Why do some nice red wines keep a few days in the fridge while others taste crappy on day two?

Question

I'm thinking the tannic ones keep better than the fruitier ones. Anyone else?

Answer 1

My experience is the same as yours. When I've visited tasting rooms, sometimes we're told that a wine is so 'big' that it actually tastes better the next day. But it never seems to be true unless the wine is full-bodied, with noticeable tannin and pretty high alcohol.

Answer 2

It's the air getting to the wine. Oxidation sets in and changes the fruitiness of the wine. Tannic wines don't taste as "oxidized" just because the tannins create a slightly tart flavor anyway.

You can extend the life of wines a little longer by purchasing a product that is a rubber stopper and a pump to pump the air out of the bottle. (See the link below). This extends the life of the wine a few more days. But not for weeks.

Final recommendations:
1. Stay away from cheap wines.
2. Drink the wine within one or two days.
3. Use an vacuum stopper to take out the air.
4. Don't put red wine in the fridge! That's barbaric!

Answer 3

oxidation is what you taste in the wine after uncorking.

tannic you mean a dry wine. less sugar and high acid.

best way is to drink the entire bottle once opened. wine was never made to sit around after uncorked.
Air is wines enemy.
So when the wine tastes off the next day then you will know why.