brown....ring in wine?

[aetre]

I hope this doesn't constitute as spam, but I'm usually 20 questions with my parents too..course you can't slap me over the internet so speak up if I talk too much

anyway: this barbera, I opened it last night, was the only one to drink it, so there was a whole bunch left. I left it on the counter (73F) all night, all day until now, 7pm. its got a noticable brown ring near the edge of the glass, the tears are very pronounced, and it doesn't seem as intense as last night....

did it go bad? I mean, its OKAY, but not what I tasted yesterday that's for sure. should I not drink it? will it make me sick? I read in another thread something about 36 hours on the counter, but really, what if you want to use it throughout the week? I won't even finish it tonight, and if it lost that much flavor in less than 24 hours, I don't know what to do about tomorrow...

can reds go in the fridge over night?

thanks, and to innkeeper, I promise I'll buy that dummy book, I'm just spending all my lunch money on wine lol =)

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the best things in life take most of life to accomplish.

[Innkeeper]

It probably died. You should have stuck a cork back in the bottle, and put it in the fridge. It would have lasted another day or two. Then you could leave it on the counter a while until it warmed up to 60-65 degrees F. A better strategy is to get ahold of a half bottle (375 ml) and save it for these situations. Dessert wines and now many table wines come in these bottles. A good cork stopper works better than trying to reinsert the origional cork. Not trying to peddle a lot of fru fru here, just a few basic recommendations.

[aetre]

no innkeeper, this is good. I was under the impression for some reason that red wine should not go into the fridge, and now I know otherwise. So, the barbera, yes, its done, with more than two glasses left =/

's how we learn! =)