Should wine be put in the fridge after it is opened?

Answer 1

It is a common mistake is to think that red wine should not be refridgerated. There is a difference between storing wine and serving wine; store it cold (45 - 55 degrees) to maintain freshness, but allow it to warm to about 60 - 65 before serving. All wine , white or red, open or closed, maintains quality longer when kept cool, but be sure to re-cork or re cap it; wine will quickly take up and be damaged by whatever odors or flavors are in the air around it. Air (oxygen) in the bottle will damage (oxidize) wine, but only be concerned if it is a high quality, expensive wine, with subtle flavors, or if you will store it more than a day or two.

Answer 2

Since the air is already 'aging' the wine, you need to keep other environmental conditions from also adversely affecting the wine and making this aging worse. Your aim in keeping a wine for a few days is to "freeze" it in time. Your ultimate goal would be to have it just as drinkable on the 3rd day as it was when you opened it. This is why you put it into the fridge - to help it stay stationary in its aging cycle, so it tastes just as good after a few days as it did when you first removed the cork. A warm counter would only accelerate the aging further, turning the wine into vinegar very quickly. Wine is stored at 55F for 'normal aging', so the fridge temperature of around 34F provides 'slower aging', which is just what you want.

For a wine to remain drinkable after having been exposed to air, it needs to be capable of aging in the first place. Otherwise it will turn into an 'over-aged' wine and become undrinkable. This is not in the sense that it is now dangerous to drink - a wine doesn't go 'bad'. However, it will taste awful!

Knowing this, it makes sense that most reds will last the 3 days better than most whites will, since most reds are designed for aging better than whites are. Also, some drink-quick wines like White Zinfandel will not be able to survive at all, since they were never made for aging in the first place

Answer 3

The only wine you put in the fridge is white wine or white Zinfandel which are served chilled, red wine is to be served at room temperature so it should not be put it the fridge.

Answer 4

use a vacuum pump to seal the bottle and with either white or red you can put it in the fridge. the red you will want to let sit in glass to warm up for a while or stick it in the microwave for a few seconds. red wine is supposed to be served at around 55-60 degrees. most people's houses are way warmer than that especially now in summer.

Answer 5

White wine should be refrigerated after opening. Red wine can sit out at room temperature.

Answer 6

No the wine bottle once opened should never be kept for a long time as it ruins the taste,aroma and flavour of the wine which is made by the processing of grapes.

Answer 7

it depends on type.

all wine should be consumed shortly after opening. Oxygen has a way to "rust" the flavor of wine, whether it is red or white.

If you can remove the oxygen from the bottle (commercial nitrogen works well) than you can recork and store it in the fridge.

You should never really refridgerate red wine (most reds are served at or near 68 degrees.

Answer 8

If its a crimson you have approximately 3 days earlier oxydation from the air thats interior starts off to take its toll, somewhat longer if its white. some wines will unquestionably improve somewhat. The air it particularly is in touch will enable the wine to "blossom" revealing some diffused flavors that wheren't appent once you first uncorked it. There are recaps with a small vacuum pump that are incredibly low-fee so which you could purchase in case you will make a habit of this.

Answer 9

Depends on the type of wine. Red wine you leave at room tempurature, but white or blush wines can be refridgerated if you prefer them chilled.

Answer 10

its depends upon the wine, if it is red wine can kept at room temperature, if it is a white wine can be kept in fridge