![]() ![]() When sealed and stored in a cool, dark place or a fridge, red wines like Shiraz, Cabernet Sauvignon, Merlot and Malbec can last for around four days. Oaked Chardonnay and Viognier tend to oxidise more quickly because they are exposed to additional oxygen during the pre-bottled ageing process. When sealed with a screw cap, cork or stopper and stored in the fridge, three days is the use-by for a Rosé or full-bodied white like Chardonnay, Fiano, Roussanne, Viognier and Verdelho. You will probably notice a change in taste as the wine oxidises and the fruit characters diminish, becoming less vibrant. Make sure the wine is sealed with a screw cap or stopper and stored in the fridge. The light-weight whites like Pinot Grigio, Pinot Gris, Sauvignon Blanc and blends, Riesling, Vermentino and Gewürztraminer should remain fresh for up to two days. Use a Sparkling wine stopper and store it in the fridge for no more than two days. ![]() Once popped, Champagne, Prosecco, Sparkling Whites and Sparkling Reds quickly lose their carbonation or fizz. Like oxidisation, the bacteria is a chemical process, so storing the wine at a low temperature can slow the reaction. Open wine also risks developing acetic acid bacteria which consumes the alcohol in wine, leaving behind a bitter vinegar-like taste and smell. Refrigeration can help keep the wine fresh for longer by slowing the oxidisation process and postponing spoilage. That’s why it’s best to finish an entire bottle over a night or event. Once a wine is opened and exposed to air, oxidisation begins robbing the wine of its fresh fruit flavours. If you do find yourself with an opened bottle or two at the end of an evening, this guide will help make the most of those delectable drops before they’re spoiled. If you’re like us and love good wine, there’s little chance of a bottle lasting long enough to risk losing its drinkability. ![]()
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