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wine breathing

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HowardKennitby | 21:09 Tue 19th Jun 2012 | Drinks
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Hi all

What is the current belief about letting wines, especially red, breathe before serving? I have found various views on the internet.

thanks

Howie
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I think 'breathe' is the wrong term. I aerate red wine simply by pouring it into a decancter (jug) a little while before serving. It does seem to make a difference.
Pour half a glass out, replace top or cork and invert bottle a couple of times. Seems to be the fashion ATM.
It does make a difference if you let it breathe, i normally pour mine into a jug with lots of splashing (not carefully letting it run down the side of the jug) then pour it back into the bottle, have a mouthful before you do this and try it after, you will notice a difference.


Dave.
And if you don't think it's breathing........quick! Mouth to mouth!
Why pour it back in to the bottle?
i pour mine back in the bottle it gets double the aeration and i only have a measuring jug not a fancy decanter.


Dave.
Malcolm Gluck, wine critic for The Guardian, was all in favour of letting wines breathe, as in the link below. Despite the content of that article, I remember him being challenged on TV, when, after several tastings, he had to agreed that certain reds tasted better straight from the bottle. It's all up to the individual wine, I guess.

http://www.guardian.c...oodanddrink.shopping2
I don't know about current predominant belief, but I do know that some wines seem to benefit from doing so. In fact some wines I've had tasted better the half bottle left to the following day than the first opened glasses. I suspect it depends on the wine, but worth doing anyway.
It does seem to make a difference. I've had wines which weren't very good on first opening the bottle but the next day they were fine.
In our house they might last long enough to take a quick gasp if they're lucky!
I just open it up and either pour into a glass or let it breathe for a bit then pour it.

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