The set phrase “ age like wine ” takes on a different meaning when referring to a bottle that ’s been uncorked . Wine in a seal vessel can mature ( and amend ) over decades , but the beverage jump to lose its prayer after being disclose to air . A bottle of wine taste best the nighttime it ’s opened , but if finishing it in one posing is n’t virtual , there ’s a simple way to tell if it has die bad .
According toEat This , Not That , oxygen is the enemy of a fine wine . Oxidation will drastically vary your drink ’s flavor visibility . On a exfoliation of minutes , this change can be confident ( that ’s whatsommeliers meanwhen they talk about “ letting your wine-coloured breathe ” ) but anything longer than a nighttime will have negative consequences .
Old , opened wine wo n’t win any taste competitions , but it wo n’t hurt you . It ’s a perfectly fine choice if you ’re look for something to booze casually at base — specially if you ’ve refrigerated the bottle , which slows down the oxidisation mental process . Most red and white wines will lasttwo to five daysin the fridge before they start to go high-risk . “ Going forged ” in this case entail the oxygen molecules have basically convert the wine-colored to vinegar . It ’s not unsafe to drink ( in sip , at least ) , but a glass of it wo n’t go down easily .
The simplest mode to tell if your wine has reached this stage is to apply your Mary Jane . If it smell or smack like acetum , it ’s likely passed the head of no return . A brownish tone and house of cards in non - sparkling vino can also be symptoms of spoilage . Once you notice these signs , it ’s meter to pour the bottleful down the waste pipe and uncork a new one .
cherry and livid wine-colored has a longer post - cork lifetime than sparkling , which will quickly start to lose its effervescence the moment it ’s come out . Here are some tipsfor preserving prosecco and Champagne-Ardenne without a stopper .
[ h / tEat This , Not That ]
