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Letting wine breathe... real or placebo?
Posted on 3/1/19 at 1:17 am
Posted on 3/1/19 at 1:17 am
I have to admit that I’ve always thought of it as more of a snobby thing; or maybe if there was something to it then it would take a well refined palette to differentiate.
But... the other night I opened a bottle of Cabernet and poured about a third glass. While screwing around with what I was doing I had left it uncorked and sitting on the dining table. I returned to it and poured myself a half glass. I noticed on the first sip that it was significantly different.
I’ve tried this again a couple of times with positive results. My question to the more informed- is it just something in my mind, or is the wine actually tasting better after “breathing” for 30-60 minutes?
But... the other night I opened a bottle of Cabernet and poured about a third glass. While screwing around with what I was doing I had left it uncorked and sitting on the dining table. I returned to it and poured myself a half glass. I noticed on the first sip that it was significantly different.
I’ve tried this again a couple of times with positive results. My question to the more informed- is it just something in my mind, or is the wine actually tasting better after “breathing” for 30-60 minutes?
Posted on 3/1/19 at 2:19 am to SlapahoeTribe
Cooks Illustrated did blind taste tests and found that "Red wines—especially young, undeveloped ones—often benefit from a breathing period after opening so that oxygen can break down tannins and sulfur compounds, softening harsh flavors."
"But merely uncorking a bottle and letting it sit for a bit is insufficient. In order to truly aerate wine, as much of its surface area as possible must be exposed to oxygen."
They used the aerator devices, a 30 second run in the blender, or pouring it back and forth between pitchers 15 times.
"The results were remarkable: The undecanted wines were predictably astringent and flat; the wines that had been decanted by pouring were bright and balanced, their tannins less prominent, with more complex aromas coming to the fore. The blender-decanted wines tasted more developed than the undecanted ones but not nearly as developed as the wines that were repeatedly poured."
White wines did not benefit. "Most tasters found the aerated samples “less fruity” and “less acidic,” not to mention “dull,” “flat,” and “characterless.”"
"But merely uncorking a bottle and letting it sit for a bit is insufficient. In order to truly aerate wine, as much of its surface area as possible must be exposed to oxygen."
They used the aerator devices, a 30 second run in the blender, or pouring it back and forth between pitchers 15 times.
"The results were remarkable: The undecanted wines were predictably astringent and flat; the wines that had been decanted by pouring were bright and balanced, their tannins less prominent, with more complex aromas coming to the fore. The blender-decanted wines tasted more developed than the undecanted ones but not nearly as developed as the wines that were repeatedly poured."
White wines did not benefit. "Most tasters found the aerated samples “less fruity” and “less acidic,” not to mention “dull,” “flat,” and “characterless.”"
Posted on 3/1/19 at 2:28 am to SlapahoeTribe
It has to do w evaporation and oxidation which causes the softening of tannins for wines which contain more tannic acid. However, just leaving the cork out of the bottle has a limited effect as opposed to using a decanter or an aerator.
Posted on 3/1/19 at 5:30 am to SlapahoeTribe
It definitely makes a difference. I use a Vinturi aerator poured into my decanter. Works well and quickly.
Posted on 3/1/19 at 7:37 am to SlapahoeTribe
I find that wine does open up after decanting and aerating. Some wines require longer than others it seems. I usually open and decant a half hour of so before pouring.
Wines that are made to drink immediately are less likely to need this.
Wines that are made to drink immediately are less likely to need this.
Posted on 3/1/19 at 8:25 am to SlapahoeTribe
I poke a hole in the bag of my boxed wine and let it sit for 3 days. Really makes a difference.
Posted on 3/1/19 at 8:38 am to SlapahoeTribe
Absolutely makes a difference.
Posted on 3/1/19 at 12:01 pm to SlapahoeTribe
It won't magically save shitty wine, but it will absolutely take the edge off of some good but aggressive wines.
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