Some wine is better after it’s opened

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Commentary by Ron Hopwood

Want a glass of wine, but know you are not going to finish the entire bottle. Well there is some good news.

Wine and oxygen are friends, sometimes. A small amount of oxygen during the aging process can help red wines mature, making them more complex and smooth. The same can be true for many wines right when you open them, the immediate exposure helps to soften the tannins and bring out the aromas. While small amounts may be good, larger quantities will quickly cause the wine to deteriorate, turning your wine into a drink more reminiscent of old leather.

Re-corking the bottle will not stop this process. Once the wine is exposed to oxygen, the change begins. However, re-corking will slow the process.

The best method is to re-cork the bottle and place it in the refrigerator, white and reds. Cooling the wine will calm the oxidation process. Of course, if it is a red wine, remember to take it out of the refrigerator about 30 minutes before you want to consume it. Cold temperatures mute the flavors and aromas of red wine.

Once opened, how long will the wine last?

Full-bodied red wine: One to five days. Some heavy reds may even improve after being opened for a day or two, especially when they are young and tannic.

Rose wine and light-bodied red wine: One to three days. Lighter reds are built around the freshness of fruit, which will fade fast.

White wine: One to three days. White wine is usually consumed for the fresh fruit flavors, and these disappear quickly once opened.

Dessert wine: One to 14 days. The high alcohol of these wines will help to withstand the oxygen massacre.

Sparkling wine: Twenty-four hours at most with a good stopper.

 

 


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