How Long Does Wine Last?

Ever gazed upon that dusty, half-open bottle of booze from two Christmases ago and thought, ‘Darling, are you still good, or have you gone over to the dark side?’

Well, my spirited friend, you’re not alone. Dive into this intoxicating read as we uncork the truth about the shelf life of your favorite libations once they’ve been greeted by the outside world. Cheers to knowing when to sip or skip!

How Long Does Wine Last?

It depends on how much exposure it has had to air, light and heat. So once you open it, the durability drops dramatically. Let’s talk unopened vs. opened.

How Long Does Wine Last If It’S Unopened?

Wine is more delicate in general than hard alcohol and liqueurs. There’s also a split based on price.

Cheaper wines (less than $30) are intended for immediate consumption. You’re not supposed to cellar them.

Among cheaper wines, unopened white wine will last 1 to 2 years. Unopened red will last 2 to 3 years. Getting even that far depends on keeping it in a cool, dark location. Heat, in particular, will ruin wines prematurely. 55 degrees Fahrenheit is the optimal temperature for storing wine.

Many of the more expensive wines ARE intended for cellaring and can last decades in the right environment. There are a lot of variables here, but if you were cellaring fine wines you probably wouldn’t be reading this (no offense).

How Long Does Wine Last Once It Is Opened?

Once you pop that cork, you have about a week to enjoy your wine IF you refrigerate it.

You can also get vacuum pumps that remove the air in the bottle and that does preserve the flavor because it reduces the exposure to air.

Port, sherry and other fortified wines have a higher alcohol content and therefore last longer once opened. They can be good for a month after opening.

Here’S What You Can Do With That Aging Wine:

The other flavors can mask aging wine, but only to a certain extent. Be realistic. Sometimes you just have to throw things out.

Other Recipe Ideas For Wine

Beef Bourguignon
Ingredients

– 3 tablespoons olive oil
– 2 tablespoons butter
– 2 lbs. beef stew meat
– 1/2 teaspoon salt
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 2 tablespoons tomato paste
– 2 large carrots, diced
– 2 celery stalks, sliced
– 1 medium yellow onion, diced
– 1/4 cup all-purpose flour
– 2 cups beef broth
– 1 bottle red wine
– 2 bay leaves
– 1/2 teaspoon freshly ground black pepper
– 1/2 lb. small Cremini mushrooms, quartered
– 2 tablespoons finely chopped parsley

Instructions

1. Heat the olive oil and butter in a Dutch oven or large heavy-bottomed pot over medium-high heat.

2. When the butter has melted, add the beef stew meat and season with salt. Cook for 5 minutes, stirring occasionally.

3. Add the garlic, thyme, tomato paste, carrots, celery and onion. Cook for 5 minutes, stirring occasionally.

4. Sprinkle the flour over the beef and vegetables and stir to coat.

5. Add the beef broth, red wine and bay leaves and stir to combine.

6. Bring to a simmer and cook for 30 minutes, stirring occasionally.

7. Add the mushrooms and black pepper and continue to cook for 20 minutes or until the beef is tender.

8. Taste and adjust seasonings as needed.

9. Garnish with parsley and serve.

Chocolate Red Wine Fondue
Ingredients

– 2/3 cup heavy cream
– 1/2 cup red wine
– 10 ounces dark chocolate, chopped
– 2 tablespoons light corn syrup
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 2 tablespoons butter

Instructions

1. In a medium saucepan, combine the heavy cream, red wine, chocolate, corn syrup, vanilla extract and cinnamon.

2. Heat slowly over medium-low heat, stirring constantly until the chocolate melts and is completely smooth.

3. Remove from heat and stir in the butter until melted and combined.

4. Transfer to a fondue pot and keep warm.

5. Serve with an assortment of fresh fruit, pretzels and pound cake cubes for dipping.

Sources:

https://www.extension.iastate.edu/news/not-all-alcohol-gets-better-age