1–3 days in the fridge with a sparkling wine stopper
Sparkling wines lose their fizz quickly after opening. A traditional method sparkling wine, like ours or a Champagne, will last a little longer than a tank method sparkling wine like Prosecco.
The traditional method wines have more atmospheres of pressure (more bubbles) in them when they’re bottled, which is why they tend to last longer.
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Your Sparkling wine will last up to 5 days.
5–7 days in fridge sealed with the screwcap.
Off dry white and rosé wines will be drinkable for up to a week when stored in your refrigerator.
The taste will change subtly after the first day, as the wine oxidizes.
The overall fruit character of the wine will often diminish, becoming less vibrant.
3–5 days in fridge sealed with the screwcap.
Full-bodied white wines, like oaked Chardonnay, tend to oxidize more quickly because they saw more oxygen during their pre-bottling aging process.
Make sure you keep them sealed and in the fridge.
If you drink a lot of this type of wine, it’s a really smart idea to invest in an Argon Gas canister.
3–5 days in a cool dark place sealed with their screwcap.
The more tannin and acidity the red wine has, the longer it tends to last after opening.
So, a light red with very little tannin, such as Pinot Noir, won’t last open as long as a rich red like Shiraz.
Some wines will even improve after the first day open. Store open red wines in a dark cool place after opening them. If you don’t have a chiller, your fridge is better than letting the wine sit out in a 21+°C room.
28 days in a cool dark place with a cork
Fortified wines like Port and Muscat have very long shelf lives because of the addition of brandy.
I know these wines look fantastic displayed on a shelf, they will lose their vibrant flavors more quickly from exposure to light and heat.
Just so you know,the sweeter the dessert wine, the longer it will last open.
Wines stored after opening can go bad in two major ways.
The first (and most usual) is when the alcohol oxidizes, it reacts with oxygen in the air.
This causes a nutty, bruised fruit taste, that robs the wine of fresh, fruity flavors.
The second is the bacteria within the acetic acid, will consume the alcohol in wine and metabolizes it into acetic acid and acetaldehyde.
This causes the wine to have a sharp, vinegar-like smell.
These are both chemical reactions, and so the lower the temperature you keep a wine, the more slowly this will happen.