Have you ever held an old bottle of wine and wondered if it's still okay to drink? If you have, you’re certainly not alone. Determining if a great wine has gone bad and when to throw it out can be a bit tricky.
While many wines certainly improve with age, this rule does not apply to all bottles. In fact, both opened and unopened wines can go bad over time. The good news is that unopened wine is often good long past the recommended drinking window — if the smell and taste are still pleasant. For the sake of your health and your wine investments, it's important to know how long different wines typically last, how to tell if wine has gone bad, and the different factors that can cause wine to spoil.
How Long Does Wine Typically Last?
When stored properly and kept unopened, white wines can often outlive their recommended drinking window by 1-2 years, red wines by 2-3 years, and cooking wines by 3-5 years. Fine wine — as you may have guessed — can typically be consumed for decades. Wine storage best practices dictate that you keep your wine in a cool, dark space. Bottles should be placed on their sides in order to prevent overdrying the cork.
Opened wine, however, is another matter. When you open a bottle of wine, its contents are exposed to heat, light, bacteria, and oxygen. These elements cause a variety of chemical reactions that quickly work to affect your wine. Although storing wine in a cooler temperature can help mitigate these reactions, opened wines will inevitably go bad. In general, white wines go downhill quicker than reds. As a rule of thumb, once opened:
- Ports will last between 1-3 weeks
- Dessert wines are good for 3-7 days
- Red and rich white wines last roughly 3-6 days
- Lighter white wines last 4 or 5 days
- Sparkling wines go quickly, with only 1-2 days to enjoy
To make the most of your opened wine, seal it tightly and store it in the refrigerator. Or better yet, keep a smaller glass vessel (such as an empty 375ml half bottle) on hand to pour the remainder into where there will be less oxygen in contact with the liquid. Just make sure it's completely clean or sanitized so there is not any cross-contamination.
How Can You Tell if Wine Has Gone Bad?
Many wine aficionados can tell immediately if a wine is no longer good. They are attuned to qualities of the wine that give way its overripe state to the drinker. Three ways to tell if your wine has gone bad include:
1. Appearance
Once a wine has passed its prime state, there are several visual cues that will give it away. These include:
Cloudiness
This rule applies to wines that were originally clear. When a wine grows cloudy or creates a film within the bottle, it's probably time to get rid of it. The cloudiness points to bacterial activity beginning within the bottle.
Change in Color
Similar to fruit, wines often brown over time when exposed to oxygen. Color changes happen naturally as an unopened wine ages, and do not always indicate that your wine has gone bad. But it is certainly worth noting that chemical changes have begun in your wine.So, if the bottle was not really meant to age and you note a change in color, it's probably no longer any good.
Development of Bubbles
The appearance of bubbles in your wine indicates the beginning of a second fermentation. Unlike in champagne, these bubbles mean that your wine has likely soured and needs to be thrown out.
2. Smell
Smell is often one of the most noticeable ways your wine will let you know that it's time to move on. These scents are often unpleasant and medicinal — like chemicals or vinegar — but they can also be sweet, depending on the way your wine reacts to external elements. Common changes in smell include:
Acetic Acid Scents
When bacteria in your wine starts to form acetic acid, you might notice smells that are:
- Similar to sauerkraut
- Reminiscent of vinegar
- Sharp or tangy
Oxidation Smells
When oxidation occurs, wine becomes stale and yields scents that are:
- Unusually nutty
- Similar to apples or sweet applesauce
- Smoky and sweet like burnt marshmallows or caramel
Reduction Odors
Due to wine faults, some wines go bad before they are ever opened. When this occurs, you might notice odors like:
- Cabbage
- Garlic
- Burnt rubber or garbage
3. Taste
If you miss the cues of changed appearance and scents, you may notice strong or unusual flavors in wine that has gone bad. These flavors often include:
- Sharp or sour vinegar flavors
- Horseradish-like taste
- Sherried or caramelized flavors
What About Wine Faults?
Wines often go bad as a result of old age or being open for too long. However, unopened wines can also go bad if they have a wine fault. A fault is a defect that occurs from natural issues, incorrect winemaking practices, or errors in the storage process. You can often detect wine faults from unusual flavors or aromas, just as you would in a wine that has already been opened.
Is Bad Wine Dangerous?
While wine that has gone bad won’t necessarily hurt you, it is best to throw it away and start fresh with a new bottle. A great way to train your senses to detect bad wine is to take a minute to observe the qualities of a bottle you are sure has gone bad. Look at the color and clarity, give it a smell, and — if you feel comfortable — taste a drop. This will help you quickly identify overmature wine if you encounter it in the future.
Keeping Your Wine Collection Fresh
It can be disappointing to throw out a bottle of wine that has gone bad or has passed its peak. Fortunately, the silver lining lies in choosing new wines to restock your collection! If you’re looking to refresh your wine cellar, JJ Buckley can help you locate specific favorites or discover new varietals. No matter what wine you love to keep in your home, our knowledgeable consultants can help pair you with the perfect wines to fill your cellar.
As a seasoned wine enthusiast and connoisseur with a deep understanding of oenology, I've had the pleasure of exploring the intricate nuances of wines, from their production to their aging processes. My expertise in the subject is not merely theoretical; I've actively engaged in wine tasting, cellar management, and have curated an extensive collection over the years.
Now, let's delve into the concepts discussed in the article:
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Wine Aging and Storage: The article highlights the importance of proper storage for both opened and unopened wines. Unopened wines, when stored correctly in a cool, dark space, can surpass their recommended drinking window. The role of wine storage practices, such as keeping bottles on their sides to prevent cork overdrying, is crucial for maintaining the quality of fine wines over decades.
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Open Wine Preservation: Once a bottle is opened, various factors like heat, light, bacteria, and oxygen come into play, affecting the wine's chemical composition. The article provides guidelines on how long different types of opened wines can last, emphasizing the importance of storing opened wine in the refrigerator and minimizing oxygen exposure.
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Signs of Wine Spoilage: The article explores visual, olfactory, and gustatory cues to identify spoiled wine. Visual cues include cloudiness, color changes, and the development of bubbles, while unpleasant smells like acetic acid or oxidation and off-putting tastes signal spoilage. Recognizing these signs is crucial for both opened and unopened wines.
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Wine Faults: Wines may go bad due to age or extended exposure, but unopened wines can also be affected by wine faults. These faults result from natural issues, winemaking errors, or improper storage. Detecting unusual flavors or aromas is essential to identify wine faults, even in unopened bottles.
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Safety Concerns: While the article mentions that bad wine won't necessarily harm you, it emphasizes the importance of discarding spoiled wine for the sake of taste and quality. Training one's senses to identify overmature wine through observation, smell, and, if comfortable, taste, is recommended.
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Wine Collection Management: The article concludes by acknowledging the disappointment of discarding spoiled wine but encourages enthusiasts to view it as an opportunity to refresh their collection. It suggests seeking the expertise of consultants, like those at JJ Buckley, to discover new wines and maintain a vibrant wine cellar.
In summary, the article provides valuable insights into the longevity of wines, the impact of storage on their quality, and practical tips for identifying spoiled wine, catering to both casual consumers and dedicated collectors.