We may often hear people say that "wine needs to be sobered up before drinking", but in fact, most wines don't need to be sobered up, just pour them into the glass after opening the bottle. There are mainly the following types of wines that need to sober up:
Generally, young wines that need to sober up are characterized by high acidity and tannin. Most of these wines are made from Cabernet Sauvignon, Syrah, Nebiolo, malbec and Sangiovese.
There is little precipitation in new wine, and precipitation usually occurs in aged wine. These deposits are not a sign of wine defects and are not harmful to human body. However, whether a wine is clarified sometimes affects people's tasting experience, so we need to separate the precipitate by sobering up. However, it should be noted that if a wine has been aged for a long time and is in decline, it is not appropriate to sober up, because once exposed to the air, its residual faint aroma will soon disappear, which is like letting an 80-year-old man exercise vigorously, which is not only harmful, but even fatal.
Sobering up seems to be the patent of red wine, but there are actually a few liquors that need to sober up. These white wines usually have good aging potential, full-bodied and full-bodied, such as aged Riesling wine and expensive rotten sweet wine of Suttern, and full-bodied Chardonnay wine aged in oak barrels. It should be noted that most white wines and pink wines with light body and delicate fruit fragrance hardly need to sober up. These wines are often sealed with screw caps and are suitable for drinking when young. Once they are exposed to too much oxygen, the aromatic substances in wine will evaporate quickly and the taste will become bland.