Have you ever pondered the reason why certain individuals opt to “aerate” their wine before consuming it? As a fellow wine lover, I can attest that allowing wine to aerate can greatly improve its flavors and aromas. In this article, I will reveal the logic behind this custom and give some pointers on how to properly aerate your wine.
Why let wine breathe?
When a wine bottle is sealed with a cork or screw cap, it creates a limited amount of oxygen contact with the wine. By letting the wine breathe, we are exposing it to more oxygen, which can bring out the wine’s full potential. This process allows the wine to oxidize, which softens harsh tannins and opens up the aromas and flavors.
But be cautious! Not all wines benefit from extensive exposure to oxygen. Young, bold red wines with high tannin levels, such as Cabernet Sauvignon, Syrah, or Malbec, can benefit from breathing. On the other hand, delicate white wines or older, more fragile wines may not need much breathing time.
How to let wine breathe
Now that we understand the importance of letting wine breathe, let’s talk about how to do it properly.
Decanting
Decanting is the most common method of letting wine breathe. It involves pouring the wine from the bottle into a decanter or a carafe. This technique allows the wine to come into contact with more air, enhancing its flavors and aromas.
Here’s a step-by-step guide to decanting wine:
- Choose a decanter or carafe that has a wide base, allowing for maximum air exposure.
- Remove the cork or screw cap from the bottle.
- Gently pour the wine into the decanter, being careful not to disturb any sediment that may have formed.
- Let the wine sit in the decanter for at least 30 minutes to an hour, depending on the wine’s age and structure.
- Once the wine has had enough time to breathe, pour it into individual glasses and enjoy!
Aerating
If you don’t have a decanter or don’t want to wait for the wine to breathe, you can use an aerator to achieve similar results. An aerator is a device that introduces air into the wine as you pour it, instantly oxygenating the wine and enhancing its flavors.
Here’s how to aerate your wine:
- Attach the aerator to the bottle of wine.
- Pour the wine through the aerator and into the glass.
- Allow the wine to settle in the glass for a minute or two before savoring it.
My personal experience
As a wine lover, I have experimented with letting wine breathe on numerous occasions. While some people may see it as a hassle or unnecessary step, I truly believe that it can take your wine-drinking experience to the next level.
There have been times when I opened a bottle of young red wine without letting it breathe, and the flavors were slightly closed off. But after decanting the same wine for an hour, the transformation was remarkable. The tannins became softer, and the aromas bloomed, making the wine much more enjoyable.
Of course, not all wines require extensive breathing time. Some wines are at their best right after opening, while others may benefit from just a few minutes of aeration.
Conclusion
Letting wine breathe is a simple yet effective way to unlock its full potential. Whether you prefer decanting or aerating, giving your wine a chance to interact with oxygen can significantly enhance its flavors and aromas. So, the next time you open a bottle of wine, take a moment to let it breathe and savor the delightful transformation it undergoes.
