Is it better to keep dry red wine for as long as possible?

The first types of wines that can be stored for a long time include high-end dry red wines, sweet white wines, top dry white wines, vintage champagnes and port wines. In general, red wine is the first choice for long-term collection, because red wine contains a lot of tannins, and tannins themselves are an antioxidant, so they have a great impact on the length of time the wine can be shelved. Of course, this does not mean that the more tannins, the better, as too much tannin will lead to an astringent and bitter taste of red wine.

This can be solved by softening the tannins by allowing them to bind well to the oxygen in the air, which can produce other chemicals, which in turn results in a more intense and multi-layered red wine.

Red wine is made from dark grapes, fermented with a mixture of skins and juices, and a large amount of tannins are extracted. There is also a type of grape called white grapes, which is different from red grapes in the winemaking process, which is made by twisting the grapes into juice and then peeling and fermenting the juice separately.

We say that the elderly can drink some dry red is beneficial to the prevention of cardiovascular diseases, but not dry white, because a large amount of tannins are only present in grape skins.

Therefore, if it is a white wine, or a young wine with a low tannin content, it is already ready to be drunk when it is launched, and it only needs to be drunk when it is freshest, even within two or three years. Of course, you can drink it in the tenth year, but that is not a good "thirty-five", because it has reached the aging period of the wine, and the older it is, the weaker it becomes.

Many people believe that vintage is an important criterion for judging the quality of wine, and think that the older the wine, the better, and the wine that is older must be a good wine. Not really. Why do most people think that wine is good for a long time?

There are two basic reasons for this: one is the misalignment of the understanding of "year", and the other is the cognitive misalignment that comes from people's habitual thinking.

The term "vintage" has a special meaning in the world of wine, as it is related to natural factors such as the weather conditions and the characteristics of the terroir, and is a prerequisite for the quality of the wine. The criteria for judging a good year are not related to age, but to a series of natural indicators, such as rainfall and sunshine hours.

Another reason may be related to people's cognitive habits. People will think that time is the best criterion for testing everything, and products that can survive for a long time and stand the test of time are often good products. This perception ignores the characteristics of wine as a product.

Each bottle of wine is suitable for drinking at a different time, and some may need to be drunk fresh, after which it will enter a period of decline; Some (such as French Grand Cru wines) must be stored for a certain period of time, and their characteristics cannot be brought into play before they reach maturity, and their value cannot be reflected at all.

Preservation of wine.

Having a good wine cellar makes it possible to buy young wine at a good ** and store it until the best time to drink it. At the same time, the wine cellar should be dark and cool, the temperature should be stable at 11 15 degrees, the humidity should be 70 75, and there should be no other peculiar smells. If you don't have a wine cellar, you can also store your wine in a special wine cabinet.

It is advisable to place the wine horizontally, so that the cork is in contact with the wine and acts as a seal. If the bottle is standing, the stopper will dry out and become thinner over time, causing the wine to oxidize. Uncork the wine you want to drink a few hours in advance and place it upright so that the sediment settles on the bottom of the bottle.

The ambient temperature is around 12-15 degrees Celsius. Small fluctuations have no effect on the wine, and sudden and sharp temperature changes can be detrimental to the wine. It should be known that the wine reaches its peak more quickly in a cellar with a high temperature than in a cellar with a low temperature.

Not all wines of the same age are at their best, and many white and rosé wines are drunk at 1 or 2 years old. Table wines or regional wines, as well as some new wines, are drunk as soon as they are available. Some red wines are meant to be drunk after a while.

A few big red and white wines should wait more than 10 years. It is common practice that wine is not kept in the refrigerator for a long time, and this "sudden behavior" can damage the quality of the wine. However, some liqueurs can be stored in the refrigerator.

One or two days. Champagne can be left in the refrigerator for a few hours before opening.

It should mean that the longer the time in a certain temperature and humidity situation, the better.

Dry red wine does not have a fixed shelf life, it can be stored for a long time, but generally after 3 to 5 years, the flavor of the wine will deteriorate, and it can still be drunk, but the aroma and taste will be weakened, because it has passed the best drinking period. Wine has a life curve: development, ripening, peak and decline, and the peak of wine is the best drinking period, so wine is not looking at the shelf life, but at the best drinking period.

More than 90% of dry red wines on the market do not have the ability to age, they are young and ready-to-drink, and the best drinking period is 1-2 years after bottling, and the longest is not more than 3 years; 10% of mid-range dry red wines are best served for about 3-5 years; Less than 1% of dry red wines have a true ageing capacity and can be aged for 10 years, or even more than 20 years, and are still ripe.

In the process of aging, good wine also has a process from youth, to maturity, to peak, and then to decline. In principle, wine is best consumed at its peak. However, even in its declining period, the changes in wine are gradual, and it cannot be absolutely said that it cannot be drunk, but its quality is not good, or the taste is unpalatable, and people naturally do not want to drink it anymore.

Red wine is not always better the older it is. Vintage is a concept that indicates the quality of the wine of the year. Wine in the bottle is also an aging process, and the preservation of wine is naturally related to the quality of wine aging in the bottle.

Wine preservation is generally done in the following areas: temperature, humidity, light and vibration. The wines we drink now have an expiration date, but in fact, these shelf life are artificially prescribed.

There are also fresh and aged red wines, and the fresh type is generally fruity, such as Beaujolais that can be marketed in the same year. The aging type is generally rich and mellow, and the best drinking period varies depending on the wine, generally between 5 and 10 years. After 15 years, the wine doesn't taste good.

Environmental factors have a great impact on wine, preserved wine can prolong the drinking period, and poorly preserved wine is easy to deteriorate before the drinking period, so you need to find a dark, dry and ventilated place to store, it is best to control it at about 18, so that the drinking period of the wine is longer.

The shelf life of dry red wine is generally around 2-10 years. Dry red wine refers to red wine in which the sugar in the winemaking raw materials is completely converted into alcohol after the wine is made, and the residual sugar content is less than or equal to 4 grams per liter. Dry red wine contains three major nutrients: vitamins, sugars and proteins that are needed for the human body to sustain life.

The so-called "deterioration" may be that the wine is already in a period of decline, and more often it is due to improper storage, which causes the wine to be rough or become sour, bitter and peculiar, so it cannot be said that the quality is okay within the shelf life, but after the expiration date, there is a problem with the quality and cannot be drunk. The expiration date is not indicated on the trademark of foreigners' wines, and there is no concept of expiration date. According to the understanding of the Chinese people, the wine within the shelf life should be clear, not turbid, no precipitation, and the taste effect should be the best.

Wines that have passed their expiration date may experience cloudy precipitation and a decrease in taste quality, but they can still be drunk. Red wines that have been aged for many years, such as dry red wines made from Cabernet Sauvignon and Cabernet Franc grapes, have been aged in new oak barrels for two years, and the taste is hard, bitter and astringent, and must be bottled for about 10 years or more before the taste becomes soft.

Precautions for storage: Appropriate temperature is required, the theoretical temperature is about 12 degrees, 7-18 degrees is OK; Avoid light, as ultraviolet rays will precoct the wine and avoid vibrations; Place horizontally to keep the cork moist to prevent air from entering and oxidizing the red wine; Avoid excessive humidity to prevent bacterial growth.

The so-called "deterioration" may be that the wine is already in a period of decline, and more often it is due to improper storage, which causes the wine to be rough or become sour, bitter and peculiar, so it cannot be said that the quality is okay within the shelf life, but after the expiration date, there is a problem with the quality and cannot be drunk. The expiration date is not indicated on the trademark of foreigners' wines, and there is no concept of expiration date. According to the understanding of the Chinese people, the wine within the shelf life should be clear, not turbid, no precipitation, and the taste effect should be the best.

Wines that have passed their expiration date may experience cloudy precipitation and a decrease in taste quality, but they can still be drunk. Red wines that have been aged for many years, such as dry red wines made from Cabernet Sauvignon and Cabernet Franc grapes, have been aged in new oak barrels for two years, and the taste is hard, bitter and astringent, and must be bottled for about 10 years or more before the taste becomes soft.

Precautions for storage: Appropriate temperature is required, the theoretical temperature is about 12 degrees, 7-18 degrees is OK; Avoid light, as ultraviolet rays will precoct the wine and avoid vibrations; Place horizontally to keep the cork moist to prevent air from entering and oxidizing the red wine; Avoid excessive humidity to prevent bacterial growth.

1.The shelf life of dry red is generally about one year. The shelf life of imported wine is 10 years on the label because the relevant laws and regulations of our country must indicate the shelf life. In general, there is no such thing as a "shelf life" for wine, but rather a suitable drinking period for wine.

2.Dry red wines generally have a shelf life of 3 or 5 years, and many imported wines have a shelf life of 10 years. This is because the previous relevant laws and regulations must indicate the expiration date on the label, so in order to cater to the characteristics of our country, but also take into account the purchase habits of Chinese consumers.

The real "shelf life" of wine, which we call the life curve, is not parabolic or normally distributed, but a growth curve similar to that of microorganisms, which has a very fast development period, then enters the peak period, and finally goes downhill to the aging period. When the wine reaches maturity, it can last for several years or decades, but the wine body is becoming more and more fragile, so the environment for storage is more demanding, and if it is not stored properly, it will accelerate aging. Wines are of the highest taste quality and are the most expensive when they are ripe.

After the ripening period, the quality of the wine slowly declines until it is worthless.

3.In general, if a specific preservation technique is not used, the wine will change immediately after opening the bottle at room temperature. Usually the wine will spoil completely in about 3 days (2 days for white wines).

After 1 day or so, some wines usually become more supple, but the fruity young wines are at their best when they are first opened. On day 2, those wines that have been recorked the night before will be even better, but most of the fruity aromas will begin to fade and the acidity will become noticeable. On day 3, some of the wines will spoil completely, the aromas will completely fade and the taste will become very acidic.

Many good wines must be stored for 10-15 years or even longer to reach the "best drinking time". Drinking unripe wine too early can have undesirable effects. In general, wines from New World countries (USA, Australia, Chile, South Africa, Argentina, China, etc.) do not require long-term storage.

Most of them can be drunk as is. Even if they are stored for a while, they do not change. In the countries of the Old World (France, Spain, Italy, Germany) it was necessary to store wine.

Dry red wines generally have no expiration date, and the older they are, the better they taste.

In baseball, there is a type of ball that the hitter can't catch up with at all. This kind of line change ball will cause the trajectory of the ball to deviate in an unknown direction during the movement of the ball. The butterfly ball does not rotate while flying in a straight line.

Considering that there are seams between the spherical skin and the adhesive part of the baseball skin, this makes the surface of the ball not completely smooth. The irregularity of the surface of the sphere causes the asymmetrical air flow around the sphere during its operation, causing the sphere to deviate in the direction of low air pressure, thus making the hitter feel like a butterfly swaying around.

Wine doesn't get better the longer it lasts, on the contrary, the quality of the wine decreases as it lasts longer. This is because the shelf life of wine is related to the alcohol content, and in general, wines with an alcohol content of more than 13% can theoretically be stored for a long time. Under normal circumstances, red wine with an alcohol content of more than 13% can be stored for more than ten or even twenty years, and some high-quality red wines of big brands can be stored for a longer time.

Hello, glad to have your question.

Normally, red wine will spoil in about 3 days after opening the bottle without using specific preservation techniques, while white wine will only take 2 days, so if you want to extend the life of the wine after opening, you can use the cork as soon as the wine is opened.

The stopper prevents air from penetrating into the bottle and mixing with the wine. In addition, the opening of the bottle of wine in the refrigerator can also prolong the life of the wine.

Also, if it's an unopened bottle of red wine.

In general, a bottle of wine spoils twice as long as it takes to make it. It is advisable for consumers to consume the wine within six years from the year of harvest. In general, rosé wines without oak barrels are only available for one year.

The same goes for young red and white wines.

Of course, red wines can last for more than a year due to their high tannins and alcohol content.