Why let wine breathe?
Did you know that most of the aromatic compounds in wine are released through exposure to oxygen from the air? Essentially, chemical elements react during this process, bonding together in the process. Humans perceive these as "aromas." The longer the wine can "breathe," meaning the more air or oxygen it receives, the more intense and complex the aroma becomes, changing over time. Many of these aromatic compounds are volatile, meaning they disappear after a certain period or form other chemical compounds. These, in turn, produce new aromas, allowing the wine to undergo various processes and develop different aromatic profiles. Exposure to air or oxygen results in a more robust and complex flavor and, in red wines, a softer and rounder texture. The tannins, which link together to form longer molecules when exposed to oxygen, not only give the wine more character but also create a pleasant mouthfeel. It's important to allow the wine to breathe, as this is how it aromatically awakens. Cheers!
Written by Wolfgang Angeli
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