If you’re anything like us, you don’t have a ton of space in your apartment, and that means, whether you store your bottles in a wine fridge — which everyone should own, by the way — or your real fridge, space is at a premium. And when space is at a premium, you usually wind up doing a ton of shuffling in order to make room. But is it okay to take an already chilled bottle out of the fridge in order to make room for something new you want to chill, only to put it back in the fridge after it has warmed up to room temperature? Won’t it get ruined?!
This assumption seems to stem primarily from a similar beer rule that states moving beer from cool spaces to hot spaces results in it skunking. Everyone at some point has probably had this rule recited to them with the claim being if you let the beer rise to room temperature after cooling it, only to re-cool it once it’s warm, you’re in for a pretty gross beer when you finally decide to pop the top.
This is a myth. Beer doesn’t skunk due to these fluctuations, but instead skunks if the glass it’s held in lets in too much UV light, which is why you really want to buy your beer in brown bottles and cans. Sure, if you heat a beer up to too hot a temperature, you’ll probably cook and destroy it, but that destruction has nothing to do with moving it in and out of a cooler.
Don't Miss A DropGet the latest in beer, wine, and co*cktail culture sent straight to your inbox.
But we’re not here to talk about beer; we’re here to talk about wine. And just as with beer, it’s perfectly fine to move your vino out of the fridge for a bit and put it back once you have more room, as long as you don’t do it with the same bottle too many times. Repeated temperature fluctuation is never good for any beverage, especially one as sensitive as wine can be, but as long as you aren’t cooling the wine down too much, or taking it out of the fridge and placing it in a hot closet or garage, it should be fine when you finally get around to popping the cork. Temperature extremes are what destroy a wine, and for that matter beer, too, not moving it in and out of a fridge.
Published: September 16, 2016
FAQs
And just as with beer, it's perfectly fine to move your vino out of the fridge for a bit and put it back once you have more room, as long as you don't do it with the same bottle too many times.
Can unopened wine be refrigerated then unrefrigerated? ›
While a cool, constant storage temperature is ideal for wine, it won't be damaged if it's chilled and then returns to room temperature (and is then chilled again, etc.), at least as long as those temperatures don't exceed the threshold for heat damage.
Does unopened wine go bad? ›
The tannins act as a natural preservative. On average, an unopened bottle of red wine can last anywhere from 2 to 10 years or more, with lighter reds being on the shorter side. High-quality red wines, like Bordeaux or Barolo, can age well for several decades if stored properly.
Can you pull wine out once it has been in the fridge? ›
So feel free to take that excess wine out of your refrigerator to free up some space. As long as your storage area is dark and not subject to drastic temperature swings – your wine will be fine!
Does it ruin wine to chill and then unchill? ›
Moving that bottle from the fridge to your basem*nt, or to your wine shelf, after the wine is already chilled, is not going to affect the taste of the wine once you decide to chill it again.
Can unopened wine be chilled and then unchilled? ›
If you put a wine in the fridge and chill it down, is it OK to take it out and let it warm up again, then chill it again later? Sure. It may not be ideal, but it's not likely to do much harm.
Does wine go bad if opened and not refrigerated? ›
According to sommelier and Bon Appétit contributor André Hueston Mack, “All wines that have been opened should be recorked and put back in the refrigerator.” No matter the type of wine, store it in a cool and dark place—this will slow down any breakdown in the wine and limit its exposure to oxygen, heat, and light.
How to tell if wine has gone bad? ›
Pour a little in a glass, swirl gently, and take a whiff. Does it smell moldy, musty, acetic, or otherwise unpleasant? This could be a sign that the bottle is either flawed or was left open for too long.
Is a 20 year old bottle of wine still good? ›
Generally, wine should be kept in cool, dark places with bottles placed on their sides to prevent the cork from drying out. The shelf life of unopened wine can last 1–20 years depending on the type of wine.
How can you tell if wine has gone bad in a bottle? ›
First, the fruity aromas disappear, then its flavors turn dull and flat, with a sharp or bitter edge, and the color changes. White wines darken and turn brownish; reds get lighter and browner. Soon, a wine that used to smell like apples or cherries may smell like vinegar or cider.
But wine is best stored between 53–57˚F when intended for aging, and temperatures can range from the mid-40s to mid-60s for service, depending on the wine. Once you creep past 70˚F, wine falls into the danger zone, and is in peril of irreparable damage.
How long can an unopened bottle of wine last in the fridge? ›
White wines generally have a shorter shelf life than reds, with an unopened bottle lasting up to two years past recommended drinking window. Red Wine: Red wines tend to have a longer shelf life than whites, with an unopened bottle typically lasting up to three years past recommended drinking window.
Can you move wine from fridge to room temp? ›
And just as with beer, it's perfectly fine to move your vino out of the fridge for a bit and put it back once you have more room, as long as you don't do it with the same bottle too many times.
What happens if you drink bad wine? ›
Health risks of consuming spoiled wine
Typically, wine spoilage occurs due to oxidation, meaning that the wine may turn to vinegar. Although it may taste unpleasant, it is unlikely to cause harm. However, spoilage due to microbes may result in food poisoning. This type of spoilage is rare but possible.
How cold can wine get before it is ruined? ›
The ideal storage conditions for wine include a temperature of about 55° F. If the wine falls below that temperature (without freezing), you're not in danger of causing any harm, but that will slow down the aging process, which can make it harder to predict how the wine will evolve with age.
Is it bad to drink old refrigerated wine? ›
Typically, wine spoilage occurs due to oxidation, meaning that the wine may turn to vinegar. Although it may taste unpleasant, it is unlikely to cause harm. However, spoilage due to microbes may result in food poisoning. This type of spoilage is rare but possible.
