Swirling Wine In Your Glass?

Once you’ve looked at the wine in your glass and determined what the colour means, the next step in tasting is to swirl and agitate the wine.

No matter how you swirl the wine, your technique is completing an important next step in the tasting process: getting more oxygen into the wine. Oxygen is a friend and also an enemy of wine.

In the beginning, oxygen is really great for a wine because as soon as a wine encounters oxygen, it begins to break down, which most people refer to as a wine “opening up.” As the wine opens, it gives off its aromas and also softens, which is good.

But if you let a wine sit in a glass exposed to oxygen for too long, say overnight, the oxygen will fully oxidize the wine, ruining it and leaving it with an unpleasant taste that can be flat and even bitter.

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