Let’s set the scene. You opened a bottle on Friday night, had a couple of glasses, then got distracted by life—Netflix binges, a Sunday roast, your ever-growing to-do list. Now it’s Tuesday and that half-full bottle is staring at you from the fridge or kitchen counter, quietly asking: Am I still good?


We’ve all been there. The truth is, once wine meets oxygen, it begins to change. Sometimes those changes are interesting—mellower tannins, rounder fruit. Sometimes they’re downright tragic (think vinegar or damp cardboard). So how long does open wine really last? And how do you know when it’s time to let go?


Let’s break it down by wine type and get into some handy tips to stretch every last drop.

The Quick Answer: A Cheat Sheet by Wine Style

  • Sparkling wine: 1–3 days (with stopper), but starts fading fast after opening.
  • Light white and rosĂ©: 3–5 days in the fridge, sealed.
  • Full-bodied white (Chardonnay, Viognier): 3–4 days in the fridge.
  • Red wine: 3–6 days, depending on structure and tannins.
  • Fortified wine (Port, Sherry, Madeira): 1–3 weeks, sometimes longer if refrigerated.

These are rough guides. A delicate Pinot Noir and a burly Cabernet Sauvignon won’t follow the same rules. But if you’re looking for safe windows, this gives you a starting point.

What Happens to Wine After Opening?


The moment a cork (or screwcap) comes off, oxygen enters the equation. A little bit is good—it “opens up” the wine, releasing aromas and softening the edges. But too much for too long? That’s oxidation. It dulls fruit, adds nutty or sherry-like flavours, and eventually leads to spoilage.

The other culprit is bacteria—specifically acetic acid bacteria, which turns wine into vinegar. Not dangerous to drink, but definitely unpleasant.

Wine also loses its carbonation (in the case of sparkling wines), and delicate aromatics can fade, especially in light-bodied whites.

In short: wine begins to lose its sparkle—literally and figuratively—as the clock ticks.

Signs Your Wine’s Past It


Wondering if you’ve crossed the line? Here’s how to tell if your open wine belongs in the sink:

  • Flat or fizzless (for sparkling): It may still taste okay, but the joy is gone.
  • Brownish colour: Especially in whites and rosĂ©s, browning signals oxidation.
  • Sharp vinegar smell: A sure sign of spoilage.
  • Muddy, stale, or musty taste: If it tastes like wet cardboard or stewed prunes, it’s time to move on.
  • Just… lifeless: If the wine’s lost its aroma and flavour, there’s no reason to keep it.

Trust your nose and your palate. If it smells off or tastes unpleasant, don’t force it.

Wine Type Deep Dive: What Lasts Longest


Sparkling wine starts losing its fizz as soon as it’s opened. A good sparkling wine stopper helps trap bubbles, but even then, you’ve got about 1–2 days before the sparkle fades significantly. By day three, it’s probably more curiosity than pleasure.

Whites and rosés hold up best when stored in the fridge with a tight seal. Acid is your friend here—crisper wines like Sauvignon Blanc and Albariño tend to last a little longer than creamy, full-bodied whites.

Red wines vary based on body, tannins, and alcohol. Lighter reds like Gamay or Pinot Noir can start to fade after two or three days, while structured reds like Cabernet Sauvignon or Syrah can hang on for five or six days if stored well.

Fortified wines are built for longevity. Port and Sherry have higher alcohol and sugar, which help preserve them. Just keep them sealed and refrigerated—oxidised styles like Oloroso or Madeira can last even longer.

How to Make Your Open Bottle Last Longer

  • Re-cork immediately. Or use a wine stopper. Every hour counts.
  • Store it upright. Less surface area means slower oxidation.
  • Keep it cool. Even reds benefit from a stint in the fridge once opened.
  • Vacuum pump systems (like Vacu Vin) remove air from the bottle and can buy you an extra day or two.
  • Inert gas sprays (like Private Preserve) create a protective layer, though they’re more common among collectors.

Pro tip: If you know you won’t finish a bottle, pour half into a smaller clean bottle or jar right away and seal it. Less air = longer life.

Creative Uses for Wine on Its Last Legs


Don’t want to drink it but hate to waste it? Use it in the kitchen:

  • White wine: great for deglazing pans, adding to risotto, or splashing into soups.
  • Red wine: perfect in stews, sauces, reductions, or even homemade vinaigrette.
  • Sparkling wine: makes an excellent addition to batter for fish or tempura.

Just make sure it hasn’t turned to vinegar—once it has, toss it.

Bottom Line: Respect the Bottle, But Don’t Obsess


Wine isn’t as fragile as you might think, but it’s not immortal either. In general, if you plan to drink it within 3–5 days and store it properly, you’re safe. Trust your senses, and if in doubt, cook with it—or chuck it.


Remember, wine is meant to be enjoyed, not fussed over. So next time you uncork a bottle and life interrupts your sipping schedule, you’ll know exactly how long the magic lasts.