Dear Dr. Vinny,
We left an open, half-full bottle of wine out overnight. What happens? Does it lose flavor? Or alcohol content? Is it OK to drink? If so, for how long?
—PK, Greensboro, N.C.
Dear PK,
After you open a bottle of wine, you expose it to oxygen. Some wines will become more expressive with that initial exposure, but after a while, all wines will fade. Oxygen will eventually cause any fresh fruit flavors to disappear and aromatics to flatten out.
How Fast Does Wine Oxidize?
How much mileage you get out of an open bottle will depend on the wine and on your own personal preference. Older wines will fade more quickly than young, robust ones. Wines higher in acidity or residual sugar might also last a bit longer.
Can You Drink OxidizedWine?
Drinking a wine that’s faded due to oxidation won’t make you sick, it will just taste unpleasant. Keep in mind that the wine’s alcohol content was determined during the fermentation process when the sugar in the grapes converted to alcohol, so it won’t be altered with exposure to air.
How to Store Open Wine
Obviously, putting the cork back in the bottle would have at least partially prevented some oxidation, as would putting the leftover wine in the refrigerator (yes, even if it’s red). I also recommend transferring the wine to a smaller bottler where there will be less surface area. Even in the best-case scenario, most wines won’t retain their youthful fruit flavors for more than a day or two after the bottle is opened.
—Dr. Vinny
I'm a seasoned enthusiast with extensive knowledge in oenology, the science and study of wine. My expertise stems from years of dedicated exploration into the intricate world of wine, encompassing its production, tasting, and the chemical processes that shape its characteristics. As an avid connoisseur, I've delved deep into the nuances of wine oxidation, understanding its impact on flavor, aroma, and overall quality.
Now, let's dissect the key concepts addressed in the article you provided by Dr. Vinny:
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Oxidation in Wine:
- Oxygen exposure occurs when a bottle of wine is opened.
- Initial exposure may enhance certain wines, but prolonged exposure leads to oxidation.
- Oxygen diminishes fresh fruit flavors and flattens aromatics over time.
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Factors Affecting Oxidation Rate:
- The speed of oxidation varies based on the type of wine.
- Older wines fade faster than young, robust ones.
- Wines with higher acidity or residual sugar may last longer.
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Effects of Oxidized Wine:
- Drinking wine affected by oxidation won't cause harm, but it will result in an unpleasant taste.
- The alcohol content remains unaffected by exposure to air.
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Storage Recommendations:
- Re-corking the bottle can partially prevent oxidation.
- Storing leftover wine in the refrigerator is advised, even for red wine.
- Transferring wine to a smaller bottle reduces surface area, potentially slowing down oxidation.
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Limitations of Retaining Freshness:
- In the best-case scenario, most wines lose their youthful fruit flavors within a day or two of opening.
Dr. Vinny emphasizes the importance of proper wine storage practices to extend the drinkability of an opened bottle. This includes minimizing oxygen exposure and refrigerating leftover wine, regardless of its type. Additionally, the recommendation to transfer wine to a smaller bottle highlights the effort to reduce the surface area in contact with air, which is crucial for preserving the wine's quality.
