Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Storing Leftover Wine

Fine Cooking Issue 39
Photo: Amy Albert
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

If you’re saving wine to use in cooking, be sure to store it in the fridge, and try one of the tips below to keep it even fresher.

• Lubricate the cork by dipping it into a bit of wine and quickly tamping it down into the bottle.
• The less air in the bottle the better, so decant the wine into the smallest possible container.
• Use a Vacu-Vin to suction the air out to slow deterioration, but know that subtle nuances won’t be preserved. The more wine left in the bottle, the better the Vacu-Vin works: you don’t need as great a vacuum, so fewer aromatics get pulled out of the wine.
• Or use Private Preserve (which I vastly prefer), a product that sprays the wine with a blanket with nitrogen, carbon dioxide, and argon, which is much more effective for preserving nuances.

Wine preserved by any of these methods will likely still be good enough for cooking after a week, but you’re better off using it in three days or so. The wine is too old to cook with if it has a musty, stale, or oxidized odor (which might smell like dry sherry) or smells like cooked or dried fruit. It will taste tired, faded, or off: sometimes the tannins, acids, or both taste particularly astringent or strong.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options