vaccum...you put this "cork" on...put the pump over it, pump out the air...and your wine will stay fresher, longer.

this is a similar "all in one" unit
http://www.brookstone.com/shop/prod...rch_type=search&search_words=wine&prodtemp=t1

this is the one I have
http://www.brookstone.com/shop/prod...rch_type=search&search_words=wine&prodtemp=t1

works VERY well for $20. Funny - my mom has one too...hers "clicks" though when you've pumped out all available air. (mine doesn't...just a different brand) My brother was pumping close a bottle of wine at my house...I let him go at it for a while before I told him mine doesn't "click" heheh.

 

[ducklite]

I"m not a wine expert by any means, but I do enjoy it and have a decent knowledge level.

First, what type of wine is it? A white generally you don't want to age past four, maybe five years before drinking, Usually one to three years after it's bottled it's at it's best. This all depends on the type though. A Reilsling is best within two years, a chardonay can be good up to about eight. Whites are best when chilled. After opening you'll want to recork and put back in the fridge, and finish within two days. You can push it to up to a week if you've got a vacuum sealer.

Reds are best when aged. How long depends on the type of red. They should be served at room temperature. Uncork the bottle and let it sit that way for an hour or so before serving, or decant into a glass decanter before serving. After uncorking, a red should be finished within 36 hours or so, although if you use a vacuum seal it can last up to about four days.

Wines should be stored on their sides to keep the cork moist, although well aged reds should be sat upright for a day or two before uncorking to allow the sediment to settle to the bottom.

Anne

 

[princess pooh]

I have the vacuum pump thing Stinkerbelle is talking about and it keeps the wine from going bad. Depending on the kind of wine, we've used it for a few days to a few weeks with good results.

 

[liamandcaili]

I just stick the cork back in the wine and put it in the refrigerator. Whites still taste good for about a week. With red, I try to drink the rest the next night, and I take it out of the refrigerator in the afternoon so it has a chance to warm up some before I drink it. Of course, tonight I am planning to finish a bottle of sangiovese I opened on Friday -- hopefully, it will be okay.

Enjoy your wines!

 

[Jennifer S]

I don't know the answer to your question, sorry. But this is what I do for unopened wine.

I pour the leftover into an ice cube tray. When they're frozen, I put them in a Ziploc, and label it with the type of wine, and the date. Then I use it for cooking.

That's agreat idea. I always hate to open a whole bottle for a recipe. I didn't know you could freeze wine.

 

[parrothead365]

Give it the old sniff and snort test... Take a sniff, if it does not curl your nose hair...take a snort. If you spit it out it was probably bad.

 

[PatsGirl]

Leftover wine -- never heard of such a thing

 

[Jeff in BigD]

I"m not a wine expert by any means, but I do enjoy it and have a decent knowledge level.

You sound like an onophile to me.

That's agreat idea. I always hate to open a whole bottle for a recipe. I didn't know you could freeze wine.

Yes, wine, beer (also because it's carbonated) & some cordials freeze in consumer freezers. Liquor does not provided it's above a certain proof. It's all based on the alcohol percentage - if it's above 25% (50 proof) I believe it should be ok.

 

[RUDisney]

Reds are best when aged. How long depends on the type of red. They should be served at room temperature. Uncork the bottle and let it sit that way for an hour or so before serving, or decant into a glass decanter before serving. After uncorking, a red should be finished within 36 hours or so, although if you use a vacuum seal it can last up to about four days.

Wines should be stored on their sides to keep the cork moist, although well aged reds should be sat upright for a day or two before uncorking to allow the sediment to settle to the bottom.

Anne

I'll agree that MOST red wines are best when aged. There are exceptions to this rule, though, like in the instance of a Beaujolais. I prefer wines at "cellar temperature" or about 55 degrees. This is what I have when I remove a bottle from my wine cellar. Room temperature can be too warm.

Also, decanting wine should be done only by someone who knows what they are doing, IMO. When wine hits the air, it starts breaking down. While it can help to "express age" some wines, it can totally destroy a wine that has been aging for some time. Even with express aging, it won't help a young wine develop to its full potential.

I do think, however, that reds keep their drinkability for about 3-4 days after uncorking, unless it is an older wine. If it is older, I'd think that the person who opened it would expect to finish it at one sitting/meal. Whites will last at least a week, in general.

Did you see Desparate Housewives last night? In Gabrielle's kitchen, she had so much wine stored... it was good wine that would have been ruined by the time it was opened because of the way it was stored. The worst place to keep wine is in the kitchen. The temperature fluctuates too much in the kitchen for wine to keep well. I was yelling at the TV because of what she supposedly had in there that was ruined! If the attorney knew wines, like he made out to, he wouldn't have wanted a bottle that was stored in the kitchen either.

 

[Rex Rules]

Left over wine??

 

[ducklite]

You sound like an onophile to me.

I think you mean "oenophile"

Anne

 

[ducklite]

I'll agree that MOST red wines are best when aged. There are exceptions to this rule, though, like in the instance of a Beaujolais. I prefer wines at "cellar temperature" or about 55 degrees. This is what I have when I remove a bottle from my wine cellar. Room temperature can be too warm.

True, although temperature is partly a metter of personal taste Then again In know people who will drink red over ice.

Also, decanting wine should be done only by someone who knows what they are doing, IMO. When wine hits the air, it starts breaking down. While it can help to "express age" some wines, it can totally destroy a wine that has been aging for some time. Even with express aging, it won't help a young wine develop to its full potential.

True as well. I was speaking in general terms, but I think you know that

I do think, however, that reds keep their drinkability for about 3-4 days after uncorking, unless it is an older wine. If it is older, I'd think that the person who opened it would expect to finish it at one sitting/meal. Whites will last at least a week, in general.

I have found that reds, while still "good" after a couple of days start to take on undesirable notes, particularly on the finish. Again, JMHO. I agree, a good bottle is generally finished in one sitting

Did you see Desparate Housewives last night? In Gabrielle's kitchen, she had so much wine stored... it was good wine that would have been ruined by the time it was opened because of the way it was stored. The worst place to keep wine is in the kitchen. The temperature fluctuates too much in the kitchen for wine to keep well. I was yelling at the TV because of what she supposedly had in there that was ruined! If the attorney knew wines, like he made out to, he wouldn't have wanted a bottle that was stored in the kitchen either.

LOL! So true! While I don't have a cellar, I have rack built into a seldom used (hence almost always dark) closet that seems to stay cooler than most of the rest of the house. It works well enough for the level I am at as a wine drinker. We're talking about remodeling the kitchen down the road, and a wine cellar will be added at that point.

Anne

 

[DawnCt1]

What is left over wine??

 

[RUDisney]

We're talking about remodeling the kitchen down the road, and a wine cellar will be added at that point.

Anne

What kind of cellar are you going to add? One of the refrigerated wine units? Just don't keep sparkling wine in it too long. The motor cycling on it will defizz it over time.

I put in a passive cellar a few years ago because we converted from oil to natural gas. It went where the oil tanks were. To keep the moisture up, I keep a bucket full of water in the corner with a towel as a wick over the top.

It's cold and damp down there... just the way my wine likes it!

 

[Jeff in BigD]

I think you mean "oenophile"

Touché

 

[ducklite]

What kind of cellar are you going to add? One of the refrigerated wine units? Just don't keep sparkling wine in it too long. The motor cycling on it will defizz it over time.

I put in a passive cellar a few years ago because we converted from oil to natural gas. It went where the oil tanks were. To keep the moisture up, I keep a bucket full of water in the corner with a towel as a wick over the top.

It's cold and damp down there... just the way my wine likes it!

Unfortunately, living in FL I don't have the luxury of a cellar, otherwise your solution would be ideal!

I will likely put in one of the dual zone coolers so I can keep my reds at a nice 55 degrees, and whites at a chilled 40 or so. The ones I've looked at that are very promising also have humidity control. I worry a bit about vibrations from the motor disturbing the reds, although the menufacturers claim the motors are vibration free. I had read an article about the defizzing of "refrigerated" sparkling wine a year or so ago--maybe in Wine Spectator? So those will be kept seperately and chilled only prior to drinking. (BTW--any idea where I can lay my hands on a case of 1993 Dom Perignon?)

Anne

 

[RUDisney]

(BTW--any idea where I can lay my hands on a case of 1993 Dom Perignon?)

Anne

Good luck with that! There are some good wine auction sites on which you may find a bottle or two here and there. Just google wine auction.

I prefer Perrier Jouet to Dom or Crystal, although I like Dom better than Crystal, if I'm making any sense.

I have a 1990 Coffret Louise in my cellar. I bought it for $100 a couple years ago at an auction. We'll either drink it for our 15th anniversary in few years or I'll sell it. Last time I checked, it was trading for $450 per bottle. Not a bad investment, if I do say so myself.