Aeration
Exposing the wine to oxygen during the winemaking process helps to round, soften and age it slightly. It also allows the yeast some necessary oxygen to grow and do its job of fermentation.
AERATION: The process of letting a wine "breathe" in the open air, or swirling wine in a glass. It's debatable whether aerating bottled wines (mostly reds) improves their quality.
Aeration: Letting a wine "breathe" before drinking it in order to soften the tannins, smooth out the wine, and allow the bouquet and flavors to open up.
Aeration: The process of incorporating air into a wine, must, or juice. Usually through splashing while racking, sparging with air, or simply by stirring a container very vigorously.
Aeration: The deliberate addition of oxygen in winemaking or decanting.
Aftertaste: The odors and flavors that linger in the mouth after swallowing or spitting out the wine.
Aeration - Allowing a wine to come in contact with the air (oxygen) to let younger wines open up. There is debate among wine experts and drinkers alike as to whether letting wines 'breathe' improves them.
Aeration:
The process of letting a wine "breathe".
Aftertaste:
The taste or flavors that linger
in the mouth after the wine is
tasted, spit, or swallowed.
AERATION: This is the process of trying to drive more oxygen (air) into the wine, usually done through decanting, double decanting, or vigorous swirling in the glass.
Aeration: Inviting oxygen into the wine by decanting or swirling wine in a glass, balancing out the flavor of a wine.
Aging: The act of storing wine in barrels, tanks, casks and bottles allowing the wine to mature.
Agronomist: Soil expert ...
AERATION
Allowing a bottle of wine open or breathe before it is consumed with the purpose of releasing the bouquet and flavor components while softening the wine. This can be accomplished by decanting or swirling a wine in a glass.
Aeration: This process of encouraging a wine to absorb oxygen is also called breathing. Simply pulling the cork out of a bottle may not allow for sufficient air contact; decanting or even swirling the wine in a glass are preferred methods.
Aeration
Although some wine makers aerate young wine (predominantly reds) to ease its tannins, it is normally avoided at all costs.
Aeration (airing) can make younger wines more balanced and smoother by rounding their tannins. In addition, airing helps get rid of bottle stinks " the unpleasant odor that emerges when the bottle is opened.
During aeration, the exposure of younger wines to air often "relaxes" the flavors and makes them taste smoother and better integrated in aroma, texture, and flavor.
In general, the Aeration Rule of Thumb: the more tannins a wine has the more time it will need to aerate. Lighter-bodied red wines (Pinot Noir for example) that have lower tannin levels, will need little if any time to breathe.
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The position of the bung-hole can be changed to maximize or reduce aeration. butteryDescriptor often applicable to Chardonnay that has undergone malolactic fermentation; describes both texture and flavour attributes.
Basically, aeration artificially speeds up the maturation process. It should only be used if you suspect a wine is not yet at its peak of drinkability (never on a very old bottle).
Aeration
Aeration is the addition of oxygen to wine. This can happen during the winemaking process, when decanting a wine, or by swirling the wine in a glass before tasting it. Aeration softens the tannins and expands the bouquet and flavors.
In addition to aeration, decanting removes some of the bitter sediments from the bottle. Sediment is more common in older bottles but younger wines benefit more from the aeration.
The accepted rule is that the older the wine, the more dangerous it is to allow long aeration. This was certainly true for the oldest wine I have ever drunk, Château Lafite 1806 (last recorked at the château in 1953).
Aeration takes away from a wine's ability to age well, whether the aeration is added to barrels deliberately, or by leakage.
Aeration occurs by pouring the wine into a larger container, such as a decanter or large wineglass. Breathing can be beneficial for many red wines and also for some young white wines.
Deep - Having layers of persistent flavour that gradually unfold with aeration.
Delicate - Light fragrance, flavour, and body.
Distinctive - Elegant, refined character that sets the wine apart on its own.
Its initial aroma impact shows evidence of a wine made on the yeast "lees" with yeasty, "cheesy" aromas, not unpleasant but speaking more of earth than fruit; it's worth pouring the wine with vigorous aeration a half-hour before serving, though, ...
Treatment. Cannot be removed by aeration or copper sulphate treatment.
Judging. A sulphury, rubbery character unaffected by the penny test is probably a disulphide. Such a wine has a permanent fault.
Decanting
wine by pouring it from the bottle into another container enhances aeration and permits removal of sediment
Deep
term for full-flavored reds and whites, often applied to wines still not at their peak ...
Froth
Also known as foam, froth describes milk that has been rendered thick and foamy by aeration with hot steam
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Bottle stink: ever open a bottle of wine which, at first, smells wretched, but with Decantation, or a moment's aeration, loses the odors? Bottle stink, folks: like morning mouth.
Racking: The practice of moving wine by hose from one container to another, leaving sediment behind. For aeration or clarification.
There are other takes on this 'aeration' design (the most unique I've seen is 'The Duck' by Riedel), but basically the premise is the same-the more wine exposed to air, the better.
Oxidation Change or deterioration due to exposure to air, in whites changes the colour to dark yellow, altering the taste (called maderisation). Controlled aeration is done for the desirable development of the wine.
Lighter bodied reds or whites may taste a bit harsh, a condition known as 'bottle stink,' but this clears up after about 15 minutes of aeration.
It is backward because the structure (acid and tannin) are in the forefront while everything else (fruit flavors, etc.) are hiding behind the structure. Sometimes a backward wine will open up with additional aeration in a decanter, ...
 See also: Wine, White, Taste, Bottle, Red
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