1 day Ago By Vita Molyneux
If you’ve ever opened a bottle of red wine and left it out to breathe, then forgotten about it only to find it’s turned to vinegar then you need to know the best way to store it. Instead of leaving your wine out on the counter to oxidise and spoil, once opened, the bottle should be resealed and stored in the fridge. This slows the oxidisation process and stops it turning to vinegar - just make sure you finish it within 5 days to get the most out of your bottle.
You should also store opened bottles upright, as storing it on its side means that the surface area is exposed to more oxygen. When it comes to wines that are more prone to oxidising, pinot noir is one of the worst offenders, as are older wines. Wines between 8-10 years old will deteriorate faster because of their tannin levels.
Another ‘fragile’ wine is organic wines. These lose quality quickly, as do light coloured red wines, such as Zinfandel, Grenache, Beaujolais, and most rosé. These will quickly lose their flavour and aromas once opened, so make sure you bear that in mind when shopping for your dinner parties.
Harvey Richards, the marketing coordinator at Alliance Online said: “We were surprised to find that many people store food items in the cupboard instead of the fridge, as recommended. As well as wasting food, this could also be costing the average Brit over £21,000 in their lifetime in prematurely-binned food. “Many of these items would last much longer if they were kept in a chilled environment.
Always check the recommended storage advice on labels to maximise the shelf life of foods. As well as saving money, this also reduces your chances of picking up illnesses like food poisoning.”.
