How fast would bad wine cause a reaction?!

How fast would bad wine cause a reaction?

I opened a bottle of wine I'd just bought last night. Within 30 minutes of taking the first drink, I started feeling ill (stomach cramps). I am a regular drinker and wine afficionado, and have never felt anything similar. My husband also started feeling ill.
The wine didn't taste or smell strange but the cork was dry and brittle.
Could we have gotten food poisoning from a bottle of wine? It was the only thing we consumed that was the same?

A dry cork indicates improper storage (not keeping the bottle on the side to keep the cork wet). You might have gotten an oxidized bottle of wine (sherry-like character, slight smell/taste of almonds). It is unlikely that the wine turned to vinegar; you would have known that instantly from the characteristic odor and sharp taste. You also might have noticed a corky taste from TCA (cork fungus spoilage). It is unlikely that you would have become sick from spoiled wine; more likely just disappointed.

The larger concern is whether you got a counterfeit bottle of wine. Some counterfeiters (not usually wineries) will open bottles from which some wine has evaporated - after improper, upright storage. They replace the missing wine with a newer vintage, or something worse. You could get sick that quickly if someone replaced a sweet white wine with some ethylene glycol (antifreeze), for example. Save the remaining wine and call a poison control center, just in case.

Alternatively, you might have had some food poisoning brewing for a day or so. Review your recent eating patterns and consider a trip to urgent care.