While it’s common knowledge that red wine should be enjoyed at room temperature, red wine should still be refrigerated after it’s been opened. A wine fridge is a great option, too. It’ll keep your wine cool enough to slow oxidation, but not as cold as a standard refrigerator.
You can also invest in inexpensive wine stoppers, which are made of plastic or metal and create an air-tight seal. You can find them online or at wine, liquor, and home goods stores.
Wines with higher tannin levels and acidity will keep longer. A full-bodied, tannic cabernet could last a week without major flavor changes, while a delicate pinot noir could last 1 to 2 days. Organic and older wines can spoil within a day.
Make sure the water is lukewarm and not hot. Start raising its temperature about 30 minutes before serving it. When you serve it, pour smaller amounts so the wine will warm in the glass faster.
Some wine connoisseurs suggest that vacuum pumps negatively affect aroma and taste. While you might want to finish an aged, expensive wine instead of pumping and storing it, pumping an average bottle of wine probably won’t hurt its flavor. [9] X Research source
Sparkling reds are best enjoyed chilled, so there’s no need for a lukewarm bath. Just remove the bottle from the fridge 20 minutes before serving.
A Coravin is ideal if you like to regularly taste good wines but don’t want to have more than a sip or a glass. The bottle is good as new after the Coravin reseals it, so your expensive aged wine, which spoils quickly, won’t go to waste.
The clean side was exposed during shipping, on the shelf at the store, and in your wine rack or countertop. It’s likely to have a higher bacteria count than the stained side, which was sealed within the bottle.
You wouldn’t want to keep a bottle of red in cold water or ice during a party, so just try to control the ambient temperature.
Organic wines can also turn within a day, so avoid trying to store them for longer periods of time.
You could use it to deglaze a pan of sauteed onions or garlic for a sauce, use it in a stew, or add it to a meat marinade. For best results, your recipe should have lots of flavor. The wine will add an extra note, but the stronger flavors will tone down any sourness. [18] X Research source If you don’t have an immediate need to cook with borderline wine, pour it into an ice cube try and freeze it. (Don’t freeze wine you plan on drinking. ) Just toss it if it tastes like vinegar, smells moldy, or looks cloudy. [19] X Research source
You could use it to deglaze a pan of sauteed onions or garlic for a sauce, use it in a stew, or add it to a meat marinade. For best results, your recipe should have lots of flavor. The wine will add an extra note, but the stronger flavors will tone down any sourness. [18] X Research source If you don’t have an immediate need to cook with borderline wine, pour it into an ice cube try and freeze it. (Don’t freeze wine you plan on drinking. ) Just toss it if it tastes like vinegar, smells moldy, or looks cloudy. [19] X Research source
