questionshow long does a bottle of wine last after opening?


I am not sure. However, I preserve my wine after opening it with the Vacu Vin system, and I've successfully preserved wine for several months!

Hope someone else has a better answer for you.


it's my understanding that it depends on the type of wine. fizzy things stop being fizzy really quick, for one.

like @sirlouie i don't have a full answer for you...but that's because, in my house, we don't ever open a bottle of wine we don't intend on finishing ;)

some info from people who know more than i do about keeping wine:


You also might want to throw this question at the wine.woot peeps over in the world of woot wine forum -


Depends on how many people are drinking it?

In a more serious vein, it depends on how quickly the wine oxidizes. I've been told buying boxed wine increases the oxidation so it lasts longer, but I'm pretty ignorant on this stuff and can't vouch for that.

I prefer to buy the little six-ounce bottles, so I can have a glass when I want one and not have to worry about how long it will keep.


Depends... is my father-in-law in the room?


It definitely depends on multiple variables including the type of wine and the age of the bottle. E.g. Ports last longer than a non-desert wines.

Two main tools to help out:
1) Vacuum pump sealer (
2) Inert gas (

Both are an attempt to eliminate the wine's exposure to air. Both work reasonably well.

Oxidation (caused by exposure to air) changes a wine's flavor profile gradually over time. A little air helps, hence decanting and swirling. But too much air causes undesirable tastes develop and intensify.

Regardless of what else you do, putting the bottle in the refrigerator will help. If it's a red, just pull it out q while before serving (~30-60 minutes).

If all you do is put the cork back in the bottle, I'd drink it within a two to three days.

If you use either tool mentioned above, you can probably stretch that out to about a week.

BTW: you know that there's a, right?


As others have said, it depends on the type of wine. I'm going with not fortified (such as port or sherry or brandy), since I don't think you meant that type (and they ought to be decanted, and there's a inverse rule for port that says 10 year port can be kept for two or three weeks once decanted, and 40 year port should be consumed that evening, and so on...).

Segues R us.

White wines keep less time than reds. Sweet wines keep less time than dry. I'm not a fan of ANY of those pump the air out things. I've tried them all, and I use NONE of them. If you open a red, let it breathe for a bit before you re-cork it (an hour is plenty). Don't do this with whites; it doesn't help.

Some reds keep longer than others. Cabernet (not C Franc; vastly inferior grape on my planet), Merlot, Malbec, and Syrah, all seem to be fine for a few days. Pinot Noir is okay for a day or two, but is noticeably less wonderful after that...

Und so weiter.


Thanks so much everyone! I've decided that the bottle I opened on V-day is longer good :)

@anotherhiggins: Yes I'm aware, but I've never spent any time over there, so making a foray into an entirely new community with a silly newb question kind of scares me.


Simple answer: doesn't last long if I'm around.


@gluonconcerto: No worries. But be careful letting wine go bad like that.... That's alcohol abuse, ya know. ;-)


@gluonconcerto: The best way to know if it is still "good" is to taste it. The great thing about wine (and most beer and spirits) is that at worst, it may taste a bit "off" but is incapable of actually going "bad" to where you shouldn't drink it. Many (most?) people wouldn't know the difference between an oxidized wine and a freshly opened one.

hlx hlx

@magic cave: I think you meant box wine "decreases" oxidation so it lasts longer. This is very true as long as the spout dispenses the wine without letting air into the pouch. This allows the wine to be stored in what is essentially an unopened state down to the very bottom.

hlx hlx

@hlx: True, it won't make you sick (unless you get too drunk). But to suggest that many/most people wouldn't know the difference?? I dare say you've never taken a swig of wine that's been open for several weeks.

This isn't a wine-snob thing. Bad wine tastes really, really bad. Kind of like vinegar, but in a really unpleasant way.

I suppose the point at which a wine becomes undrinkable is a matter of opinion that will vary by person, given our differing olfactory senses and tolerances of certain aromas/tastes. But given long enough, wine will turn into something that no human would want to drink.


@hlx: Yes, I did mean "decreases." Thanks for catching and correcting that.


@anotherhiggins: While it's possible for wine to be contaminated with acetobacter after opening and turn "vinegary" tasting, I have never personally experienced it and would certainly not believe that it is the norm. Oxidized yes, vinegary no.

I waited tables for many years and in my time have opened literally thousands of bottles of wine and never had even one that was bad from the outset yet waiters still hand over the cork and pour a small amount to sample.

The OP seemed to me to be concerned with the possibility that a half bottle of wine would be bad after a couple of weeks and I was simply encouraging him to give it a try rather than just chuck it.

I stand by my assertion that the amount of oxidation that a half full bottle of well re-corked wine will aquire in a refrigerator over a couple of weeks is unlikely to be discernible to many (most?) people. Side-by-side, yes, they likely will prefer the fresh and the difference is noticable but that isn't what we're talking about.

hlx hlx

Wow! That's definitely not a question asked in my household. We tend to go by the maxim: An open bottle is an empty bottle.


Well, it is my experience to go ahead and throw the cork away, last? uh it doesn't.


I just went wine tasting for my first time this weekend and remembered this question while sipping wine like a fancy pants person. :)
The vineyard (Chateau de Julien, Carmel CA) said the open bottles reacting quickly is due to the Tannins in the wine, which is why they recommend a bottle of red be drank with in 24 hours. Re-corking with nitrogen buys you a few days only, and the refrigerator also buys you a day or 2. And I think whites have a bit more time but the longevity is not super long.
Port and Sherry can be open for a year since they are fortified with brandy (and I don't know if I'll ever buy a bottle of these).
Of course, when I drink wine, leftovers don't exist, so..........

Oh well, just repeating what a winery rep told us on the detailed tour and tasting.