For aged red wines, as tannins and pigments will form sediments over the long aging years, pouring them in the glass will be both unsightly and slightly bitter. Therefore, after opening the bottle, in principle, the wine should be injected smoothly and slowly into the decanter, leaving the sediment at the bottom of the bottle. This process is called decanting, commonly known as "bottle changing". For light-aged red wines, by injecting the open time of the decanter (including the flow process when injecting), the wine can make a large area of contact with the air (the decanter's space and openings are larger), thus accelerating the softening of tannins, the full release of the closed aroma. This process is known as Breathing, and is commonly referred to as "breathing". Generally speaking to fresh fruit-based white wine, new wines, wines do not need to wake up, can be opened to drink, sweet white and noble rot mold white wine is best to open the bottle an hour before drinking, but do not need to pour into the winemaker, so that the bottle can stand upright to breathe. Unripe red wine tannins are heavier, it is best to pour into the winemaker to wake up for one to two hours, just to the maturity of the red wine will take half an hour it can wake up. Older wines don't have the strength to wake us up anymore, so change the bottle to remove the dregs and drink it as soon as possible. If you don't know how to tell if a wine is maturing or not, another easy way to tell is the price of the wine: the cheaper the wine, the less it needs to wake up. A hundred or less are ready-to-drink table wines, so you don't need to bother to wake up. For more expensive wines, such as 1,000 or more, you will need to judge the maturity of the wine depending on the vintage to determine the soaking time. Generally speaking, the sobering up time ranges from ten minutes to three or four hours. Some friends always say that they once drank a wine that cost several thousand dollars, but they didn't find it very good. If next time you meet someone who says so, then please ask first, how long did that bottle of several thousand dollars of wine take to wake up? The more expensive the wine, the more attention is paid to the time of waking up. If a good wine is not woken up, you can't appreciate her complex aromas and smells, and instead you will have weak aromas and sour liquid, sometimes waking up for one hour is different from waking up for two hours. Therefore, some wine clubs, the Bordeaux wine Burgundy wine and Australia and the United States (USA) wine in a blind tasting together, often good wine will be innocent defeat down, why? How can it be fair that a wine that should have been awake for an hour before it is fit to drink is entered into a competition when it is totally unprepared?