Why Your Red Wine Tastes Like Vinegar: Mistakes At The Bar
It’s a genuine concern. We’re also not sure what’s going on with the bar guy's eyes in the above image; it looks like he may have had a late night. And just to be clear, we’re not having a go at bar staff—we have tons of mates who work in bars, and I definitely don’t want to get lynched or, worse, find something suspicious in my drink.
But can we please track and store opened bottles of red wine properly? You’re forcing customers to buy a whole bottle rather than just a glass because they know it’ll be fresh, and don’t think that’s not such a bad thing, it degrades customers confidence so ultimately you lose them.
Unfortunately, many bar staff, especially those who don’t indulge in red wine themselves, might open a bottle and pop the cork back in and stick it on the shelf where it may languish for days, the result is like drinking vinegar, and if the consumer is not a regular wine drinker they may think that’s how it actually tastes, the poor souls, so no, lets ensure we love and care for those lovely opened bottles of rouge.
The Fridge is Your Friend
First and foremost, an opened bottle of red wine should always find its way to the refrigerator. Yes, even reds. Why? Oxidation is the main culprit in spoiling wine. When a bottle is opened, oxygen interacts with the wine, which can initially help it "breathe" and develop flavours. However, prolonged exposure to oxygen turns our beloved wine into a sour, vinegar-like substance (Sommeliers Choice Awards) (Food Republic).
Refrigeration slows down the chemical reactions, including oxidation, significantly. While a red wine might be best enjoyed at a slightly warmer temperature, storing it in the fridge between servings is the best way to maintain its quality (WineCollective Blog).
Storing Opened Red Wine: Best Practices
Re-cork It Right: After pouring, always re-cork the bottle tightly. Insert the cork with the stained side down to avoid contamination. If the cork is lost or damaged, use a wine stopper (Sommeliers Choice Awards) (Food Republic).
Keep It Upright: Store the bottle upright to minimize the wine's surface area exposed to oxygen. This reduces the oxidation rate further (Food Republic).
Use Smaller Containers: If the bottle is half full (or half empty, for the pessimists), transfer the remaining wine to a smaller bottle. This trick reduces the amount of air in contact with the wine (Sommeliers Choice Awards).
Invest in Gadgets: There are several wine preservation tools on the market. Vacuum pumps can remove air from the bottle, while inert gas preservation systems, like the Coravin, replace the oxygen with argon, preserving the wine’s freshness for longer (Wine Folly).
Avoid Sunlight and Heat: Light and heat accelerate the spoilage process. Always store wine in a dark, cool place. Even the LED lights in a fridge are preferable to sunlight (Sommeliers Choice Awards).
Tracking Opened Bottles
To ensure no bottle is left behind, implement a tracking system. This can be as simple as marking the date the bottle was opened on the label. Some bars use inventory management software, which can track opened bottles and alert staff when it’s time to reassess the wine’s quality. Additionally, training staff about these practices ensures everyone knows the importance of proper wine storage.
The Funny Side of Things
Imagine this: you’ve got a beautiful Pinot Noir that’s been uncorked and then left out, doomed to suffer the wrath of oxygen. The next day, it's turned into something better suited for salad dressing. It’s like giving Cinderella a gorgeous gown for the ball and then making her clean the chimney in it the next day. Tragic, right?
In summary, the next time a bottle of red is opened at your bar, remember these simple steps. Treat that wine like the VIP it is—give it a cool, dark home in the fridge, and you’ll keep it tasting delightful for your patrons, which is probably me and the team.
With these tips, you'll not only save your wine, money and improve the bottom line but also impress your customers with your wine-savvy skills.
And bar people, we love you, please don’t gob in our drinks, we’re just helping, honest.
Don’t Believe Us? Sources:
A Glass of Rouge
Lovely wubbly with cheese…mmmmmmmmmmmmmmmmmmmmm
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