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Wine

How long does open wine last?

We try not to have this problem too often at Wine Selectors headquarters, but if you do happen to find yourself with an opened bottle or two left over at the end of an evening, here’s our video and guide to how long they will last before they are spoiled. 

 

Sparkling

Once opened Champagne, Prosecco, Sparkling Whites and Sparkling Reds lose their carbonation quickly, so pop in a Sparkling wine stopper and store in the fridge for up to two days maximum.
 

Light White Wines

When sealed with a screw cap, cork or stopper and stored in the fridge, light weight whites like Pinot Grigio, Pinot Gris, Sauvignon Blanc and blends, Riesling, Vermentino and Gewürztraminer should remain fresh for up to two days. You will probably notice a change in taste as the wine oxidises and the fruit character can diminish, becoming less vibrant.
 

Full-bodied Whites and Rosés

Three days is about the longest you will get out of an opened Rosé or full-bodied white including Chardonnay, Fiano, Roussanne, Viognier and Verdelho. Again, make sure they are sealed with a screw cap, cork or stopper and refrigerated. Full-bodied whites such as oaked Chardonnay and Viognier, tend to oxidise more quickly because they were exposed to more oxygen during their pre-bottling ageing process.
 

Full-bodied Red Wine 

Sealed and stored in a cool dark spot or the fridge, reds wines like Shiraz, Cabernet Sauvignon, Merlot, and Malbec can last for around four days and generally the more tannin and acidity the wine has, the longer it tends to last after opening. Once opened, late harvest wines can also stay fresh for up to four days.
 

Fortified Wine

Due to the addition of brandy during the blending process, vintage fortfied wines, Tawny, Muscat and Topaque will last for up to 28 days after being opened. Ensure the screw cap is tight or the bottle is sealed with the original cork and store in a cool dark cellar, pantry or cupboard.
 

Why does opened wine go off?

Once opened and exposed to the air all wine will begin the chemical reaction of oxidisation, robbing it of its fresh fruit flavours, so drinking the entire bottle is the best solution to avoid spoilage. Refrigeration helps to keep wine fresh longer by slowing down the process of oxidisation. Opened wine can also go bad when acetic acid bacteria consumes the alcohol in the wine causing it have a vinegar-like smell and taste. Again, storing the wine at a lower temperature, helps slow down this reaction. Read more about best practice wine storage in our article, The Dos and Don't of Good Wine Storage.
Two Blues Sauvignon Blanc 2014
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