On the market these days are tools
that will quickly aerate your red wine. They are usually small, hand-held
devices that fit in the bottle, decanter or glass and mix air into the wine as
it flows through or over it. They’re great for young, big reds that usually
require a fair bit of breathing time before consumption. This method also
softens the tannins somewhat, but is not a substitute for natural aging in the
bottle that really does the job properly. I’ve noticed that these units don’t
work well for mature wines though. The process speeds up their evolution and
they seem to die in the glass. I’ve also found the process seems to make a
particular varietal stand out in blended wines like red Bordeaux or Meritage.
Interesting!
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