How long after opening can red wine still be consumed?

Generally, it is best to consume dry red wine within 2–3 days after opening when stored at room temperature. Refrigeration can extend its drinkability to 5–7 days; beyond this period, the wine may easily spoil. If in doubt, assess whether to drink it based on taste and condition. Detailed analysis is as follows:

After opening, dry red wine is exposed to air and undergoes oxidation. At room temperature, oxidation occurs relatively quickly. Within 2–3 days, the flavor remains largely stable, with tannins and fruit aromas still rich and pronounced, offering a good drinking experience. Beyond this timeframe, oxidation intensifies, potentially causing the wine to lose its freshness and become flat or dull.

If promptly resealed and refrigerated after opening, the lower temperature slows down oxidation, extending the drinkable period to 5–7 days. However, even when refrigerated, you should monitor the wine’s condition. If it develops noticeable sourness, moldy odors, or shows signs such as darkened color, cloudiness, or sediment, it has likely spoiled and should not be consumed regardless of storage duration, to avoid gastrointestinal discomfort.

To preserve quality: consume as soon as possible after opening and avoid prolonged storage; if refrigerating, store upright to minimize contact with air; inspect the wine before drinking and discard immediately if spoiled; avoid using containers that are not thoroughly cleaned to prevent contamination and degradation of wine quality.