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How to Preserve Your Opened Bottle. Wine Storage Secrets

When opening a bottle of wine, it is important to take measures to preserve the aromas and the taste, as good preservation can make all the difference. Even though for wine enthusiasts it is difficult to open a bottle and not finish it, there are times that we only want to drink a glass of our favourite red, white or sparkling drink.


In this blog, I´ll explain why is important to preserve correctly the wine and I´ll give you some tips to bear in mind when preserving bottles, so next time you open a bottle and do not finish it, you will know how to properly store it for the next time you want to enjoy your favourite drink. Remember, that good storage makes all the difference, as it can be enjoyed over the course of several days or even weeks!


One of the main issues that we can face with leftover wine is oxidation. If we open a bottle and we don´t close it properly, the drink will come in contact with the air, causing oxidation. We don´t want that because it can cause oxidation, which in turn will make the bottle lose its aromas and flavours. Another common problem that people face is the growth of bacteria, which in turn will completely destroy the drink.




Why Does Wine Spoil?




Wine can spoil for different reasons, such as bad bottling, oxidation, bacterial growth, and bad storage.


Bad bottling in the bottling process can lead to the drink coming into contact with air, which in turn leads to oxidation. An oxidized bottle will lose its aromas, freshness, and flavours. You know it is oxidized when the colour turns brown or cloudy and has a vinegar-like taste. So, in order to prevent this from happening, we need to be very careful when preserving the bottle after opening it.


Another reason why the drink spoils is that bacteria can grow on the wine. Bacteria grow when there are favourable conditions for their growth. For example, some reasons can be when it comes in contact with oxygen if the drink has not been properly sulfited or the high temperature.


Bacteria can cause spoilage of the drink and cause bad flavours and aromas. Also, a quick way of noticing if your bottle has bacteria, it´s if it has a vinegar-like taste. If that´s the case, then either the drink has bacteria or it has come in contact with air.




How To Store Wine After Opening




In order to avoid oxidation and bacteria, it is important to properly store wine. Here are some tips that you can use to preserve wine next time you open a bottle:

Re-cork the bottle tightly: When you open the bottle and serve the glasses, immediately recork again the bottle, in order to avoid too much air coming in contact with the drink. If you don´t have the original cork, use a wine stopper.

Store the bottle in the fridge: By keeping the drink cold, you decrease the temperature of the bottle and therefore, you slow down the oxidation rate.

Depending on the type of wine, you can properly store it in the fridge for one or two days, or maybe longer. For example, red wine can last in the fridge for 3 to 5 days. White wine can also last for 3 to 5 days in the fridge. However, sparkling wine can only last 1-3 and rose bottles can last in the fridge for 5-7 days, without being fully damaged.

Use a vacuum seal: By using the vacuum sealer in the bottle, you reduce the amount of oxidation and therefore, you reduce the oxidation process.




Best Wine Saver Tools




Coravin Wine Preservation System: Coravin is one of the most popular brands for preservation system. Their system allows you to pour wine from a bottle without removing the cork, with a push button and a vacuum pump


Wine Stopper: The stopper works as a replacement for the cork when the bottle is already opened. Using the seal and avoiding contact with air, helps prevent oxygen from entering the bottle, keeping the wine as fresh as possible.


Rabbit Wine Preserver: With this tool, you can preserve opened wine bottles for up to two weeks. It is a stopper that goes on the mouth of the wine bottle to block the passing of the air and avoid oxidation.




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