Message 14751 of 39188 in General Discussion

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> 1. Once opened, wines (house chablis, burgundy, etc.) should be used 
> within a few days.

  I think international pressure from France is curtailing wineries in the 
states from packaging some cheap swill in a box and labeling it as "Chablis" 
or "Burgundy".


> 2. Once opened, wines can be served for up to 2 weeks as long as they 
> are sealed after each pour.

Wines will noticably change in taste within 48 hours of being opened.  There 
are methods used to reduce this.  NO2 can be sprayed in the bottle or vacuum 
seals can be purchased.  

> 3. Vermouths, once opened, should be used (refrigerated or not) 
> within a few weeks.
> 
> 4. Vermouths, once opened, should be refrigerated and used within 3-5 
> months.
> 
> 5. Vermouths, once opened, are shelf stable and can last one year 
> without refrigeration. 

Fortified wines like vermouth can survive years under brutle conditions 
without significant changes in taste.  The high alcohol and sugar content of 
sweet vermouth makes it virtually indestructable.  Dry vermouth is a little 
more unstable, but I'd still guess it could survive quite a while. 

steve
www.barspooge.com