Fridge Wine Won’t Kill You

By Leticia Borges.

Growing up in a small town in Puerto Rico to a middle class family meant that wine was as foreign concept. Only two things brought wine into our daily lives; my dad’s daily two ounces of sherry before dinner and my mom’s attempts to kill every neighbor by pouring them the stale wine that had been brewing in the fridge for months.
For as long as I can remember, there were only two types of wines around the house; inexpensive and cheap. The open bottles sat in the fridge for weeks until my mom got tired of offering them to visitors who kept on turning her down.

Whenever we had a party the same two old opened bottles came out for a spin. After the party was over, they went right back into the fridge and, if she was lucky, maybe they were a little emptier. My brother and I would wonder who would say yes to the wine offer and get sick from drinking the sour liquid festering in those bottles.

As an adult I’ve confirmed that I am my father’s daughter. After a long day in the office, my daily unwinding routine starts as soon as I cross the door into my home. First, I give my precious little dog Ruko plenty of kisses. I then make my way to the kitchen and pour myself a generous glass of wine. The bottle that I open depends on the type of day I’ve had. Normally, a rougher day calls for a more expensive bottle. I know. My logic is faulty but, frankly, I don’t care. The important point to make is that, most of the time, I don’t finish a bottle. This immediately transports me back to my childhood trauma of keeping wine in the fridge and potentially poisoning someone with it. The thought of going to someone’s funeral and overhearing the widow say “my poor husband was poisoned with rancid wine” haunts me, so I find myself drinking the whole thing. I know what you’re thinking, “that’s the worst excuse ever for drinking an entire bottle of wine”. I will see past the judgment in your tone because, in my defense, I’ve saved many more open bottles for later than the ones that I’ve finished…well, mostly.

Proving My Theory

Luckily for you, I‘ve made an important discovery in the process. Wine will be fine in the fridge for longer than you might think. As they say, moms always know best.

Being the curious person that I am, I’ve conducted quite a few experiments to prove my theory on the lifespan of wine in the fridge. Here’s what I’ve tested:
• I’ve had one glass and saved the rest to see if less or more cooler air in the bottle made a difference,
• I’ve left wine in the fridge for three days,
• I’ve left wine in the fridge for 2 weeks,
• I’ve put the original cork back in to keep some of the air from getting in,
• I’ve wrapped the bottleneck with aluminum foil (not my finest moment),
• I’ve plugged the bottle with those cute Mickey Mouse ear stoppers,
• I’ve experimented with cheap wine,
• I’ve experimented with expensive wine.
So, yes, I’ve tested the hell out of my theory. What is my conclusion? If you start with good wine, those properties that made it good in the first place, will live on longer than if you start with a mediocre one. Some people would argue that wine oxidation, the nasty chemical reaction that makes wine go bad, will happen regardless of whether the bottle is in the fridge or on top of your kitchen counter. I argue that the cooler temperatures in the refrigerator will slow down the chemical reaction that allows air to turn wine.

The consultant in me feels it’s time to make a few important disclaimers.

Disclaimer number 1: Wine was not meant to be in your fridge for 4 months. Some common sense is in order here. You should probably draw the line if there are solid green particles floating inside the bottle. Just thought I’d save you a trip to the emergency room (or the funeral home).
Disclaimer number 2: If you wrap the bottleneck in aluminum foil or try to plug it with paper towel I can guarantee that your wine will spoil faster. In addition, it will taste like everything you have in your fridge. So, if you’re going to save wine for later and you don’t appreciate the taste of onion in your pinot noir, put a little effort into properly plugging that bottle with something that prevents air from getting in.
Disclaimer number 3: When all else fails, think of this golden nugget. Perhaps a wine connoisseur might be able to tell the difference between a freshly opened bottle and a half bottle that has been in the fridge for a week but, honestly, can you? You just need a glass of wine to make your cooking time more enjoyable or to forget about your nasty boss.
Disclaimer number 4: You could invest in a fancy gadget. The theory is that wine shouldn’t last long enough in your fridge to justify the investment. In other words, just drink the wine.

The bottom line is that you shouldn’t restrain yourself if you really want to have just one glass of wine on a random Tuesday night. Go ahead, open that bottle and enjoy it. Next Tuesday, when you visit that bottle again, chances are you’ll have a very similar experience and, more importantly, the effect you’re looking for. Think of it this way. What’s the worst that could happen? If the wine became flat or it has developed a taste that you no longer like, throw a splash of it in your tomato sauce next time you’re cooking spaghetti. I doubt that your guests would know the difference and you will have some much needed space in your fridge door. If that doesn’t work, think of my mom. If she managed to dodge killing someone for years, so will you.