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The online cookbook for entertaining and gourmet recipes. |
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Aerating Wine
Aerating the wine or “letting wine breathe” means that the wine is exposed to oxygen which helps to develop the full flavor of the wine. Often people are also talking about bringing the wine back to live after being bottled for a long period of time. This is done especially with younger red wines, where letting the wine breathe will help getting rid of the “alcohol” in the nose (when smelling) and will improve the general taste, body and bouquet.
Decanting the wine into a carafe is one method of aerating but some people just open the bottle for a prolonged time ahead of serving. The later is perhaps not the most efficient method of aerating wine.
There are quite a number of Aerators on the market. They are designed to aid the process mainly by adding bubble (oxygen) to the wine. Aerating wine may take quite a while depending on the wine, sometime up to several hours. Aerators are designed to speed up this process.
Please also refer to "Decanting"
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