We all know that wine, with its relatively low alcohol content, can spoil quickly once opened. But how do you recognize when it's gone bad—especially with aged wines that have been stored for years?
How to Tell If Wine Has Gone Bad
Wine can spoil over time, whether it's red, white, or sparkling. Recognizing the signs of a bad bottle can help you avoid unpleasant flavors and ensure a better drinking experience.
Smell Test
●Vinegar-like or sour odor – A sign of oxidation, turning wine into acetic acid.
●Musty or wet cardboard smell – Indicates cork taint (TCA contamination).
●Unexpected yeast or barnyard aroma – Suggests microbial spoilage.
Color Changes
●Red Wines: Naturally age into a slight brick hue, but excessive browning or murkiness suggests oxidation.
●White Wines: Should remain pale and bright; if they turn deep yellow or brown, they have likely spoiled.
Taste & Texture
●Flat, dull, or bitter flavor – A loss of freshness and complexity.
●Unintended fizziness – If a still wine is bubbly, it may have undergone unwanted secondary fermentation.
●Overly sour or harsh taste – Indicates spoilage due to prolonged oxygen exposure.
Can You Drink Spoiled Wine?
●Yes, if the wine simply tastes stale or sour, it’s safe but unpleasant.
●No, if there’s visible mold or an off-putting rotten smell, it should be discarded.
How Does Wine Go Bad?
Oxidation – Once opened, wine is exposed to oxygen, which breaks down flavors and leads to a vinegar-like taste.
Heat Damage – Storing wine above 75°F (24°C) can “cook” it, resulting in a flat, overly sweet, or raisin-like flavor.
Light Exposure – UV rays can degrade wine, particularly in clear bottles, leading to “lightstrike”, which gives the wine a stale taste.
Cork Taint (TCA Contamination) – A faulty or moldy cork can produce a “musty” or wet cardboard smell, ruining the wine.
Microbial Spoilage – Bacteria (like acetobacter) can convert alcohol into acetic acid, making the wine taste like vinegar.
How Long Does Wine Last?
|
Wine Type |
Unopened (Stored Properly) |
Opened (Refrigerated) |
|
|
Red Wine |
Red Wine (General) |
2-10 years |
3-5 days |
|
Light Reds (Pinot Noir, Gamay) |
2-5 years |
2-3 days |
|
|
Medium Reds (Merlot, Sangiovese) |
3-7 years |
3-5 days |
|
|
Bold Reds (Cabernet Sauvignon, Syrah) |
5-10 years |
4-6 days |
|
|
White Wine |
White Wine (General) |
1-3 years |
3-5 days |
|
Light & Crisp (Sauvignon Blanc, Pinot Grigio) |
1-3 years |
3-5 days |
|
|
Full-Bodied (Chardonnay, Viognier) |
3-5 years |
3-5 days |
|
|
Sweet Whites (Riesling, Moscato) |
3-5 years |
5-7 days |
|
|
Rosé Wine |
1-3 years |
3-5 days |
|
|
Sparkling Wine (Prosecco, Champagne) |
1-3 years |
1-3 days |
|
|
Fortified Wines (Port, Madeira, Sherry) |
10-50 years |
1-2 months |
|
How to Prevent Wine from Going Bad
●Store unopened bottles at 45-65°F (7-18°C) in a wine fridge with ±1°F precision temperature control and 95% UV-resistant LOW-E glass.
●Keep corked bottles on their side to maintain cork moisture and prevent air leaks.
●Use a wine preservation system (vacuum pumps or argon gas sprays) to limit oxidation after opening.
●Refrigerate opened wine and consume within a few days.
