So you open a bottle drink half then recork.
How long is the remainder good for ? A day, two days, a week ?
Depends on:
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The Wine - age, variety, ph, acidity level, red or white . . .
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How is it stored? On the counter - what is the temperature? Humidity? In the wine fridge? In a regular fridge?
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Do you remove excess O2 before corking? Do you spray with argon or another gas?
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Cork or screw cap?
So many variables . . .
Cheers
Lots of threads on this.
3 days.
US cab or syrah
Recent vintages 2010 +
No removal or argon
Cork
Fridge?
Willing to freeze it?
My wife and I will drink a bottle of wine during many work weeks. We have half the bottle one night, and then corked and in the fridge and all seems well later that same week…but there’s always a telltale difference after a day. It’s just that it’s tolerable. Even a day later, the wines seem simpler.
I prefer not to go over 1 day re corked. I know a lot of people find improvement after a night re corked, but I’m usually not one of them. 2 days max
Have an importer friend and was at his home a few weeks ago for a group dinner. He had a bunch of opened bottles in his fridge (some samples, etc.) he poured a number of us a small “welcome” glass before we opened our various white burgs we were having that night. It was a Crozes Blanc of which I buy the rouge of from him. Was very nice. A fresh and a wonderful summer white with nice texture. I asked purely out of curiousity when it was 1st opened. June 3rd. That was 5 1/2 weeks previous. He just re-corked with original cork (all the way in) in his kitchen fridge. Never thought they’d keep more than a few days. I think whites generally do better than reds.
our fridge pretty much always has an opened bottle or two in it. young whites are strong and can keep maybe 5-7 days. sauternes and their ilk keep a week, with some decline. young tannic reds keep 2-3 and might even get a little better. older or delicate reds maybe a day. i have a 98 CNDP popped last night in there, and i doubt it’ll be as good today…
The big help is to cork and fridge the bottle immediately after opening. If you know you’re saving it for later, don’t dilly dally.
Another route I recommend to customers, and I’m sure I’ve heard thrown out by others here so not claiming to invent this, is to buy a 375ml bottle (or more if you’re needing) with a screw cap. Reusable, washable, and easy to fill each time you open a 750ml. Much less oxygen exposure, and if you put it in the fridge right away fairly durable.
Matthew killed it!
Perfect!
+1 Matthew’s advice.
Then there’s this:
Seems to have garnered a few thumbs up from Berserkers
Spot on. You can even chill the 375 before you fill it. And fill right to the brim. I’ve kept wines for weeks (no kidding) using this method.
Has no one come on here and said 9 months, as in other threads? No, my rioja get better each day for 2 weeks before beginning to fade? Day 5 barolo?
If not refrigerated the wine will almost always be considerably deteriorated after 2 days on the counter.
as long as imagination bodies forth.
2 days, 7 hours, 36 minutes and 14 seconds. then its toast
I have been doing 3 day wine reviews on mostly newer vintage wine. 2012 to present. Most of the reds are improving on day 3 (75%). Whites vary but the higher priced ones do improve. Older vintage wines I would research and decant as needed.
This topic is in my top 5 on this forum. In no particular order
Travel shock?
Days a wine survives corked on the counter?
Does decanting help?
Is brett a flaw?
What’s the deal with Corey and Bobby?
Yes, there are mentions of this question and corresponding opinions all over these forms. For my palate, I very, very rarely have a wine that tastes as good to me on day two (or beyond) as on day one.