The process of allowing the wine to breath is known as wine aeration. The process involves exposing the wine to air for some time to allow oxygen in for wine oxidation especially before serving the wine. This, in turn, makes the wine less harsh and improved taste. Most of the wine varieties are tightly sealed to prevent oxygen getting in which would otherwise make the wine bitter just like vinegar.
How long to aerate wine?
Exposing the wine sometimes helps improve the flavors and softening the wine taste. It also ensures that the aromas are released just like the way you wound swirl the wine in the glass.
Have you ever asked yourself the reason behind storing wine in sealed bottles? The reason for storing wine in sealed bottles is to ensure that no oxygen leaks in. This is because excessive air in the wine wound cause fermentation of the wine thus changing its soft taste to a nutty taste just like vinegar.
Whenever the wine is exposed to air say for instance from a leaking bottle top oxidation takes place thus changing the appearance and the taste of your wine. If the level of the wine exposes is quite long, for instance, you left your wine unsealed or leaking bottle top, further evaporation occurs thus making your wine look more expressive. This may trigger the need for wine decantation to ease tits taste.
Factors affecting the aeration time of your wine.
If you were to plot a graph of aeration time against wine taste, the optimum taste in each wine variety will differ significantly. For instance, some wine needs aeration for a short duration of time for them to attain the best taste before serving. Other varieties of wine require aeration for more than two days before serving. Ensure you clearly read the manufactures instructions before you start aerating your wine. This will make you and your quests to appreciate the wine you serve them.
The date when the wine was made can also determine the duration of time you should aerate your wine. For instance, much younger and higher concentrated wine may require much more time to aerate then older wines. This is because oxidation will be faster in older wine than in younger wine. Older wine will not only fade faster when exposed to air but also, they can turn to vinegar if left exposed for quite an extended time. In another term, most of the wines will increase their flavor and taste a few hours after exposure to air for oxidation.
Personal preference and taste
Note, if you expose your wine for an extended period of time, say for a whole day or two, the tasting may start fading. This does not mean that the wine is spoilt or toxic for human consumption. Only the flavors and taste may vary. The level of taste and flavor changes may significantly vary from one person to another.
For instance, some members of the family may be more sensitive to wine left for two days exposed. Some are likely to commend it has unpleasant tastes while to others it can be the most pleasing taste they ever had. Understand your guest’s preference and tastes can save you by determining the time you will aerate your wine before serving them.
Exposing the wine to air for so long may lead to wine developing a vinegary smell and taste. For instance, exposing most wines for more than two days results in fading of the taste and most likely smell and taste changing. Exposing most of the wines for about half an hour and above will have positive effects and the wine will be ready for consumption with pleasing taste and flavors.
Methods of wine aeration
Decanting is one of the best methods of wine aeration. This is because by simply uncorking the wine bottle and leaving it just like that does little since a great percentage of the wine surface is unexposed to air for better oxidation. Little of no significant positive results can be attained thus by uncorking the wine bottle and leaving it undisturbed.
Decanting then becomes the best suggestion for aerating your wine. The wine decanter which is a vessel different from the original wine bottle where wine is poured to hold wine during aeration time. The vessel allows the air to circulate to a large surface of the wine thus attaining maximum aeration. Most of the wine decanters are wide -bottomed glass vessels.
Advantages of decantation as a method of wine aeration
1. A great percentage of wine surface is exposed to air thus better oxidation of the wine. This is much more efficient and less time-consuming.
2. Decanting reduces the number of particles left on the glass. This is because during the decantation these particles are left on the original bottle.
3. Decatenation reduces the swirling in the glass as a form of wine aeration. This is because the wine is fully oxidized and best in taste and flavors.
Closed and opened wine
The term closed wine refers to wines that are poured directly to the glass and then consumed. Aeration takes place during pouring off from the bottle to the glass. Swirling is common to ensure that wine gets aerates while it is in the glass. Such wine may be most suitable for those wine drinkers with bitter taste preference.
Opened wine, on the other hand, refers to wine that improves in taste with adequate aeration. Such wine can be aerated using decantation method to ensure that a great and a significant percentage of the wine is aerated for better taste and flavors.
It is important to understand how long to aerate wine since it will help you to determine the most appropriate time to aerate your wine. This, in turn, will be of great benefits when you will be serving your friend wine that has the best flavors and taste. Consider doing your wine aeration today. If you enjoyed this article, be sure to check out our article on how long you can leave wine in a decanter.