Question: Any new tips on letting a wine breathe?
Answer: Still just to open the bottle and expose the wine to air. However, not much surface area is aerated and exposed to oxygen unless you pour it into a glass or better still a decanter. Seems to becoming more important than ever recently with more reductive wines out there and wines spending longer periods under screw cap closures. Many of these wines definitely need breathing to open up and show their best as of course do most young tannic reds. A key question is for how long. Best to experiment. Lots of new tools on the market to help you speed the process up. I just received a gift I am playing with called a Wine Breather Carafe (search on www.menu.as) a Danish design made in Turkey that claims to add 10 times more oxygen in just 2 minutes. They also say that “aerating white wine has the same taste-improving advantages as aerating red wine” and that it is “perfect for all young wines up to 10 years old.” Check it out.
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