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Is This Wine Still Good?

Is This Wine Still Good?

Laurita Winery , Wine Science 🕔August 31, 2016 0 comments

We’ve written before about things to do with leftover wine – and made all the predictable jokes about “leftover wine?! what’s that?!” – but believe it or not, there really are folks out there who don’t just finish the bottle.

For them, we’re about to answer the truly burning question… just how long will my wine stay good enough to drink? And the answer is, it depends on the color of your wine!

 

Let’s start with red ~

Toasting with two glasses of red wine

You can hold onto a corked bottle of red for up to fifteen years. (The exact time is affected by the type of grapes used.) Once you’ve decided to uncork your treasure, you’re going to want to let it breathe at least an hour before you drink it.

Red wine will last four or five days in the refrigerator.

 

Now onto white ~

bottle of white wine being poured and two glasses

White wine just doesn’t have he staying power of red, before or after opening. With some exceptions, corked whites are good for up to five years. After opening, they lose flavor more quickly than reds.

“White wines should really be drunk close to immediately after opening, as they only last a few days… Most ideal when you’re in a rush to have a glass!”

 

And finally, rosé ~

rosewine

Rosé really depends on the particular grapes used. Some rosés acquire depth from aging, while some should be consumed while they’re freshest. An uncorked bottle of rosé will last three to five days in the fridge.

To stretch it as long as possible ~

Seal your wine tightly and store it somewhere cold. This may be one of the few areas where screw-cap wine is preferable to corked, since you can reclose easily. You can replace your cork, but make sure you put the wine-stained end back into the bottle to avoid contamination.

Or consider a wine-saver gadget, like this one. (We found it on Amazon.)

w-air-cork-385791

Or this final suggestion, which we can’t wait to try, from Mic.com

Wine Director Mackenzie Campbell of Boston’s Caswell Restaurant Group recommends pouring leftover rosé into a very clean Mason jar, securing several layers of cheesecloth to the top of the jar (to prevent bugs or dust from getting in) and letting it sit for about six months. Then just strain it out, jar it and use it like any other vinegar!

Might be the first time we’ve ever hoped our wine would turn to vinegar! If you give it a shot, let us know what you think!

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