In essence, red wine does not expire. Imported wines do not have a very strict shelf life, due to the constraints of domestic regulations so generally imported red wine in the back label on the annotation of the 10-year shelf life, but in fact does not affect;

Additionally tell you a little bit of common sense: generally on the market within the purchase of 250 yuan of wine products, basically, should be in the listing of the 5 years to be consumed, this kind of wine is suitable for fresh drinking, long-term storage of the significance of the small, though In the appropriate storage conditions wine quality will not be bad, but over its most drinkable stage; and some small producing areas of high-quality winery products or big brand star Zhuang, preserved properly can often be aged for decades, the more the better, more than 10 years; and open the bottle, the wine will be oxidized and become acidic, this time is not suitable for drinking, as a roasted vegetable spices is good.

Expanded Information:

Red wine is not better the older the vintage. The vintage on top of the red wine refers to the year the grapes were used to make it. Most (99%) of wines do not have the ability to age, and the optimal drinking period varies from wine to wine, generally between 2 - 10 years. Only a few exceptionally good wines have the ability to age. Some of the best red wines from France and Italy have the ability to age for decades or even hundreds of years. A number of wines from the top Bordeaux chateaux are still suitable for drinking even if they have been kept for more than a century. Tannins (i.e., tannic acid) are needed for wines to be suitable for aging, and Cabernet Sauvignon (grape variety) is the most suitable for aging among many grape varieties due to geographical factors and its characteristics.

The optimum temperature for storing wine is usually 10°C, and temperatures between 7 and 18°C are generally not detrimental. It is important to avoid temperature fluctuations in the cellar as much as possible: unstable temperatures can have an impact on the quality of the wine. Try to avoid storing wines above 20°C for long periods of time, and not below 0°C, as this will cause the wine to stone and precipitate, therefore reducing the acidity of the wine.

It is best to store wine at a constant temperature and short-term temperature fluctuations need to be avoided as much as possible. Usually the higher the temperature, the faster the wine matures; at lower temperatures, the wine grows more slowly.

Temperature is the most important factor in wine storage, and that's because it's at the right temperature that the flavors and aromas of a wine best evaporate. More accurately, it is the temperature at which the alcohol evaporates that is most pleasant. If the temperature of the wine is too high, bitter and overly acidic flavors will run out; if the temperature of the wine is too low, the proper aromas and flavors will not evaporate effectively.

Every wine needs to be stored for some time before drinking. The exact amount of time depends on the trade-off between freshness and flavor. It's not that wines that have been aged for a long time are safe to drink, because wines are stored for a limited period of time.

Of course, the rate of ripening varies according to the grape variety and winemaking method used. Generally speaking, the optimal storage temperatures required for different wines are as follows:

Semi-sweet, sweet red wines 14-16℃ Dry red wines 16-22℃

Semi-dry red wines 16-18℃ Dry white wines 8-10℃

Semi-dry red wines 16-18℃ Dry white wines 8-10 -10℃

Semi-dry white wine 8-12℃ Semi-sweet, sweet white wine 10-12℃

Brandy?Below 15℃ Champagne (sparkling wine) 5-9℃

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