Does wine expire?

Wine doesn't expire the way milk or bread does — you won't get sick from drinking an old bottle. The alcohol and natural acidity make it virtually impossible for harmful bacteria to thrive. But wine does have a lifespan, and most bottles have a much shorter one than people think.

The wine industry's own numbers are revealing: according to the OIV (International Organisation of Vine and Wine), only about 5–10 % of red wines and less than 1 % of white wines are designed to improve with more than 5 years of ageing. The vast majority — roughly 90 % of global production — is made to be enjoyed within 2–5 years of bottling.

So what happens when wine goes past its peak? It doesn't turn toxic — it turns boring. The fresh fruit flavours fade, the colour turns brown (in reds) or amber (in whites), and the finish gets shorter and flatter. You might also notice wet cardboard or stewed fruit aromas. It's safe to drink, just not particularly enjoyable.

The wines that can age for decades — top Bordeaux, Grand Cru Burgundy, Barolo, fine Riesling — have specific traits that act as natural preservatives: high acidity, abundant tannins, sufficient alcohol, and intense concentration. These "pillars of longevity" slow down chemical evolution and allow the wine to develop extraordinary complexity over 20, 30, even 50 years.

The takeaway for most wine drinkers: unless you know a wine is specifically built for ageing, drink it sooner rather than later. The idea that "older is always better" is one of wine's most persistent and costly myths.