Let’s set the scene: you’ve just poured yourself a lovely glass of red to enjoy with dinner, or maybe a crisp white to sip while watching your favourite show.
But as you pop the cork back in and pop it back in the fridge, a question lingers—how long will that wine actually stay good?
Is it safe to pour another glass a few days later, or are you risking a mouthful of vinegar? If you’ve ever wondered whether you’re wasting good wine (and good money!), you’re not alone.
We’ve uncorked the facts to help you make the most of every bottle—so you can savour every drop, without any nasty surprises!
First things first: wine does go bad after opening, but it’s not quite as dramatic as milk turning sour. The main culprit is oxidation.
Once air gets into your bottle, it starts to change the wine’s composition. Alcohol is converted into acetaldehyde, which can give your wine a sharp, unpleasant taste.
If you’ve ever sipped a glass that tasted more like vinegar than wine, you’ve experienced this firsthand!
But don’t worry—’bad’ wine won’t make you sick. It just won’t taste as nice. It’s basically on its way to becoming vinegar, so if you’re a fan of balsamic, you might not mind! For most of us, though, we’d rather enjoy our wine as intended.
So, how long do you have to finish that bottle? It depends on the kind of wine and how you store it.
A good-quality white wine, when kept in the fridge, typically stays fresh for up to five days. Lower-end whites, on the other hand, might only hold up for two to three days before the flavour declines.
As for red wine, richer, full-bodied varieties with more tannins—like Cabernet Sauvignon—can last between five to seven days. Lighter reds, like Beaujolais, are more delicate and should ideally be enjoyed within two to three days.
To maximise shelf life, don’t hesitate to refrigerate your reds, too. A quick rule of thumb? Chill reds for 30 minutes before drinking, and take whites out of the fridge for about 30 minutes to let the flavours open up.
If you’re looking for staying power, fortified wines are your best bet. These include Port, Sherry, and Madeira—wines that are strengthened with a distilled spirit like brandy. Thanks to their higher alcohol and sugar content, they hold up much longer after opening.
A high-quality sherry can last up to a month. But if you want to enjoy it at its best, try to finish it within a week or two.
Whether you’re savouring a single glass or planning to revisit your bottle later in the week, understanding how wine changes after opening can help you enjoy every pour to the fullest. Everyone has their own wine habits and preferences, and how you store your bottle can make all the difference.
Have you noticed a difference in taste after a few days? Do you refrigerate your red wine, or prefer it at room temperature? Share your thoughts or tips in the comments below.
“To maximise shelf life, don’t hesitate to refrigerate your reds, too. A quick rule of thumb? Chill reds for 30 minutes before drinking..”
Abby, that is rubbish. Red (except sparling and rosé) should always be drunk at room temperature to allow the flavours to be savoured.
*sparkling