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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?
8
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 3:21 am to AFistfulof$
quote:Good to know fellas. Will definitely be using one more often.
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 7:32 am to SlapahoeTribe
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 7:43 am to Twenty 49
quote:
Red wines—especially young, undeveloped ones
Think cabs, syrahs, merlots, grenaches on this one.
Don't ever decant more delicate reds, especially an older pinot/burgundy.
Posted on 3/1/19 at 8:16 am to LSU0358
Add Brunello and Barolo to that list. It's a shame to open those wines before at least five years. That's five years after purchase and not after the year on the bottle.
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 9:40 am to Twenty 49
quote:
a 30 second run in the blender
If I put wine in the blender, my wife will think I've lost my mind.
Posted on 3/1/19 at 10:05 am to BMoney
What it sounds like is that the decanter itself has a minimal impact, but the action of pouring it into the decanter is what does the trick.
Posted on 3/1/19 at 10:20 am to ProjectP2294
A decanter opens up a lot at the bottom. This allows more of the wine to be exposed to air. I would say it's a combination of the pour and the exposure to air.
I have a decanter that has a "top" to it. You pour the wine into it and it is swirled through tubes with holes in them that mixes air into the wine. The wine comes out of the holes and down into the decanter.
I also have an aerator type device. You pour wine into it while holding it over a glass. It moves around and mixes with air as it pours into the glass. I have found it to make a difference that makes it worth using.
I have a decanter that has a "top" to it. You pour the wine into it and it is swirled through tubes with holes in them that mixes air into the wine. The wine comes out of the holes and down into the decanter.
I also have an aerator type device. You pour wine into it while holding it over a glass. It moves around and mixes with air as it pours into the glass. I have found it to make a difference that makes it worth using.
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.
Posted on 3/1/19 at 3:13 pm to Twenty 49
quote:
"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."
ok, dumb question time here
lets say you make your own wine in 5 gallon water jugs
after the wine is finished, but before you bottle it, would using a live well aerator pump to aerate the wine help?
Posted on 3/1/19 at 7:36 pm to Dave Worth
Same here...that aerator makes a very noticeable difference if you're dealing with even a $15 bottle of red. I like the descriptor someone used above...it makes the wine "brighter".
If you're buying some shite on sale for $4/bottle at the grocery store? Probably not going to do much to help it.
If you're buying some shite on sale for $4/bottle at the grocery store? Probably not going to do much to help it.
Posted on 3/1/19 at 8:13 pm to BMoney
quote:
If I put wine in the blender, my wife will think I've lost my mind.
Ask the waiter
Posted on 3/1/19 at 8:31 pm to Dave Worth
quote:
I have a decanter that has a "top" to it. You pour the wine into it and it is swirled through tubes with holes in them that mixes air into the wine. The wine comes out of the holes and down into the decanter.
I used to have a bong like that.
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