The shelf life of wine is generally 2 to 10 years.

The shelf life of wine is usually 2 to 10 years. However, there is usually no such thing as a shelf life, but rather a drinkable period. If it passes the drinkable period, the wine starts to spoil. It can be consumed even if it is spoiled, but it does not have the same flavor. If the red wine is of good quality, it can be stored for a long time, and the longer it is treasured, the more valuable it will be. In addition, pay attention to the preservation method. It should be kept in an environment with a temperature of 1 to 18 degrees Celsius, as dry as possible, and no light.

But usually there is no shelf life, but rather the drinking period, which is the best time to drink. If it's past this point, the wine will start to deteriorate, the ingredients will change and it will lose its drinking value.

Even after the optimal drinking period, you can still drink it, but without the original flavor. The most important thing to remember is that you can't just open a bottle of wine and drink it all in a timely manner, but you can't store it any longer. If it is a good quality red wine, it can be stored for a long time, and the longer it is stored, the more valuable it will be.

Wine selection methods:

1, vineyard area

Grapes are very sensitive to the environment, even on both sides of the same river, the quality of grapes planted in the soil, climate, light and there are obvious differences, which shows that the microclimate conditions of the vineyard and the soil and other factors on the quality of wine.

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2. Raw material

This is not to say that all grapes grown in the highest quality vineyards will make "masterpiece" wines, but a good vintage year is also crucial to the production of "masterpiece" wines. However, a good vintage is also essential for making "Masters" wines. In addition, "limited yields" are necessary to ensure the quality of the grapes. Vineyards supplying Master Class wines must yield less than 600 kilograms per acre in order for the grapes to reach optimum ripeness with a sugar content of no less than 21 degrees.

3. Vinification process

The grapes are crushed after picking, and after two to three months of fermentation, they become "raw wine". At this stage, winemakers from China and abroad, with their intuitive sensitivity and talent for wine, assess the physical and chemical indicators and sensory parameters of the raw wine.

4. Barrel aging

Wines need to be stored in oak barrels for a period of time in order to draw out the tannins and other aromatic substances in the oak and undergo slow oxidation. The famous French oak production area Allier region of master-class wine selection of small oak barrels, more than large barrels can increase the wine and oak contact area, so that the flavor of the wine is more intense. In addition, the degree of oak barrel baking needs to be adapted to the flavor of the wine, the precise control of temperature and humidity and regular tasting and analysis is also essential.