ask a sommelier
How long before an open bottle of red wine goes bad ?
— David Navratil
Dear David ,
This is the most common question we hear in the store , and there ’ s no simple answer . After a few hours , some wines are already undrinkable ! I ’ ve also had wines of all styles that have gotten better after being open for days . With red wine , the initial oxidation upon opening , pouring , and / or decanting can help tight , young reds by softening tannins , allowing fruit and other complex flavours to emerge . But over hours or days , friend turns to foe . This isn ’ t a rapid change . It takes time for flavours to go from enjoyable to undrinkable .
We keep wines up to three days before ( sigh ) pouring them down the drain . They need help staying that long , though . Start by transferring the leftover wine into a smaller container . My Sommelier friend Gary is the king of the “ beer bottle wine samples .” He showed me how an 11 year-old German Riesling can be fresh as a daisy after one week in a re-corked beer bottle !
Next , keep air away from the wine . Like a tomcat sniffing around your back door , oxygen is lurking around your wine . We sell pumps that remove enemy air , but I prefer Private Preserve , a safe , inert gas that blankets the wine . After re-corking , put leftover wine in the fridge . The cooler temperature helps slow the oxidation process .
If you want a wine to show its best , managing the effects of oxidation is important . Like milk that ’ s been open too long , we each have our own idea of when it has passed to the “ other side .” Once the flavours you signed up for are no longer there , time is up . Dump it . Or , have someone else do it . I can ’ t bear to watch !
– Darren Raeside
I eat a lot of wild meat , and although I usually follow “ red meats , red wine ” and “ white meats , white wine ,” I am looking for a wine that I can serve with buffalo chili . It is made with a very spicy green chili from New Mexico . What would you suggest ?
— Michelle McGeough
Dear Michelle ,
Sounds like that dish has quite a bit of kick . When it comes to spicy foods , you can go in one of two directions : you can try to find a wine that plays with the heat ( spicy red wines ) or you can try and counter the heat ( sweeter wines might work as well ). Avoid high-alcohol wines , as the heat of the dish tends to emphsize the heat of the alcohol , knocking off the balance .
Here are a few wines , and styles , that you might want to try with that dish :
Heredad Ugarte Crianza Rioja DOCa ($ 18.99 ) – This Tempranillo from Spain has a nice little spice to it , medium tannins , and medium alcohol .
Don Ramon Campo de Borja DOC ($ 10.99 ) – A great little deal of a red wine , also from Spain : 50 % Grenache , 50 % Tempranillo .
Vineland Semi-Dry Riesling ($ 14.99 ) This Canadian gem is medium-bodied , medium-alcohol , and the touch of sweetness is not even noticeable when combined with spicy food .
Caymus Conundrum Proprietary Blend ($ 32.99 ) – This is a great white wine from California . It has seven different grapes in it ( including Riesling , Chardonnay , and Muscat ) and has a rich body , and medium alcohol .
— Mike Muirhead
I would like to build my small wine collection to cover a variety of situations and occasions . What types of wines are must-have basics of any collection ? I am also thinking of purchasing modular racks to store my wine laying down , thus preventing the corks from drying out . Anything else that I need to keep in mind when it comes to proper wine storage ?
— Trina Paquin
Dear Trina ,
Like any other collection , a wine collection should reflect its owner ’ s tastes . Do not feel you should collect a particular formula . Holding a bottle of wine you hate is like keeping a pink skirt in your closet when you always wear black : it will stare at you accusingly every time you open the door . When you finally throw it out , or try it , the guilt is almost worse than the annoyance of keeping it .
Start with what you like , and select wines that will suit different occasions : good company wines for everyday ; good entertaining wines for once-a-month occasions , including a few more intense , complex , and interesting wines ; and splashy and sensational wines to celebrate those most wonderful occasions !
To be prepared no matter who arrives for dinner , include a selection of red , white , sparkling , and sweet . You might buy a few bottles of each wine , to try on several occasions , or to enjoy the same wine with a big group .
If you want to cellar wines over a longer term ( more than a year or so ), be sure to do a bit of homework , and ask a Sommelier or one of our wine experts about good choices . Not all wines are intended to age .
Finally , you are right to keep storage conditions in mind . Wine is delicate , and it enjoys the mushroom treatment : cool , moist , quiet , and dark . The worst possible conditions are in the kitchen , where light , vibration ( especially from the refrigerator ), temperature fluctuations , and humidity are all factors in the wine ’ s lifespan .
— Sylvia Jansen
If you have questions for our Sommeliers , please submit them to www . banvilleandjones . com
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