05 · Store Beginner

How long an open bottle lasts

Once opened, wine starts to change. The enemy is oxygen — the same process that makes iron rust eventually flattens a wine's flavour and turns it stale. Different styles have very different tolerances.

How long by style

Style Lifespan How to store

Light white and rosé 1–3 days Recork and refrigerate immediately
Delicate aromatics fade fastest. Muscadet, Vinho Verde, light Pinot Grigio — drink same day if possible.

Full-bodied white (oaked Chardonnay, Viognier) 3–5 days Recork and refrigerate
More extract and glycerol offer some protection. Still loses freshness quickly.

Light to medium red 3–5 days Recork, keep in a cool, dark place or refrigerate
Can benefit from 30 minutes of contact with air on the first day (decanting). Refrigerate if keeping beyond day 2.

Full-bodied red (Cabernet, Syrah, Barolo) 3–7 days Recork and keep in a cool place
Higher tannin and alcohol slow oxidation. Some improve on day 2 after initial airing. Refrigerate after day 3.

Sparkling wine 1–2 days Sparkling wine stopper, refrigerate
CO₂ escapes rapidly once open. A dedicated sparkling stopper (clamp-type) slows but doesn't stop it. Drink promptly.

Fino and Manzanilla Sherry 3–7 days Recork and refrigerate
Biologically aged, delicate and highly perishable once open. Treat like a white wine.

Amontillado, Oloroso Sherry 2–4 weeks Recork and keep in a cool place
Oxidatively aged styles are already partially oxidised — more robust. Refrigeration is not required.

Tawny Port 4–6 weeks Recork and refrigerate
Oxidative ageing makes Tawny very resilient. A bottle can last over a month without significant deterioration.

Vintage Port / LBV Port 2–5 days Decanter or recork, refrigerate
Once opened, fades relatively quickly. Decant just before serving; recork and refrigerate any remainder.

The two rules that matter

Rule 1: Reduce the oxygen. Recork immediately, use a vacuum pump, or transfer to a smaller vessel. Every hour an open bottle sits with a large air gap, more oxygen dissolves into the wine.

Rule 2: Refrigerate. Cold temperatures slow all chemical reactions, including oxidation. A red wine that would last three days at room temperature may last five in a fridge. Bring it back to room temperature 30 minutes before serving. For storage of unopened bottles, see the How to store wine guide.

How long does wine last after opening?

How long does wine last after opening depends on the wine style, how it is stored and how much oxygen has reached the liquid. As a general rule, most still wines — both red and white — keep for three to five days after opening if recorked and refrigerated promptly. How long does opened red wine last? Full-bodied, high-tannin reds such as Cabernet Sauvignon, Syrah and Barolo tolerate more oxygen and can remain drinkable for up to seven days; lighter reds like Pinot Noir and Beaujolais are more fragile and best consumed within two to three days. How long does opened white wine last? Light, aromatic whites (Sauvignon Blanc, Pinot Grigio) fade within one to three days; full-bodied whites like oaked Chardonnay hold for three to five days in the fridge. For more on preserving opened wine, a vacuum pump or inert gas spray can extend these windows by a day or two.

How long does opened rosé wine last? Treat it like a light white — one to three days, refrigerated. How long does opened sparkling wine last? Sparkling wine loses its carbonation rapidly; use a dedicated sparkling wine stopper and expect only one to two days of reasonable fizz. Decanter recommends consuming sparkling wine on the day of opening for the best experience. Wine oxidation — the chemical reaction with oxygen that flattens aroma and produces stale, bruised-apple notes — is the primary enemy. Refrigeration slows oxidation significantly. The question "does wine expire?" is common: unopened wine does not expire in the food-safety sense, but it can deteriorate past its drinking window. Properly stored, most wines are made to be consumed within one to five years of vintage. For long-term storage of unopened bottles, see the how to store wine guide.

To preserve opened wine effectively, minimise the oxygen contact surface area: transfer remaining wine to a smaller vessel (a half-bottle works well), use a vacuum pump to extract air, or spray inert gas (argon or nitrogen) into the bottle before recorking. WSET service guidelines recommend refrigerating all opened wine — including reds — and bringing reds back to room temperature 30 minutes before serving. These simple steps make a meaningful difference to how long your opened bottle lasts.

Sources: WSET (storage and service guidelines); OIV (oxidation and wine chemistry standards); AWRI (SO₂, oxidation and closure research). Last updated: 2026-10-15. Corrections via the contact form.

Questions

About open bottles.

What happens to wine after you open it?

Opening a bottle exposes wine to oxygen. Initially, a small amount of oxygen can be beneficial — it opens up aromas and softens tannin. But prolonged oxygen exposure causes oxidation: fruity aromas are replaced by flat, stale, sometimes vinegary notes. Volatile acidity (acetic acid) builds up, and the wine eventually smells and tastes like cider vinegar. Temperature also matters — warmth accelerates oxidation. Refrigerating an open bottle slows the process significantly.

Does a vacuum pump actually work?

Partially. Wine vacuum pumps (which suck air out and seal the bottle with a rubber stopper) do slow oxidation and extend wine life by a day or two. They do not remove all oxygen — some remains dissolved in the wine itself. For most everyday wine they are a worthwhile tool. For premium wine you plan to drink over several days, an inert gas spray (argon or nitrogen) is more effective, as it displaces oxygen rather than just reducing it.

Can I cook with wine that has gone over?

Yes — wine that is past its best for drinking (oxidised, slightly flat) is often perfectly suitable for cooking. The heat of cooking burns off most volatile compounds. Use oxidised white wine in sauces and risottos; oxidised red in braises and stews. The one exception is wine that has turned genuinely vinegary — acetic acid will survive cooking and can make a dish taste sharp. A sip-test before adding to food is always advisable.

Should I decant an open bottle back into a smaller container?

This is an effective trick if you have drunk half a bottle and want to store the rest. Pouring the remaining wine into a half-bottle (375 ml) reduces the headspace — the air gap above the wine — which slows oxidation. Any clean, airtight, smaller vessel works. A half-bottle sealed with a wine stopper will keep wine noticeably better than a half-empty 750 ml bottle.

How long does red wine last after opening?

Most red wines keep for 3–5 days after opening if recorked and stored in a cool, dark place. Full-bodied, high-tannin reds (Cabernet Sauvignon, Syrah, Barolo) can last 4–7 days as their structure provides some protection against oxidation. Light reds (Pinot Noir, Beaujolais) are more delicate and are best drunk within 2–3 days. Refrigerating an open red wine extends its life significantly — the cold slows oxidation. Bring back to room temperature 30 minutes before serving. For the full breakdown by wine type, including sparkling and fortified wines, see the table above.

How long does white wine last in the fridge?

An open bottle of white wine lasts 3–5 days in the fridge when properly recorked. Light, aromatic whites (Sauvignon Blanc, Pinot Grigio, Vinho Verde) are best consumed within 1–3 days as their delicate aromatics fade fastest. Full-bodied oaked whites (Chardonnay, Viognier) hold slightly better — 3–5 days. Sealed with a wine stopper rather than just a recork, the bottle stays fresher longer. For unopened wine, see the how to store wine guide.

How many drinks are in a bottle of wine?

A standard 750 ml bottle of wine at approximately 12–13% ABV contains around 5 standard UK units of alcohol. In terms of servings, a standard restaurant pour is 175 ml (about 4–5 glasses per bottle) or a 125 ml small glass (6 glasses per bottle). At home with a more generous 250 ml pour, a bottle provides 3 glasses. The number of "drinks" varies by how much you pour — 175 ml is the most commonly used benchmark for a standard serving. For wines above 14% ABV, the same volume contains more alcohol units.

Does wine expire if left unopened?

Wine does not expire in the food-safety sense — it will not make you ill regardless of age. However, wine can deteriorate past its intended drinking window. Most wines sold today are designed to be consumed within one to five years of vintage. After that, an everyday white or light red may lose its freshness, develop flat or stale aromas, and taste oxidised. Wines built for ageing (top Bordeaux, Burgundy Grand Cru, fine Riesling) can improve for decades if stored correctly — cool, dark, stable temperature, on their side. A wine that has "expired" in the colloquial sense has simply been overtaken by oxidation: it tastes dull, flat and lifeless. It is safe to drink but unpleasant. For how to store wine to maximise its lifespan, see the how to store wine guide.

How to preserve opened wine and slow oxidation?

The three most effective methods for preserving opened wine are: (1) refrigerate immediately — cold temperatures slow all chemical reactions including oxidation; (2) minimise the air gap by transferring to a smaller vessel or using a vacuum pump; (3) use an inert gas spray (argon or nitrogen) to displace oxygen before recorking. A vacuum pump extends wine life by one to two days; inert gas is more effective as it physically replaces the oxygen rather than just reducing it. For sparkling wine, use a dedicated clamp-type sparkling wine stopper — regular corks do not hold pressure. Jancis Robinson recommends the Coravin system for premium bottles where you want to pour a glass without removing the cork entirely.

How many ounces is a glass of wine?

A standard wine glass serving is typically 5 fluid ounces (approximately 148 ml) in the US, or 175 ml (about 6 fl oz) in the UK. A full bottle of wine (750 ml / 25.4 fl oz) yields approximately 5 standard US servings at 5 oz each, or about 4 UK servings at 175 ml each. A generous home pour of 250 ml is approximately 8.5 fl oz. Serving size matters for alcohol unit calculations — at 12% ABV, a 175 ml pour contains approximately 2.1 UK units.