Reds

Most reds stay good 3–5 days re-corked in a cool, dark spot. Bold, tannic reds like Cabernet Sauvignon last on the longer end; lighter reds like Pinot Noir fade a little faster. Refrigerating slows oxidation, even for reds.

'Room temperature' is a myth from cooler European rooms — most reds show best around 60–65°F, slightly below room temp. Fifteen minutes in the fridge tightens up a red that's been sitting warm.

Easy entries are a smooth Merlot or a fruit-forward California red blend — soft tannins, ripe fruit, food-friendly. From there, Cabernet Sauvignon steps up the structure and Pinot Noir the elegance.

Yes — mix and match any 12 bottles of wine for 15% off. Build a case of all reds or blend in whites and rosé.