How Long Does Wine Last After Opening?

Once a bottle is open, oxygen starts working on the wine. For the first day that can actually help a young red; after that, fruit fades, aromas flatten and eventually the wine turns vinegary. How fast depends on the style — and on whether you put the bottle in the refrigerator.

By style

Sparkling wine: one to three days with a proper sparkling stopper; the bubbles are the first thing to go. Light whites and rosé: three to five days refrigerated. Full-bodied whites like oaked Chardonnay: three to five days, sometimes less because they have fewer preservative acids. Light reds such as Pinot Noir: two to three days. Full-bodied reds like Cabernet Sauvignon and Malbec: three to five days; their tannin acts as a buffer. Fortified wines such as Port and Sherry: weeks, because the extra alcohol protects them.

Making it last

Refrigerate every open bottle, red included — cold slows oxidation, and a red needs only twenty minutes on the counter to come back to serving temperature. Re-cork tightly or use a stopper. Pouring the leftover into a smaller bottle, filled to the top, removes most of the oxygen and buys an extra day or two. Vacuum pumps help a little; inert-gas sprays help more.

A wine that has gone past its best is not harmful — it just tastes dull or sharp. It is fine for cooking.