How to store open rosé wine?

Rosé is the most fragile wine style once opened. It has virtually no tannins to act as antioxidants, and its charm is all about fresh, delicate fruit aromas — exactly the kind of compounds that oxygen destroys first.

The moment you pull the cork, the clock starts ticking. Those lovely grapefruit and strawberry notes come from volatile thiols and esters, and they oxidise within hours of air exposure. By day two, the wine tastes noticeably flatter. By day four, it's basically done.

Here's how to squeeze the most life out of an open rosé: Re-cork or stopper it immediately after pouring — don't leave it sitting open on the table. Use a vacuum pump if you have one. Put it in the fridge right away, even between pours at dinner. Cold temperatures (2-4 °C) slow oxidation significantly. Store the bottle upright to minimise the wine's contact with air.

Heavier rosés — like those from Tavel or Bandol — hold up a bit better (up to 3 days) than super-light styles from Loire or northern Italy (1-2 days at most). Rosés made by the saignée method, which have a touch more colour and structure, can sometimes last 3-4 days.

If your rosé has gone a bit flat but hasn't turned to vinegar, don't dump it. Make a rosé spritz (rosé + Aperol + sparkling water) or use it in a summer sangria. It's also great in salad dressings.