How Long Does Wine Last After Opening? (And How to Make It Last Longer)
Andi Healey
Web Manager
I once accidentally left a half-bottle of Châteauneuf-du-Pape on my bookshelf. Probably mid-story, changing a record, totally distracted. Not in the fridge. Not vacuum-sealed. Just sitting there, giving me a dirty look every time I walked past, like it knew exactly how irresponsible I was.
When I finally remembered it, I braced myself for vinegar. Instead… it was fine. Not quite as vibrant as opening night, sure, but still entirely pleasant. Still recognisably good wine.
And then there was the time I abandoned a brilliant bottle of Barolo halfway through a dinner party because someone put on an absolute banger of a ’80's playlist. I only rediscovered it the next morning, standing proudly among the carnage of cheese rinds, "dead soldiers" and empty After 8's wrappers.
It had survived the night far better than I had.
I'd spent years obsessing over "the right way" to store wine, temperature, darkness, air, mood lighting, and never actually tested what happens when you ignore all of that.
Those little accidental experiments were eye-opening. We worry way too much about bottles going off.
Key Takeaways
- Most wines last longer than you think: decent whites and reds stay drinkable for 3-4 days after opening
- Quality is the ultimate deciding factor: well-made wines have built-in resilience against oxidation
- Tannins act as natural preservatives: bold reds like Primitivo can easily go 5-6 days
- Fortified wines are the overachievers: Tawny Port lasts 2-3 weeks, Madeira is practically indestructible
- Simple storage matters most: refrigerate whites immediately, keep bottles upright to minimise oxygen exposure
- Your palate is the best judge: if it tastes good on Thursday, drink it, regardless of "rules"
- Madeira can survive a full year after opening, making it the most forgiving wine you'll ever own
In This Guide
We've all been there. You pour a glass or two. Life happens. The rest of the bottle waits on the kitchen worktop like a tiny, patient critic. Will it survive until tomorrow? Next week? Or is it destined for risotto? (Not that there's anything wrong with risotto) Sometimes I've made it into a cheeky glass of sangria, just to give it a purpose.
The short answer: most wines last longer than you think.
The long answer: it depends on what you're drinking, how you're storing it, and the quality you started with.
And don't forget, wine is forgiving. You don't need to micromanage every drop. Treat it well, sure. But if life gets in the way? Let it sit. Let it breathe.
And then try a glass anyway.
Why Wine Goes Off (And Why Some Wines Don't Care)
Here's the thing about wine and oxygen: they have a complicated relationship. A bit of oxygen can help a wine open up and show its best side. Too much, and you're left with something that tastes more like vinegar than vino.
When you pull the cork, oxygen rushes in and is absorbed straight away. It's not actually the air sitting above the wine later that causes the problem, the damage is done the moment you open it. What happens after that depends entirely on what's in your glass.
John Belsham, who makes wine in New Zealand and consults internationally, puts it simply: "The ultimate deciding factor is quality. The better the wine, the longer it will keep in an open bottle." That goes for any preservation method you use, whether you're pumping out the air with a vacuum seal or squirting in preservation gas.
White Wine: Fresher Than You'd Think
Well-made white wines are surprisingly resilient. A decent bottle of Chardonnay, Riesling, Sémillon, or Sauvignon Blanc will stay perfectly drinkable for three to four days in the fridge after opening, even when the bottle's half empty.
The really good stuff, single-vineyard wines, the bottles you splashed out on, can last a week or more in the fridge if there's still a good amount of wine left. You might lose some of that initial aromatic punch, but the wine will still be pleasant to drink.
The exception? Cheap, mass-produced whites and rosés are best finished within two days. They simply don't have the backbone to keep going.
💡 The Simple Rule for White Wine: Put it in the fridge. Every time. The cold slows down all those chemical reactions that turn fresh wine into tired wine.
Red Wine: More Robust Than Most Whites
Red wines generally follow similar timelines to whites, three to four days is your comfortable window. But here's where it gets interesting: the style of red wine makes a massive difference.
Light, elegant reds like Beaujolais will give you three to four days of good drinking. But dense, tannic reds like Primitivo or a robust southern Rhône? They can easily go five to six days and still taste good.
Why? Tannins act as a natural preservative, giving the wine built-in protection against oxygen. The bigger and bolder the red, the more tannin it typically has, and the longer it'll last once opened.
You don't necessarily need to refrigerate red wine like you do white, but it doesn't hurt, especially in warmer weather. A light chill (not fridge-cold, just cooler than modern room temperature, think 19th Century cellar, around 12-18°C) will extend the life of an open red.
Sparkling Wine: It's All About the Stopper
Sparkling wines have their own carbon dioxide working as a preservative, which gives them a slight advantage. But once you pop that cork, you're in a race against time and physics.
If you've only poured one glass and the bottle is still nearly full, a proper sparkling wine stopper (the kind that clamps firmly onto the bottle) will keep your fizz lively for three to four days. The critical word there is 'proper'; the ones with the hinged arms that clamp down. You need a stopper that actually maintains pressure; just shoving a cork back in won't cut it.
If the bottle is half-empty, you're looking at about two days before the bubbles start to fade noticeably. After that, the wine inside is still perfectly good, it just won't have that satisfying mousse and fizz you're after.
Marcello Lunelli from Ferrari in Trento (they make excellent Trentodoc, Italy's answer to Champagne) notes that once the bubbles are gone, you've still got a quality wine. And if it's gone completely flat? Chuck it in a risotto. The acidity balances beautifully with the sweetness of the rice.
Fortified Wines: The Overachievers
Fortified wines laugh in the face of oxidation. They're already boosted with extra alcohol, which acts as a preservative, and many styles have been deliberately exposed to oxygen as part of their production.
Sherry
The delicate styles, Fino and Manzanilla, need to be refrigerated and consumed within a week. They're the most fragile members of the Sherry family.
Amontillado and Oloroso styles are much hardier. They'll stay fresh for up to eight weeks after opening, regardless of whether they're dry or sweet. Just keep the bottle sealed and stored properly.
Port
Ruby Port and Late Bottled Vintage (LBV) will stay in good nick for up to a week after opening. Keep them lightly chilled and use a vacuum seal if you've got one, it'll help.
Tawny Port is even more forgiving. Because it's been aged in oak casks and has had plenty of contact with air during its life, it's used to oxygen. A good 10-year or 20-year-old Tawny will remain in excellent condition for two to three weeks after opening, especially if you keep it in the fridge.
Vintage Port, despite being the most prestigious style, is actually the most delicate once opened. It's been isolated from air for years, sometimes decades, and that makes it vulnerable once exposed. You'll want to drink it within three to four days of opening to catch it at its best. Use a vacuum seal to stretch that by a few more days if needed.
🍷 Clever Innovation: Some producers have got clever about this. Sandeman now uses resealable Vinolok closures on their aged Tawnies, which can extend the wine's life to up to three months in the fridge. That's genuinely impressive.
Madeira
Madeira is practically indestructible. It's been fortified, heated, and deliberately oxidised during production. We've already thrown everything we can at it.
Chris Blandy from the Madeira Wine Company tells a story that perfectly illustrates this: he opened a bottle of 1976 vintage Madeira at Christmas 2011, drank half, then finished the other half at Christmas 2012. The wine was perfect.
As long as you keep Madeira away from direct sunlight and store it upright, it'll last... well, nobody really knows how long. A very long time, at any rate.
How to Actually Extend Your Wine's Life
All the advice above assumes you're doing the basics right. Here's what actually helps:
Recork or reseal immediately. Don't leave the bottle open while you wash up or finish dinner. Every minute of exposure adds up.
Store it properly. Whites, rosés, and sparkling wines go straight in the fridge. Reds can go in there too, or at least somewhere cool and dark.
Keep bottles upright. This minimises the surface area of wine exposed to the oxygen in the bottle.
Use preservation tools if you've got them. Vacuum pumps (like Vacu-Vin or this one from Le Creuset) come in a number of guises, but by far the easiest (and, therefore, the one you're most likely to use) is the Zwilling Fresh & Save Vacuum Pump, with Wine Sealer. Personally recommended by Andrew (The Boss), you simply put the wine sealer "cork" on the bottle, pop the pump on top, press the button, and get on with your life! The pump stops automatically as soon as "the correct negative pressure is reached", or when all the air has been removed in non-marketing speak.
Sorted.
Inert gas sprays, like Coravin, also work very well, though wine quality matters more than gadgets.
A well-made wine will outlast a poorly made one regardless of your preservation method.
Fill level matters. A nearly full bottle with just a glass missing will last longer than a half-empty bottle. The less oxygen in there, the better.
The Bottom Line
So, to drink or not to drink that bottle that's been sitting on your worktop (or bookshelf)?
Unless it smells like nail polish remover or tastes like your car's screen wash, you're probably fine.
Most wines will last longer than you expect, three to four days for decent whites and reds, weeks for fortified wines, and possibly until the death of the universe for Madeira.
The better the wine, the longer it'll hang around looking respectable.
But ultimately, your palate is the best judge. If you open that bottle on Monday and it still tastes good on Thursday, crack on and enjoy it. If it's lost its charm, chuck it in a risotto or a stew (but only if it hasn't turned completely vinegary, you want the flavour, not the fault).
Life's too short to worry about whether that opened bottle of Sancerre is technically past its prime. Give it a sniff, take a sip, then make a decision, either drink it or cook with it.
Either way……. Problem solved.
And if that half-forgotten bottle on your bookshelf turns out to be perfectly drinkable, well….. you're in excellent company!
Enhance Your Wine Experience with the Right Glassware
Understanding how long wine lasts is one thing. Experiencing it at its best in a glass designed to showcase its characteristics is another. Whether you're savouring a bold Primitivo or a delicate Fino Sherry, the right glass makes all the difference.
Explore Our Wine Glass CollectionsFrequently Asked Questions
How long does red wine last after opening?
Most red wines will stay drinkable for 3-4 days after opening when stored properly. Light reds like Beaujolais are best within this timeframe, whilst bold, tannic reds such as Primitivo, Cabernet Sauvignon, or southern Rhône wines can easily last 5-6 days. The tannins in these fuller-bodied reds act as natural preservatives. Store opened red wine in a cool, dark place, and consider refrigerating it during warmer weather to extend its life.
How long does white wine last after opening?
Well-made white wines like Chardonnay, Riesling, or Sauvignon Blanc will remain perfectly drinkable for 3-4 days in the fridge after opening, even if the bottle is half empty. Premium, single-vineyard whites can last a week or more when refrigerated, though they may lose some aromatic intensity. Cheap, mass-produced whites are best consumed within 2 days. Always refrigerate white wine immediately after opening, as cold temperatures slow the oxidation process.
Does expensive wine last longer after opening than cheap wine?
Yes, generally speaking. Quality is the ultimate deciding factor in how long wine lasts after opening. Well-made wines have better structure, more complex compounds, and often higher acidity or tannin levels that act as natural preservatives. A premium Châteauneuf-du-Pape will outlast a basic table wine because it has the backbone to resist oxidation. This applies regardless of whether you're using preservation tools like vacuum pumps or inert gas sprays.
How long does sparkling wine last after opening?
Sparkling wine lasts 3-4 days after opening if the bottle is nearly full and you use a proper sparkling wine stopper (the kind with hinged arms that clamp down to maintain pressure). If the bottle is half-empty, expect about 2 days before the bubbles fade noticeably. Simply pushing the original cork back in won't work. Once the fizz has gone, the wine is still perfectly good for cooking, particularly in risottos where the acidity balances beautifully with the rice.
Should I refrigerate red wine after opening?
Whilst not strictly necessary like it is for white wine, refrigerating red wine after opening won't hurt and can extend its life, especially in warmer weather. Aim for a light chill rather than fridge-cold temperatures, around 12-18°C, similar to a 19th-century cellar. If you do refrigerate red wine, remove it from the fridge 20-30 minutes before serving to let it warm slightly. At minimum, store opened red wine in a cool, dark place away from heat sources.
How long does Port last after opening?
Port longevity depends on style. Ruby Port and Late Bottled Vintage (LBV) last about a week after opening. Tawny Port, which has been aged in oak casks with oxygen exposure during production, lasts 2-3 weeks in the fridge. Vintage Port, despite being the most prestigious style, is the most delicate and should be consumed within 3-4 days of opening. Some producers like Sandeman use resealable Vinolok closures on aged Tawnies, extending their life to up to 3 months refrigerated.
How long does Sherry last after opening?
Delicate Sherry styles like Fino and Manzanilla need refrigeration and should be consumed within a week of opening. Amontillado and Oloroso styles are much hardier, lasting up to 8 weeks after opening whether dry or sweet, as long as you keep the bottle sealed and stored properly. The oxidative styles have already been exposed to oxygen during production, making them more resilient once opened.
Can Madeira really last a year after opening?
Yes, Madeira is practically indestructible. It's been fortified, heated, and deliberately oxidised during production, so it's already been through everything we might throw at it. Chris Blandy from the Madeira Wine Company opened a bottle of 1976 vintage Madeira at Christmas 2011, drank half, and finished the other half at Christmas 2012, the wine was perfect. Store Madeira upright away from direct sunlight, and it'll last... well, nobody really knows how long. A very long time.
Do vacuum pumps really work for preserving wine?
Vacuum pumps do help extend wine's life by removing oxygen from the bottle, but they're not miracle workers. The critical damage happens the moment you open the bottle and oxygen rushes in. What vacuum pumps do is slow subsequent oxidation. However, wine quality remains the most important factor. A well-made wine will outlast a poorly made one regardless of preservation method. Vacuum pumps work best on bottles that still have a good amount of wine left, minimising the air-to-wine ratio.
Why do some wines taste better the day after opening?
Some wines, particularly young, tannic reds or complex, age-worthy wines, benefit from a small amount of oxygen exposure. This is similar to decanting. The oxygen helps soften tannins and allows aromatic compounds to develop, making the wine more approachable. This improvement typically happens within the first 24 hours. After that, continued oxygen exposure begins to degrade rather than enhance the wine. Very old or delicate wines rarely improve with air exposure.
Should wine bottles be stored upright or on their side after opening?
After opening, always store wine bottles upright. This minimises the surface area of wine exposed to the oxygen trapped inside the bottle. Whilst unopened bottles with natural corks should be stored on their sides to keep the cork moist, once you've opened the bottle, orientation works in reverse. Upright storage also makes it easier to spot any sediment that might have formed and helps prevent leakage from imperfectly resealed bottles.
Can I still cook with wine that's gone off?
If the wine has turned slightly tired or lost its charm but hasn't become completely vinegary, yes, you can cook with it. Use it in risottos, stews, sauces, or reductions where you want the wine's flavour without the fault. However, if the wine tastes like nail polish remover or vinegar, don't cook with it. The harsh, acetic flavours will transfer to your food. Remember: if you wouldn't drink it, think carefully before cooking with it. You want the wine's character, not its flaws.
Does a half-full bottle last as long as a nearly full bottle?
No, fill level significantly affects how long opened wine lasts. A nearly full bottle with just a glass missing will last longer than a half-empty bottle because there's less oxygen in contact with the wine. The less oxygen trapped inside, the slower the oxidation process. This is why preservation methods work better on fuller bottles. If you regularly drink just a glass or two, consider transferring the remaining wine to a smaller bottle to minimise oxygen exposure.
What are the signs that wine has gone off?
Wine that's gone off typically shows several tell-tale signs. Smell it first: if it smells like nail polish remover (ethyl acetate), vinegar (acetic acid), or musty cardboard, it's turned. Visually, white wines may darken to deep gold or brown, whilst reds lose their vibrant colour and turn brick or brown. Taste-wise, oxidised wine loses its fruit character and develops flat, nutty, or sherry-like flavours (unless it's supposed to taste that way, like actual sherry). Trust your senses, if something seems off, it probably is.
Is it safe to drink wine that's been open for a week?
Generally yes, it's safe to drink wine that's been open for a week, though it may not taste as good as when first opened. Wine doesn't become dangerous or toxic through oxidation, it simply becomes less pleasant to drink. The exception would be if visible mould has developed (extremely rare) or if the wine smells powerfully of vinegar, indicating bacterial activity. For most wines, quality rather than safety is the concern after a week. Your palate is the best judge: if it tastes fine, drink it.
Leave a comment