We all have the same questions when it comes to letting a wine breathe. Most of us just open a bottle of wine and immediately pour it and drink up.
That’s fine and I’m sure no one is complaining. But some of us may have heard or read that opening a bottle of wine at least 20-30 minutes before serving is important.
If you have been wondering is it really necessary, or what is the purpose, here is a little helpful information I came across recently.
Aerating — a wine term that refers to letting a wine breathe. Aerating is most effective with young tannic red wines like Cabernet Sauvignon and Syrah.
When aerating a wine it allows oxygen to resuscitate a slumbering wine – awaken it, bring it back to life . . . However, just uncorking the bottle and leaving it to sit open for 20-30 minutes may not allow enough oxygen to get into the bottle for the wine to breathe.
It is best to pour the wine into a carafe or a red wine glass and let it sit for 20 minutes. You can give it a swirl or two which will also give it a little more oxygen.
This awakens the wine or softens it, and heightens the aromas and the flavors of the wine. Don’t think of aerating as a wine-geek thing, but more as a way of enjoying the wine’s bouquet and flavors as the winemaker intended.
Always remember to drink responsibly, drink what you enjoy – it’s just a matter of taste!