An unopened bottle of wine can last for years, but once uncorked and exposed to air, wine starts to oxidize and its deliciousness begins to fade. Thankfully, there are ways to slow this process down. Here’s how to make your red or white wine last its longest and taste its best—plus how to detect when it’s past its prime.
What Is Wine?
Simply put, wine is the fermented juice of grapes. Technically any fruit juice can become wine, but you can assume that any wine simply labeled “wine” is made from wine grapes. As the juice ferments, yeasts—both naturally occurring on the grapes and added strains—convert the sugars in the juice to alcohol, creating wine.
Does Wine Go Bad?
Yes, wine can go bad. There are several reasons that wine can spoil including improper storage, contamination, and other factors.
What Happens When Wine Spoils?
The most common cause of wine going bad is oxidation. Once a bottle is opened, exposure to the air leads to chemical reactions that convert the ethanol (alcohol) to acetaldehyde, then eventually to acetic acid, which turns the wine into vinegar. Microbial contamination by bacteria and wild yeasts, heat exposure, or intense light exposure, called “light strike,” can also affect the flavor of the wine.
Signs Your Wine Has Gone Bad
- Cork Cues: Inspect the cork after opening. If it’s bulging, leaky or wet, or is discolored in any way, these are signs the wine has been exposed to oxygen.
- Bottle Check: While a little film on the inside of the glass bottle is fine, a thick, dark film is a sign of oxidized wine.
- Unwelcome Bubbles: A little fizziness in a non-sparkling wine is usually temporary due to added carbon dioxide in the bottle or surface tension on the wine. However, if you find other signs of spoilage, it could mean that the wine has been contaminated by bacteria and is re-fermenting inside the bottle.
- Color Notes: Spoiled wine may appear discolored or cloudy. White wines will turn brown, and red wines change to a tawny or orange color.
- Take a Whiff: Pour a glass and give it a sniff. Wines that have oxidized may have vinegary, damp, mildewy, or burnt odors.
- Try a Sip: Since spoiled wine is typically due to oxidation, trying a small sip won’t hurt you. Strong, sour, chemical-like flavors, similar to vinegar or nail polish remover, are an indication the wine is not good to drink.
How to Store Wine So It Lasts
Keep these tips in mind when storing your wine.
Opened Bottles
• Recork or cap bottles immediately after pouring. To avoid contamination, corks should be replaced in the bottle as was originally sealed, with the wine-stained side down and the unstained side up.
• Cool temperatures slow the oxidation process, so we recommend refrigerating both red and white wines after opening. As a general rule, bottles that are opened then chilled will last about 1 week. Stand them upright in the refrigerator to minimize surface area. Note: for the best flavor, allow chilled red wine to stand at room temperature about 30 minutes before serving.
• For longer storage, you can purchase a vacuum-sealing wine saver. This device will remove the air from an opened bottle and secure the seal to prevent oxidation.
Unopened Bottles
• Store unopened bottles in a cool, dark area away from sunlight. Avoid areas that are too dry, which could cause the cork to dry out, or areas that are too moist or humid, which encourage mold growth. The optimal temperature range for wine storage is 45°F to 65°F. Avoid temperature fluctuations, which can result in premature aging or loss of flavor. If you have a large collection, consider a wine fridge—aka wine cooler—which keeps the wine at an ideal temperature and humidity level.
• Bottles that are sealed with corks should be stored horizontally, so the wine stays in contact with the bottom of the cork and prevents it from drying out. If the cork becomes too dry, air could get inside the bottle and cause the wine to spoil. Since this does not affect screwcap bottles, those may be stored either horizontally or vertically.
• The shelf life of unopened bottles will depend on the type of wine, the vintage, the amount of tannins, as well as sulfites, which are added to wine to prevent oxidation and bacterial growth. While it’s common to equate aged wine with high quality, only fine wines should be allowed to age for long periods. Most wines are meant to be consumed within 1 to 5 years. In general, red wines will have the longest shelf life, while white wines tend to start losing quality after just a couple years.
