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I find reds can sometimes be kept a couple of days on the counter. Some are so "big" in extract and alcohol this seems not to hurt them too much. As for whites or Champagne, I find most keep well for a few days re-corked (i.e., in the fridge). I think the fact that many wines - even some better grades - are pasteurised today assists preservation in this way.
Gary
Champagne is one exception I forgot to mention. You can leave a bottle uncorked in the fridge overnight with little loss of carbonation or oxidation due to the layer of CO2 that is naturally present in the bottle.Quote:
Originally Posted by Gillman
Yes I agree but usually a cork can be found to close it (Champagne) and then it keeps even better.
But take say a sturdy Chard with lots of butter and wood, factoring in that these are usually around 14% abv today.
I pop the cork back in and then in to the fridge, I find a day or two (up to say a week) usuallly does no harm.
Gary
Red wine is still okay after 2 or 3 days,in a fridge sometimes longer.White is kept good in a fridge up to 5 days or so,it all depend on the quality.If you have some wine leftover you can marinate beef in it and if its turned sour make a real winevinegar out of it!
Eric.
I opened a 75 cl. bottle (red) last Wednesday and drank half of it. I stored the rest in the refrigerator till Friday evening. I used the original cork since it wasn't damaged while opening. Friday evening, the wine was still good and I finished it.
A neat trick for Champagne storage is put an uninflated balloon over the top.
It will fill slightly from released CO2 and stay that way for up to three days.
I learned this on a cruise ship, where the main salon has 20 or thirty partially consumed bottles at a time. The sommelier clued me in.
We use one of those vacuum-pump stoppers when we open a bottle of red but don't finish it, and I think it works quite well. Red wine that would normally last only a day or two while just corked can go for 4-5 days with the vacuum stopper. We bought a cheap one, and it works fine, so I'd recommend trying it out.
My last trial: I opened a bottle of Red Wine (Chile) and stored the half-full bottle with a vacuum pump stopper on top. Well, after quite a long time-ten days- it was still drinkable for me. Maybe the vacuum stopper is great, maybe I can not differentiate between wine and vinegar :)
Anyway, it doesn't work for months, which I know from my first experiment that resulted in a red vinegar. But "ten days" is an encouraging score...