Breathing - Wine Tasting Term
What does it mean when you let a wine breathe? Does wine really need to breathe?
Breathing
Allowing a wine to breathe or aerate can improve its taste and smell. Exposing the wine to the air allows the wine’s aromas to open up and the flavors to improve. Breathing can occur during pouring, decanting or swirling the wine.
Breathing: Allowing a wine to be exposed in the air by uncorking the bottle before serving. Generally, red wines require more breathing time than whites, and naturally too much oxygen is no good either (if you leave it out for days).
Breathing: Allowing a wine to come in contact with air before serving.
Bright: Perfectly clear wine with no suspended particles. Bright colour is an important factor for wine quality.
Breathing: Oxygen entering wine, allowing it to "open-up" and soften.
Brut: french term used to describe dry champagnes (also used for sparkling wines.)
Bung: The plug that seals the opening of a wine barrel.
Breathing - Opening the bottle a period of time before pouring. This process enhances the bouquet by allowing air to come in contact with the wine by removing the cork and/or decanting it prior to serving.
Breathing
Allowing the wine to come in contact with air, either forcibly or by resting. Since most of the practices surrounding wine are one way or another designed to keep air from wine, breathing is a questionable practice.
Breathing. Allowing a bottle of wine stand for several minutes (to several hours) after the cork is removed, but before serving it. It is believed that wines may be improved by air exposure prior to serving.
breathing:The practice of letting old red wines stand for a time after opening to reduce bottle staleness prior to consumption. No scientific evidence that it actually works or benefits the wine.
Breathing
Is used to the describe what happens between a cork being removed, or screwcap untwisted, and the wine being served.
Breathing: The act of allowing a bottle of wine to stand for a few minutes to an hour or so after pulling the cork but before serving it.
Breathe/Breathing
When wine is poured into a wineglass, the mixture of air with the liquid seems to release the wine's aromas which then become more pronounced in many cases, allowing the wine to "breathe".
BREATHE/BREATHING
When a cork is removed from the bottle and the wine is exposed to outside air, the wine begins to "breathe".
BREATHE/BREATHING
Denotes the act of allowing the wine to "breathe"; ie: when wine is poured into another container, such as a wineglass, the admixture of air seems to release pent-up aromas which then become more pronounced, in many cases, ...
Typically red wines are the ones to benefit most from breathing before serving. However, there are select whites that will also improve with a little air exposure. In general, most wines will improve with as little as 15-20 minutes of air time.
This change is a chemical reaction and may be beneficial in the short run (breathing or decanting), but after 6 hours or so at room temperature, most wines will start to degrade. By the next day the fruit and aroma are generally quite subdued.
Though they are nifty and may decrease breathing time, they are not necessary for a good pour.
Decanting wine works far, far better than simply uncorking the bottle and letting it sit for a while.
How long you aerate depends heavily on the wine.
"Breathing" means allowing a wine to aerate before drinking. Generally, younger wines benefit from some aeration, while older wines do not.
finish, retro-olfaction, retronasal breathing
Action during a wine tasting in which air is expelled through the nose while the wine is being tasted in order to better appreciate certain aromas.
Symptoms often include restricted breathing ability or nausea. However, this is a relatively rare occurrence which depends on both the sensitivity of the individual and the level of sulfites in the food.
Decanting-the act of pouring a wine into a special container just for breathing-is a controversial subject in wine. In addition to aeration, decanting with a filter allows one to remove bitter sediments that may have formed in the wine.
The wine's surface area is expanded greatly with this type of shape, thus exposing more wine to oxygen and more effective breathing.
Usually an indication that the wine is "corked," although some older wines may show an initial mustiness that blows off with time in the glass. Corked wines never improve with breathing.
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Having an off-putting moldy or mildew smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork. Corked wines never improve with breathing.
Nose ...
 See also: Wine, White, Red, Red Wine, Bottle
  
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