There's no single answer — it depends on what's in the bottle. Sparkling wine loses its bubbles fastest, delicate whites and rosés hold up a few days longer, and reds tend to last the longest of all. Here's the real breakdown, by wine type.
Sparkling wine (Prosecco, Prosecco Rosé): 1 to 3 days, resealed with a proper stopper.
Light white wine (Pinot Grigio): 5 to 7 days, refrigerated.
Rosé (Rosé): 5 to 7 days, refrigerated.
Red wine (Red Blend): 3 to 5 days, resealed and kept somewhere cool.
Once a bottle is open, oxygen starts changing the wine — that's oxidation, and it's the reason wine doesn't last indefinitely once opened. Sparkling wine has the shortest window because it's also losing carbonation, not just flavor. Reds tend to hold up a little longer than delicate whites because their tannins act as a natural buffer against oxidation. None of this means the wine is unsafe past those windows — it just stops tasting like the wine you opened.
Reseal it right away. Three of Luna Nuda's wines — Pinot Grigio, Rosé, and Red Blend — use a Stelvin closure (a screw cap) instead of a cork, which actually works in your favor here. There's no stopper to buy and no risk of a crumbling or ill-fitting cork breaking the seal. Just twist the cap back on, and the bottle is sealed as well as it was the first time. Screw caps also create a more consistent seal than cork does, which is why more quality producers use them these days — it's a mark of a reliable closure, not a cheaper wine. For sparkling wine like Prosecco and Prosecco Rosé, a dedicated sparkling stopper still works best, since it holds pressure in.
Refrigerate everything, even red wine. It sounds counterintuitive, but cold slows oxidation for every wine type. Just pull a red out about 20 minutes before pouring so it's not ice-cold in the glass.
Store the bottle upright once it's open, not on its side. Less surface area touching air means it holds up longer.
A sharp, vinegar-like smell, a flat and dull taste with none of the fruit it had on day one, or a musty, wet-cardboard smell (a sign the cork itself has gone bad, sometimes called "corked"). None of these will make you sick — the wine just won't taste like much anymore.
Yes. It's the single easiest way to make an opened bottle last longer, regardless of color. The cold doesn't hurt the wine — it just needs a few minutes out of the fridge before you pour.
Usually, yes — it's just unlikely to taste very good by then, especially sparkling wine. Wine going "bad" is a flavor problem, not typically a safety one.
Not for a long time. Unopened wine, stored somewhere cool and dark, holds up for years — it's opening the bottle that starts the clock.
