Letting the Wine Breathe (Science of Aeration)

My experience with the first Bordeaux experiment got me thinking more about what happens to wine after it is poured out of the bottle.   Swirling, decanting, letting the wine breathe.  Turns out 2 things happen.  Evaporation and oxidation. Evaporation is straight forward.  Volatile compounds disperse into the air. These compounds include alcohol, sulfites (S02),... Continue Reading →

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