Breathing (wine)

Breathing (wine) is a term used in the wine industry to describe the process of exposing wine to air, or more specifically, to oxygen. This process is believed to improve the flavor and aroma of the wine, and is often done before serving.

Overview

Breathing, or aeration, is a process that allows wine to mix with air, causing the volatile substances in the wine to evaporate and the flavors to be more pronounced. This process is often done by pouring the wine into a decanter or a glass and letting it sit for a period of time before serving. The length of time for which a wine should be allowed to breathe depends on the type and age of the wine.

Process

The process of breathing involves exposing the wine to air, which can be done in several ways. One common method is to pour the wine into a decanter, which has a wide base that allows a large surface area of the wine to be exposed to the air. Another method is to pour the wine into a glass and swirl it around, which also exposes the wine to air. Some people also use aeration devices, which are designed to speed up the process by forcing air into the wine.

Effects

The effects of breathing on wine are a subject of debate among wine experts. Some believe that the process improves the flavor and aroma of the wine, while others believe that it can harm the wine by causing it to oxidize. However, most agree that certain types of wine, particularly those that are high in tannins, can benefit from breathing.

Considerations

While breathing can improve the flavor and aroma of some wines, it is not necessary for all wines. In fact, some wines, particularly older ones, can be harmed by too much exposure to air. Therefore, it is important to consider the type and age of the wine before deciding whether to let it breathe.

See also

• Decanter
• Aeration (wine)
• Wine tasting

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