In one way or any other way wine should be given the chance to breathe. Otherwise, flavor wouldn’t reach its maximum. Concept circulating around the totality of the wine is being brought by the event of exposing the wine amongst the air surrounding it. The idea of letting wine mingle and mix with the environment’s natural air will warm the wine, aromas will be given the chance to open up, the profile of flavoring will mellow and soften a bit and in summary, the wine’s characteristics will improve at its best. After all of these concepts, it all comes down to how wine tasting must reach its goal and that is to taste good in the tongues of others.

There are certain wines that need and need not breathe. Red wines fall under that category. This is one of the reason why red wine is so popular to the masses because of its extra ordinary quality and taste. Exposure to air is quite beneficial to red wine although, there are also certain kinds of wines that need the proper treatment given to the red wine. Generally, a wine’s flavor improves with a 15 to 20 minute exposure to air. However you must be caucious enough to check tannin levels of a wine. It is because, when a wine has levels of tannin which are high, the wine would need a longer period of aerating before being enjoyed.

Allowing your wine to be aerated is not a biggie. Any one can try this sucessfully but caution should be excised. This is wrong conception that, the mere uncorking of your wine bottle will be adequate to let your wine take air and breathe. This is a futile. There is simply no room for air to circulate inside the bottle of a newly opened wine. In order to permit the breathing of wine, it should receive adequate amounts of free air. How can you do this outside the bottle? As a lover of wine, you can choose from either of the two:

•Wine glass method – here, all you have to do is pour your favorite wine into the glass then let it stay for 10-15 minutes or so. This is one method that anyone in the family can do. Even you can do this at the time of dining in a restaurant – low-maintenance and sufficiently effective.

Make sure that the glass, like a patient hospitalized, needs some quite time and therefore should be separated from any kitchen commotion or buzz. A bit of advice, when pouring wine in glasses, you have to make sure that you aim it at the center of the wine glass at about six to ten inches falling freely from the bottle just to allow further breathing while pouring.

• Decanter – this can be any kind of large container meant for liquid like a pitcher or a vase it doesn’t really matter for as long as it can accommodate the wine’s contents while being poured. One of the secrets in aerating is allowing a wider area or space that is in contact with your wine.

For wine tasting to be satisfying, one must be able to follow the rule of thumb in aerating which indicates that when a wine contain more tannins, it requires more time to breathe while red wines with “lighter bodies” having lower levels of tannin will not be that demanding of aerating.

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