In general, plan to drink a delicate, fruity, or well-aged red within three days, while a full-bodied, tannic red may last up to a week. Both sugar and alcohol act as preservatives, slowing oxidation. Resultantly, dessert wines like Eiswein and Sauternes may keep for as long as a year, as may fortified wines like Sherry or Port. Likewise, higher alcohol reds such as Zinfandel may keep a little longer than their lower alcohol bretheren.
A high-alcohol Zin may last a week to ten days, depending on age, alcohol content, and tannins. The less wine remaining in the bottle, the more air there is in the bottle with the wine, leading to quicker in-bottle oxidation. Likewise, if you have decanted or areated the wine, you may wish to drink it relatively quickly - within a day or two of opening it.
How can you tell whether a wine is past its prime? Smell it or taste it. If you detect off flavors or aromas, chances are you've kept an open bottle a little too long.
Once a wine is past its prime, you can't bring it back. Instead, discard the wine. If you don't think you'll be able to drink a wine before it degrades, you can attempt to slow the oxidation process in many ways. As a general rule of thumb, you will be able to preserve an open bottle of wine for three days. The above factors may make this general time either longer or shorter. For best results, drink wines within a day or two of opening in order to gain maximum enjoyment from the wines you drink.
Popping the Cork The cork seals the wine in the bottle, creating an air-tight space where the wine receives little or no oxygen, preserving it. Beginners Wine Guide Gallery Gallery of 14 Really Useful Wine Gift Ideas Basic Wine Information and Serving Tips If you expose a particularly delicate wine to air too long, however, the oxygen quickly converts ethanol into acetaldehyde, which can mask a wine's flavors and aromas.
Red or White In general, red wines oxidize more slowly than white wines. Age and Tannins Youthful, strongly tannic wines typically last longer after opening than lighter reds, those with fewer tannins, and those that have been well-aged. Sugar and Alcohol Content Both sugar and alcohol act as preservatives, slowing oxidation. Decanting, Aerating and Amount in Bottle The less wine remaining in the bottle, the more air there is in the bottle with the wine, leading to quicker in-bottle oxidation.
Past Its Prime How can you tell whether a wine is past its prime? As such, these will probably be best drunk within two or three days, due to the fact that they will go flat rather more rapidly. The whole point of these wines is to offer something springy and acidic, full of life and sharp fruit and mineral notes.
After the first three days or so, their character will begin to change. Chardonnay, Viognier, Trebbiano, White Rioja and others — celebrated and loved for their richness and fullness — already come across a fair amount of oxygen during the aging process they undergo before being released.
As such, these white wines will perish rather more quickly than younger, fresher examples upon opening. Most people would suggest these sorts of wines are best polished off within three days, as to leave them longer would defeat the point of buying them in the first place, and they are likely to become really rather unpleasant.
If you really enjoy this type of wine, and shudder at the thought of pouring them down the sink after a couple of days of having them open, you can effectively buy an extra day or two by investing in a preserver or vacuum cap stopper , which will help you in this regard.
These wines get their character from their fine bubbles, and to drink a dead Champagne is never going to much fun. Both of these factors mean the shelf life of an opened bottle of Port will easily outstrip any table or sparkling wine. Realistically, four to five weeks is the maximum amount of time you can expect to keep a bottle of fortified wine once it has been opened before it begins to degrade and lose all those deep, complex, unctuous flavours and features.
Interestingly, the main reason for fortified wine spoilage is that people tend to keep them on their windowsills. Yes, the traditional blue glass of some Sherry wineries does look very pretty in the sunlight, but that sunlight is damaging your fine wine!
Keep them in a cool, dark place, as you would any other good wine, if you want to make them last. Plagued by a chronic case of curiosity, Jeff Flowers is just a dude that annoys everyone around him with his loquacious goofiness. From beer to home living, Jeff is just trying to hack his way through life and write a few notes about it along the way.
You can follow his ramblings here, or listen to him complain about Austin traffic on Twitter at Bukowsky. Champagne comes only from a region in France, while most Prosecco and Moscato are Italian wines.
You want the wine to add acidity—not sweetness. Moscatel, also known as Zibibbo or Muscat of Alexandria. Most ready-to-drink wines are at their best quality within 3 to 5 years of production, although they will stay safe indefinitely if properly stored; fine wines can retain their quality for many decades.
Does Prosecco Go Bad? Wine tastes better with age because of a complex chemical reaction occurring among sugars, acids and substances known as phenolic compounds. Both white wine and red wine contain tannins, but red wine contains significantly more. In fact, he added, the wines are just as good or perhaps even better in their youth. You would have to have a very high alcohol, non-dry, and high acid Chardonnay to even approach that many years.
Most Chardonnays will only improve for the first five years of aging, although some vintages can be aged longer. It is rare to find a good Chardonnay for drinking that is really old. The key to aging Chardonnay, like any wine is to know how long the wine can be aged before it becomes undrinkable.
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