“We go through a lot of the Cab, Malbec and the Pinot, so those are probably, at the most, a couple days old,” she said as she lifted each bottle. “The Sangiovese and Merlot... I have no idea how old those are.”
Are they stored on the counter all the time, I asked.
“Ummm... yes, why?” was her reply.
Wine is fruit juice and it spoils when it is exposed to oxygen. Just like the spoiling of fruit is delayed when it is chilled, so is the spoiling of wine.
Put open wine bottles in the fridge every night with an impermeable cork, a vacuum sealed plastic cork, or best case, a nitrogen system.
Take reds out of the fridge when the staff shows up for pre-shift work. They’ll warm up in time to serve your customers.
In addition, every day a key bartender or manager should pour a small taste of each of the open wines to ensure they are still fresh enough to serve the guests.