How long can you keep an open bottle of wine?

The moment you pull the cork, a countdown starts. Oxygen begins reacting with the wine, first dulling the fresh fruit aromas, then turning the colour muddy, and eventually producing vinegar-like off-notes from acetic acid bacteria. But how fast that happens depends hugely on what kind of wine you opened.

Whites and rosés are most fragile — they lack the tannins that act as natural antioxidants in red wine. Re-cork them (or use a screw cap) and put them in the fridge immediately, and you'll get 2–3 enjoyable days. After that, they start tasting flat and tired.

Light reds like Pinot Noir or Gamay follow a similar timeline: 2–3 days in the fridge (take them out 30 minutes before serving so they warm up a bit). Full-bodied reds — Cabernet Sauvignon, Malbec, Nebbiolo — are the pleasant exception. Many of them actually taste better on day two as the tannins soften and the wine opens up. They'll stay good for 4–5 days.

Fortified wines are the real survivors. Port, Sherry, and Madeira, with their 17–20 % alcohol, can last 2–4 weeks after opening. Madeira is practically indestructible — it's already been intentionally oxidised during production, so it can last months.

Want to extend the life of your open bottles? A vacuum pump (like a Vacu Vin, around €15) removes most of the air. Even better, pour the leftover wine into a smaller bottle to minimise the air space. And for serious collectors, inert gas systems (argon-based) can keep an open bottle fresh for two weeks or more.