Can You Get Sick From Old Wine? Uncorking the Truth About Aged Vintages
The short answer is: while truly getting sick from old, properly stored wine is rare, its flavor profile can degrade, and spoilage is certainly possible. Several factors like storage conditions and the type of wine play a significant role.
Understanding Wine Aging and Spoilage
Wine aging is a complex biochemical process. Under ideal conditions, certain wines evolve, developing nuanced flavors and aromas over time. However, improper storage or inherent flaws can lead to spoilage, rendering the wine unpleasant or even unsafe to consume.
The Benefits of Proper Aging
Some wines, particularly those with high tannin and acidity levels, benefit significantly from aging. The tannins soften, the acidity mellows, and complex secondary and tertiary flavors develop. Think notes of dried fruit, leather, or earthy undertones.
The Aging Process: A Delicate Dance
- Temperature: Consistent temperature (around 55-65°F or 13-18°C) is crucial. Fluctuations can cause the wine to expand and contract, forcing air into the bottle and accelerating oxidation.
- Humidity: Ideal humidity levels (around 70%) prevent the cork from drying out and crumbling, which could allow oxygen to enter.
- Light: UV light can degrade wine, leading to off-flavors and discoloration. Storing wine in a dark place is essential.
- Position: Storing bottles horizontally keeps the cork moist and prevents it from drying out.
- Vibration: Excessive vibration can disrupt the aging process.
Common Mistakes in Wine Storage
- Storing wine in the kitchen: Kitchens are often too warm and experience significant temperature fluctuations.
- Storing wine on top of the refrigerator: This is a particularly bad location due to the refrigerator’s vibrations and the warm air emanating from its motor.
- Storing wine in direct sunlight: UV exposure is a significant threat to wine quality.
- Storing wine upright (especially with natural corks): This can lead to the cork drying out and crumbling.
Identifying Spoiled Wine: Telltale Signs
- Appearance: Discoloration (e.g., browning in a white wine or a dull, brick-red color in a red wine) can indicate oxidation. Sediment is normal in older wines, but excessive cloudiness can be a sign of spoilage.
- Smell: Undesirable aromas such as vinegar (acetic acid), wet cardboard (TCA taint), or nail polish remover (ethyl acetate) are clear indicators of spoilage.
- Taste: A flat, oxidized taste or an overly bitter, metallic flavor suggests the wine is past its prime.
- Leaky Cork: Evidence of wine seeping around the cork suggests the seal has been compromised and the wine may be oxidized or contaminated.
| Indicator | Sign of Spoilage? | Explanation |
|---|---|---|
| Cloudy appearance | Potentially | Could indicate bacterial contamination; filteration or a protein instability problem. |
| Vinegar smell | Yes | Acetic acid, a byproduct of bacterial fermentation, indicates spoilage. |
| Brown color (white wine) | Yes | Oxidation |
| Moldy cork | Potentially | Could indicate the presence of TCA, a compound that can taint the wine. |
| Sweet, sherry-like aroma | Potentially | Oxidation or excessive exposure to air can develop this aroma even in non-fortified wines. |
The Role of Sulfites
Sulfites are preservatives added to wine to prevent oxidation and microbial growth. While some people are sensitive to sulfites, the levels in most wines are generally considered safe for consumption. However, some natural wines use little to no sulfites and are thus more vulnerable to spoilage.
Frequently Asked Questions (FAQs)
Is it possible to get food poisoning from old wine?
While highly unlikely, it’s not impossible. The alcohol content and acidity of wine generally inhibit the growth of harmful bacteria. However, if a wine has been severely compromised, particularly if exposed to air and contaminants, it could harbor organisms that could cause gastrointestinal upset. But the risk is very low.
What happens if you drink wine that has gone bad?
The most common consequence is an unpleasant taste and aroma. You might experience nausea or a mild headache. Severe reactions are rare, but if you experience significant symptoms, consult a doctor.
How can I tell if a wine has gone bad before opening the bottle?
Unfortunately, it’s difficult to be 100% certain before opening the bottle. However, inspecting the cork for signs of leakage or mold can provide clues. Also, if the wine has been stored in poor conditions (e.g., in direct sunlight), it’s more likely to be spoiled.
Does red wine spoil faster than white wine?
Not necessarily. While red wines tend to have more tannins, which can act as natural preservatives, the spoilage rate depends more on the storage conditions and the wine’s initial quality. Some white wines can age gracefully for decades, while some red wines are meant to be consumed young.
What is “cork taint,” and is it dangerous?
Cork taint is caused by TCA (2,4,6-trichloroanisole), a chemical compound that can contaminate corks. It imparts a musty, moldy odor to the wine. Cork taint doesn’t make you sick, but it renders the wine undrinkable. It makes the wine smell and taste like wet cardboard.
Can you get sick from sediment in old wine?
No, sediment is a natural byproduct of the aging process, particularly in red wines. It consists of tannins, pigments, and dead yeast cells. It’s harmless and poses no health risk. Decanting the wine before serving can remove the sediment.
What should I do if I accidentally drink spoiled wine?
If you only had a small sip and the taste was off, just discard the wine. Monitor yourself for any adverse reactions. If you consumed a larger amount and experience nausea, vomiting, or diarrhea, contact your doctor. However, as stated earlier, severe reactions are extremely rare.
How long can I keep wine after opening the bottle?
This depends on the type of wine. Red wines generally last 3-5 days in the refrigerator with a stopper. White wines and rosés typically last 2-3 days. Sparkling wines lose their fizz quickly and are best consumed within 1-2 days. Re-corking tightly and storing the bottle in the fridge can extend its shelf life.
Is it safe to drink wine that has been stored in a hot car?
It’s not recommended. Exposure to high temperatures can cause the wine to oxidize and develop off-flavors. The wine may not necessarily make you sick, but it will likely be unpleasant to drink.
What is “cooked wine,” and is it safe to drink?
“Cooked wine” refers to wine that has been exposed to excessive heat. This can happen if it’s stored in a hot car or in a room without temperature control. While not technically poisonous, it will have a distinctly unpleasant flavor and is best discarded.
Can I drink wine with a “vinegary” smell?
No. A vinegary smell indicates the presence of acetic acid, a sign that the wine has turned to vinegar. It’s not dangerous to drink in small amounts, but it will be unpalatable.
Is it safe to drink wine past its “best by” date?
Wines rarely have a “best by” date, because a real wine can actually improve with age. If the wine label lists one, it’s usually for a low-quality wine that can’t be cellared. “Best by” dates are used on wines that won’t improve with age and will lose quality as they age. They are not a measure of safety, so the wine will not automatically make you sick, but it probably won’t taste very good.