Can dry white wine that has been stored for 20 years still be consumed?

Generally speaking, whether a dry white wine can be consumed after 20 years of storage mainly depends on its storage conditions, the wine's intrinsic characteristics, and its current condition. If in doubt, it is advisable to proceed with caution or consult a professional. The detailed analysis is as follows:

If the wine is made from high-quality grape varieties and has been stored long-term in a dark environment at a constant temperature of 12–15°C and around 70% humidity, with bottles stored horizontally to keep the cork moistened by the wine, it may still be drinkable. Upon opening, if the wine appears clear without sediment, emits aromas of nuts, honey, or other signs of graceful aging, and tastes rich, balanced, and free of off-flavors, it is likely safe for consumption. Some premium dry white wines have a firm structure and excellent aging potential, developing more complex flavors when properly stored.

However, if the wine has been exposed to fluctuating temperatures, dampness, mold, or prolonged light, or if it was originally an ordinary dry white meant for early consumption, it may no longer be suitable to drink. Signs include cloudy appearance and heavy sediment upon opening, vinegar-like, musty, or oxidized aromas, and a harsh, sour, or unpleasant taste. Poor-quality white wines or those improperly stored are prone to oxidation and spoilage, losing their drinkability and potentially irritating the digestive system.

After purchasing a dry white wine, check its aging potential if planning long-term storage. For short-term consumption, store in a refrigerator; for long-term aging, use a dedicated wine cabinet and avoid frequent movement. After opening, reseal with a vacuum stopper and refrigerate, consuming within 3 days. Regularly inspect the cork for signs of bulging or leakage, and address any abnormalities promptly to avoid consuming spoiled wine.