Red wine is fundamentally an aqueous solution, composed mostly of water, ethanol, and various organic compounds that contribute color, flavor, and aroma. While ethanol (ethyl alcohol) is inherently flammable, pure red wine is generally not considered a fire hazard. Under typical conditions, a glass of red wine is extremely difficult to ignite with a common flame source. The high percentage of water significantly mitigates the flammability of the alcohol it contains.
The Science of Wine Flammability
The flammability of a liquid is determined by the combustion of its released vapors, not the liquid itself. Ethanol is the sole flammable ingredient in wine, and like any fuel, it must first vaporize and mix with oxygen in a specific ratio to ignite. This introduces the “flash point,” the lowest temperature at which a liquid produces sufficient vapor to form an ignitable mixture near its surface when an external ignition source is present. For a flame to be sustained, the concentration of ethanol vapor must fall within a narrow range called the flammable limits. Pure ethanol has a very low flash point, around 13 to 14 degrees Celsius (55 to 57 degrees Fahrenheit), making it readily ignitable at room temperature.
Alcohol Content and Ignition Thresholds
Standard red wine typically contains between 12% and 15% Alcohol by Volume (ABV). This low concentration is the primary reason for its resistance to ignition. The significant water content (85% to 88% of the volume) acts as a heat sink, absorbing energy and preventing the ethanol from reaching its flash point temperature.
For comparison, high-proof spirits (around 40% ABV) have a flash point of approximately 26 degrees Celsius (79 degrees Fahrenheit), allowing them to ignite easily at room temperature. Scientific data indicates that an ethanol solution must have an ABV of nearly 20% to achieve a flash point close to 36 degrees Celsius (97 degrees Fahrenheit). A 10% ABV solution requires heating to about 49 degrees Celsius (120 degrees Fahrenheit) before it can produce enough vapor to flash. Consequently, a typical 13% ABV red wine must be heated well above normal serving and storage temperatures before ignition is possible. Merely holding a match or lighter to a glass of wine will not result in a fire because the water content is too high, and its cooling effect is too strong.
Practical Ignition Scenarios and Safety
There are specific, non-standard conditions under which red wine could potentially ignite, though they are rare. The most common scenario involves cooking, such as when wine is reduced in a saucepan over a heat source. As the wine simmers, the ethanol evaporates, but the water also evaporates, potentially leaving behind a liquid with a slightly higher concentration of alcohol. If the alcohol concentration rises significantly, or if the liquid is superheated, the vapors could potentially ignite.
However, the most likely form of ignition is flambé, where the liquid is intentionally ignited with a flame to burn off the alcohol. Another exception is fortified wine, such as Port or Sherry, where extra spirits are added, raising the ABV to 17% or higher; these still require substantial heating, but their flash points are lower than standard red wine.
In practical terms, standard red wine does not pose a fire risk in a home environment. Safety precautions for storage are minimal, simply requiring the wine to be kept away from open flames, a general safety rule for any household item. Spilling red wine near a heat source is far less hazardous than spilling a high-proof liquor, confirming it is not a fire hazard under normal consumption or storage conditions.