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What Has Your Cork Done For You Lately? |
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Monday, 28 August 2006 |
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The wine is now fully mature. Several years, if not decades, have passed since its contents have seen the outside world. Nothing has entered the bottle; nothing has left it. |
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The Wine Industry Is Getting Twisted… |
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Monday, 28 August 2006 |
And That Could Be the Best Thing
Something amazing happened to me a few weeks ago.
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Monday, 14 August 2006 |
I am sure we have all come across wines that were in need of some sort of help. For certain wines, the help could be as easy as allowing the wine to breathe. Wine is said to be alive, in that it changes chemically as it ages. But do wines actually breathe? Wine absorbs oxygen and oxidizes (inhales) and during fermentation it releases carbon dioxide (exhales). Sounds like breathing to me. Nonetheless, the breathing of wine most refers to aeration. By allowing certain wines to breathe, you will notice an improvement in smell and flavor. Oxygen evaporates when it comes into contact with wine, or volatizes the esters-flavor liquids (that is why you swirl the glass before you smell). Most importantly, the aeration of wine will soften harsher tannins, thus making the wine taste better.
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Last Updated ( Monday, 28 August 2006 )
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