For relatively light-bodied red wines such as Pinot Noir and Gamay, when it is determined that it is necessary to sober up, it is best to control the time to 3 minutes to 1 hour, and during this period, it should be tasted from time to time to confirm the status of the wine, so as to avoid excessive sobering up.

Full-bodied white wine with strong flavor, such as Chardonnay in California, can sober up for about 1 hour. Sauvignon Blanc, Pinot Gris Nuo and other light-bodied white wines and pink wines generally do not need to sober up. These wines pursue a fresh and refreshing taste, which is suitable for drinking when they are young. Too much exposure to oxygen will make their taste weak. In the case that wine contains reducing smells such as matches, rotten eggs and onions, it is best not to sober up for more than 3 minutes, and it is necessary to pay close attention to its changes.

Extended information:

There is such a story in the TV series "Good Sir": Lu Yuan, the chef played by Sun Honglei, ordered a bottle of Italian wine from 23 in a high-end restaurant, but due to the long sober-up, this excellent bottle of wine was excessively oxidized and became difficult to swallow.

At that time, Lu Yuan said this to the waiter: "This bottle of Italian wine in 23 can wake up for an hour at most, and now it's more than two hours. It's almost vinegar. How can I drink it?"

It can be seen that sobering up is risky, so you should be careful. So how to balance the degree of hangover? Generally speaking, the younger the wine, the higher the tannin content and acidity, and the longer the hangover time.