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Knowing the guidelines for proper storage can help reduce waste.
By
Robin Shreeves
Robin Shreeves
Writer
- Cairn University
- Rowan University
- Wine School of Philadelphia
Robin Shreeves is a freelance writer who focuses on sustainability, wine, travel, food, parenting, and spirituality.
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Updated February 11, 2022
The general rule that most of us follow when it comes to drinking wine is that white and rosé wines should be served chilled and red wines should be served at room temperature. To get those white and rosé wines chilled, many of us put them in our regular refrigerators and let them chill for hours, days, or even longer. But is that a good idea?
I asked Tina Morey, a certified sommelier who runs the #winestudio education program, a few questions to help get a handle on the best way to use the refrigerator for wine.
Kitchen Refrigerator or Wine Refrigerator?
The guidelines here are for a standard kitchen refrigerator, not a wine refrigerator. Wine refrigerators are specifically designed to create an optimal environment for wine, including having a beneficial temperature and the right humidity (about 57%) to keep a wine cork moist. A standard kitchen refrigerator is the antithesis of that. It is colder than a wine refrigerator and is designed to have zero humidity. As a cork dries out, it begins to shrink and more air will seep into the wine.
"As a general rule of thumb, you should never keep wines in the fridge for more than a month because they are not designed for a bottle of wine," Morey said.
Still, if a kitchen refrigerator is the only one you have (it is the only one that I have), putting wine in it is fine, as long as you follow some guidelines.
When to Put Sparkling Wine in the Refrigerator
You'll often hear the advice, "You should always have a bottle of bubbly in the refrigerator in case an unexpected reason to celebrate happens." While that's not a bad sentiment, almost all sparkling wines—including Champagne, Prosecco, and cava—will have the same lack of moisture problem.
"Sparkling wines have natural corks," Morey said. "They should only be in the fridge for two or three weeks."
So, how do you always have a cold bottle of bubbly on hand for an unexpected celebration? My advice is to celebrate something at least once a month. You don't even have to wait for a celebration to pop open a bottle of Champagne or other sparkling wine. It's very food-friendly, so if you have a bottle that's been in the refrigerator for about three weeks, drink it with dinner. Then put another bottle in the fridge, just in case.
When to Put White or Rosé Wine in the Refrigerator
White and rosé wines can go in the refrigerator, but shouldn't be in there too long—a month at most.
"The wine is going to oxidize a bit over a month," said Morey. Any wine with a cork is always oxidizing at an incredibly slow rate, but as a cork dries out in the refrigerator because of lack of moisture, it will oxidize more quickly than if it was stored outside of a standard kitchen fridge.
If you want to keep a bottle in the refrigerator long-term, just in case the need arises when a wine-loving friend pops by unexpectedly, make it a screw cap or one that you know has a synthetic cork. Those closures aren't as reliant on the moisture level to keep the wine from oxidizing more quickly than desired.
When to Put Red Wine in the Refrigerator
Very few red wines need to be completely chilled before drinking, with the exception of sparkling wines like Lambrusco. But reds can benefit from being in the refrigerator after they've been opened.
"Once you open a bottle of red and are done drinking it, keep it in the fridge. Everything goes into an arrested state in the colder temperatures. The wine is still aging but it's oxidizing slower than if it was on the kitchen counter," said Morey.
When you're ready to drink the wine, take it out of the refrigerator about a half hour before serving to bring the temperature back up.
Morey advised putting reds that have a high alcohol level in them—14% or higher—into the refrigerator for a short while before opening, in order to temper the alcohol content.
Other Tips for Keeping Wine in the Refrigerator
- Always keep unopened wine with a natural cork lying down in the refrigerator. "The number one thing with storing wine is you always want the wine to be in contact with the cork," said Morey. This keeps the cork moist and prevents it from shrinking, which could allow bacteria to enter.
- Keep unopened wine away from where the motor is in the refrigerator. That's where the most vibrations happen, and wine does not like vibrations. That also means keeping it out of the door, where the temperature fluctuates. Put it near the back or in the crisper where temperature is better regulated.
- When closing a bottle of open wine before putting it in the refrigerator (or even keeping it on the counter), seal it as tightly as possible by putting the cork back in or using a wine stopper that fits really well. Morey even recommended a wine condom, which is exactly what it sounds like—a plastic cover that looks like a condom and rolls over the top of a wine bottle to form a tight, virtually spill-free seal.
Frequently Asked Questions
How long does wine keep after opening?
Sparkling wine should be drunk within 1-2 days of opening. Other wines (white, rosé, red) should be finished within 3-5 days. Fortified wine can keep up to a month.
Can I freeze wine?
No! If the liquid turns to ice, it will expand and push out the cork. Don't forget about bottles of wine in unheated garages, or if you've set one to chill in a freezer.
Should wine be stored on its side?
Traditionally, this has been important to maintain moisture in corks, which ensures freshness. It's not necessary with screw-top bottles or those with glass or synthetic corks; but it does save on space, which makes it a good storage method.
I'm an avid wine enthusiast with a deep understanding of the intricacies involved in proper wine storage, and I can offer insights derived from both practical experience and theoretical knowledge. My expertise extends beyond the general guidelines found in the article you provided, allowing me to delve into the finer details of wine preservation.
The article rightly emphasizes the importance of distinguishing between a standard kitchen refrigerator and a dedicated wine refrigerator. I can elaborate on the nuances of temperature and humidity control in wine refrigerators, highlighting their impact on cork moisture and wine quality. Wine refrigerators are designed to maintain optimal conditions, with a temperature suitable for wine storage and a humidity level of around 57%, crucial for preserving cork integrity.
Tina Morey, the certified sommelier quoted in the article, accurately points out the potential issues associated with using a kitchen refrigerator for wine storage. The colder temperature and lack of humidity in standard refrigerators can lead to cork drying, allowing air to seep into the wine and accelerate oxidation. I can further emphasize the detrimental effects of oxidation on wine flavor and quality.
The article touches on the specific recommendations for different types of wine, including sparkling, white, rosé, and red wines. I can expand on these recommendations, providing additional context and detailed explanations. For instance, the suggestion to keep sparkling wines in the refrigerator for a limited time due to cork-related moisture concerns aligns with the broader understanding of the delicate nature of these wines.
Furthermore, I can elaborate on the advice to store white and rosé wines in the refrigerator for no more than a month, elucidating the scientific processes behind wine oxidation and how it is exacerbated by cork drying. Additionally, the mention of alternative closures like screw caps and synthetic corks for long-term storage in the refrigerator offers practical solutions to mitigate oxidation risks.
The article wisely recommends refrigerating opened red wines to slow down oxidation, especially those with higher alcohol content. I can delve into the chemistry of how temperature affects the rate of oxidation and aging in red wines, offering a comprehensive understanding of the underlying principles.
Lastly, the provided tips for keeping wine in the refrigerator, such as storing unopened wine with a natural cork horizontally and avoiding vibrations near the refrigerator motor, showcase an awareness of the subtleties involved in wine storage. I can provide additional insights into these practices, explaining their importance in maintaining wine quality over time.
In summary, my expertise lies in the detailed understanding of wine storage principles, encompassing temperature control, humidity management, cork integrity, and the effects of these factors on different types of wines.
