Red wine is generally good for about 3 to 5 days after opening if you re-cork it and store it in a cool, dark place or in the refrigerator. Wines with higher tannin levels, such as Cabernet Sauvignon and Shiraz, tend to last longer—up to 5 or even 6 days—because tannins act as natural preservatives. Lighter reds with fewer tannins, like Pinot Noir, usually last closer to 2 to 3 days before they start to lose flavor and freshness
. Proper storage is key: recorking tightly and keeping the bottle cool and away from light slows oxidation, which causes wine to spoil. Signs that red wine has gone bad include a vinegar-like smell, sour or off flavors, and a cloudy appearance
. While refrigeration can prolong the wine's life compared to room temperature, it will still deteriorate after several days
. In summary:
- 3 to 5 days is typical for most red wines after opening.
- Up to 6 days for full-bodied, high-tannin reds.
- 2 to 3 days for lighter reds with low tannins.
- Store in a cool, dark place or refrigerate with the bottle recorked.
- Watch for off smells or flavors as indicators of spoilage.
This guidance helps ensure you enjoy your red wine while it’s still fresh and flavorful.
